[Sca-cooks] Carving

[Donna Green]

Both the first and second PPF's had a fairly small number of guests ... 50 or so. This was partly because the worker to guest ratio (counting kitchen, garnish, servers, carvers, etc.) was nearly one to one. There was also the limiting factor of how much equipment we were all willing to make ... benches, serving bowls and platters, spoons, napery, carving knives, trenchers, etc.

Juana Isabella

> What numbers are you thinking for serving?
> 
> Bear
> 
> ----- Original Message ----- 
> 
> It takes a large and dedicated team to pull off a feast
> using period carving 
> and serving techniques, but it can, and had been done. It
> is a very cool 
> thing and worth the effort. We used period carving and
> service at both the 
> first and second Perfectly Period Feast.
> 
> Juana Isabella
> West
> 
> > When you are trying to serve 120+ (the smallest feast
> I've
> > done was 80, the
> > largest over 400), trying to display carving skills in
> a
> > timely manner is a
> > problem. I can't find enough knowledgeable carvers.
> >
> > It might make an interesting course for King's
> College,
> > however.
> >
> > Bear