The Campcook's Volume Cooking Cookbook

BRUSSELS - Sept. 1, 2018 - PRLog -- INTRODUCTION

All the restaurant experience, the job skills, people savvy, selfconfidence, work-ethic, physical stamina and blind faith in the world could not have prepared me for that first year as a CAMP COOK. It's a different kettle of fish. It is not the cakewalk people seem to think it is. It's more like being chained to the oars for the duration of a grueling trip through heavy seas. One hundred to three hundred people per meal, three meals a day, seven days a week, mid-morning snacks, afternoon snacks, Smores at the campfires, special events, hors d'oeuvres for administrative gettogethers, birthdays, and parent-visitor day youth camp sessions, family sessions, adult sessions and special camps. All, in our case, that first year, accomplished with a kitchen staff of three: the first cook, the second cook, a fledgling prep-cook, and the front of the house staffed by a crew of inexperienced kids, one or two of whom were occasionally pressed into the "cook's crew" for emergency service, and all of us limping along like the
Spirit of Seventy-Six in an antiquated kitchen trying to get by with crossed fingers, a lot of luck and the worn-thin, seat of our pants. Not only did we all make it through, we made it with style and grace, and discovered that being a camp cook has special rewards. This book is designed to provide camp cooks and volume cooks with sample menus, ideas, management techniques, and recipes to serve 50 to 100 portions, shortcuts,tricks of the trade, and as a primer for personal survival.
~Earl LeClaire


To order:http://www.lulu.com/shop/earl-leclaire/the-campcooks-volu...

Author:http://www.aquillrelle.com/authorearl.htm