As Larry told me, “It ain’t like a backyard BBQ with your softball team,or a holiday dinner at aunt Sally’s house,it’s easy to get people sick because you don’t follow the proper procedures”. This is important, and should be given the priority and of importance that it deserves.
Cooking For Large Groups
Class #1-The Basics
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 attachement. 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 sizeswill be limited to16 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 will be another guy with similar experience assisiting me in teaching the class.
If there is enough interest,I can offer more advanced classesafter the first three.
As of now,I plan to offer the classes in order,then start over and do the same again.
Materail to be covered in Class #1-The Basics
The following is a rough outlineof 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-boil bake,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.
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 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.
Meal planning and prep.
How to set up a field kitchen,and do all of the above in a grid-down scenario.
Go to Larry’s site and check it out. As he said, this ain’t no Sunday BBQ.
American by BIRTH, Infidel by CHOICE