By Dee Anderson, Jack Robert 37VT17
Lee and I both love to cook. In our “land galley” this is not a problem as we have plenty of room to move around each other and work at the same time. On the other hand, our “river galley” poses a bit of a problem. There is only room for one cook at a time and that cook needs to be VERY ORGANIZED. As a result, we have arrived at the following “rules” for our meals.
1. Plan meals in advance to be certain the necessary ingredients are on board. “Oops! I forgot the eggs” does not work well when we are motoring up or down river.
2. Decide who the Master Chef is for the given meal.
3. The Sous Chef (“able bodied assistant”) is responsible for setting the table, pouring the beverages, staying out of the way and cleaning up after the meal. No kibitzing, suggestions for herbs and spices or back galley driving are allowed.
4. The Master Chef must organize all ingredients, utensils and equipment before starting the preparation phase. Because the refrigerator top is also the prep counter it is important to have everything ready or precious time is spent moving things aside to get back into the fridge (while the Sous Chef is treated to colorful commentary).
5. Every attempt is made to have the entire meal ready to eat at the same time. Sometimes, however, we have a “progressive meal” and it behooves the Sous Chef not to complain about this.
6. The meal is then enjoyed by both and there is no quibbling over who has the cleanup detail. (Note: it is helpful, although not required, if the Master Chef cleans up as he or she cooks. This makes the Sous Chef very happy and might result in a larger glass of wine than expected).
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| Midwest Rendezvous chefs for the breakfast buffet Dee and Lee Anderson |
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