[Sca-cooks] OOP, somewhat on-topic...

[Catherine Hartley]

I also use a spreadsheet that I have programmed to calculate totals for me
on the shopping lists. I also stated my own database program to collate
redactions before I knew about things like master Cook and other softwares.
Now I use the same software I use in my catering business. Unfortunately it
isn't cheap, but it is heavenly!

Other modern items in preplanning and onsite cooking I find useful are:

1. Printing "walking around copies" of the redactions in both original
single recipe versions and large volume versions.

2. Printing two copies of the "feast book"- the entire feast cook book with
recipes and schedules and prep lists so that if I am not in the kitchen and
something comes up, designated "sous" chef will be able to keep on cooking.

3. Preprinted conversion tables: how many cups in a gallon type thing, so
that people can reference them.

4. Cell phones are handy, but not all sites we use are in all cell zones.

5. Aside from Cuisinarts and food mixers, I find hand blenders like the
Braun single wand for pureeing and what not, a wonderful accessory. I call
it one of my instant "scullery boys". Also hand wound food mils are great
for seiving needs in most cases.

6. The new push down chopping blades that rotate make quick work of chopping
onions and root veggies.

7. Having snacks/treats for the cooks and volunteer help and lunch provided
for the staff is always beneficial.

-Caitlin of Enniskillen