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Fwd: Cook for a PDC course in VT

From: Liz Falk <elizabethfalk AT gmail.com>
To: fingerlakespermaculture AT lists.ibiblio.org
Subject: Fwd: Cook for a PDC course in VT
Date: Fri, 1 Jul 2011 09:46:13 -0400

--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