Feastocrat: Difference between revisions
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#REDIRECT [[Cook]] |
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It's the '''Feastocrat''''s job to [[organise]] [[food]] for the [[event]]. They will usually arrange for a group of people, a [[feast]]ing team, to be involved in the preparations and [[cooking]] both before the [[feast]] and on the day, and delegate different tasks or dishes to be made to each person, organise [[kitchen]] space, a clean-up crew etc. They are frequently involved in [[redacting]] [[recipes]]. |
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They are responsible for: the estimated food budget, doing the shopping, and obtaining any [[utensil]]s necessary. [[Delegation]] is your friend. Everyone working with food ''must abide with all [[health and safety regulations]]''. |
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The following question and answer concerning the word "feastocrat" was originally posted to the SCA Food and Feast List on Yahoo Groups: |
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Q - Feastcrat or Feast-o-crat – which term is correct? |
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A - by Mistress Rayne Moyra O'Ciaragain, OP, Meridies |
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Hmm, this is an interesting question. If you are asking what the correct |
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title is for a cook during historic times, then neither word is “correct”. |
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When the SCA first started, there was a huge drive to use words that would |
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sound more Medieval to the ear. A word that was quickly incorporated into |
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the SCA vernacular was “autocrat” - meaning “one who has undisputed influence or power”. It did not take long for everyone to latch onto the French noun |
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combining form “-crat”. Which meant “a member of a specific dominant class”. |
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Thus you ended up with reservationcrat, feastcrat, class-crat and a number |
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of other “–crats”. |
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In the Middle Ages the person who cooked the meals was usually called the |
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COOK. Within the SCA, there is a growing movement to use the more |
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historically correct term. Other variants are Feast Cook or Head Cook. |
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Some areas use the term “Steward” – which means one appointed to supervise |
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the provision and distribution of food and drink in an institution. |
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Within mundane cooking institutions there are a variety of names for the |
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different people that prepare a meal: |
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Executive chefs plan and direct food preparation and cooking activities for |
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different food establishments. They plan menus, ensure food meets quality |
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standards, estimate food requirements and may estimate food and labor costs. |
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Sous-chefs supervise activities of specialist chefs, chefs, cooks and other |
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kitchen workers. They may plan menus, requisition food and kitchen supplies, |
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and they may prepare and cook meals and specialty foods. |
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Chefs and specialist chefs prepare and cook complete meals, banquets or |
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specialty foods, such as pastries, sauces, soups, salads, vegetables, meat, |
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poultry and fish dishes, and create decorative food displays. They supervise |
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cooks and other kitchen staff and may plan menus as well as requisition food |
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and kitchen supplies. |
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Other titles are saucier chef de partie corporate chef specialist chef |
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executive sous-chef head chef chef de cuisine pastry chef garde |
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manger, chef. |
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Within the SCA, the term “cook” seems to suit most members who strive for an |
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authenticity title. |
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Latest revision as of 18:57, 24 August 2008
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