This is the first in a series of blog posts that will talk about the parts of my large outdoor kitchen. In its entirety the kitchen is designed for large group cooking, like when I was quartermaster / cook at our local NYLT course. Good thing I like to cook. As a result I ensured over 100 hungry Scouts and Staff got feed 3 times a day plus a cracker barrel now and then. But I digress. The purpose of the blog series is to go over, in detail, my large kitchen setup. I will do this by covering one specific part of the kitchen in each blog post. This series is about the gear and setup, not actual cooking.
Please - like so many other things we do in the outdoors and Scouting … “Saftey First and Safety Always”
In no specific order this is what I plan to cover in this mini series on Kamp Kitchens.
seasoning it up
cutting it all up
cleaning it all up
pots and pans
personal mess gear
first aid kit for the kitchen
tables / work surfaces
packing it all up
Please feel free to use the comments section below, if you would like to see anything specific covered, or even topics ignored. I look forward to hearing your thoughts.