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Old 06-13-2012, 09:12 AM   #31
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Originally Posted by Greg Who Cooks View Post
I was worried that you were jumping in over your head. I'm relieved to know that apparently you have good help and evidently you have most of your day to deal with it.

It sounds like a fun challenge!
Do you have volunteer servers? That can be one of the more difficult parts to do alone, as you have to juggle the cooked food, and serving at the same time to keep everything at temperature. We also had girls assigned to us (girl's camp) to do the dishwashing as we were cooking from 5 a.m. until 6 p.m. and then had to take proper care of left-overs so as to re-purpose them if possible for more meals, i.e. proper containment and refrigeration in a timely manner. As it was, cooking for 200+ kept us busy, non-stop, for about 14 hours per day. And there were two of us doing the cooking.

It's a whole lot of fun when the kids come to you and say things like - I wish my Mom could cook like you guys.

The only problems we had were with adult women who were a bit on edge because we got rave reviews with the kids, while they had received ho-hum reviews in previous years. The kids even made plaques our of pie pans for me and my partner, with a ribbon no less.

It was hard work, but made us feel like we really accomplished something. We served wholesome, healthy meals, with varieties of food that the kids hadn't been exposed to, within budget. But then again, we were allowed to create our own menus, as long as we kept withing a set budget.

The kids especially loved the bright, and colorful salads, and were amazed that we could make all of the meals from scratch. It opened their eyes to good food, and maybe pointed them on a better path to home-made meals.

Seeeeeeeya; Chief Longwind of the North
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Old 06-13-2012, 09:54 PM   #32
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It's been easier the last couple of days since I now have more help. Last week was a little stressful since I was working mostly by myself. This is my 3rd year working at this camp and I do enjoy it. The last couple years I was just assistant cook but this year the other cook retired and due to finnacial problems they could only afford 1 cook. It does make a long day! The kids do most of the clean up and washing dishes. I just run them thru the dishwasher when they're done.
Hopefully help continues to arrive!! And your right there is no break between meals. As soon as one is done I jump right into the next one!
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Old 06-14-2012, 03:15 PM   #33
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I tried lightly browning and putting in a large roaster but they were a little soggy and the ones on the bottom fell apart when I tried to serve them. Also what would be good for seasoning them? Thanks!
Hi, Cindy. Where can I sign up for this camp? lol. Kudos to you for working so many long hours and days for the kiddos.

Hard to tell w/o seeing the recipe, but my guess is moisture from thawing (were the chops frozen?), too much oil, temp, bone-in or boneless, or the double cooking method.

I have not cooked for 80, so can't help you there.

Planning on pork chops w/ marsala & baby bellas; but that wouldn't be age appropriate.

What you might try is a one-step shake and bake prep, i.e. dipping the chops in beaten egg(s) (or slathering in dijon mustard) and coating w/ bread crumbs or crushed seasoned croutons, grated parmesan, Italian seasonings, & baking until golden and crispy; or, baked with cream of mushroom or french onion soup & sour cream.

Sides could be roasted/baked dijon potatoes, steamed green beans, or sauteed zucchini and yellow summer squash.
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Old 06-14-2012, 09:19 PM   #34
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Originally Posted by Cerise

Hi, Cindy. Where can I sign up for this camp? lol. Kudos to you for working so many long hours and days for the kiddos.

Hard to tell w/o seeing the recipe, but my guess is moisture from thawing (were the chops frozen?), too much oil, temp, bone-in or boneless, or the double cooking method.

I have not cooked for 80, so can't help you there.

Planning on pork chops w/ marsala & baby bellas; but that wouldn't be age appropriate.

What you might try is a one-step shake and bake prep, i.e. dipping the chops in beaten egg(s) (or slathering in dijon mustard) and coating w/ bread crumbs or crushed seasoned croutons, grated parmesan, Italian seasonings, & baking until golden and crispy; or, baked with cream of mushroom or french onion soup & sour cream.

Sides could be roasted/baked dijon potatoes, steamed green beans, or sauteed zucchini and yellow summer squash.
Him Cerise, the pork chops were frozen . They were brought to me at noon for the 5:00 dinner frozen. I had to do some fast thawing to get them ready for supper. Did I mention I was a little stressed? Haha . Tonight I did the shake and bake thing and they turned out pretty good. A few got a little over cooked but it was easier than last week when I was trying to brown them in a couple of skillets. I think I finally got the ovens figured out. One is a convection which works pretty good and the another one is off 25 degrees and the last one is about 50 degrees hotter than it says. This is week 2 of a 4 week camp so maybe before it's over I'll have it figured out! Lol thanks for your advice! I really appreciate the help!
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Old 06-14-2012, 09:28 PM   #35
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One good bit of advice for anybody who has an oven (that's all of us, right?), get an accessory oven thermometer to monitor your oven's real temperature.

Oven temperature dials cannot be trusted. Maybe they were right once but the settings on the thermostat can change.
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Old 06-14-2012, 10:37 PM   #36
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One good bit of advice for anybody who has an oven (that's all of us, right?), get an accessory oven thermometer to monitor your oven's real temperature.

Oven temperature dials cannot be trusted. Maybe they were right once but the settings on the thermostat can change.
+1
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