Some items might be transported to each kitchen for use each cooking session because they are too expensive to stock in every kitchen, such as large 10-15 gallon pots. Every kitchen, if possible, should have the following items:
* 6 - 8 five-gallon plastic buckets (with at least three
lids that fit tightly). Bus tubs or huge bowls also work. These are also
for holding food or compost while cooking, and for washing produce and/or
Note: Anything and everything that can be labeled, should be labeled. Trust us, it's worth the effort.
The following supplies should also be in every kitchen and must be replenished periodically...
* Dry grains and legumes. If you don't get these donated
they cost a bit of money. Even if you can't afford them you can still
make nutritious meals from donated produce, but with dry goods you can
make more complete meals higher in protein and calories. These are cheapest
in large, bulk orders.
Try to stock all of these:
* Spices: chili powder, cinnamon, curry powder, ginger,
black pepper, cayenne pepper (red pepper), cumin, coriander
Don't be discouraged if you don't have all this stuff to start with! The most important this is to start cooking and serving in public! Still, getting a wide variety of foods and accessories to make your food and cooking experience better is always worth aspiring to!