[Sca-cooks] Group Projects: Feast Prep Instructions, Event Kitchen Management, etc

[Jadwiga Zajaczkowa / Jenne Heise]

Well, I think Duriel may be suggesting not that we answer his questions, 
but that the group try to work out some (more) documents that could be 
posted to the florilegium to give good answers. 

I guess I like his idea, but then I'm a writer and a documenter by 
nature. We do have a number of different docs in the Florilegium, and 
Christianna made an excellent Feast Cook's Handbook as well.

I've got something of the sort started, which I'd like some (more)
feedback on before I send it to the Florilegium:

http://gallowglass.org/jadwiga/SCA/cooking/dayboards.html

> > How about a few group projects that would help document what needs 
> > to be done to prepare a feast and, separately, what is needed to run 
> > a kitchen at a multi-meal event?
> > 
> >   How to pick recipes, how to shop, how to expand them for 100 
> > people, what tools to have in the kitchen, how to plan the cooking, etc.
> > 
> >   Seems like we have an incredible pool of experience here and there 
> > should be some SCA-wide documentation to help new feastocrats or 
> kitchencrats.
> > 
> > Duriel
> 
> The topic has been discussed, repeatedly and in great detail, a number of 
> times on the List. Suggest you might want to look at the Florilegium- Stefan 
> has stashed a great deal of information there. After you check out the 
> Florilegium, then ask any specific questions here, if you can't find an 
> answer there.
> 
> Phlip
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"America was not built on fear. America was built on courage, on 
imagination and an unbeatable determination to do the job at hand." 
	-- Harry S. Truman