Dear Outstanding Cooking Team Leaders,
I would like to thank you all for volunteering to teach ethnic dishes during the Cooking and Tasting from Around the World event. I am so excited about it! The turnout is higher than in any other year we organized this event, so we are making history :)
I wanted to let you know that in the first 3 hours of sending the invitation around 30 people have RSVP-ed to attend the event. what it means for us is that the room will be a lot more crowded compared to the previous years. I would like for you to plan to have about 5 people in your team, so in case you did not yet decide on a dish, you can definitely attempt something that is labor intensive ;)
***Ingredients***
Also, I would like to remind you to please bring all the ingredients that you may need for completing your dish. World Echoes will provide 2 gallons of oil for the entire group, and 1 box of salt, but if you know that your dish requires excessive amount of oil (such as for deep frying) you may need to bring more. If your food requires particular spices, etc, please don’t forget to bring those with you as well. To make sure you have everything you need, try to envision every step of the cooking process, so that you will realize if you forgot something.
Also, please plan to cook a large quantity of food (so that we can all try it at the end), and in case you cook pre-portioned amounts, before placing the dishes in the line you can cut them smaller.
In case you plan on cooking a dish with meat, please remember that the safest bets are neutral meats (i.e. one that does not intrude on anyone’s dietary restrictions, such as for Muslims and Jewish no pork, or for Hindus no beef). In case your dish contains any ingredient that some people are allergic to, please don’t forget to make note of it (we will prepare cards that you can put by your dishes disclosing this information –i.e. peanuts, etc.)
***Important to remember***
You are not supposed to do the cooking, but rather coach the participants through the steps of the dish. Let them do the work. You just direct them.
Also, safety is our top priority. Make sure that people realize when hot pots are behind them, so that somebody wouldn’t bump in a hot pot. Please monitor on how they use knives.
Once you finish cooking, please don’t allow the team to eat from the dish. Eating starts only once all the dishes have been placed in line for everyone to try at the same time.
If you notice somebody coming at the end of the event (without participating throughout the event) please let me or Baris know, as only the people who participate in the workshop are allowed to try the food at the end.
Cooking will start around 3:20pm. Please try to complete your dish by 6:10pm, so other dishes will not get cold by the time we can all eat.
Before the line-up, please direct your team towards cleaning the dishes, sink, counter, stove, etc. in your station.
Also, in case you need any help through the event, don’t hesitate to let Baris or I know.
***Utensils***
The lab has all type of kitchen equipment, so unless you need something specific for cooking your dish, you shouldn’t need to bring pots, mixers, etc.
***Receipts***
For all the ingredients you purchase for preparing your dish, don’t forget to keep the receipts. Put the receipts in an envelope and hand them to me or Baris at the end of the event so that you can be reimbursed up to $30. When purchasing the ingredients, please go for a larger quantity packet versus a more expensive looking/smaller quantity packet, because we want everyone to enjoy as much of the food as possible. We will try to refund you the money within one week of the event. In case you have a Wells Fargo bank account, please write your name (as it appears in bank documents) and account number on the envelope so that we can initiate a bank transfer.
***Recipe***
In case you have not done so, please submit your recipe by Wednesday (11/18/09), so that we can compile a booklet with the dishes prepared at the event. This booklet will be available for download from our website.
Don’t forget: 2:50pm in Chilton Hall Cooking Lab (room 311/322) on Friday 11/20/09!
If you have any question, don’t hesitate to contact Baris or I. I know it sounds like a lot of things to remember, but this is just so that we have the least amount of confusion at the event.
Let’s share our cultures, and have an evening of laugher, joy and some good food to match :D:D:D
I am already getting hungry!
Baris Isik is the main coordinator for the event.
His email is baris.isik@gmail.com
His phone number is (940) 390-7965
See you on Friday!
Carmen
940-367-0207
Carmen.banea@gmail.com
Carmen Banea 11-19-2009 07:49PM CST
