Over the years, cooking in a broad spectrum of kitchens that run from the simple woodfire to a fully equipped professional institutional workspace, for as few as one or for as many as a hundred, you learn a lot of tricks that never seem to get recorded. So let's start passing on those tips. In no particular order:
Equipment you should take with you to every event even if there's only the remotest chance you'll be helping in the kitchen. Just stick this stuff into a Rubbermaid tub and chuck it in a closet. Then all you need to do is chuck the tub into the ass-end of your hatchback, and away you go.
The basics of cooking in a cauldron. And I don't mean that 2 quart jobbie sitting on your stovetop. We're talking boiling missionaries here.
Running a tavern 'round the clock over two days is much easier than a once-and-done feast. Really. And some hints on tavern-keeping.
Gathering ideas. Or “Hilda, I don't know what to make...” Including some tips on expanding family-portioned recipes to institutional proportions.
