[Steppes] FEAST! (was Feast vs. Catering)

[DonnelShaw at aol.com]

In a message dated 7/24/2007 1:05:20 PM Central Daylight Time,  
glen.d.wilkerson at lmco.com writes:

I would  like to remind everyone that we have managed feasts before
without either  kitchens or prep areas.  Individuals or small groups did
one dish and  then delivered it on site ready to be served.  When
Mistress Serena  autocratted Twelfth Night in the old Olla Podrida
ballroom I delivered 300  foil wrapped chicken quarters in two towel
lined coolers ready to serve,  and still at 140 degrees.  Another time it
was cornish game hens, and  another it was pork roasts, and not one of
those times did I ever set foot  in a kitchen on site.



This is the way it was done occasionally  and it could be done again, but
for two problems we must  overcome:



First - feastocrats have gotten into the mindset that  they (or a very
small cadre of hand-picked crew) must do it all themselves  and they are
not willing to delegate.



Second - for those  feastocrats who are willing to delegate, lately there
have been fewer and  fewer volunteers willing to  help.



Alaric



You beat me to it. I did not have those examples but those ideas.
 
Feasts have been done with a lot less equipment. 
 
It takes the willingness to help and work together to make it happen. 
 
Very well said Alaric. 
 
Donnel  

Faith is believing what the eyes cannot see. ~~~~Michael of  Langley
 
Back to my  school work.






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