Mega-Scale cooking
Posted on August 2, 2010 by bwursten
Providing food for jamboree participants is like cooking for a whole city. During the jamboree, Scouts and Scouters will be served two meals a day in their subcamps. In addition, staff members will eat two meals a day in the dining halls. Special meals will be provided, including 675 kosher and 450 halal meals per day. All together, more than 1.2 million meals will be served during jamboree.
According to the regional chef for Eurest Dining Services, 11,000 eggs will be used per day.
It took 1,000 cows over six weeks to produce the 300,000 gallons of milk consumed at the jamboree.
Jamboree kitchens will serve more than 1.2 million pounds of ice and 85,000 bananas.