[Sca-cooks] dealing with mundane cooks

[Elaine Koogler]

kingstaste at mindspring.com wrote:

>A copy of Gerard would hurt more :)
>Wish I could help you, I'm having the same sort of problem getting across
>the idea of period research as a valid part of a cook's experience to modern
>chefs myself.  A nice "can I have a moment of your time?" aside that
>involves telling him that it would be wise to sit back and observe how the
>group has become accostomed to doing things before jumping in would be a
>good start.
>Good luck,
>Christianna
>
>
>
>Sooner or later, I'm going to butt heads with this guy, because I'm also
>an opinionated bigmouth. Aside from giving free reign to the desire to
>beat him bloody with a cast-iron fry pan and/or a copy of the Viander,
>any suggestions?
>
>--
>-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>  
>
Another possibility would be to introduce him to folks like Adamantius, 
a professional cook who is also an expert in period cookery...Maybe if 
he talked with Master A for a bit and saw how learning about period 
foods and prep methds could give him a greater breadth of repertoire in 
modern cooker, he might be a little more reasonable.

Kiri