[Sca-cooks] What would you do?

[DeeWolff at aol.com]

pjc2 at cox.net writes:


> For some reason the cook was
> not
> > given any money to shop with until the day before the feast (and did
> not
> > have the money to pay for the food themselves and wait for reimbursement.
> 

Well, first of all. I would never be in this situation as I would make my 
needs known well ahead of time,when I put forth the bid for the event.

However, if one were to think about this situation....

I would shop for the items needed at my cheapest supplier the day before. I'd 
  load up the fridges and get a good night's sleep.

Then early in the AM (I get up at six) to bake the bread.
 
Then I'd drive to the site with said food and start working with the staff I 
had planned to work with. I'd gather them all and make a pot of coffee for me, 
and divide amongst my volunteers what their jobs were.

The fruits need to be plated. That's easy, do it and put it aside. The 
butters the same way.

The casserole should be next. One should combine the ingredients and put in 
the fridge for a time closer to the feast.

You don't say what the other meat is, but assuming 100 people with dinner 
about 6pm, I start the meats sometime around 3PM to be pulled out at 5 (set and 
cut). The casseroles would get the second oven (most of our sites have double 
ovens).

The veggie dishes would be stove top if I could help it as I'd want the ovens 
for the meats and casseroles.

The salad would be done just before the feast so nothing wilts (though 
everything would be washed ahead of time)

A simple dessert? Fruit and cream?? A custard (again stovetop usage)? 
Applemuse (Apples and bread)

This menu does not scare me. It's a bit simple and can be worked with very 
well. 

Take away a heat source or a water supply and then ask what I'd do (Warning, 
I have already experienced this-nothing like being baptized with fire... or 
lack of water)

Andrea MacIntyre





"Find something you're passionate about and keep tremendously interested in 
it."
Julia Child