SC - feast cleanup for the head cook

[LrdRas at aol.com]

In a message dated 4/10/99 5:09:19 PM Eastern Daylight Time, ddfr at best.com 
writes:

<< The purpose of
 Rule 2 is to avoid getting everyone involved in an elaborate system of
 ranks and structure, when they should be cooking instead.
 
 David/Cariadoc
 http://www.best.com/~ddfr/
  >>

Although this is a noble thought, I find it impractical for 2 reasons. !> A 
lot of people are goal oriented and need to have  set standards to attain  if 
they are to advance at all in their knowledge, and 2. Period guilds were very 
structured.

I agree that cooking is the main objective in a guild. Of course, such a 
ranking system can be  very loose. For instance, Any person in the shire who  
joins the guild is automatically designated a student, any member who shows a 
knowledge of  basic kitchen hygiene, regularly shows up for meetings and/or 
contributes in a 'meaningful' way to the furtherance of the art of cookery is 
a 'apprentice', any member who has been a co- Kitchen Steward or Kitchen 
Steward is a 'journeyman' and any member who shows excellence in redactiomn, 
feast planning, skill at cookery and shows an advanced sense of understanding 
the various forms of period cookery and application is becomes a Master. 
Personality and 'likeability' of the person is disregarded as much as humanly 
possible. 

This provides the people with a 'need' for the ceremony and ranks ample ways 
to  set their individual goals and puts no pressure on those who don't see a 
need to take that route. :-) The ceremony is 'fun' and provides a sense of 
comradery (sp?) while allowing the soothing of any 'egos' that might manifest.

Ras
Guildmaster
The Guild of St. Martha
Cook's Guild, ACG
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