Getting Started

Make sure that everyone in the group knows when the planning and cooking  sessions will  be

Make sure you have permission to use the cooking site on the day arranged

Try to keep a group size of at least 3 - 8 cooks, each with approximately 4 "mouths to feed"

Make arrangements to get a food subsidy if needed

Planning Session

Plan to prepare 4 or 5 meals at each cooking session (this may vary according to how your group is set up. 

Remember to aim for a balance of meals that need the oven and top of stove for preparation 

Estimate the cost of your shopping list to make sure you are not over budget 

Make sure everyone contributes if no subsidy is used 

Organize who will do the shopping, don't forget to bring containers, aprons, groceries and receipts on cooking day!

Cooking Session

Start by getting organized - put food in piles according to the recipe, and decide who will begin to work on which meal

Refrigerate uncooked meats and prepared meals at the cooking site if possible

Have someone add up the grocery receipts and fill out a record of activity for your records

Leave the kitchen spotless!!!

For more information:

Call Linda Davies, LCRC Executive Director, 519-432-1801 ext 223