[Sca-cooks] kitchen tips

[Johnna Holloway]

Well, the train wasn't running on time at this feast.
I think people would have abandoned the feast and left, except
for the fact that Court was after the feast and that meant people
were attempting to stay at the event and be at court. But at
the same time they wanted something to eat. I can remember being at feasts
where we'd wander out to the parking lot for 30-40 minutes at a time
(no a/c in the halls) to cool off and then come back if they had managed
to serve something during that time. An hour between courses was
common. People devoured what was served in about 8 minutes and then waited
another 50 minutes for the next dish.
In retrospect, it was a combination of factors from too small kitchens, 
not enough
dishes on hand so you could plate everything (without washing for every 
course),
inexperience, too many feast tickets sold, waiting on the royalty to 
arrive, etc.
Things over time have improved greatly in terms of equipment and skill 
sets.
We spend a lot more money these days too.

Johnnae


Antonia Calvo wrote:
> What the heck happened?  (I _do_ make my throwing-out comment in light 
> of the fact that I _really_ like having the trains running on time).
>
> I do sympathise with people who are hungry due to delays, but a little 
> discretion shouldn't be too much to ask...
>
>
>