Each day we go out on several food distributions in Calais and Dunkirk. This requires extensive preparation and coordination across the whole kitchen team.
The distribution leads for the day inform the mains and carbs chef how many meals they are expecting to distribute in each site (the numbers are based on previous distributions and other factors such as weather and if other organisations will be in the area the time).
The prep lead is responsible for ensuring that the correct quantity of vegetables is prepped for mains. This means the kitchen works non-stop to get the food out on time while trying to produce as many additional sides/extras for the condiments table as possible.
During the morning the distribution leads will brief the distribution teams. These briefings focus on 3 points, the practicalities of how RCK runs a distribution, volunteer security and safety and finally field etiquette (how RCK behaves while on distribution).
The final job before leaving for distribution is to pack the vans. We pack the vans with; a hygiene create, tables, bins, spices, water/tea/coffee, plates, cups, spoons etc.
The team then drives to distribution sites and distributes the fresh food produced in the kitchen that day. Once finished the team head back to the kitchen, clean down the vans, tables, cool down any remaining food (to ensure it is a safe temperate before going into the fridge). For the distribution teams the day finishes with a debriefing which looks at practical/logistical areas to improve, any emotional responses/thoughts from the distribution that people may want to share and finally signposting to some resources that RCK has to help with volunteer welfare.
