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Eat Local, Eat Healthy, Support Your Local Farmers

Have you ever wondered where the food you buy at the store comes from?  If you go to any of the big box grocery stores, the produce there quite possibly came from hundreds or thousands of miles away and all sorts of crazy technology may have been used to make it look shiny and fresh.  If you don't want your produce or your meats to be better traveled than you are, you may want to look into Community Supported Agriculture.

Community Supported Agriculture Manitoba provides a web site based directory of local farms that rely upon the Community Supported Agriculture model.  Basically, you look through the listing of farms to see what kinds of products they offer and practices they follow for growing food.  Once you find a farmer that sells what you want and has a pickup location that is convenient, you sign up as a member and pay your annual membership fee.  Typically, members get a box of fresh vegetables and/or meats every week during the growing season.  Each farm has a different pricing structure and pick up locations where you can go to get your box.  The farmers get a guaranteed sale of their product every week and you get a great assortment of freshly picked and locally grown food.

If you are interested in eating locally and supporting your local farmer, now is the time to look into it.  Most farms require you to sign up with sufficient time for them to plan out their growing season and purchase all of the seed and supplies that they need to fill your orders.

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Kitchen Responsibilities During Events

Kitchen Responsibilities During Events

Have fun and enjoy cooking with a professional Chef and the camaraderie of Les Marmitons.

In the interest of hygiene and providing the best possible experience for everyone there are some basic courtesies and rules that we all follow.

Take direction from your team leader. Let the team leader work with the Chef unless the Chef approaches you.

When moving about the kitchen with a knife, hold it against the side of your leg.

In the event of an oil or grease fire, DO NOT throw water on it (it will instantly convert to steam, create a fireball, and burn you severely) or powders (which can explode). Cover with a wet towel,  or stand back and let kitchen staff or the built in fire suppression system extinguish the fire. 

NEVER carry a pan that’s on fire.

No alcoholic beverages are permitted in the kitchen.

Wash hands:

a) before starting to prepare food;

b) after sneezing, coughing into hands or blowing nose;

c) on returning from the washroom, even after hands were washed there; and,

d) after working with raw meat, fish or produce and before handling cooked food.

Clean utensils and equipment after food preparation and before handling cooked or processed food.

When tasting or sampling food use a clean spoon or utensil. Do not use finger(s) even if the Chef does.

Do not use other team’s ingredients without asking that team’s Captain.

Do not interfere with another team’s or fellow team member’s assignment without asking or being directed.

When members are being addressed during introductions or during the meal please refrain from talking.

If you burn or cut yourself ask the event coordinator or an executive member for help with cleaning and dressing the wound.

We have a uniform and everyone is expected to wear it, including and especially the hat when preparing and plating food.

Guests should wear an apron and a head covering; an effort is made to have spare head coverings on hand.

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