coms

BACKGROUND: The authors have worked with corps food programs for a cumulative total of ten years. Author one has been a head cook for six; five as a volunteer and one as a paid employee. Author two is the kitchen driver and assists as his sleep schedule permits. Author two also ran a supper club; worked in institutional food settings; and ran his own restaurant for seven years. The post “Meal Preparation” originator asked about meals being provided for corps while they are on the road. This could be a logistical nightmare. Corps still eat four meals per day. These meals must be served according to the rehearsal schedule. Meals must be ready on time and must be served within the serving window; the average serve time is no more than 20 minutes to allow everyone time to eat. To coordinate what any “caterer” would provide would most likely be a moving target. Not only do you need the actual meal but you need the disposable products (plates, bowls, cups, trash bags) and appropriate beverages (water, juice, milk, sport drink). No caterer will provide a full, nutritious meal meeting the average daily cost per member. The time element to research and then contact any organization in a community where the corps is staying/performing that might provide this service is overwhelming. During the 2010 season a show sponsor provided dinner to all corps appearing at their show. Each corps was hosted by a different social club in the community. The serve time for our corps members ONLY was over one hour; the portion size was inadequate and not enough beverage (soda pop) was provided. There was not enough time for members to line up for seconds as the entire dinner window was used with the initial serving. Everyone was grateful for this meal but it is a prime example that most folks do not understand what it takes to feed 200 people four meals per day for twelve weeks. As we all know, soda is one of the worst beverages to provide to corps members. A poster questions using corps kitchens during the off season as money makers. This, too, proves to be problematic as a kitchen used to provide food for sale must be inspected by the local Board of Health. The corps kitchens are exempt from these inspections as we prepare meals for our organizations only. The topic of recruiting from local cooking schools is mentioned. Several corps have had head cooks who were professionals by training. These cooks were not successful head cooks; it has been found that a successful head cook is someone who volunteered with a strong head cook and then moved into a head cook position. Most professionals are not trained in menu planning to accommodate vegetarians, allergies, medical conditions; maintaining stock inventory; preparing and placing bulk food orders; coordinating grocery runs every two to three days; etc. These professionals are one of many cooks working under the master, they may be the salad chef or meat chef or dessert chef but not the breakfast/lunch/dinner/snack chef. Also, professional chefs are used to state of the art equipment and a kitchen that is ready to go, many do not know how to set up a cook truck (once parked at the housing or show site) to make it ready for cooking. Cook trucks must be packed for travel and all systems must be closed/turned off to avoid an unsafe environment. If the propane is left on and pilots are not extinguished, the result could be a kitchen fire. Corps members burn 4000 – 5000 calories per day; these are the calories we must replace with the four meals. We are talking a full hot breakfast; lunch; dinner; and snack. Most cooks work 18-20 hours per day while on tour. We start an average of two hours before corps wake up to prepare breakfast and stage the next two meals. We prepare, serve and clean up three meals before packing the kitchen to move from the rehearsal site to the show site. We serve the last meal at the show site before packing the kitchen for the night drive. Our relax time is our quick shower! Most corps purchase their product from SYSCO or US Foods as these companies will meet the corps at housings sites for order delivery. These orders could average 6,000 pounds and must be loaded into the kitchen while the meals are being prepared. Most corps receive one order every week during the season starting with Spring training in May. As important as preparing the tasty, nutritious meal is; keeping the kitchen clean and practicing safe kitchen protocol is also critical to a successful food program. Keeping the kitchen well stocked and organized is necessary due to space constraints. Many alum do enjoy offering a meal to theirs corps and everyone enjoys these treats: the cooks, members, staff. The easiest meal to donate is often snack as you can order pizza, subs, or fried chicken to be delivered at the show site. Snack is the one meal where the schedule is a bit more relaxed. Both authors have thoroughly enjoyed their years on the road. They have been blessed to meet wonderful young men and women . . . the members. They have also been blessed to make wonderful friends. They hope to continue working with a food program for many years. If you love drum corps and are willing to have a great time . . . call any corps office and sign up to volunteer. You will work very hard, you will laugh hard, you will be sleep deprived but you will have the time of your life and will make memories for a lifetime. JUST DO IT! BACKGROUND: The authors have worked with corps food programs for a cumulative total of ten years. Author one has been a head cook for six; five as a volunteer and one as a paid employee. Author two is the kitchen driver and assists as his sleep schedule permits. Author two also ran a supper club; worked in institutional food settings; and ran his own restaurant for seven years. The post “Meal Preparation” originator asked about meals being provided for corps while they are on the road. This could be a logistical nightmare. Corps still eat four meals per day. These meals must be served according to the rehearsal schedule. Meals must be ready on time and must be served within the serving window; the average serve time is no more than 20 minutes to allow everyone time to eat. To coordinate what any “caterer” would provide would most likely be a moving target. Not only do you need the actual meal but you need the disposable products (plates, bowls, cups, trash bags) and appropriate beverages (water, juice, milk, sport drink). No caterer will provide a full, nutritious meal meeting the average daily cost per member. The time element to research and then contact any organization in a community where the corps is staying/performing that might provide this service is overwhelming. During the 2010 season a show sponsor provided dinner to all corps appearing at their show. Each corps was hosted by a different social club in the community. The serve time for our corps members ONLY was over one hour; the portion size was inadequate and not enough beverage (soda pop) was provided. There was not enough time for members to line up for seconds as the entire dinner window was used with the initial serving. Everyone was grateful for this meal but it is a prime example that most folks do not understand what it takes to feed 200 people four meals per day for twelve weeks. As we all know, soda is one of the worst beverages to provide to corps members. A poster questions using corps kitchens during the off season as money makers. This, too, proves to be problematic as a kitchen used to provide food for sale must be inspected by the local Board of Health. The corps kitchens are exempt from these inspections as we prepare meals for our organizations only. The topic of recruiting from local cooking schools is mentioned. Several corps have had head cooks who were professionals by training. These cooks were not successful head cooks; it has been found that a successful head cook is someone who volunteered with a strong head cook and then moved into a head cook position. Most professionals are not trained in menu planning to accommodate vegetarians, allergies, medical conditions; maintaining stock inventory; preparing and placing bulk food orders; coordinating grocery runs every two to three days; etc. These professionals are one of many cooks working under the master, they may be the salad chef or meat chef or dessert chef but not the breakfast/lunch/dinner/snack chef. Also, professional chefs are used to state of the art equipment and a kitchen that is ready to go, many do not know how to set up a cook truck (once parked at the housing or show site) to make it ready for cooking. Cook trucks must be packed for travel and all systems must be closed/turned off to avoid an unsafe environment. If the propane is left on and pilots are not extinguished, the result could be a kitchen fire. Corps members burn 4000 – 5000 calories per day; these are the calories we must replace with the four meals. We are talking a full hot breakfast; lunch; dinner; and snack. Most cooks work 18-20 hours per day while on tour. We start an average of two hours before corps wake up to prepare breakfast and stage the next two meals. We prepare, serve and clean up three meals before packing the kitchen to move from the rehearsal site to the show site. We serve the last meal at the show site before packing the kitchen for the night drive. Our relax time is our quick shower! Most corps purchase their product from SYSCO or US Foods as these companies will meet the corps at housings sites for order delivery. These orders could average 6,000 pounds and must be loaded into the kitchen while the meals are being prepared. Most corps receive one order every week during the season starting with Spring training in May. As important as preparing the tasty, nutritious meal is; keeping the kitchen clean and practicing safe kitchen protocol is also critical to a successful food program. Keeping the kitchen well stocked and organized is necessary due to space constraints. Many alum do enjoy offering a meal to theirs corps and everyone enjoys these treats: the cooks, members, staff. The easiest meal to donate is often snack as you can order pizza, subs, or fried chicken to be delivered at the show site. Snack is the one meal where the schedule is a bit more relaxed. Both authors have thoroughly enjoyed their years on the road. They have been blessed to meet wonderful young men and women . . . the members. They have also been blessed to make wonderful friends. They hope to continue working with a food program for many years. If you love drum corps and are willing to have a great time . . . call any corps office and sign up to volunteer. You will work very hard, you will laugh hard, you will be sleep deprived but you will have the time of your life and will make memories for a lifetime. JUST DO IT!