Booyah Cooking Coordinator

Coordinator: Tony Ashauer

Volunteers:  

Organized by the Booyah Cooking coordinator

Orders:

Kurt Heid orders the 450 lbs chicken for the booyah
Cristina Heindl orders the Booyah base, either she or committee picks up
Jean Vandenlangenberg orders the noodles
Bar coordinator orders ice

Duties: Cooking Booyah, Friday, Saturday and Sunday

Notes:

Need dishwasher volunteers on Saturday, the Friday cutting people usually do dishes on Friday
Uses ice ordered by Bar coordinator and stored in trailer to cool cooked booyah for storage
Start cooking the chicken and vegetables on Friday morning. Start actually making the booyah Saturday. Typically our first batch of booyah will be done by 9:30am on Saturday Make most of the carry out on Saturday and if we run short we will then use some of the booyah that we make on Sunday for takeout also.
Uses buckets buckets and pails have been cleaned and are stacked in the hallway or cafeteria. (Usaully done on Wed or Thur)

Make about 450 gallons of booyah, about 2/3 is sold cold, therefor need 1200 deli containers

Commitment: 

2 hours Thursday before Oktoberfest preparing. 6:00 am - 6:00 pm Friday and Saturday cooking. 8:00 am - 5:00 pm Sunday warming booyah.