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By CHRISTINE KASTAN
Extension Agent
Volunteers at banquets, community festivals or church suppers often just rely on the cooking skills they use at home to prepare food for several hundred people. That’s not such a good idea. Professional chefs know the secrets for safety cooking foods in large quantities. Now non-professionals can know them, too.
A six hour workshop is planned for Tuesday and Thursday evening, April 15 and 17 or all day Saturday, April 26 for “Occasional Quantity Cooks,” the people who occasionally volunteer at events where food is cooked or served to a crowd. The program will be taught by Virginia Cooperative Extension and the Virginia Department of Health. Participants completing the course may be able to get a seasonal permit and have the required on-site inspection waived.
“It’s unsettling to think about, but so many things can happen when you’re feeding a large number of peo
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