[Sca-cooks] Cooking and Serving Equipment, and planning.

Susan Fox selene at earthlink.net
Wed Feb 20 18:56:57 PST 2008

aeduin wrote:
> 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.
> aeduin
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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