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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
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. - t- A six hour workshop is planned for .Thursday evening, April 17 and all day Saturday, April 26 for “Occasional Quantity Cooks,” the people who occasionally volunteer at events where food ft cooked or served tp a crowd. The program will be taught by Virginia Cooperative Extension and the Virginia
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