SC - Potluck feasts / was SC-kitchens

[Crystal A. Isaac]

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On another side, my small shire in the hinterlands, way back when did
things totally differently. Folks were assigned recipies by the kitchen
head and would bring, say "six Tartes of Flessche" or "three baked hams"
the day of, and the kitchen head would take care of re-heating 
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I like that idea.  Was it left to the individual to figure out what is 
meant by "six Tartes of Flessche" or were they given recipes to work from 
or something else?

All the events I've been two  have been for 150-300 people.  The cook 
gathers their own assistants, the hall steward gathers servers, and those 
two groups combined with a lot of volunteers (esp. teens) clean the 
kitchen, with the cooks expected to leave after supervising the storing 
away of leftovers and dealing with  their own tools and supplies as they 
wish.  I told Kat privately that among teens and older kids, it's the 
minimal thing to do if you expect a service award.  After last weekend, 
I'm aware that the site clean up crew expects to re-clean the kitchen and 
hall Sunday morning, really getting into the corners and getting it to 
the "leave it better than you found it" stage.  But the great mass of it 
is done that night. The events have been at scout and YMCA camps, with 
old and ratty commercial kitchens, but commercial kitchens nonetheless. 

Anne

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