[Sca-cooks] Adventures in Culinary Arts

[Phil Troy / G. Tacitus Adamantius]

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!

Adamantius






"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  
bellies."
			-- Rabbi Israel Salanter