[Sca-cooks] Blessed are the non-cooks

[Ana Valdés]

I don't cook either (a little bit cheating when I have guests :)
But I am a food voyeur and love this list, giving me eye-and phantasy
candy all the time :)
Ana




On Thu, Feb 14, 2008 at 4:31 AM, Audrey Bergeron-Morin
<audreybmorin at gmail.com> wrote:
> > Anybody who is willing to come in and deal with things when I am
>  > brainfried
>  > and tired is SO BLESSED.
>
>  Well, thank you :-) The local cooks' guild must thinks so too since they
>  gave me an offical apron and offered me to join...
>
>  It all started a few years ago. I started by being on the serving team, then
>  I ended up washing dishes a few times - I'm friends with a lot of our
>  Barony's cooks - in awful conditions. The worst time was when all we had was
>  one sponge (given to us by one of the feasters) and two towels to clean a
>  whole feast's worth of dishes.
>
>  I decided then and there that I would take over the washing part so we would
>  never, ever be stuck like that again. So, as soon as the last course goes
>  out on the tables, I grab a mouthful and leave the putting away to my Lord,
>  and sneak into the kitchen. I put the leftovers out on the serving tables
>  with assorted ziplock bags and plastic containers (I collect margarine,
>  yoghurt and other pots that would otherwise go into the recycling bin), put
>  out a big pot of soapy water for people to wash their dishes when there's no
>  sink for that purpose, grab a good voice to tell everybody to get what they
>  want, and start washing. Usually somebody shows up and takes care of the
>  putting away of the leftovers. By that time I'm usually deep into the
>  washing part :-)
>
>  I have put together a wonderful kitchen cleanup box. Plastic bags (including
>  heavy-duty extra-large trash bags), sponge towels, assorted sponges and
>  scrubbies, steel wool, dish soap, dry bleach tablets (never got to use them
>  because we never have an extra sink for the rinsing), bottle brush (handy
>  for washing strainers), kitchen gloves (don't use them but I have them just
>  in case), about 25 dish cloths that I take out ONE AT A TIME (I know if I
>  take them out all at the same time they'll all be wet within 10 minutes),
>  even rope, scissors, elastics, hand moisturizer, nail clipper, pen and
>  paper, bandages, and many other things... and the lid of the box is concave,
>  so I use it as a drip mat.
>
>  And the cooks know I have the box with me, so they can ask for specific
>  items during the day...
>
>  I guess I just found a niche that needed to be filled and I decided to do a
>  decent job of it :-)
>
>  It just kills me to see the cooks who've put in work for months before the
>  event, have often not slept much the whole week before and sometimes not at
>  all the previous night, and cooked all day and all evening, and often not
>  even eaten during the cooking part, sitting in the kitchen just watching the
>  piles of dirty dishes... The best part is when I have enough hands and can
>  simply shoo them out of the kitchen because they're "in the way" :-)
>
>
>
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>



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