[Sca-cooks] Dayboards

[Tara Sersen Boroson]

> Agreed, many of them won't. But all other things being more or less
> equal, isn't it worth it even if only one or two people come up to you
> and say, "That's really interesting! Where did you get the idea for
> that?" Then you can say, "As a matter of fact, I got it from the Liber
> Cure Cocorum, a fifteenth-century northern English cookbook written
> entirely in verse! Is that fwiggin' kewl or what?"


Actually, after the afore-mentioned dayboard, I did get one gentleman,
the husband of the lady who was so critical of the menu beforehand, come
up to me and say "I have to admit, when I saw your menu, I didn't think
it would work.  But that was an awesome meal."  I didn't know whether to
say "Thank you" or "Have more faith in me next time," but I was proud to
see that I'd made one convert.


> Ah, then, little grasshopper (figuratively and respectfully speaking) is
> not the lesson here not to ask their opinion before serving it? ; )


Agreed, except that we sometimes have to get the menu past a "board of
directors" before our bids are accepted.  And, in the past, dating a
whiney fighter made things difficult ;)  Now I'm married to an
anti-foodie non-fighter, who looks at wierder recipes and says "Oh,
cool.  I won't eat it, but have fun cooking it!"


> I'm wondering. Seriously. Among the folk on this list who are grasping
> my point, is it worth discussing Lion-Taming 101, or Elementary
> Self-Confidence for Cooks? I don't want to sound like one of those
> carnival-barking motivational speakers, don't wanna give no group hugs
> (well, maybe one) or gaze into any crystals, but I do think there's an
> element in the whole dayboard/cook situation that says that those who do
> the work are leaders of the community. So I ask you, is this worth
> getting into? Or am I simply a crazed, power-mad, peer in an apron?


Actually, I think it could be a good idea.  Even for those of us who are
snotty enough to push our menus through in the first place, it'll help
us feel a little better knowing how other people deal with this kind of
stuff.  Or knowing *that* they deal with it :)  It might be a good idea
to couch it in general keeping-your-head stuff, so as not to alienate
and annoy everybody who is not a cook.

But, if you really want to be a crazed, power-mad peer in an apron, I'll
stand behind you all the way.

-Magdalena