[Sca-cooks] Hellooooo......

[Elaine Koogler]

Robin Carroll-Mann wrote:
> Jadwiga Zajaczkowa / Jenne Heise wrote:
>
>> I am now contemplating writing an article for the kingdom newsletter on
>> how to cook a period feast a la Dave Barry. It is perfectly clear to me
>> that a number of VIPs haven't caught on to the idea that cooking for 125
>> people is not monkey work, and that consequently, people who cook for
>> you outside in 40 degree weather with no running water, etc. are doing
>> you a BIG favor, and should be treated like the goose that laid the
>> golden egg.
>>  
>>
> Go for it!
>
> I am of the opinion that cooking for 100+ is *never* monkey work, and 
> that VIPs should always be grateful to those who cook for them, even 
> if it's in a fully-equipped commercial kitchen.
>
Amen, sister!  Most are, at least in Atlantia.  However, we do still run 
across those who are less than appreciative.  Unfortunately, the current 
administration, both ceremonial and business, of our local Barony, 
doesn't appear to have a clue.  We constantly have to fight not only to 
get sufficient funding for feasts, but we have problems getting money to 
purchase needed equipment.  This is a situation that has never existed 
before in the history of our group, so it really makes it so folks just 
don't want to get involved.  There are four of us who cook events, one 
of these being my husband (so it really is just 3 as we work together 
for any feasts one of us cooks), and we can't seem to get anyone else 
involved, even though there are people who have the 
ability...organizational and culinary...to do so. 

Does anyone have any ideas as to how to bring this point home to these 
folks?

Kiri