SC - What I wish I knew (was WoW)

[LrdRas at aol.com]

In a message dated 5/11/99 9:07:18 PM Eastern Daylight Time, 
fiondel at fastrans.net writes:

<< The people you will have in your SCA kitchen
 are NOT professional cooks. They don't move at the same speed, and most
 won't understand what it is they are supposed to be doing other than "cut
 this, stir that".  So triple the amount of time you expect each dish to
 take in its making. Thats from the time you start peeling and slicing to
 the time it goes out to the tables. >>

While I agree with most of what you say, I cannot agree about the 
professional cooks tjhing. Most professional cooks are very stuck in the 'way 
todo things' and even if your kiytchen crew is full of them, oftentimes their 
professionalism gets in the way of actual medieval cookery. Afterall th;eir 
knoiwledge is based on at the leats modern commersial cookery and at the very 
least theories compounded during the modern Victorian era. Oftentkmes 
professional cooms in an SCA kitchen are more of a hindrance than a help. 
This is not to say that this is always so as my personal experience with 
Master A will attest to but more tmes than not this is the case. Beware of 
over confidence in professional trained cooks in the kitchen. As my 
experience proves this past wwekend, it can be very unsettling and provide 
for much contention. :-(

Ras
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