[Sca-cooks] Cookery book at Longleat House?

[Elaine Koogler]

Actually, that's similar to what we did for our 20th Year event...we had a
head cook who coordinated everything.  She invited a cook from each group in
the Kingdom to submit recipes for what they considered to be their
"signature" dish.  Then she did some editing to make sure we had a balanced
feast (i.e., not all desserts!!) and placed each of us in charge of our own
dish for the feast.  It worked very, very well!

Kiri

On Sun, Nov 8, 2009 at 6:27 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Nov 8, 2009, at 4:46 PM, Sharon Palmer wrote:
>
>  Try to image doing a feast for Pennsic.   For everyone.   Ok, you can stop
>> laughing.
>>
>> Ranvaig
>>
>
> The conventional wisdom from a modern professional standpoint is that
> that's impossible to do that with the degree of control someone like
> Chiquart had.
>
> OTOH, you could divide your crowd into groups of about 500 people, place
> each in the hands of a chef with a small team of cooks and a kitchen setup,
> and all report to someone in charge of it all... and yes, there would have
> to be middle management (gasp!)
>
> 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
>
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