[Sca-cooks] Using redactions at feasts

[Sue Clemenger]

You know, I hadn't thought of that, but you've got an excellent point.
It happened to me just last October, when I came down with a severe case
of the flu the night before an event, and I was head cook.
My event steward took over as overall cook, with lots of helpers, and
someone else in the barony served as event steward for the day. Mst.
Annys said having explicit instructions, recipes, and a cooking schedule
available was what made it possible, especially since many of the
recipes were unfamiliar (I'd planned a feast around dishes from the
Anon. Andalusian cookbook).
I hear it was all very good, even if I was home feeling grumpy and
miserable and embarrassed....
(Let's hear it for volunteers who step in at the last minute like that!
Woo-hoo!)
--maire

Stefan li Rous wrote:
> 
> When cooking for a feast, I think there is another very important
> reason to have your redactions written down and at the feast. Anahita
> comes close in her last paragraph above, but not quite there.
> 
> What happens if for some reason, and there can be many reasons, you
> aren't there as headcook at that feast?