Team
Includes: Culinary & Kitchen
The Food team sets up the kitchen, manages equipment, plans the dining space, and coordinates with the Water & Energy team for propane. They create a food shift plan, assign meal leads, develop recipes, coordinate ingredient orders with the Logistics team, and ensure proper storage. The team oversees kitchen operations, food preparation, and is prepared to adjust the food plan during the event if necessary.
Detailed description for camp members
The team is responsible for setting up the kitchen and for all equipment needed in order to store, cook and serve the food. This includes the kitchen and dining tents, burners, utensils, pans and pots, shelves, and fridges. Getting propane for the burners is also included in the responsibilities, but it is the team, “Water & Energy” that is responsible for signing up to Hell station.
The team needs to make a plan for the dining space and setting up shade, tables and chairs. Setting up the dish-washing-station is also included in the team’s responsibilities.
The team is responsible for making a plan for all food-shifts, including how many heads that are needed, what time food should be served and assigning leads for each meal (head-chef).
The team is also responsible for making recipes for all common meals in the camp, including build. Having a plan for organizing, and storing all ingredients needed and liaising with the team “Purchase and Transport” for ordering and buying all ingredients. All ingredients purchased should have a plan for maintaining freshness; not all fresh food is appropriate for the Playa. All recipes should have clear preparation instructions, be printed, and be made available to head chefs. The team needs to arrange all ingredients in order to minimize risk of food teams using wrong ingredients.
The team should assign and inform all head-chefs (leads for each food-shift) on how the kitchen should be operated and how to prepare the food. There should also be a plan for handling leftovers. The team should be prepared to make changes to the food-plan as needed during the week if ingredients are missing or gone bad.