[Sca-cooks] Planning a Siege Cooking Contest

[Carper, Rachel]

Oh hey what good questions. Would anybody mind if I gathered all the
answsers and tried to cobble together a info sheet? 


Elewyiss 

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Sharon Gordon
Sent: Thursday, April 08, 2004 3:44 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Planning a Siege Cooking Contest


1) I have seen several lists of what other people have used for
ingredients for the contests.  And I was wondering what you think is
important in designing a list of foods for the contest?  How do you pick
a collection so that it's challenging, yet the teams can produce good
dishes?

2) What else do take into consideration?
Seasonality
Food costs
Foods from one region/time
???

3) In some contests the food budget looks like it's funded from the
registration fee and a set number of sampling tickets.  How do you
determine the number of sampling tickets so that everyone (judges, team,
samplers) can get a reasonable sample in proportion to the available
food?

4) What site considerations help make the contest go more smoothly?

Sharon
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