[Sca-cooks] Feast quantities

[jenne at fiedlerfamily.net]

> What Molli's referring to is one of the first things we talk about in the
> class, a list of questions you must be able to answer "YES" to before
> committing to being in charge of a feast.  One of them is "Can you stand on
> your feet for 10 hours or more?".

*sigh* Well, I can't. Plantar fascitis sux.
Which is why when I do food things, I arrange to be doing a great many
things sitting down. Cheese seems to be the only thing that needs to be
cut standing up.

Now, I know that I didn't stop _doing_ this weekend from the time I drove
back on site Friday at 2:30 pm until I went to bed at 2:30 am, and I was
back in the kitchen at 9 am. By 7 pm when the court board went out I was
exhausted and in serious pain-- if I had had to stand to do dishes that
night I would not have been able to walk the next morning. Three campmates
barred me and my deputy from the kitchen and washed up the dayboard dishes
for us; someone else tidied up the storage hall in the morning.

It was a long week, starting with 4 hours of shopping on Thursday that
left me so dopey I forgot that I couldn't substitute chocolate covered
pretzels for fruit and nut mix, and had to go back and exchange them.

About 2 pm on Saturday I asked myself (on a trip back to the hall to get
the eggs out of the cooler) whether it really would be more complicated to
do a feast for 125 instead of a dayboard and court sideboard for up to
750...

(Good questions, by the way.)

> Can I be a Feast Planner?
> Think before you commit.  There are many considerations that affect your
> ability to be good at Feast Planning.  Unlike an Autocrat, a feast planner
> does not need to be a paid member of the SCA, Inc., but you should be an
> avid event attendee.  In other words, you need to know what a good feast (or
> a bad feast) is.
> If you are an experienced SCA Event goer, then ask yourself these questions:
>
> q Am I equipped with good, long-range planning skills?
> q Am I organized?
> q Can I work very hard for little or no reward?
> q Can I say “no”?
> q Can I keep my cool?
> q Can I delegate?
> q Do I know how and when to ask for help?
> q Can I get the people in my group to work with me?
> q Can I stand on my feet for 10 hours or more?
>
> Hopefully, you answered “YES” to these physical, emotional and character
> questions. There are also logistical challenges, too.  You will likely have
> to transport and carry hundreds of pounds of food and equipment.  Access to
> strong backs and minivans are helpful.  Kitchen experiences can include
> construction, scrubbing, digging and minor plumbing issues, and some of it
> in the wee hours of the morning.
>
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>

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
	"Index your brain."