This was the applecrisp going into the convection ovens for day 2 lunch. We had to plan all baking around the meal prep. Somehow we had enough pans for each day. 11 trays of cookies, 6 pans of apple crisp, 12 trays of cinnamon rolls, 5 large boneless hams (45# total), 300 hamburger patties, 40# of ground turkey, 10 flats of strawberries.... I think you get the picture.
This is Jane and Penny. Penny is in charge of the Dining Hall and ordering food. She keeps us on the straight and narrow and our budget under control. She is amazing.
This is Jane and Penny. Penny is in charge of the Dining Hall and ordering food. She keeps us on the straight and narrow and our budget under control. She is amazing.
A lot of our work was prep work. Jim & Bob are slicing tomatoes for the hamburgers. Every piece of fruit, tomatoes, carrots etc has to be washed and then sliced, shredded or chopped. Salads to be made and fruit portions to be sliced. Two trays for each side. 8 gal of milk per meal.
Here is Jane at the washing station for the veggies and fruits. We were blessed with excellent team mates. Everyone helped each other.
Jared and Tara were our pots & pans "dish pigs". They are also the cooks for the next group coming into camp. Here they are going over their order sheets with Penny. Their's is a specialized menu for vegetarians.