|Re: Oh no, it's that Kitchen topic again||<– Date –> <– Thread –>|
|From: Joani Blank (jeblankic.org)|
|Date: Fri, 5 Jun 1998 03:45:07 -0500|
Whoever mentioned the session in Seattlle on Kitchens (actually it was on the care and feeding--eating--of common meals) was wonderful. And I too wonder if there were/are notes. I have a lot of ideas about common house kitchens, especially the refrigerators and stoves (No commercial, and certainly no walk in refrigerators, and commercial/residential stoves). But I am more interested in the organization of the preparation of common meals. Somewhat briefly, because it's very late here: 1. Same team of 2, 3 or 4 people cooks and does the clean up. That means fewer mealtime jobs per person per month (or quarter or whatever). Also, no one should have to clean up the messes of others, and cooks are not inspired to keep things tidy as they go along if they know others will clean up. 2. Decide how often folks want to cook/clean. Then, after deciding how many people need to be on a team, figure out how many meals a week you can manage with the number of adults in the community. No way meal prep should take 8 hours or anyway near that. At Doyle Street (only 12 units) the cook usually spends six hours or less, sometimes doing the shopping and a couple of hours the night before, if he or she is a 9-5er, and the cook and assistant are in the kitchen for three hours including prep, serving and cleanup. The assistant's usually present for just three hours. Believe it or not, the extra work it takes to feed twice that many households is not anywhere near double. Of course it will take somewhat longer, but with one or two more people and thoughtful division of labor, I would estimate that for a 25 household community (remember that not everyone will eat every meal), meal preparation (and cleanup) shouldn't take more than 12 total person/hours/meal. And remember, when you just attend a dinner you probably take 1-2 hours out of your evening to do so. Since you presumably will eat what you cook <smile> this makes the "extra" time commitment to cook even less. Joani Blank Doyle Street and Old Oakland Cohousing 510-655-7399
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