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					VdC Head Cook’s Guide                                         rev 8/21/2011




                             VIA de CRISTO

                 Southern California and the Central Valley




                          HEAD COOK’S GUIDE




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VdC Head Cook’s Guide                                                                                                                  rev 8/21/2011



                                                     TABLE OF CONTENTS

INTRODUCTION................................................................................................................................. 5
Scripture verses to reflect on as you begin your journey as Head Cook: .............................................. 6
WORKING WITH THE RECTOR/RECTORA................................................................................... 7
THE ROLE OF HEAD COOK ............................................................................................................. 7
THE COOK TEAM .............................................................................................................................. 7
  Members of the Cook Team ............................................................................................................. 8
  Position Responsibilities ................................................................................................................... 8
     Assistant Head Cooks (AHCs)...................................................................................................... 8
     Cook Team Leaders (CTLs).......................................................................................................... 8
     Cooks ............................................................................................................................................ 9
  Cook Team Selection and Qualifications ......................................................................................... 9
     Assistant Head Cooks ................................................................................................................... 9
     Cook Team Leaders ...................................................................................................................... 9
     Cooks .......................................................................................................................................... 10
  Cook Team Schedule ...................................................................................................................... 10
     4 team schedule ........................................................................................................................... 10
     5 team schedule ........................................................................................................................... 11
RESPONSIBILITIES AND TASKS OF A HEAD COOK ................................................................ 12
  Spiritual Support ............................................................................................................................. 12
  Menu Planning ................................................................................................................................ 13
  Schedule Planning ........................................................................................................................... 13
  Aprons ............................................................................................................................................. 14
  First aid and medical ....................................................................................................................... 14
  Facility ............................................................................................................................................ 15
  Sunday Rollo ................................................................................................................................... 15
  Head Cook’s Report ........................................................................................................................ 15
ANGELS – YOUR RELIEF TEAM ................................................................................................... 15
  Angel Support ................................................................................................................................. 16
BUDGET AND PURCHASE OF FOOD AND SUPPLIES .............................................................. 16
  Food Donations ............................................................................................................................... 16
  Grocery Shopping ........................................................................................................................... 17
  Grocery list by individual meal example ........................................................................................ 17
  Consolidated grocery list example: ................................................................................................. 18
  Disposal of food at the end of a weekend ....................................................................................... 19
MENUS, FOOD PREPARATION, AND SNACKS .......................................................................... 19
  Food and Beverage Planning .......................................................................................................... 19
  Coffee/Tea Service.......................................................................................................................... 20
  Special Diet Planning ...................................................................................................................... 20
FOOD PLANNING TIPS ................................................................................................................... 21
  Seasonal considerations .................................................................................................................. 21
  Planning for a variety of appetites .................................................................................................. 21
  General Serving Guidelines ............................................................................................................ 21
     Breakfast ..................................................................................................................................... 21


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VdC Head Cook’s Guide                                                                                                                 rev 8/21/2011



     Lunch/dinner ............................................................................................................................... 22
     General ........................................................................................................................................ 22
     Rollo Room Palanca and Snack Foods ....................................................................................... 23
  Recipes ............................................................................................................................................ 23
     Breakfast Recipes & Suggestions ............................................................................................... 23
     Lunch Recipes & Suggestions .................................................................................................... 24
     Dinner Recipes & Suggestions ................................................................................................... 25
     Side Dish and Salad Recipes & Suggestions .............................................................................. 26
     Dessert Recipes & Suggestions................................................................................................... 27
  Meal Themes & Table Decorations ................................................................................................ 27
  Meals – Grace & Thanksgiving ...................................................................................................... 28
  Equipment ....................................................................................................................................... 28
SCHEDULES AND ASSIGNMENTS ............................................................................................... 28
  In general......................................................................................................................................... 28
  Men’s and Women’s Team Reciprocation...................................................................................... 29
  Individual Team Schedules ............................................................................................................. 29
TEAM MEETINGS ............................................................................................................................ 29
THE WEEKEND IN REVIEW .......................................................................................................... 30
  Thursday Afternoon ........................................................................................................................ 30
     Palanca room setup ..................................................................................................................... 30
     Set up of kitchen ......................................................................................................................... 30
     Store all provisions ..................................................................................................................... 30
     Dining Room preparation ........................................................................................................... 30
     Dorms prepared ........................................................................................................................... 31
     Cleaning and checking ................................................................................................................ 31
     Chapel Preparation (Sacristan).................................................................................................... 31
     Team Dinner ............................................................................................................................... 31
  Thursday Evening ........................................................................................................................... 31
  Friday Morning ............................................................................................................................... 31
  Friday Afternoon ............................................................................................................................. 32
  Friday Evening ................................................................................................................................ 32
  Saturday Morning ........................................................................................................................... 32
  Saturday Afternoon ......................................................................................................................... 32
  Saturday Evening ............................................................................................................................ 32
  Sunday Morning .............................................................................................................................. 32
  Sunday Afternoon ........................................................................................................................... 33
SPECIAL EVENTS ............................................................................................................................ 33
  MEALTIME SKITS........................................................................................................................ 33
  FOOTWASHING ........................................................................................................................... 33
     Musicians .................................................................................................................................... 33
     Lighting ....................................................................................................................................... 33
     Tables .......................................................................................................................................... 34
     Kitchen ........................................................................................................................................ 34
     Chairs & Seating ......................................................................................................................... 34
  AGAPE FEAST .............................................................................................................................. 35


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VdC Head Cook’s Guide                                                                                                                rev 8/21/2011



     Seating......................................................................................................................................... 35
     Setting up .................................................................................................................................... 36
     Agape Bread Cross...................................................................................................................... 36
     Agape Feast Invitations ............................................................................................................... 36
     Dinner ......................................................................................................................................... 37
     Serving ........................................................................................................................................ 37
     Cook Team Attire ....................................................................................................................... 37
     The Agape Service ...................................................................................................................... 37
     After Main Agape Seating .......................................................................................................... 38
     Agape Team Dinner .................................................................................................................... 38
     After Cook Team Dinner ............................................................................................................ 38
     Before Bed time .......................................................................................................................... 38
     Suggested Agape Feast Scripture Reading ................................................................................. 38




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VdC Head Cook’s Guide                                                                       rev 8/21/2011



                                 VDC HEAD COOKS GUIDE

INTRODUCTION


So you’ve been called to be a Head Cook. Now what? At first this may seem an overwhelming task,
but fear not! With the Lord’s guidance, the Head Cooks Guide, the mentoring of former Head Cooks,
and lots of prayer you too can run a successful Via de Cristo kitchen.


This manual is a compilation of notes, suggestions, recipes and operational tips accumulated from
many weekends and the combined experiences of many Head Cooks. Its purpose is to aid in planning
for all food service, special events, and prayer requirements and to teach cooks about their various
duties, responsibilities, and the tasks involved to help make for a smooth running VDC weekend.
You too should create your own Head Cooks Binder as you progress through the weekend. Have it
available to everyone on the weekend, especially in the kitchen. Your personal HC Binder is a good
place to keep copies of all recipes, schedules, notes, shopping lists, etc.


This guide is a working copy. With continued feedback a continually improving Head Cook's
Manual will be available for future Head Cooks. Please make notes of your experiences. Document
your reflections on what worked, didn't work, what could be improved plus new things you tried at
the end of the weekend. Pass this information on to the Secretariat with your final Head Cook’s
Report.


The keys to a successful, smooth running Via de Cristo weekend are love, adaptability,
communication, sensitivity to the needs of others, cooperation of the leaders in authentic Christian
witness, and yielding to the guidance of the Holy Spirit. Continual prayer is important, but balance
continual prayer by groups of Cooks along with the critical duties that must be accomplished all
weekend long.


Cooks are the spiritual dynamos of the Via de Cristo weekend as groups are continually involved in
prayer. At all times they are busily living the Christian witness. Gather as often as possible for group
prayer to take care of the concerns and requests that will come to the Cook Team, but do not
forget the Cook Team responsibility to provide for the other physical needs of the weekend. Food is
very important. When people’s tummies are satisfied they can focus on the spiritual side of the
weekend. All responsibilities must be balanced for a harmonious weekend. God’s blessings as you
begin this awesome task!
In His Service, Sally Schneider


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VdC Head Cook’s Guide                                                                       rev 8/21/2011



Scripture verses to reflect on as you begin your journey as Head Cook:


Philippians 4:13        “I can do all things through Christ who strengthens me”


Romans 8:28             “We know that in all things God works for good for those who love him, those
                        whom he has called according to his purpose”


Romans 12:12            “Let your hope keep you joyful, be patient in your troubles, and pray at all
                        times”


Psalm 37:5              “Commit everything you do to the Lord. Trust him to help you do it and he
                        will”


Matthew 7:7             “Ask, and it shall be given you; seek and you shall find; knock and it shall be
                        opened unto you”


Matthew 21:22           “If you believe, you will receive whatever you ask for in prayer”


Hebrews 12:1            “…let us run with perseverance the race marked out for us”


1 Peter 5:7             “Let him have all your worries and cares, for he is always thinking about you
                        and watching everything that concerns you”


Colossians 3:17         “and whatever you do, whether in word or deed, do it all in the name of the
                        Lord Jesus giving thanks to God the Father through him”


Proverbs 3:6            “In everything you do, put God first, and he will direct you and crown your
                        efforts with success”


Philippians 4:19        “But my God shall supply all your needs according to his riches in glory by
                        Christ Jesus”




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VdC Head Cook’s Guide                                                                       rev 8/21/2011



WORKING WITH THE RECTOR/RECTORA


The Rector/Rectora is always the coordinator of the entire weekend. A close working relationship
and good communication between the Rector/Rectora and the Head Cook is essential. Team
harmony is critical. Emphasize one united team. Strive for a seamless relationship between the Cook
Team, Palanca Team, Music Team, and Rollo Team. Each team member is important and has
responsibility to the rest of the team.


THE ROLE OF HEAD COOK


           Is facilitator for all planning, preparation, and performance in fulfilling our promise to
            provide for all physical needs of the pilgrims and team.
           Is accountable for the leadership in the kitchen so that the witness value of the Christian
            community in action is authentic and dynamic, portraying the attitude to the pilgrims of
            living it, not only giving it.
           The HC is a planner, a manager, a leader and often a counselor.
           Is not a cook and should not be included on job schedules.
           Will select Assistant Head Cook’s, Cook Team Leaders, and Cooks to build the Cook
            Team, with the blessing of the Rector/Rectora.
           Is the supervisor of all physical aspects for the entire community, tying together all
            necessities for eating, sleeping, meeting, greeting and praying.
           Must always be available for questions, decisions and taking charge.
           Encourages full cook participation.
           Utilizes and paces all cooks according to their stamina and capabilities.
           Trains those inexperienced in the various tasks and responsibilities of being a Cook and
            Team Member.


THE COOK TEAM


The Head Cook along with the Rector/Rectora makes the selection of the Cook Team. This is
usually accomplished at the first Core Team meeting as team applications are reviewed. Total
number is 20 for a four-team format or 25 for a five-team format




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VdC Head Cook’s Guide                                                                     rev 8/21/2011




Members of the Cook Team


    The Cook Team consists of:
     1 Head Cook
     3 Assistant Head Cooks
     4-5 Cook Team Leaders (depending on schedule and/or location)
     16-20 Cooks
     1 Head Angel (optional but recommended)


Position Responsibilities


In general, all Cooks are responsible for attending all team meetings, writing palanca notes,
providing prayer support, team and individual, responsibilities and maintaining a servant’s heart.


Assistant Head Cooks (AHCs)

           “Inside” Assistant Head Cook:
               o Responsible for all functions inside the kitchen including food preparation and
                   flow of all meals.
               o Must be someone who is comfortable in a kitchen and knows how to cook.
            “Outside” Assistant Head Cook:
               o Responsible for all functions in the dining room and all associated activities such
                   as table setting and decoration, skits, Thursday evening Pilgrim welcome set-up,
                   etc.
           “Rollo Room” Assistant Head Cook:
               o Responsible for care of the Rollo Room including beverage service, snack
                  delivery, and special requests
                o Morning Pilgrim Dorm coffee/juice service
                o Miscellaneous floater duties as needed
                o Also can be assigned prayer request pickup and delivery to the Head Cook


Cook Team Leaders (CTLs)

Responsible for their respective Cook Teams for:


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VdC Head Cook’s Guide                                                                       rev 8/21/2011



           Activities completed as per the schedule
           Shepherding Rookie Cooks and Cook Team role model

Cooks

Responsible to their respective Cook Teams for:
       Activities completed as per their duties and schedules
       Learning and growing as a servant of the Lord


Cook Team Selection and Qualifications


When considering Assistant Head Cooks (AHC’s), do not make the error of calling your friends to
be your Assistants just because they are your friends. Choose your Assistant Head Cooks based upon
prayer, experience required to successfully fulfill the position, and suggestions from previous Head
Cooks.


For Cook Team Leaders consider previous team experience and their strength of service by checking
again with other respected team members. It is good to balance newer team members with a few
veterans. The kitchen will run more smoothly and newer team members will learn more. This
strategy in building a Cook Team provides for a better team experience for newer members and
increases the possibility they will serve again. It also helps newer members to increase their skills
and develop as a servant.


Assistant Head Cooks
        Must have served on a minimum of two cook teams having served as both a Cook and a
           Cook Team Leader .
        Must have experience serving in the Rollo Room (musician or table leader)
        The Inside AHC must be someone who understands food preparation and is comfortable
           working in a kitchen.
           A good choice may be a person who has served as an AHC already, but in a different
            position. Multiple AHC’s experience provide for a stronger HC in the future.


Cook Team Leaders
       Must have worked a minimum of one team and served as a Cook.




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VdC Head Cook’s Guide                                                                       rev 8/21/2011



Cooks
            Usually made up of first time servants, team rookies with a few Cook Team veterans
             mixed in with the Rookies to provide for a stronger, smoother running Cook Team.


Cook Team Schedule
For the actual schedule matrix with planned flow, see Word File included called cook team schedule.


4 team schedule
     Cooking/food preparation
     Table setting and decoration
                                          Team #1               Team #2      Team #3         Team #4
Head Cook -                                 Red                   Blue        Green           Orange

                                       CTL                CTL              CTL            CTL
Assistant Head Cooks: Red
Inside Kitchen:
Outside/Dining Room:
Rollo Room:
                                                           Servers/ Pray
Day/Meal                               Food Preparation    Housekeeping     Dishwashers    Table Setting
FRIDAY - day of faith
Breakfast – Prayer Partner                   #1                   #2             #3             #4
Lunch - DeColores/Mexican                    #2                   #3             #4             #1
Dinner -                                     #3                   #4             #1             #2

SATURDAY - day of love
Breakfast – (Froggie)                        #4                   #1             #2             #3
Lunch – (you & Rector/a to determine         #1                   #2             #3             #4
Dinner - Agape Feast                         #2                   #3             #4             #1

SUNDAY - day of hope
Breakfast – Easter                           #3                   #4             #1             #2
Lunch -                                      #4                   #1             #2             #3
Kitchen Pastors Assignment: Purple
Fri -
Sat -
Sun -
        Dish washing
        Serving and housekeeping




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VdC Head Cook’s Guide                                                                          rev 8/21/2011




5 team schedule
     Cooking/food preparation
     Table setting and decoration
     Dish washing
     Serving and housekeeping

Weekend #                           Team #1          Team #2       Team #3         Team #4            Team #5
                              Red                     Blue             Green          Yellow           Orange
Head Cook -
                              CTL-            CTL-              CTL-           CTL-                CTL-
Inside AHC-
Dining Room AHC-
Rollo Room AHC-
Pastor Assignments (Purple)
Fri. Kitchen Pastor-
Sat. Kitchen Pastor-
Sun. Kitchen Pastor-


                                                   Servers/
             Day/Meal          Cooking Team      housekeeping    Dishwashers     Table Setting       Prayer/Rest
FRIDAY - Day of Faith
Breakfast- weekend verse              1                 2               3               4                 5
Lunch-Mexican/DeColores               2                 3               4               5                 1
Dinner-                               3                 4               5               1                 2


SATURDAY - Day of Love
Breakfast-                            4                 5               1               2                 3
Lunch -                               5                 1               2               3                 4
Dinner-                               1                 2               3               4                 5


SUNDAY - Day of Hope
Breakfast-Easter                      2                 3               4               5                 1
Lunch-                                3                 4               5               1                 2
         Prayer team




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VdC Head Cook’s Guide                                                                       rev 8/21/2011




RESPONSIBILITIES AND TASKS OF A HEAD COOK


Spiritual Support
    Food preparation and other activities must be balanced with prayer support.
    Not every Cook needs to be gathered for every prayer session. Gather as many as possible
        without impacting the schedule. The kitchen cannot run late. Balance is key. Rookies need to
        be in the kitchen when it is there turn to cook.
    Priority of Cooks is to gather for prayer support for each Rollist/Rollista before each Rollo.
        The exception may be the Inside AHC responsible for meals happening on time and a key
         Cook or two. However, with proper planning all can be involved with zapping (Head Angel
         can help out here if you choose to have one there the entire weekend.
        Cooks will have a Rollist/Rollista Prayer Partner in addition to their regular team Prayer
         Partner for prayer support before a Rollo in the Cooks Chapel, during "zapping", and for
         Rollo Room escort. They will also stay during the Rollo and afterward escort the
         Rollist/Rollista to the chapel to relieve the person who has been there praying during the
         Rollo. Names can be drawn or ask for volunteers. See form for sign-up.
        Post the list of Rollist/Rollista Prayer Partners to insure Rollo Room escort and chapel prayer
         support (determined in advance).
        Cooks have an opportunity to be a Cooks Prayer Partner, along with the regular Team Prayer
         Partner for each Rollist/Rollista. One goes to the Cooks Chapel, the other sits in the back of
         the Rollo Room during the Rollo for prayer support for the Rollist/Rollista.
        Each day a Spiritual Director is assigned to the kitchen, always ready for prayer, morning
         Cooks communion, helpful words, & helping hands. Make use of them. Let them know how
         they can help and be a part of the Cook Team. Let them be a part of one serving team for
         lunch usually works best.
        All Cooks present the first spiritual surprise, Palanca, by delivering the bags with Palanca
         Team on Friday afternoon.
        Quotes from official Via de Cristo Leader's Manual to think about:


         "Prayer in the Via de Cristo cannot be emphasized enough for the success of the Via de
         Cristo. You are in constant prayer at Via de Cristo because from start to end, the Via de
         Cristo itself is a prayer. Emphasis should be made that the fruit of the Via de Cristo depends
         on the Grace of God, stressing a deep realization of the importance of prayer". “The team
         teaches how to pray by praying. And the most important thing is that each leader and the



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VdC Head Cook’s Guide                                                                          rev 8/21/2011



         team together should pray because they feel the need for prayer before, during, and after the
         Via de Cristo. The team has to be a praying community from the outset."


         This does not mean that prayer entirely consumes all other responsibilities by every member
         of the team. A balance must be found between duty and prayer so that all needs of the
         weekend are met.


Menu Planning
   Planning of meal schedule including breakfast, lunch, dinner, Palanca food, snacks, Pilgrim
      special diet needs and community refreshments on Sunday morning.
    Thoughtful and careful purchase of all food and supplies.
    Storage and organization of all food and supplies at facility.
    Checking with Three-day chairperson for cleaning and paper supplies
    Survey of equipment and supplies at facility.
    See follow-on section for more detail and recipe listing.
Schedule Planning
    Individual team schedules. Examples of 4 and 5 team schedules page 10 & 11.
    Meal themes and table decorations. List meal themes on the team schedule.
    Rollist/Rollista prayer support. Example below.
        Scripture reading before meals. Do a sign up sheet and post in the kitchen. Example below.


                                      Scripture reading             Cook Reading Before Meal
         Friday
                        Breakfast     weekend verse
                        Lunch
                        Dinner

         Saturday
                        Breakfast
                        Lunch
                        Dinner        Ps. 104:14-15; Ecc.9:7

         Sunday
                        Breakfast     Matt.28:1-7
                        Lunch         Josh. 24:14-15




         Note** choose your verses so that scripture will enhance the meal and flow of the weekend


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   VdC Head Cook’s Guide                                                                  rev 8/21/2011




Rollist/Rollista           Rollo #        Rollo Name               Team Prayer           Cook Prayer
  Prayer Support                                                     Partner               Partner
FRIDAY ROLLOS

                              1              IDEAL
                              2              GRACE
                              3              LAITY
                              4              FAITH
                              5              PIETY

SATURDAY ROLLOS

                              6              STUDY
                              7           SACRAMENTS
                              8             ACTION
                              9       OBSTACLES TO GRACE
                             10            LEADERS

SUNDAY ROLLOS

                             11           ENVIRONMENTS
                             12          CHRISTIAN LIFE
                             13       CHRISTIAN COMMUNITY
                             14      GROUP REUNION/ULTREYA
                             15            FOURTH DAY



   Aprons
    For each member of the Cook Team, Palanca Team, and Spiritual Directors and Head Angel if
      one is enlisted.
    One for Rector/Rectora as a keepsake.
    Check with Three-day chairperson for supply before purchasing
    Have aprons printed with weekend logo, which looks great and wears well. .


   First aid and medical
    Check with Three-day person for updated first aid kit, ensure there is a inventory of aspirin,
       Tylenol, ibuprofen, bandages first aid cream etc… and other over-the-counter items.
    Have the most experienced medical person on the cook team assigned as the weekend medic.
       Do not use a musician or table leader for this position.




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VdC Head Cook’s Guide                                                                      rev 8/21/2011



Facility
 Responsible for facility keys
 Clean and resetting facility and locking up at end of day & end of weekend
 Verify with Rector/a that all is accomplished before departure.


Sunday Rollo


Sunday afternoon it is the Head Cook’s privelege to give a short rollo. It was traditionally called The
Green Rollo as it deals with money. Today’s title is more appropriately The Joy of Giving. It is
basically a call to support the work of Via de Cristo with not only financial resources but also with
time & talent There is a sample rollo included on the CD.

Head Cook’s Report


Within 30 days the Head Cook is required to provide a Head Cook’s Report. This should be given to
the Rector/Rectora for submission with their report to the Secretariat. The sooner this is done the
better while the weekend is still fresh in your mind.


Most important to include is an accounting of all monies spent with receipts and return of any extra
funds. Good to note in the report are any issues with the facility, any changes that worked well, etc.
It is also helpful to identify any team members who were particularly strong in the kitchen for future
leadship. Pass a copy of your report to the next Head Cook.


ANGELS – YOUR RELIEF TEAM

Enlist a person to serve as Head Angel. This should be a veteran team member who understands
The flow and needs of a Via de Cristo weekend. The Head Angel should attend one team meeting
and meet the team in advance. Depending on how you want to use them and their availability, Head
Angels and Angels in general can be of great support in many ways:
    Store errands if needed throughout weekend
    Friday evening for Foot Washing water duty and kitchen support
    Foot washing towel laundry duty – find volunteer
    Coordinating Saturday evening Agape serenade
    Agape table linens cleaning responsibility – find volunteer
    Sunday all day support
    Inventory of items returning to the trailer


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VdC Head Cook’s Guide                                                                     rev 8/21/2011



        Set up of Clausura in Chapel
        Kitchen towel laundry at the end of the weekend – find volunteer


Angel Support


        Sunday Angels should be committed in advance rather than depending on show ups
        Angels should not take over the Cook's regular responsibilities.
        They should be assigned special duties of:
            o Making up inventory lists of remaining supplies.
            o Carrying out, sorting, organizing supplies
            o Trailer packing
            o Collecting trash, cleaning restrooms, showers, etc.,
            o Sweeping floors in dorms
            o Angels should not attend closed Clausura or any team events but should be available
              to release cooks to go to special events.
            o Should greet and direct arriving community for open Clausura while the team is busy.
            o Should not hang around all day, but be there to work


BUDGET AND PURCHASE OF FOOD AND SUPPLIES


As you plan, remember there is a budget that must be adhered to you will be allowed $25 maximum
per person for the weekend. With thoughtful planning, shopping, and food preparation this can be
accomplished. You will receive an advance from the Secretariat with which to begin shopping. Your
budget should cover all costs. The amount advanced has decreased as food ordered from Sysco is
billed directly to VDC. The Sysco bill receipt must also be submitted with other receipts. As food
costs continue to rise it is vital that we use restraint and be good stewards of the budget.


Food Donations


Occasionally we locate establishments willing to donate food items. This helps to offset the food
costs of the weekends and if the items are finished goods it off sets preparation time for the Cooks.
Ask at the first team meeting if any team members work for food companies and if they make
donations. Call companies and ask about donations to non-profit organizations. If a source is found,
please note this in your Head Cooks Report. If you accept donations or even special discounts, be
sure to follow up the weekend with a thank you note to the company.



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     VdC Head Cook’s Guide                                                                        rev 8/21/2011



     Donation Resource:



     Grocery Shopping


     The best strategy for grocery shopping is to build 2 types of shopping lists. After your menu is set
     and all recipes are solid, build the first list by individual meal on a spreadsheet. List the day, meal,
     description of each item needed, quantity needed. Leave a column for note and costs. Build the
     second list as a consolidated version of the first by types of ingredient: dairy, meats, vegetables, etc.
     Examples included.


     Grocery list by individual meal example

Groceries by Meal              Quantity                                  Comments                                 Costs
Thursday PM Snacks

Cookies                  3-4 doz            Homemade or bakery only                      Palanca
Brownies                 3-4 doz            Homemade                                     Palanca
Quick breads             2-3 loaves         Homemade                                     Palanca
Cider                    60 cups            Heat in large pot on stove/use ladle
Hot Chocolate            3 dozen packets    Packet mix-buy case of Land O Lakes
Coffee                   6 cans reg/3 decaf Check supply list to see what is in trailer
Tea                                         Check trailer/always plenty
Styrofoam cups           8 dozen            Plus more for rest of weekend/check supplies
Small napkins            8 dozen

Friday Breakfast
Orange juice             7 + 1 gallons          1 gallon for am Pilgrim dorm run
Cheddar cheese           7.5 lbs
Brown onions             5
Eggs                     100 (8 doz +4)         8 loaves/20 slices per loaf
Low fat milk             4 + 1 gallons          1 extra gallon for breakfast
White bread              150 slices
Butter, soft spread      2 cups- 1 tub




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        VdC Head Cook’s Guide                                                                         rev 8/21/2011



        Consolidated grocery list example:

CONSOLIDATED GROCERY
Items                               Quantity        Comments 1                      Cost/detail Cost Total   Store

Dairy

Cheddar (real, pre-shredded)        23 lbs           5-5 lb bags                                       51.9 Sysco
Eggs                                197/17 doz       15 doz Sysco/buy 2 doz. extra 1.05/doz           15.76 Sysco
Milk                                15 gallons       5 cases, 6 1/2 gal each         1.37/gal          41.3 Sysco
Butter                              7.5 lbs                                                                 F4L
Sour cream                          1 gallon/16 cups                                                        F4L
Ricotta cheese/non or low fat       8-32 oz tubs     2-4 lb tubs Gardena             1.08/lb           8.63 Sysco
Parmesan/fresh grated               8 cups                                                                  F4L
Clearmans spread                    4 tubs           Katy will bring from restaurant n/a        n/a         n/a
Cool whip/non-fat                   15-8 oz (9/6)    making mousse & to top waffles                         F4L
Mini butters/honey butter           1 flat = 90      for corn bread                                   18.28 Sysco
Mini mocha mixes                    1 case                                                                  S&F
Whipped cream topping                                to top mousse/Katy to bring


        Remember to keep all receipts and detailed, organized notes of everything purchased, as you will be
        required to give an accounting of all that is spent at the end of the weekend. This information can be
        included in the Head Cook's Report completed at the end of the weekend. This report and all receipts
        (and any leftover funds) are given to the Rector/Rectora for presentation at the Secretariat meeting
        following the weekend. Be prepared to attend this meeting with the Rector/Rectora if they need your
        assistance.


                Watch the newspaper food sections for sales
                Purchase at Costco, Smart & Final, Food 4 Less
                Utilize Sysco for bulk items when the prices make sense, not just for convenience
                Collaborate with the other Head Cooks to benefit from quantity buying
                Utilize community members who can get us deals or donations
                Make needs known for food donations and palanca


        "Three Day" person will purchase and provide in quantity commonly used items, such as first aid
        items, paper goods, etc. (not food), but check before the weekend. Check closely the inventory of
        existing supplies with the prior Head Cook or Secretariat. Little is kept from prior weekends as
        space in the trailer is limited and the heat does not allow for storage of food items. A copy should be
        available from the previous Head Cook or the designated "Three Day" person.


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Include AHC's with meal planning and purchasing of all food. The Head Cook does not have
to do it all alone! Remember - you are training future Head Cooks so keep them involved.

Disposal of food at the end of a weekend

Plan ahead for use of left over food. Some items may go to charitable organizations affiliated with
our congregations such as shelters and special programs. As a special note, the next weekend’s
Head Cook may want to make it a responsibility to be in the kitchen Sunday afternoon to assist with
identifying what items are to be donated versus used for the next weekend. This helps to eliminate
waste and control costs.

Unopened non-perishable items can sometimes be returned for a credit. Smart & Final is usually
good about this. Perishable, opened items (depending on what it is) may be used for the following
weekend or donated. With items such as open milk containers, find a community member who has a
big family and ask them if they’d like to take it home.

Lastly, it’s nice to leave a few extra leftovers including sodas, cookies or goodies for the caretakers
when you serve at Rancho Ybarra. Leave these items in the refrigerators at the end of the weekend
with a note or tell the caretaker when you turn in the keys.

MENUS, FOOD PREPARATION, AND SNACKS


Food and Beverage Planning


        Strive for a balance between fruits, vegetables, grains, and meat
        Do not serve turkey for the Agape meal. Has a natural sedative in it.
        Strive for a balance between carbohydrates, protein, and fat
        If you’re unsure, ask for help. The result will be a better weekend
        When possible, prepare food in advance and serve at Via de Cristo ie: coffee cakes can be
         made ahead by the team and brought frozen, then thawed overnight and served at breakfast
        Emphasize salads, light desserts, low-cal dressings, etc.
        Eliminate extravagant meals and elaborate preparation
        Balance relish plates and lighter foods for snacks vs. cookies and sweets
        Provide a variety of beverages: fruit drinks, flavored mineral water, diet sodas
        Have plentiful supply of bottled water, especially for summer weekends
        Check with Secretariat as water is usually donated
        Ask that cookies brought, donated, & palanca-ed are homemade or bakery cookies
        Plan to make meals that can be prepared ahead of time, and that will hold well if Rollo Room
         is running off schedule.


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        Give copies of all recipes to cooks at team meetings in advance so they can become familiar
         with them.
        Have maps/directions to local stores available for errands if you run short on something


Coffee/Tea Service

        Quantity of coffee/tea made consumed each weekend varies, depending on the crowd. The
         most coffee is consumed in the morning at breakfast. It will also be consumed on a more
         limited basis throughout the day, at lunch, and at dinner. Coffee should also be available for
         the Thursday evening welcome time, for community Saturday evening at the Agape singing
         and also Sunday morning before Mananitas.

        For large urns (90-100 cup size) try 7 -8 oz measures of coffee. For the small urn (50 cup
         size) try 4 - 8 oz. measures of coffee. This is for strong coffee. Adjust for taste. Decaf
         versus regular coffee - try two pots regular and one pot decaf the first morning and gauge
         from there. Usually far more regular than decaf is consumed. Have hot water and a selection
         of tea bags available for tea drinkers. Instant hot chocolate is also popular in cool weather.

        Fresh coffee should be available in the Rollo Room at all times using the Bunn Coffee Maker
         from the trailer. Set up sugar, creamer, stir sticks, napkins, and weekend coffee mugs. Also
         provide tea bags and instant hot chocolate.

        Coffee service can be a big job, especially in the morning with multiple large urns operating.
         It takes approximately an hour for the large pots to brew. You may want to assign coffee
         duty to your Dining Room/Outside AHC with the assistance of a cook volunteer. Another
         option is to ask for a Cook Team Leader to volunteer.You may want to vary the assignment
         by day. Saturday evening and Sunday morning angels may be available to help.

        If using timers, test to see that they work as they’ve been unreliable at times. The safest
         approach is to set the coffee up ready to go the night before and have someone get up very
         early to turn them on, then go back to bed for awhile. The surest way to an unhappy team and
         unhappy pilgrims is to have no coffee in the morning!


Special Diet Planning


        Plan in advance as possible noting Pilgrim applications and asking upon Pilgrims arrival.
        Check with Sponsors for clarification if needed.
        Check directly with Pilgrim if any questions or uncertainty
        Pilgrims with strict dietary requirements may bring food
        Carefully label and store in kitchen




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        Vegeterian suggestions, start with a meatless chili for Friday lunch, a broiled fish with lemon
         sauce Friday night, Potato soup Saturday lunch, Cheese Ravioli for Agape. Veggie sandwich
         for lunch Sunday.
        Changes should be made only for solid reasons, not simply preferences.
        Assign a Cook (Preferably pilgrim partner) to take care of special menu Pilgrims as a duty of
         love
        Team members with special diets can be accommodated if not too much of a burden for the
         Cook Team. Recommend they bring special items if necessary and label for safekeeping


FOOD PLANNING TIPS

Seasonal considerations

For hot weather weekends in June/July, consider serving lighter foods, more salads, cool/frozen
desserts. etc.. For cold weather weekends such as February, consider heartier foods, thick, warm
soups & bread, hot casseroles, Lasagna, etc.

Planning for a variety of appetites

Since you cannot know in advance if the group will be big eaters, normal, or light eaters, we do the
best we can to cover all needs. Generally speaking, men eat more in quantity than women. Also
consider that there is always plenty of food around on all weekends and that the Cook Team is
continually making available a variety of snacks between meals. All needs can be covered, even
special diets.

General Serving Guidelines

Breakfast

        Juice for morning – orange, grapefruit, cranberry, grape, apple
             o 6 gallons for breakfast + 1 extra for Pilgrim's dorm run.

        Sliced fruit
             o 10 cantaloupes, 10 bags of grapes
             o 5 honeydew melons
             o 2-3 watermelons
             o 50 oranges quartered
             o Use a combination of 2 fruits as a side dish.

        Mini cereals
            o Buy 2 cases for the weekend/ give extras to women's team.


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        Bagels/muffins
            o 1 per person + jam, cream cheese, etc.

        Milk
            o Have 1 gallon per day on hand for cereal.

        Mini mocha mixes
            o Buy 1 case for weekend.

Lunch/dinner

        Tossed green salad
            o 13 heads of lettuce, 4 boxes croutons, 15 cucumbers, 23 tomatoes, 36 oz. salad
                dressing.

        Antipasto salad
            o 25 tomatoes, 17 cucumbers, 2 #10 cans marinated artichoke hearts (drained),1 #10
                can garbanzo beans (drained), 1 #10 can sliced black olives (drained), 1 package large
                salami, sliced, 6 heads romaine lettuce, 2 large bottles Italian dressing.

        Soup
            o 4-5 gallons

        Agape bread
            o 24 pounds of dough when home made

        Agape beverage
            o 3 cases Bel Normande from Trader Joe's (sparkling peach/grape) or 3 cases
               Martinellis sparkling apple-cranberry juice.

General

        Ice usage
             o Ice can be delivered for each weekend and stored
                    (at Camp Rancho Ybarra – Jack in the Box at Sunland & Oro Vista will
                       donate)
                    Hot weather : 400 lbs. (maybe more)
                    Cool weather: 150-200 lbs.

        Ice chests
             o 2 for Rollo Room for sodas, water, etc.
             o 3 for kitchen (to keep drinks cool)




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        Bottled water
            o Have plenty available. The warmer the weather the more will be consumed. This is
                usually a donated item and we take what ever we can get. Pass on to the next team
                what ever is not used. Large bottles and small/individual sizes. Have team refill their
                personal bottles from the large bottles so as not to run out of the individual size.
            o Camp Rancho Ybarra water is good quality from tap

    Electrical
        o Be careful where appliances are plugged in the kitchen area as they can blow fuses. An
             experienced Cook Team member should know this. If the fuses do blow, the fuse box is
             in the hall behind the corner cabinet. If using the timers, set the large urns for 1 1/2 to 2
             hours ahead. Power strips can be very helpful but you’ll have to bring your own.

Rollo Room Palanca and Snack Foods

    Vegetable and dip trays, rice crispy treats, cheese, salami, & crackers tray, pretzels, cookies,
     brownies, lemon bars, pop corn, fresh fruit such as oranges, apples, bananas, granola bars, coffee
     cake, muffins, ice cream bars, dried fruit, raisins, nuts, cinnamon rolls, bagels & cream cheese,
     chocolate kisses & mints
    Friday Palanca run: 4 dozen cookies/ veggie and cheese tray or other
    Friday poster party: 2 large bags snack size candy bars
    Saturday Palanca run: fresh fruit tart or chocolate covered strawberries.
    Saturday poster party: 2 large bags snack size candy bars

Recipes

Included with this guide are recipes grouped by breakfast, lunch, dinner, desserts and side dishes &
salads. These are tried and true recipes that have been made many times for many weekends. This is
not to say that other recipes won’t work, but be careful in trying new things. If you have a recipe idea
but need it converted to feed 100 people or need to discuss it’s feasibility for the Via de Cristo
kitchen, three good resources are Martha Pfleger (818) 884-0839, Cammy Mahoney (818/703-7815)
and Nanette Helgager (818) 610-7465 . Please call for assistance. When a new recipe works well,
please be sure to note in the Head Cook’s report along with the recipe and your kitchen notes. It can
then be added to the suggested recipe list.

Breakfast Recipes & Suggestions

Recipes and directions included for breakfast are:

        Bacon for 100
        Baked Apple Pancakes
        Belgian Waffles
        Egg Puff Casserole
        French Toast


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        Muesli (cold fruit, nut, and yogurt mix)
        Orange Danish (or cinnamon)
        Scrambled Eggs
        Sour Cream Coffee Cake
        No-crust Zucchini Quiche

When serving fresh fruit, consider what is seasonal for best availability and cost:

        Sliced melon
        Grape clusters
        Sliced bananas
        Strawberries, one large or several smaller
        Watermelon wedges
        Quartered oranges
        Grapefruit halves

Have the following available at each breakfast:

        Prunes
        Mini cereal boxes
        Low fat yogurt
        Instant oatmeal



Other breakfast suggestions:

        Hard boiled eggs
        Muffins, bagels, banana or other quick breads
        Pancakes with syrup
        Bacon, sausage patties/links, or ham on the side
        Bagels and cream cheese

Lunch Recipes & Suggestions

Recipes and directions included for lunch are:

        Almost Fried Chicken
        Baked Potatoes
        Beef Tostadas
        Beef Tortilla Roll-Ups
        Chef Salad (included here as it is a main course)
        Chicken Fajitas
        Chicken Oriental Salad (Sumi salad with chicken)


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        Chicken Tortilla Casserole
        Chile Rellanos
        Creamy Guacamole
        Chicken Frito Tostadas
        Grilled Cheese Sandwiches
        Hamburger Soup
        Minestrone Soup
        Salsa (Emeril’s recipe)
        Sangria
        Sloppy Joes
        Sweet Corn Chowder


Other lunch suggestions:

        Tossed Green Salad
        Chopped Salad
        Jello Salads
        Rolls with assorted jams (with soup)
        Breadsticks (with soup or salad)
        Corn Bread (with soup)
        Carrot/raisin or other cold vegetable salads
        Mini bags of chips
        Mini apples
        Coleslaw
        Relish plates of carrots, celery, olives, radishes

Dinner Recipes & Suggestions

Recipes and directions included for dinner are:

        Baked Pasta
        Basic Tomatoe Sauce
        Baked Cheezit Chicken
        Chicken Cacciatore
        Agape Cross Bread
        Honey Orange Roasted Turkey
        Mushroom Chicken
        Parmesan Chicken
        Prime Rib
        Fried Chicken
        Tomato Cream Chicken
        Fiesta Mexican Lasagne


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        Salisbury Steaks
        Sparkling Punch




Dinner accompaniments

     See salad and side dish section

        Tossed green salads
        Spinach salads
        Garlic Cheese Dinner Rolls
        Cranberry-orange salad
        Dinner rolls with jams, butter
        Garlic bread, rolls
        Mixed vegetables (fresh or frozen)
        Rice pilaf
        Pasta shells or other shapes
        Dressing
        Small roasted potatoes
        Baked potatoes
        Mashed potatoes

Side Dish and Salad Recipes & Suggestions

        Antipasto Green Leaf Salad
        Au Gratin Potatoes
        Basic Tossed green Salad
        Black Bean & Corn Salad
        Garlic Cheese Dinner Rolls
        Caesar Salad
        Cran-orange fruit salad
        Cranberry jello salad
        Fresh fruit salad
        Glazed carrots
        Green bean casserole
        Green Beans Almondine
        Gulliver's Creamed Corn
        Mashed potatoes
        Pasta Salad
        Soft Garlic Bread
        Spinach salad



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        Sumi Salad
        Whipped Fruit Salad




Dessert Recipes & Suggestions

        Cherry Crunch
        Dirt cake
        Fried ice cream
        Ice Cream Sundae Bar
        Lemon yogurt pie
        Peach Cobbler
        Pumpkin Mousse
        Fresh Fruit and Sabayon
        Butterscotch Chip Chocolate Cookies

Other dessert suggestions:

        Brownies (boxed mix) plain, iced, or topped with ice cream, sauce, whipped cream, nuts
        Cheesecake, plain or topped with a fruit sauce, chocolate sauce, fresh fruit
        Angel food cake with strawberries and whipped cream
        Ice cream sandwiches
        Sherbert with cookies
        Flan (Mexican custard – Jello brand boxed mix)

Meal Themes & Table Decorations

Meal themes are a combination of the traditional, weekend specific and HC choices.
A word on decorations - keep them simple and inexpensive. This is not so much a reminder for the
men’s team as it is for the women’s. Costs for decorations are not reimbursed and must be absorbed
by the responsible team. The other issue with decorations is that they must be stored during the
weekend before and after meals, and then disposed of or stored at home after the weekend.

Suggested format:

        Friday breakfast                      weekend scripture theme
        Friday lunch                          Spanish DeColores
        Friday dinner                         HC choice


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   Saturday breakfast                        F.R.O.G. (Fully Rely On God)
   Saturday lunch                            HC choice
   Saturday dinner                           Agape Feast
   Sunday breakfast                          Easter or birthday
   Sunday lunch                              HC choice or no theme
Meals – Grace & Thanksgiving

All meals will begin with grace to be given by one of the Decurias and pre-assigned by the Rollo
Room. Following grace should be a scripture reading, read by a Cook volunteer. The verse read can
tie in with the meal theme or possibly the theme of the day. The HC can choose and assign the verses
or have the Cook select a verse, reviewed and approved by the HC. All meals end with thanksgiving
done by the same Decuria who did grace at the beginning of the meal. Another possibility is to have
the kitchen Pastor of the day start breakfast with a few words and possibly a scripture on the day’s
theme, faith, love, and hope.

Equipment


Make arrangements for any equipment not at facility such as Ice chests, blenders, food processors,
popcorn poppers, or waffle irons. Check the oven temps, as they are at times unreliable. This can be
done with oven thermometers. Check garbage disposals and dishwasher to make sure they are
working.


SCHEDULES AND ASSIGNMENTS


In general
     Have schedule assigned in writing and in advance with a copy to each cook. This provides
       security, especially to the new and inexperienced Cook Team members.
     Posting schedules in the kitchen and dorm allows freedom of action, releases cooks to relax
       when their assigned duties are completed, and indicates who or what still needs assistance.
     All cooks share and rotate all jobs. Ask that all cooks be honest with you about their physical
       capabilities and schedule accordingly
        Remind Cooks to wear comfortable shoes and bring several extra pairs to change as needed.
        All schedules are subject to change. Be flexible as the Spirit and the Rector/Rectora leads.
        Cooks not serving should sit with the Pilgrims and join in the meal.
        Cooks markers identify where cooks should sit, interspersed with Pilgrims. These markers go
         on tables at decoration time and should be explained by HC to Pilgrims
        Post all menus, provisions lists and work assignments where readily visible
             o On the refrigerator and other kitchen areas



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            o In the dorm and palanca room




Angel Team Reciprocation
         o Saturday evening Agape
                 Singing for the Pilgrims
                 Serving team dinner after
                 Cleaning up kitchen
                 Mananitas setup
                       Sunday Angeling if possible

Individual Team Schedules


One of the best things a HC can do to insure all Cooks know exactly what to do and when to do it is
to create individual team schedules. This done after Cooks are assigned to teams and after the menu
and all recipes are set. Examples are included in the attached files. It’s a tedious task to create these
schedules but extremely worthwhile for a smooth running kitchen.


TEAM MEETINGS

Review all responsibilities and the flow of the weekend. A mock short schedule is a good teaching
tool for team meetings to help familiarize new team members with the full scope of the weekend.
Talk through any questions or concerns.


        Discuss menus, flow of the kitchen, team work, etc.
        Hand out menus & recipes in advance by team.
        Prepare duty matrix ahead of time and hand out at first meeting, or mail with Cook Team
         welcome letter.
        Have a food donations sign-up sheet available at the team meetings for cookies, fruit, nut
         bread, veggies & dip, relish plates, and at-home cooked items for meals and snacks.
        Explain the table for the unseen Guest and plan for it at each meal. Be sure to include this
         special table in the decoration planning. Also known as The Lord's Table.
        Allow time for coloring of placements and planning of table decorations.




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THE WEEKEND IN REVIEW

Thursday is the day of faith, Friday the day of love, and Sunday the day of hope.


Thursday Afternoon

Facility opened to VDC at noon. Pick up keys at parish office. Provide general set up help if needed
by Rector(a).

     Palanca room setup
      To be done by Palanca team. Offer help if needed.

     Set up of kitchen
      Remove all equipment from trailer and stock kitchen
      Set time that evening to discuss equipment use such as garbage disposals, dish washer, where
         trash goes, ovens, coffee pots & timers, steam kettle if using
      Count out exact number of plates for serving of weekend.
      Locate cleaning items
      Set up coffee pots and assign a Cook or two for coffee duty. You might ask for volunteers as
         coffee duty can be a lot of work. Divide up the responsibilities and set a schedule.


     Store all provisions
      Label shelves by days and by meal
      Sort ingredients by meals
      Watch for Sysco delivery if using Sysco
      Keep your inventory list handy, on a clip board
      Post menus, schedules, recipes, flow charts, prayer signup sheet
      Label any “special diet” foods
      Label and set aside special food palanca
      Begin food preparation as team arrives and settles in


     Dining Room preparation
      Set up for team dinner
      Set up for evening arrival of guests after team dinner
            o Welcome table outside
            o Dining room chair arrangement
            o Refreshment table inside dining room



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            o Supplies readied (baskets of sugar, stirrers, napkins, etc.).
            o Ready snacks and beverages for evening guests


     Dorms prepared
      Label beds with names in advance for pilgrims and team (Palanca duty)
      Master Bed Chart done in big, easy to read letters (Palanca’s duty)
      Floors vacuumed if needed
      Old mattresses covered with colored sheets


     Cleaning and checking
        Restrooms: toilet paper, paper towels, soap, showers.
        Check/clean pastors rooms (assign one person responsibility)


     Chapel Preparation (Sacristan)
      Communion supplies readied
      Altar area ready, picture of how it was before
      Bring in anything needed from the trailer


     Team Dinner
        Provided by Rollo Room team
        Keep it simple and fast
        Clean up fast by using paper plates, etc.


Thursday Evening
    Welcome refreshments in dining room
          o About 9 dozen cookies, brownies, lemon bars
          o Napkins, sugar, creamer, stir sticks, etc.
          o Coffee, lemonade, ice tea, water, hot tea, hot chocolate, etc.
        Arrival of pilgrims: tag gear, greet, deliver to sleeping quarters
        Start of the weekend around 8pm
        Stations of the Cross for Pilgrims
        Pilgrim escort by Cooks to dorm at end of Stations
        Cooks continue with kitchen duties

Friday Morning
     Coffee and juice run to Pilgrim dorm


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        Weekend theme breakfast after Pilgrim chapel and breaking of silence


Friday Afternoon
     Traditional Mexican DeColores lunch
     Palanca: food and bag delivery by Palanca and Cook teams


Friday Evening
     Poster Party
     Foot washing: set-up dining room, water, towels, tubs, lighting


Saturday Morning
    Coffee and juice run to Pilgrim dorm
    Traditional f.r.o.g. breakfast (or other theme)


Saturday Afternoon
    Banner delivery (Palanca team coordinates)
    Set-up of dining room for Agape Feast
    Raise curtain for community area
    Set-up chairs and tables in Palanca room for community


Saturday Evening
    Present Agape Feast
          o Cook Team properly attired
          o Community refreshments (extras from the weekend supply)
    Poster Party
    Prepare dining room for Mananitas
          o Stack chairs, move tables
          o Tables covered for flower distribution
            o Set up community refreshments
                   Extra snacks, fruit, coffee, juice, napkins, cups, etc.


Sunday Morning
    Mananitas
         o Provide community refreshments
         o Cooks go through first so they can get back to duties
         o Cooks to arrange Pilgrim Prayer Partner flowers after Mananitas


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Sunday Afternoon
    Breakdown of facility
      o With support of Angels breakdown kitchen and pack trailer
      o Clean up of facility for end of weekend
    Cook Team participation in Clausura, closed and open
    Final facility walk through with Rector/Rectora and return of keys


Every day:
    All team meetings
    Praying over Rollistas before Rollos and singing in before Rollos


SPECIAL EVENTS

MEALTIME SKITS

The two major special events are Foot Washing on Friday evening and Agape Feast for Saturday
dinner. There are however opportunities for several skits at meal time. You may choose to include
skits or skip them. Skits can provide comic relief but they do take time. Traditional skits are the Bus
Skit at Friday DeColores lunch and the F.R.O.G. skit at Saturday morning breakfast. The older frog
skit got out of hand on many past weekends and became inappropriate. The newer version of the skit
focuses on a theme of fully relying on God. Much better for a Christian weekend!

Skits are included on the CD’s. Feel free to improvise to suit the weekend’s needs, but do it with
taste. Remember things funny to one person may be offensive to another.

FOOTWASHING

Setting up the dining room
Musicians

           Decide on a spot for set up; the corner closest to the regular entry door works well.
Lighting

           Use the tall torchiere lamps in the trailer to add extra soft light. They're adjustable and
            make for a more comfortable atmosphere for the Pilgrims in this unfamiliar experience.
           Votive candles on the perimeter tables can be used to help set the mood
           You can also put votives under the footwashing table 6 across by 10 down, looks great
            and gives plenty of light to the center table and the center room.


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VdC Head Cook’s Guide                                                                       rev 8/21/2011



Tables

            Set two dining room tables in the center of the room for the Pastors
            Remove the tables for more room behind two sets of chairs.
            Use two Mexican serapes draped crosswise over the tables or a tablecloth
            Use the cross off of the altar for the center.
            Use a clear pitcher; fill with water for the symbolic pouring of water.
            Use a large bowl to receive the water.
            Use candles from the altar for light/remember matches or lighter.
            Fold Pastors aprons
            Remember small flashlight for service reading.

Kitchen

        Fill the steam kettle ahead of time with water and heat it up. Use this super hot water mixed
         with cooler tap water to make the warm water needed to fill the tubs with for Foot washing.
         The hot water heater is not large enough to supply hot water for both Foot washing, the dish
         washer and hot showers at the end of the day. Depends on facility, Bethel and Sierra will be
         okay to use the water from the tap.
        Assign Cooks with no prayer partner, Inside head cook should supervise the kitchen process
         of this.
        Have foot washing towels & tubs ready to go at stations.
        Have kneeling pads ready at the end of each chair section. You need 3 pads for each section.
        After the evening is over, gather towels to be taken home for laundering.
        Dry the tubs and return to the trailer along with the kneeling pads.
        Arrange for a community member to take the wet towels home to be washed, dried,on
         Saturday and then returned to the supplies trailer by Sunday afternoon/Clausura.

Chairs & Seating

            Based on the total number of team + pilgrims, set up the exact number of chairs needed,
             arranging them around the dining room in a circle. If your team is only washing the rollo
             room people ensure chairs for pilgrims, table leaders, core team, and pastors.
            Set up the circle in 3 or 4 equal sections, depending on the number of Pastors
             participating.
            Reserve a chair for each musician in front of where they are playing, turning them around
             so no one else sits in them. After singing, musicians can turn the chairs around and sit
             down to participate in foot washing. If they participate it may only be those listed above.
             At this time, play an instrumental Christian CD such as Classical Praise Piano by
             Maranatha Music. You'll need to borrow a "boom box". Make sure one is available and
             set up in advance.
            Reserve 4 chairs at the end of each section for each team to sit in (Pastor, dryer, towel &
             water runner, shoe remover). The Pastors will go to their positions to begin the service



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VdC Head Cook’s Guide                                                                        rev 8/21/2011



              after everyone is seated. After the reading foot washing team members will go to their
              duties.
             As a section team finishes their foot washing, they will sit in the empty chairs at then end
              of each section and wait to have another team come and wash their feet. They in turn will
              wash the feet of other teams as they complete their section so everyone participates.

*People needed to run foot washing: 1 each per team
       3-4 "washers" to wash feet (usually Pastors)

          3-4 "dryers" to dry feet
                 - Designated by Rector/Rectora
                 - Could be Assistant Rectors/Rectoras or Ass't Head Cooks

          3-4 "runners" to bring fresh water and towels
                 - usually experienced Cook Team members, possibly Assistants

          3-4 shoe removers
                 - usually Cook Team

          1 "filler" to fill tubs with water
                   -usually experienced Cook Team member

          1 person to hand out fresh towels to runners
                 -usually experienced Cook Team member
          1 person to empty tubs as they are returned to kitchen
                 Last three usually ones without prayer partners.

          optional: 3-4 shepherds/supporters to stand behind each Pilgrim and pray over them.

AGAPE FEAST

The Saturday evening Agape Feast is a beautiful gift to the Pilgrims from the Cook Team. Some
have called it the Cook's Rollo.

Seating

Dinner seating will be for all Pilgrims and Rollo Room team including all Spiritual Directors, except
the assigned Kitchen Pastor. The Kitchen Pastor will eat with the Cook Team later.

For a full weekend plan on seating: 36 Pilgrims, 12 Table Leaders, the Rector/Rectora and 2-3
Assistants, and 2-3 Spiritual Directors = a total of 55 (check for your weekend).
At Ybarra 30 pilgrims, 10 Table Leaders, Core team 4-5, Spiritual Directors 3-4. Check your team
to make sure what you have.




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VdC Head Cook’s Guide                                                                        rev 8/21/2011



Cook Team, Palanca Team, Music Team, and the assigned Kitchen Pastor will eat after Agape
dinner is completed and the Pilgrims have returned to the Rollo Room.



Setting up

You'll need 8-9 tables, depending on size of tables and men versus women. Traditionally, tables are
set in the form of the cross. Using a 10 person circle table in the center of the cross allows room for
more seating and less cramped space right at the center of the cross. Another possibility that works
well is in the shape of a squared-C.    Off-white dress tablecloths should be in the trailer. Locate a
volunteer willing to be responsible for laundering and return of the tablecloths.

The picture of Jesus is placed at the head of the table, the top of the cross. Prop it up securely on a
chair. The picture is in the trailer.

The bread cross on the foil-covered cross board is the centerpiece of the table. It should be placed at
the center of the cross table setting or on a separate table in the middle of a "C" setting.

Square mirror tiles and candleholders are located in the trailer for table decorations. Check the
candles before the weekend for quantity and condition.

Be sure to leave enough room at the center inside corners of the cross for the Head Cook and
Assistants to stand for reading and participation in the Agape Service if setting in the cross format.
Have small flashlights available for reading, as dinner is by candlelight. A practice run through of the
service will make it go more smoothly at dinnertime. Another good idea is to have a small round
table set off to the side for Head Cook and Assistants to demonstrate the sharing of the bread and
wine.


Agape Bread Cross


For the Cook Team, the Agape Feast is the highlight of the weekend. The centerpiece of the table is a
huge bread cross. It is baked on site by an experienced community member. Recipes for the bread are
included with the rest of the Via de Cristo recipes. Use the cross board in trailer for support on the
table. Two full bread crosses are usually baked; one for the Pilgrim’s feast and the other for the team
and attending angels. Sometimes another batch of dough is made providing fresh rolls for dinner. It
may sound like a lot, but it goes quickly as it’s so delicious!


Agape Feast Invitations

Invitations are given to the pilgrims inviting them to the dinner. Agape service bulletins are also
provided for all at the first seating plus the HC & AHC's as they read and participate in the service.


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VdC Head Cook’s Guide                                                                     rev 8/21/2011



The Head Cook and Head Palanca should communicate and agree on who has the responsibility to
create and deliver the invitations. As the Agape Feast is the “Cooks Rollo”, it is usually the HC’s
responsibility to create the invitations and the service bulletins. The Palanca team can deliver the
invitations Saturday afternoon. The bulletins are placed on the table at setting time.


Dinner


This meal is the most formal and special of the weekend. Past Head Cooks have served prime rib,
roast pork loin with orange sauce, roast turkey, honey-baked ham, and sometimes a nice chicken
dish. For the beverage, choose something festive, you could serve apple- cranberry sparkling cider or
sparkling peach/grape from Trader Joes or Martinellis Sparkling cider.


Serving

Agape Dinner should be served one person at a time for a special feel. All Cooks participate in the
entire meal, serving dinner, clearing plates and serving for dessert. Cooks should not join the
community for singing but remain focused on serving the Pilgrims. Rookie Cooks in particular
if allowed to sing with the community may lose their sense of timing and no one will be around to
serve dessert and complete the meal service. This is an important consideration as Agape becomes a
relaxing and enjoyable meal, yet the scheduled time for the dinner is usually shorter than the dinner
runs – meaning you can easily get behind schedule and throw the evening off. Saturday night is not
the time to get off schedule making for a late evening as everyone will be up very early for
Mananitas. Watch your timing.

Cook Team Attire

Put the aprons away for this meal! The goal is to create a restaurant atmosphere. All cooks should
wear black and white. Black pants, white shirts or blouses work best. Men wear a tie; color theme
specified. For women, Head Cook provides a ribbon tie in theme color.


The Agape Service


The evening begins with an opening prayer and scripture reading. The HC follows with the service
reading. Be sure to have a flashlight ready if needed. AHC’s stand by to support the HC by passing
bread and “wine” at specified times. A Spiritual Director concludes the Agape Feast with a blessing.
Cooks lend support by leading in music and singing. Watch your timing during Agape Dinner. It can
get away from you very quickly because it's so enjoyable. The rest of the evening can be thrown off




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VdC Head Cook’s Guide                                                                      rev 8/21/2011



schedule. Check on the Master Schedule or with the Rector/Rectora for the amount of time allowed
for Agape Dinner. The Agape service document is included on the CD.

After Main Agape Seating

Pilgrims leave for the Rollo Room. Cook Team must immediately turn their attention to zapping the
Rollist/Rollista for Leaders Rollo unless the Rollo is planned before dinner. Cook Team will sing in
the Rollist/Rollista in their Agape attire.

During zapping, Angels will be clearing the tables, wash dishes and re-set the tables for the Cook
Team dinner after sing-in.

Agape Team Dinner

Cook Team, Music Team, Palanca Team, and Kitchen Pastor will sit down to dinner served by the
community Angels.

After Cook Team Dinner

After the Cook's eat, they'll change clothes and go to the Rollo Room for evening Poster Party. As
palanca, the Angels clear the dining room, clean up the kitchen, and set the dining room up for
Mananitas by moving the tables against the walls and covering them with butcher paper. Chairs
should be stacked in the Palanca Room.

Before Bed time

Responsible group/person should set up food, coffee urns, cups and paper good, etc. for arrival of the
community in the early morning.

Suggested Agape Feast Scripture Reading

The Word of our Lord from the Old Testament:

        Psalm 104: 14-15 "He causes the grass to grow for the cattle, and vegetation for the service of
         man, that he may bring forth food from the earth, and wine that makes glad the heart of man,
         and oil to make his face shine, and bread which strengthens man's heart."

        Ecclesiastes 9:7 "Go, eat your bread with joy, and drink your wine with a merry heart; for
         God has already accepted your works."

         After the reading finish by saying: The breaking of bread and the sharing of wine -- and old
         testament tradition that was the predecessor to the ultimate breaking of bread and sharing of
         wine -- The Lord's Supper...Thanks be to God!


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VdC Head Cook’s Guide                                                                 rev 8/21/2011



        Suggested reading by Head Spiritual Director for LC42, Pastor Howell Foster




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