[Sca-cooks] Adventures in Culinary Arts

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Feb 6 04:05:54 PST 2009

On Feb 5, 2009, at 11:10 PM, Euriol of Lothian wrote:

> Some of you may be aware that my eldest son is attending t he  
> culinary arts
> program at the county vocation school, with the intent to eventually  
> getting
> a 4 year degree in culinary arts and becoming a chef. He had an  
> assignment
> of designing a buffet lunch for 35 people choosing a single country to
> showcase the recipes. He picked German, feeling that it is not in the
> mainstream of cuisine that is often seen on modern cooking programs.  
> Of the
> 9 recipes he selected, 5 were based or inspired directly from medieval
> Germanic recipes.
> He had a budget of $175 (35 people @ $5 each) and according to the  
> pricing
> we were able to find online, including spices he has come $20 under  
> budget.
> His most expensive dish is bratwurst. The least expensive is  
> sauerkraut.
> I had a lot of fun helping him put it all together, but he selected  
> all the
> recipes (only asking my advice on two). One of his desserts he had  
> selected
> he discovered was French in origin.  One of the requirements for this
> project was his adherence to the country. That we were able to pull
> information on recipes from pre 17th century made him smile. He even  
> had a
> small bibliography.
> Ok, I guess that is enough of me being the proud mom.

No, you should be proud; these are a pretty special skillset.  
Considering that I did this for a living for about two years (we  
generally rotated cuisines once a week), I probably know whereof I  
speak. Congrats to Mom and son!


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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