[Sca-cooks] What would you do?

[Lorenz Wieland]

Kathleen A. Roberts wrote:

> --On Tuesday, April 06, 2004 12:56 PM -0400 Johnna Holloway 
> <johnna at sitka.engin.umich.edu> wrote:
>
>> It's also quite possible to do an elaborate amount of work and actually
>> cook almost everything in an approved kitchen on the day of the event.
>
>
> yes, if you have a good kitchen to work in with lots of helpers.   i 
> have worked in some kitchens so small you had to step out of the room 
> to change your mind.

True, however this is also something that can be planned for.  Except 
for emergency bail-out scenarios where you are replacing another cook at 
the eleventh hour, money, shopping, equipment, facilities, and staffing 
are all items that the head cook should have well in hand far in advance 
of the event.

-Lorenz