All the restaurant experience, the job skills, people savvy,
self-confidence, work-ethic, physical stamina and blind faith in
the world could not have prepared me for that first year as CAMP
COOK . . . 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 get-togethers, birthdays, and parent-visitor day
youth camp sessions, family sessions, adult sessions and special
camps . . . with a kitchen staff of three . . . and . . . a crew of
inexperienced kids . . . all of us limping along . . . in an
antiquated kitchen trying to get by with crossed fingers, a lot of
luck and the worn-thin, seat of our pants . . . 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.
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