Kitchen Set Up Advice

This Kitchen advice was put together by Central Kitchen Co-ordinators of Climate Camps 2006-08, with useful input from ohter experienced caterers.

Contents

Feedback and Lessons Learned from Climate Camp.
This section includes:

• What kind of set up did Climate Camp 2007 have?
• Staffing needs
• Ideal Co-ordination Team
• Cooking team
• Common Staffing Experiences
• Hot water and tea and coffee: Why a dedicated team?

General Information and Advice on Kitchens and Food

• What to cook?
• Advice on food ordering and Gas
• Equipment
• Budget and quantities
• Recipes and menus
• Food allergies and special diets
• Health and hygiene

Before the Camp

• Suggested Timeline of Tasks and Duties
• 6 Months before
• 3 Months before
• 1 Month before

Kitchen Tips and Recommendations

• General Kitchen Set Up: Space, Logic and Flow
• Lighting
• Gas and Burners
• Where to get Stuff?
• Gas Quantities
• Safety Advice
• Gas Set Up
• Rocket Stoves and Alternative Fuels and Cooking Stoves
• Food Safety
• Pest Avoidance
• General Hygiene
• Food Poisoning and Contamination
• Safety with Heat and Knives
• People management, timing and staffing
• Cooking for many people
• Preperation
• Stock Control
• Cooking Tips
• Serving

Onsite Kitchen Management and Tasks

• Immediately before Site Set Up
• A Brief and Not Comprehensive Summary of Onsite Tasks and Routines.
• Set up
• Main Camp
• Tat down
• Afterwards