your opinion needed

[ppfuf]

I'm thinking of teaching a class on basic feast planning and organization at A&S, or maybe at the next West Coast Culinary Symposium. If you were thinking about volunteering to cook your first feast, what would you want to know? 

Tentative class description: An in-depth discussion on the necessary steps to plan and execute an SCA feast. Topics will include planning, budgeting, basic food safety, working with your autocrat, and kitchen management. The goal of this class is to give you the tools to confidently prepare a feast so that hot food is hot, cold food is cold, and everything is served on time. We will not be discussing cooking or specific recipes.

I am thinking of including a section on "The 4 big things I did wrong at my first feast". I'll have some spreadsheet examples for the shopping  plan, and some example budgets.

Comments

[j-i-m-r.livejournal.com]

A&S and/or Collegium. I kinda think this is a bit elementary for the crowd you get at the Culinary Symposium ... but I could be wrong.

[ppfuf.livejournal.com]

Sauenn accepted my class proposal for A&S, so it's be there. I might repeat it at Collegium 2013.
We did this class as a panel discussion some years ago. Can't put a finger on when, but Francisco took the class, so it must have been quite a while ago.