'My first week as head cook of Tassajara was exciting and challenging. I had completely underestimated how much food it took to feed one hundred and forty people a day. By my fourth day on the job we had almost completely run out of food. (Tassajara is two hours from the nearest food store.) I looked through the walk-in refrigerator, trying not to panic, and noticed that the only vegetable we had in any quantity was cabbage.
Since there was not going to be another trip into town for two days, we found many creative ways to prepare cabbage — cabbage casserole, cabbage seaweed grill, and cabbage soup. I learned the importance of projecting inventory needs as well as making due with what was at hand, two skills that have served me well.'
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