SC - explaining medieval cooking to pro cooks?

[andy oppenheim]

I am a non practicing chef(back injury).  explain the spice situation to
them as if the client requested that you only use these spices because their
diet is restricted.
andy
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- -----Original Message-----
From:	owner-sca-cooks at Ansteorra.ORG [mailto:owner-sca-cooks at Ansteorra.ORG]
On Behalf Of Par Leijonhufvud
Sent:	Tuesday, September 22, 1998 8:14 AM
To:	SCA Cooks
Subject:	SC - explaining medieval cooking to pro cooks?


I might in the near future be in the position of giving a one day
"seminar" to some professional cooks on "how to cook medieval food". The
background to this rather strange quest is that an SCA group is trying
to get to hold a feast/coronation in a castle, but a local restaurant
has a monopoly on catering there. The deal that some are trying to work
is we teach them to cook medieval food, and we get to cook our own
feast.

The question here (directed primarilly to those here who are now or have
ever been professional cooks, or have found themselves in similar
circumsatances) is what will the need to know? What are the biggest
differences from what they have learnt? Will I need to knock them over
the head with the One True List of Non-Period Ingredients [TM], or will
they follow what is given? What methods will need most emphasis? Will
the different "spice culture"[1] freak them out?

/UlfR

[1] Take one well marinated, deboned, Spice Girl... ;-)

- --
Par Leijonhufvud                                   parlei(at)algonet.se
http://www.algonet.se/~parlei
People who do stupid things with hazardous materials often die.
		-- Jim Davidsson

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