Posted by: Alysten on: January 19, 2010
Here is the documentation for the class How to run a happy kitchen. Lessons from a restaurant chef and how it applies to the SCA, time management, pre-prep, using your staff effectively and menu design Full class outline located here.
Posted by: Alysten on: September 20, 2009
Spices and their use in the medieval kitchen- Hands on class of period spices. What do they smell like, what properties will they impart to your food, whole vs ground and how to buy/use whole spices. Spice Class Outline
