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I want advice.
There's an open position at the Boys and Girls Club that I'm interested in. The problem is that it would be doing something that I love as an amateur -- cooking -- and turning it into my livelihood.
The club is going to be participating in a wider program for good nutrition. The position is predominantly food planning and preparation, but will involve some accounting and quite a bit of community liaison work.
The thing is most people have no concept of how to cook seasonally. None. We've become so used to the idea of being able to get what we want when we want it (sure, we might have to pay a little more) that very few people can do the seasonal planning. I know that I can.
What's more, I know that I have recipes and resources for taking "unpalatable" vegetables and turning them into something that people can love. Part of the program contributions are coming from an organization called America's Second Harvest -- so it's completely possible that a crate of beets could be passed along to this place and need to be used immediately.
The HR person I talked with said something like "These people will be happy with a grilled cheese sandwich and tomato soup. It's been so long since they've had a hot meal." But I watched the public schools in Belgium serve three course meals at lunch for about $3.50 per person per day. Grilled cheese and tomato soup should be the very last resort.
The downsides to this are the stresses. Physical stresses include lifting heavy pans, blisters from chopping, and fatigue. Mental stresses include "what if they don't like it," the constraints of supplies, the fear that I'll stop loving something I love.
Advice? Questions, queries, comments?
There's an open position at the Boys and Girls Club that I'm interested in. The problem is that it would be doing something that I love as an amateur -- cooking -- and turning it into my livelihood.
The club is going to be participating in a wider program for good nutrition. The position is predominantly food planning and preparation, but will involve some accounting and quite a bit of community liaison work.
The thing is most people have no concept of how to cook seasonally. None. We've become so used to the idea of being able to get what we want when we want it (sure, we might have to pay a little more) that very few people can do the seasonal planning. I know that I can.
What's more, I know that I have recipes and resources for taking "unpalatable" vegetables and turning them into something that people can love. Part of the program contributions are coming from an organization called America's Second Harvest -- so it's completely possible that a crate of beets could be passed along to this place and need to be used immediately.
The HR person I talked with said something like "These people will be happy with a grilled cheese sandwich and tomato soup. It's been so long since they've had a hot meal." But I watched the public schools in Belgium serve three course meals at lunch for about $3.50 per person per day. Grilled cheese and tomato soup should be the very last resort.
The downsides to this are the stresses. Physical stresses include lifting heavy pans, blisters from chopping, and fatigue. Mental stresses include "what if they don't like it," the constraints of supplies, the fear that I'll stop loving something I love.
Advice? Questions, queries, comments?
