[ChefBoyofDees]

As I stated, I can no longer do cooking "professionally"...however as a minister (Cantor) in my congregation, I do a lot of cooking for the "potluck" (oneg) immediately after the Saturday services. The congregation is also a food bank (serving over 1500 per month) and every other week, the Rabbi's wife gives me some type of protein (chicken, ground beef...whatever as long as it is NOTunkosher, i.e. no pork etc). I then am tasked with making "something" out of it to feed about 60-100 people the following Saturday (I'm given the protein on Wednesday...and it's usually frozen). That gives me 3 days to thaw, decide what to cook, box it up (like a caterer) and bring it back to the congregation early Saturday, and leave it up to the kitchen crew to get it prepared for the meal afterwards, since I'm involved with the service. What I prepare is entirely up to me and my spousal unit. We have done so far things like a "kicken" sloppy Joe, Hawaiian Chicken onBasmati Rice), etc. So, this keeps me in the game, stretches my skills and helps out with feeding the masses. It doesn't "Pay" but there are other rewards. Hope this gives you some direction that you can use...and feel free to email me if you have any other questions. TTFN (ta ta for now) CantorShmuli...aka Chef Boy of Dee's