SC -menu & looking for recipes
DianaFiona at aol.com
DianaFiona at aol.com
Tue Feb 29 14:33:50 PST 2000
In a message dated 2/29/00 12:46:01 PM Eastern Standard Time, LrdRas at aol.com
writes:
<<
In a message dated 2/29/00 9:19:30 AM Eastern Standard Time,
kareno at lewistown.net writes:
<< My first feast and I get to serve about 200 for the day board, and 150
(max) for evening feast >>
I have seen this 'custom' before. Why do shires. etc. put the same person in
charge of every meal served? This is bizarre. We have a kitchen steward for
breakfast (Usually little to no experience), a kitchen steward for lunch
(Usually more experience), and a kitchen steward for feast (experienced). No
single person is overwhelmed and many more get an opportunity to gain
experience and participate on the administration level.
Ras >>
I agree--and here in Meridies, where most of our events are for the full
weekend, that means *two* breakfasts to deal with. (Although it's not common
to serve a lunch, except as a separate fundraiser. Folks expect to bring
their own.) Occasionally very tiny groups might have one person doing it all,
but then they usually will have only a very small group to feed to begin
with. It doesn't seem reasonable to me to overload one poor cook so badly!
Strange how different customs develop, isn't it?
Ldy Diana
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