One of the things that people often do not consider important is feeding your tribe,group,clan,team ,etc. as a group.
Cooking for large groups of people is not like having a backyard BBQ,or a holiday meal at your aunt Millie’s house.
There’s procedures you have to follow-just like anything else,there’s a right way and a wrong way to do things.
Do things the wrong way,and everyone you just fed will be grabbing
the TP and running to the nearest toilet-or to the woods for the next
24-48hours.
I spent over 20 years as a professional chef,I was the executive chef at private country clubs and first class hotels.
I also cooked for an outfitter on backcountry elk hunts,cooking for
the hunters, the guides,and the rest of the staff way back in the
mountains,it was usually a 2 day horseback ride to get to camp.
I spent a couple years working fishing boats out of Wanchese N.C. and
working for the fish companies on the docks unloading boats and cutting
fish.
I am offering a series of 3 classes on cooking for large groups of
people,both under “normal” conditions,and in SHTF events with no
power,and no natural gas to operate stoves and ovens.
I’ve taught cooking classes in the past-my boss at the time
volunteered me to teach the class,at the request of the hotel’s general
manager.
I’ m going to use the same methods I used back then,except rather
than a 3 day series of classes,I’m going to condense the three days of
classes into a one day class.
I will do a series of three classes,each one building on the previous
class material,so the classes have to be taken in order,you have to
have completed the first class to be able to take the second class an so
on.
If there is interest in more advanced classes-I will offer those as well.
Here’s the description of what I will cover in the first class…
Cooking For Large Groups
Class #1-The Basics
This class will be required before taking subsequent classes.
This class will be required before taking subsequent classes.
As of now,I have 3 classes that I plan to offer,with each building on the previous class.
The classes will be one day classes that are the condensed version of 3 day course.
Students will receive quite a large amount of info via e-mail,which
includes a series of videos that will be sent to each student as an
e-mail attachment. There will also be some additional videos online.
*I’m not satisfied with the quality of the videos I’ve made so
far,working on getting a better tripod for the camera,and better
lighting for the room I’m using to make the videos. If I can not get the
video quality to where I’m satisfied with it,I’ll over that material
via e-mails to those taking the classes.
There will also be printed materials distributed to each student on the
day of the class that will include material that we will not have the
time to cover during class,but that I feel is important for people to
know.
There will be a number of recipes included that are my own personal recipes from my years of running kitchens.
I will cover cooking under “normal”conditions,as well as under grid down conditions,to include how to set up a field kitchen.
There will be a “hands on” part of the class,and students will cook our lunch and dinner for the day.
The food is included in class price,as are all the online,e-mail,and
printed materials,and a thermometer for each student,as cooking,holding
and serving temperatures are critical to insuring a safe meal.
I will provide beverages-coffee,tea,sodas.
Class sizes will be limited to 16 people,any more than that,and the kitchen I have the use of is simply not big enough.
Cost for the class is $125.00.
I just can not make it any lower,and that is a more than fair price
for the amount of material,and instruction I will provide. I’ll have 60+
hours into putting together the material for the class,not counting the
videos-so this first class is getting a great deal!
A deposit on class fees must be paid no later than 2 weeks prior to
class,unless you have worked out a barter deal with me.(see below)
Deposit is $75.00,the remainder is due no later than 3 days before the class,so I know how much food to buy for the class.
I am also willing to barter-I’ll accept silver bars or coins at the
Kitco spot silver price day of class,muzzleloding stuff I’l accept in
trade-unopened plastic bottles of Triple7 powder,either FFG or FFFG, 240
grain Hornady XTP bullets in .44 or .45 caliber,230 grain Hornady lead
roundnosed bullets in .45 caliber-(I’vegot more than enough
sabots),quality hunting or tactical kives,fishing gear,20”crossbow
bolts,31” aluminun arrow shafts suitable for a 55-70# draw compound bow
with a mild cam, NAP 125 grain broadheads.
I can’t accept barter items from everyone taking the class,so if you want to barter-contact me ASAP.
Contact me via e-mail-(gamegetterII@yahoo.com)-and we can most likely work something out.
Anyone planning on taking all 3 classes can also contact me via e-mail,and I’ll knock something off of the total cost for you.
I spent a bit over 20 years as the executive chef, running the
kitchens in mostly hotels and private country clubs in Ohio,with some
additional experience cooking for an outfitter on backcountry elk hunts
in Montana and Colorado,and on fishing boats based out of Wanchese N.C.
There may be another guy with similar experience assisiting me in
teaching the class-he will be there if he can,depends on what’s going on
that day at the restaurant he works at.
If there is enough interest,I can offer more advanced classes after the first three.
As of now,I plan to offer the classes in order,then start over and do the same again.
Material to be covered in Class #1-The Basics
The following is a rough outline of what I will teach in Class #1
Hand washing and the right soaps to use.
Proper sanitation/disinfecting of pots,pans,utensils,kitchen equipment and surfaces.
Proper pot,pan,utensil wash/rinse/sanitization.
Knife sharpening and the correct way to use a chef’s or cooks knife,and other kitchen knives.
The various cooking methods-broil, bake,braise,saute,etc.
Common kitchen weights and measures,use of each.
Basic food prep of vegetables used in cooking.
Intro to the various stocks,soups and sauces.
Basic food prep of vegetables used in cooking.
Intro to the various stocks,soups and sauces.
Mirepoix
Roux and other binding agents.
Fats and oils used in cooking.
Cooking,holding and serving foods safely.
Cuts of meats and what each is best used for.
Cooking rice and pastas.
Cooking beans.
Cooking vegetables and potatoes.
Intro to baking breads,bisquits,cornbreads.
Roasting meats and poultry.
Cooking fish and seafood.
Intro into baking cakes,pies,brownies,cookies,etc.
Proper food storage methods
Meal planning and prep.
I’ll go over the various ways to set up a field kitchen,and do all of the above in a grid-down scenario.
Class #2 will be focused on grid down cooking,and will involve
planning meals,doing the prep work,cooking meals over a fire,how to make
the fire,and set up your “kitchen” near the fire,and all the food
safety during prep,coking,holding at the right temperature,and serving
the meals.
I’ll announce class #2 about 6 weeks prior to the date of the class.
Classes will be held in Sagamore Hills Ohio
Class #1 the basics,will be held on Saturday March 12th at 9am-5pm
Anyone interested,please contact me via
gamegetterII@yahoo.com
Or-
starvinlarry@gmail.com
No comments:
Post a Comment