I may not be a 5 star chef but i propose that there be a cooking guild so that those who either want to learn from the best can or those that just love to cook can use their talents to the best of their abilities

A guild dedicated to cooking in order to fed large groups of people would be very cool.

I have been kicking this idea around for quite a while.

I will be at Geddon for friday and saturday working on my feast. If anyone wants to chat with me about this on saturday night once I am done I would be more than happy to sit down and brainstorm.

For those that don't know, Theros is one of the big time Belegarth cooks. I haven't been all over, and I haven't been to every event, but Theros consistently delivers excellent feasts at many events and has done so for years.

'Nuff said.

BTW, Theros - where's my 'honorary member' belt flag?

Is anything more happening with this guild idea?

well with theros being a good chef i am sure that he would appreciate having a little help even if it is just stirring a pot

I am also a chef ^^ but i have never been to a big event, so i was really wondering how someone who lives north of the border like me can get in touch with the feast chef to see if they need help with ideas or prep and the like...

I would also love to lend a hand in this! I love Bel and events and when Im not on the field I can't think of a more useful way to spend my time!

Theros! Friday or Saturday at Spring Wars, chatting more about this yet? I know I remember last year's chat, but nothing ever got rolling. See you there!

I prepared one of the dishes for An Tir Dearg's feast at War of Reckoning. It was a version of Chicken Tikka Masala / Chicken Curry and fed a bit over 50 people with enough for 2 servings each. Reviews were good, but it had been a while since I last cooked for a large event and my timing was a bit off. I was harder on myself than they were on me.

I'd like to join this guild and propose that we start a recipe collection with a focus on delicious, "easy (read speedy/and transportable)" meals that can be made for large numbers. Depending on location (I'm way out in St. George, UT) we should help collaborate cooking for events, or at the least lend our recipes and tips to those who are going it alone.

I'm not a professional cook, but I've catered a half-dozen large parties and weddings with my wife and a mutual friend (both professional chefs) and know my way around a kitchen.

In Belegarth, you are considered EXTREMELY LUCKY to have a kitchen :-)

I think that is a wonderful idea, since it will always be growing and expanding. If we have basic meals that are easily prepared at an event site, we could do a book up so anyone can be able to use it as a reference. I KNOW no one will make chicken and dumplings like I do, but they of course would change some of the spices or ingredients, of course, to make it their own. That is how a good cook can do this and be successful :-p

I am still waiting for the book idea Theros had suggested (which would be hillarious)... and could help him put some recipes in it or help write.

Man, I should get back to work...

I'm all for getting a chef's guild together. As a chef, I think good food should be shared by all and I would be happy to help out at any event I can get to. Hopefully I can show off some at Equinox 2010

Well, I just thought Id post in here since it seems appropriate, but I love cooking. Im told Im rather good at it too.

The problem is I have a hard time cooking for less than 4 people, and most of my best recipes can be done en mass.

Wich is to say that Im always up for helping out with a feast, and if anyone needs a hand in the general area around western montana a PM will get you my contact information.

this cooking guild is a great idea but how would one join if they cant make it to alot of the major events?

If you guys put together a book of recipes good for events I would happily buy it.

Last OctFest I fed about 30 people with a box of spaghetti, two packaged of Polish sausage, and one gigantic kettle. It turned out okay, but it could have been better and I probably should have had another person helping me rather than at the very end grabbing Animus and Dracken and coercing them into carrying the kettle back to the War Paint booth...

I would be all for recipes.

I can teach easy Puertorican meals. The mix of Spaniard cooking, Taino(native indians) cooking, and African cooking, invented the ideas to deep fry plenty.
-Tostones are plantains hunks, soaked in salt garlic water, deep fried half way, squashed flat, deep fried again, salted, and served. Best eaten when they are still warm and the edges are all crunchy and awesome. Food so nice, we fried it twice.
-Mofongo is plaintain hunks, soaked in salt garlic water, deep fried, mashed very well together in a morter pestle with garlic and spices, then scooped out when it is still in a bowl shape, and fill then it full of meat or fish.
-Guisao is puertorican style stew that can be modified in many ways. Because you can cook it all with potato hunks instead of meat hunks and you serve the vegetarians before you toss in the meat hunks you browned in oil. Cook some more, and serve to the meat eaters. You can even fill the Mofongo with it. Plus if you use vegetable broth instead of any normal animal broth or boullion, it is still vegan until the meat is added.

I am planning to cook these at what ever the next event I am going to.

Cooking is awesome...and I dabble in it, mostly low and slow stuff like Southern BBQ. I will not back down from a event throw down though!! I do like this idea, but I would ask what would be the goals of said guild? People will want to know what we are all about!

Saw this and thought what a light weight,small,portable way to grill for just yourself currently looking into a less space consuming way to grill cheep & safely for feasts but here is this http://www.youtube.com/watch?v=FnNKShSH ... ata_player

personally i would just like to go to a festival and have a deer hanging from the tree and half a leg rotating on a spit, i dont know about you though, i just think it would have more of the feel of the age, but i'm not that great of a cook.

although i would take the leg and put it on a spit hovering 4" over coals for about 6h while taking a little sugar, water, tomato sauce, and chili peppers mixed up and slather it on every 30min or so, and maybe inject some in for internal flavor for a nice spit brisket =) ok, i need to stop i'm getting hungry