Retreat Chef

I have spent this week-end down at the Isle of Palms (near Charleston, SC), being part of a team that cooked for a retreat. I used to cook for larger groups more often, so I knew I could do it. But I'm also relieved that we're coming to the end of the retreat, and it's been a success.We were helped by the fact that it's a group of people who are easy to cook for: no dietary restrictions, no allergies. We made pork tenderloin last night, and everyone ate it, and many went back for seconds. Most of the participants spend much time in caring professions and providing care for family members--it's been years since anyone cooked for them, and they haven't been shy about expressing their gratitude.It's an amazing kitchen--that helps too. The kitchen has 2 dishwashers, 2 stoves, and 3 refrigerators. It's got lots of equipment and all the basics, like dishes and silverware, every type of pot and pan, baking containers in every size and shape.It hasn't all been cooking. There's been Bible…