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[Susan Fox-Davis]

>Every so often I see a reference to a cooking guild mentioned here.
>I am curious, how often do you meet? what do you do in your cooking guilds?
>
>Thanks,
>Beatrice
>
Our Bright Hills Cooks Guild meets once a month.  Usually we have a theme, 
say vegetables, and folks then search through their sources for period 
recipes for a dish.  The dishes are then prepared and brought (or prepared 
on site) and the dishes are then tasted, and in a following sit down 
meeting, discussed.  The things we are looking for are dishes that would 
work well in a feast so there are certain criteria such as cost 
effectiveness, ease of preparation and likability.  These meetings are also 
good practice for folks that are newer to cooking.  Several folks have a 
good number of period cookbooks and these are poured over by those that 
don't have any or many.  Also, we discuss upcoming events that we will 
either be cooking for or having a bake-sale at.  Menus are discussed, 
autocrats, if they like, can come and contribute their opinions and offers 
made to the Guild are discussed.  We get lots of different types of offers, 
most of which we do not do, like weddings.  We feel that we are not an 
official catering service and don't want to be one.

It is a nice way for folks to get together and share their skills and 
knowledge.  We support each other and teach one another.  Our membership has 
grown quite a bit lately so it is advisable for people to come VERY hungry!  
Although we work as a team, credit is definately given to whomever the 
person(s) involved in preparation for a dish.  We know what are the 
strongest skills certain folks have, like say, Lord Shamus, he can cook 
fried squash to perfection every time.  I can't cook fried squash to 
anything but pig feed.  Some folks are better at meats, some truely enjoy 
relaxing with a knife in their hand chopping stuff up.  At the Queen's Tea 
that we did last year, as folks were coming down the line, they would stop 
and ooohh and aahhh at things and whomever was the server at that station 
would tell the guest who was the maker of the dish or item.  "Oh, yes, these 
delightful ____ were prepared by Mistress so-and-so"  "Yes, I'm sure she 
would give you the recipe, she is right over there".  As for me, it is so 
much nicer to have someone else speaking my name in complement and I feel 
GREAT being able to give complement to another.

We try to give everyone exposure to every aspect of the kitchen and building 
their skills.  We pride ourselves with the shopping abilities we have and 
are always on the lookout for new places to go for items at better prices.  
Making up a menu is one thing, portion control and costing it out is quite 
another.  Our members have the opportunity to learn these skills too.  This 
is, after all, one of the things that make up the DREAM.

This is also nice in that it offers each of us time to go out of the kitchen 
and participate in other things going on at the event, like shopping or 
archery or classes.  Our current Baron and Baroness are members of our 
Guild.  They have lots of other things that they need to do, but they both 
enjoy being able to step into the kitchen and do 'whatever' for a change of 
pace.
Olwen
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