[Sca-cooks] fish at feasts
Antonia Calvo
ladyadele at paradise.net.nz
Mon Aug 25 12:33:40 PDT 2008
Terry Decker wrote:
> No one tells me what I can or can not serve at a feast. I ask it
> there is any particular theme, period or locale for the event or feast
> and work from there. I provide a menu, a budget, a hall plan and
> schedule and a pricing plan with comps, break even points, etc. But
> once it is agreed that my plan is to be executed, I have total
> control. I will consider changes and requests, but I have the final
> say. Draconian, perhaps, but I've found the method the best way to
> insure the success fo the feast.
*sigh* You're my hero, Bear.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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