[Sca-cooks] Cooking and Serving Equipment, and planning.
selene at earthlink.net
Wed Feb 20 18:56:57 PST 2008
> I think it has do to with the individual group. Darachshire has some
> equipment and supplies. But we usually only host 3 events a year and
> only one of them has a feast. Granted that event has Friday soup
> kitchen, three meals on Saturday and breakfast on Sunday, dinner on
> Saturday being Feast.
> The is a kitchen coordinator who a lot of the time is the feast
> cook. The other meals are generally lead by others though all of the
> staff helps out where necessary.
> We have the luxury of an industrial kitchen and huge walk-in all to
> ourselves since we rent out a St. Vincent de Paul camp for the
> weekend. Since it is a well appointed kitchen we generally don't
> need to have our own equipment. A couple of us will bring food
> processors, mixers and personal cutlery but that's it.
Do we have that same camp again? Yayz!
> This year's head cook Lorenz has done it before and we've had
> planning meetings and pre-cooking sessions to get everyone on the
> same page as to the exact recipes we'll be using. It also makes for
> the whole know what the other guy is thinking thing. A few years ago
> there were four of us that were doing the complete each other's
> sentences and handing each other equipment before the request was
> finished. This year three of us will be back, it's going to be a good year.
Count me in too. I've sent in my monies. I'll chop turnips, whatever.
I can be an indian as well as a chief after all.
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