Since 2002 I have worked in the world of gastronomy and big pots. At the beginning I was given small tasks: transferring the preparations from the kitchen vessels to the distribution containers and was learning the differences between small scale and large scale cooking. In the meantime, we acquired larger cauldrons so that we can increase the quantity. Presently the daily quantity we cook with my colleagues is about 1900 portions.
I have worked in food distribution since November 2011.
I love to test new recipes, to learn new things and, of course, to please our guests by giving them tasty, sanctified food.
The members of the food distribution mission got up early. The temperature falls to 2 degrees during the night, starting the cooking cauldrons and the work was outright pleasant. Acting on the recommendation of the military, our food distributors set up camp south of Antakya, in a suburb, as in more central locations violence is […]
