Fwd: Cook for a PDC course in VT

Liz Falk elizabethfalk at gmail.com
Fri Jul 1 09:46:13 EDT 2011


--liz

Live in each season as it passes: breathe the air, drink the drink, taste
the fruit. ~Henry David Thoreau


---------- Forwarded message ----------
From: Ben Falk <ben at wholesystemsdesign.com>
Date: Fri, Jul 1, 2011 at 9:23 AM
Subject: Cook for the course


Hey Folks,
*SEEKING WHOLE FOODS CHEF to cook meals for 25-30 people for 12 days*
We will be hiring a chef and food coordinator to provide nutrient-dense,
local, seasonal whole foods options for a group of healthy, outdoorsy people
of all ages (except children), enrolled in a permaculture (ecological
sustainable agriculture design) course for 12 days.

Thanks for your interest in cooking for the Whole Systems Design
Permaculture Course to be held in the Mad River Valley from July 31 to
August 12th, 2011.
More about the course can be learned here:
http://www.wholesystemsdesign.com/permaculture-design-course/

Please send us the following the help us get a sense of your, experience,
approach and vision/goals in this work:

-Sample menu, include at least 3 breakfasts, lunches and dinners (local and
seasonal ingredients only), vegan options for each
-A list of local vendors you are familiar with or, better yet, have a
working relationship with, whom you plan to source ingredients:
-Bulk sourcing and cooking strategies
-Kitchen needs: number of burners, sink space, prep space, fridge/freezer
space, other group cooking strategies you'd employ
-How you would utilize the group to help your job?
-Biggest reason for wanting this job and doing this work in general
-Estimated cost of labor and food to base an agreement from
-2+ references in the field and 2+ examples of cooking for large groups,
describe briefly the setting and primary successes and challenges of
examples

Assume 27-32 people at meals for 3 meals/day.  Assume the group will assist
in prep and dishes: e.g. 2-3/people per meal aiding in prep, each person
doing their own dishes, etc.
Plan on the availability of a cob oven on site for flatbreads/other uses.
Plan on using site-sourced foods including: cucumbers, radish, salad greens,
green beans, chicken (seeking slaughtering options now), cabbage, some
mushrooms and some fish.  Assume 2-3 students with gluten or nut allergies
and 4-8 vegetarians/vegans, most are "conscious omnivores."

We look forward to a possible collaboration...


Ben Falk, M.A.L.D.
Whole Systems Design, LLC
802-343-9490 (c)
802-496-3128 (w)
66 Dean's Mountain
Moretown, VT 05660
ben at wholesystemsdesign.com
www.wholesystemsdesign.com


Ben Falk, M.A.L.D.
Whole Systems Design, LLC
802-343-9490 (c)
802-496-3128 (w)
66 Dean's Mountain
Moretown, VT 05660
ben at wholesystemsdesign.com
www.wholesystemsdesign.com
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