SC - carving class

[Philip & Susan Troy]

Ginny Claphan wrote:
> 
> I think part of the problem may simply be that a lot of people never
> learned to carve
> > and serve properly in the first place, and that this may be compounded
> by
> > big sleeves, ruffs, etc.
> 
> > Adamantius
> 
> I remember Adamantius taught a carving class at the Known World Cooks symposium
> in Atlantia (Stierbach, I think) several years ago (april 1995). It was quite
> enlightening! For those who weren't there: he had several types of meats
> prepared (roasts, birds, etc.) and showed several carving knives and techniques
> for carving various bits.

Aw, jeez, I remember that! We got to play Martin Yan: "Loookit how
gaaawjiss!", and the site was lots of fun: they had a mirror over the
counters, and bleachers, kind of like a Busby Berkeley kitchen set.
IIRC, there were two large kitchens, both of which were home ec. labs.
We had people making cheese in one corner, several pasta dishes in
another area, sugar plate elsewhere, etc., and that was all in one room,
as the cooks and students cheerfully threw various... um... amusing
comments at (okay, they were ragging, somewhat) each other in friendly
fashion. I've always wanted to do a cook's collegium like it (are you
listening, Andrea???).  
 
> I can't tell you how many times I've seen the poor knights or squires who've
> been called to head table to carve the beast or bird, only to result in a bit
> of a mess. One poor lad is now known as "ducksbane."

For a long time, on and off, I've taught Carving 101 For The Chivalry
and Retainers. I think I have my EKU notes for such a class in a box
someplace. It should be updated, considering that I've seen at least two
period carving manuals since then, where previously I had seen none.
 
Adamantius (does this mean I'm famous or something???)
- -- 
Phil & Susan Troy

troy at asan.com