[Sca-cooks] Curious - catering for large numbers

[Chirhart Blackstar]

Keep Laughing!!!!!      Be organized as humanly possible and don't turn away
offers of help.They may have to wait by the wayside but there time will
come. Keep laughing...  Have a good serving plan and good scullery help. Oh
did I mention Keep laughing.  Master chirhart kitchen steward for Atlantia
12th night night of 400


P.S. KEEP LAUGHING






----- Original Message -----
From: <Robyn.Hodgkin at affa.gov.au>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, April 11, 2002 9:44 PM
Subject: [Sca-cooks] Curious - catering for large numbers


I am the event steward for Lochac's upcoming 1st Coronation. (YES we are
finally becoming our own Kingdom!!)

We are expecting between 5-800 people to dine on Saturday night.(and yes
that is the people eating, we aren't offering an off-board option)  I am
curious to find out who else on this list may have catered for this sort of
number at an SCA event.  I have many friends who are chefs, but generally
they are cooking in a very different way from the way an SCA event is
catered, and I would love to hear tips from anyone with this sort of
experience.  The largest event I have catered previously was 450.

We are currently doing entrement platters being handed around during court,
two courses of approximately 6 dishes each, then a dessert course of a
multitude of dishes. Much of these are able to be pre-cooked, and we are
using a professional spit-roast company to provide the roast meats.

What did you find the most challenging part of cooking for huge quantities
of people? What problems arose unexpectedly and how did you deal with them?
What was the most useful tool for you?

Any suggestions are gratefully accepted.

Kiriel

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