I just spent two weeks cooking real food 14 hours a day for 40 acrobats.
You may ask: What do you mean by real food? Or perhaps Who are these acrobats?
The answers are: 1) Food from scratch, with locally sourced produce, dairy, and meat, and nary a processed ingredient in the pantry (thus the long hours); and 2) The participants and teachers of the Acro Revolution Teacher Training in Harrisonburg, Virginia.
The four-person kitchen crew had only met by Facebook prior to our arrival. I came in wondering about a number of variables, including how we would all get along and how my overseeing the vegetarian and vegan offerings would work with the meat dishes.
I didn’t have to worry. Helmed by Chef Josh (second from right), the group gelled quicker than the cream atop our unhomogenized local milk.
The cooks of the Acro Revolution Teacher Training were (from left) Rich, Nina, Josh, and your intrepid author.
We developed a flow, and laughed hysterically at the in-jokes that popped up along the way. Oh, we sure did.
Rhea Kennedy Morgenstern, writer 