[Sca-cooks] Kitchens

[Elaine Koogler]

Actually, I've cooked in that kitchen...it's at Camp Brown in the Barony
of Dun Carraig.  I'll see if I can find a picture of it.  It has a
separate area for each part of preparation and cleanup...one for cooking
(stovetops (5 commercian with hoods/fans), ovens (6), sinks (2),
counters), one for prep (lots of room for lots of tables for folks to
work on and a sink for washing), two walk-in coolers and a walk-in
freezer, an area for serving (counters, warming ovens, a LARGE
pass-through window to the feast hall), and an area for cleanup (large
double sink with disposal, dishwasher and rack for drying dishes).  It
also includes two large ice machines, an industrial-size mixer and loads
of pots, pans, bowls and utensils that we are free to use!  The only
thing it was missing was adequate electrical outlets in the food prep
area.

The other problem is that the site cost $5,000 for Memorial Day Weekend,
which is a bit steep for most events.

Kiri

Ted Eisenstein wrote:

> A general question that's not to be, errrr, trifled with. . .
> (Sorry, I couldn't resist. I'll get better, honest I will.)
>
> If this were the best of all possible worlds, and y'all were
> faced with the chance to build the best of all possible sites
> for SCA usage, what would the best of all possible kitchens
> be like?
>
> Alban
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