SC - private cooks at events

[allilyn at juno.com]

>>Because of their Royal stature, they could probably get more space
than an equal division would be. ie: more than 10/100s or 10/300s
of the kitchen that the Royal Entourage represents in numbers.<<

Oooohhh, Stefan!  What a can of worms you're opening!

Unfortunately, the number of ovens and the number of burners on a stove
don't magically increase in number when the cook announces to them that
the Royals will cook here, too!

Kitchen Stewards plan the use of every utensil, appliance, contrivance,
and even counter space for each course, balancing the need for oven and
burner space in each course.  Is there time to wash the beaters after
this in time for that?  If we cook all the rice in one pot, do we have
two burners for it?  Can the whatsis go in at 350*, if the whosis needs
15 minutes more of browning at 400*?  Any good Feast Steward can show you
reams of paper with drawings, diagrams and time lines!  The last thing I
want to hear is a Royal Retainer, on the day of the event, saying "And we
brought our own cooks!  Where would you like them to work?"   You don't
want to hear the answer to that question.  Trust me.

I'm a lot happier to have the Royals let me know, well ahead, what they
like, and give me time to work it into the feast.  So far, no complaints,
with that system.

Regards,
Allison,     allilyn at juno.com


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