PreCooking was ( Re: [Sca-cooks] This 'n that)

[Nick Sasso]

----- Original Message -----
From: "Kirrily Robert" <skud at infotrope.net>
> Leaving aside your actual questions, to which I don't really know
the
> answer... I have to say I'm amazed that any feast cook doesn't do
prep
> work ahead of the feast.  How many do you normally cook for?  How
many
> staff do you normally have?  How do you manage?  Please tell!
>
> K.

I have presented feasts for guests numbering from 85 to 190 with the
same basic process.  I do not pre-cook or pre-prepare anything that can
be done the day of the event.  I shop the week of the feast, and do my
recon for months or years to know where the best prices are for that
time of year . . . it's a 'know your market' Zen thing.

I prefer to cook as much as humanly possible the day of the feast for
two primary reasons: 1)  It comes closer to approximating for me what I
envision the medieval cook experience to be.  they are not likely to
have had large storage for long periods of time (over a day or two) to
keep food fresh and edible after cooking.  Sauces and preserved items
would be different.  2)  I got no place to store and transport 8, 3 or 1
dish I prepared for 180 people.  I can buy last minute (I always find
good prices on food the week of the feast due to the Zen knowledge of
shopping locally), bring to site and prepare fresh meals for the
guests.

I usually have a staff of pre-arranged volunteers and walk-ins.  I try
to line up three or four people I know have the bang to get things done
when crunch time hits.  If no one else ever shows, we COULD send out the
feast as planned . . . though die in process.  I have usually had my
core of 6 to 8 plus additional walk-in learners and staff of about 3 or
4 at a time through the day.  My last feast went off with a total of 14
people having a hand in sometime Friday Night to Saturday 5pm.  We had
all done and warming an hour before scheduled time, so I went to a
meeting and the rest had some adult beverages with feet up.  I had
several GREAT (I do mean great) people who knew what they were doing and
willing to spend the day there, plus some knowledgeable others along the
way.   Next day we fired up the ovens again for Serena's feed that was
equally non-stressed.

Does it make your skin crawl to know that some of us don't pre-test
recipes either in this whole method?  I create my recipes, shopping
lists and plan for a few months in advance.  I shop the few days ahead
and cook 98% of the food on site, then feed my/our guests and guide the
cleaning crew.  One time I wish I could go into a coma, but most times,
it is just very tiring and satisfying.

It ain't for everyone, but it works for me.  I cannot get chaotic about
it, and I have confidence in my skills and knowledge.  I taste and
adjust each dish as I can, and make sure to work the plan.  Mis en Place
. . . mis en Place . . . mis en Place (french for "in it's place" . . .
do your prep work and get everything prepared for cooking before
actually cooking).

pacem et bonum,
niccolo difrancesco