Kitchen & Food Ops

Vera coordinates food for RRC26. Her spreadsheet “RRC2026 v2” is the live source of truth — this page mirrors it (pulled 2026-07-18) for reference. If anything here looks stale, check her sheet first.

For guests with dietary needs

• Vegetarian / meat: choose at registration; we ask you to stick with your choice so we can plan portions correctly.
• Vegan: best-effort, not guaranteed — flag it at registration and we’ll do what we can. Realistically, the safest vegan bets across the week are the fruit bowl, hummus + pita + vegetables (Thursday), and the vegetarian lines of the wraps/pasta/curry once dairy toppings (cheese, sour cream, yoghurt) are skipped.
• Gluten-free, allergies, or other specific needs: email us before your ticket is confirmed so we can plan around it — in some cases you may get kitchen access to prep your own food. This is not optional-extra info, it’s how we actually make it work.
• Quick allergen orientation (below, per day) flags the obvious big ones — gluten, dairy, fish, nuts — so you can see at a glance what to ask about. This is a quick read of the ingredient list, not verified against product labels or cross-contamination risk. If you have a real allergy (not just a preference), contact us directly rather than relying on this page alone.
• Always available: coffee and water. No bar on site — bring your own drinks; we provide ice for cooler boxes.
• Bring your own plate, bowl, cutlery, and reusable cup (no glass) — we don’t do disposables.

Weekly schedule

Plus a self-serve fruit bowl out all week (Tue–Sun) for casual grazing, restocked daily from cold storage — separate from the per-day snack schedule.

Friday’s BBQ (hired crew) and Saturday’s Pizza (delivery) are fully external — kitchen crew has those evenings off beyond Saturday’s ordering + cleaning pair.

Fruit — self-serve bowl (all week, Tue–Sun)

Separate from the per-day snack schedule: a fruit bowl out all week for casual grazing, restocked from cold storage daily. Whole fruit, vegan and gluten-free by default.

• Oranges
• Grapes
• Cherry tomatoes
• Bananas (a mix of riper and less-ripe, so there’s always some at the right stage)
• Watermelon
• Apples (two varieties)
• Clementines
• Pears

Order file: Fruit bowl order (all week).

Snack detail & quick allergen orientation (55 people unless noted)

“Contains” flags are a plain read of the ingredient list (gluten / dairy / fish / nuts) — not verified against product packaging. Treat as a heads-up for deciding what to ask about, not a guarantee.

• Tuesday: no 14:00 snack. Ice cream is bought in person on Build Day by car — not a Solucious order. Contains: dairy.
• Wednesday — Cheese board + baguette (~75g cheese/person, 4–5 cheeses for tasting): Brie, Kruidenkaas, Fagotin tradition, Gorgonzola (shared with Tuesday’s Pasta dinner leftover — no separate order), Geitenkaasrolletje, mascarpone-feta dip. Baguette quantity still open on Vera’s sheet (“wat stokbrood voor bij de kaas?”). Contains: dairy, gluten (baguette).
• Wednesday — Apple pie + whipped cream: 5 pies (12 portions each — generous slice plus extras). Contains: gluten, dairy, likely egg (pastry).
• Thursday — Hummus + pita + vegetables (pre-cut veg to save prep time): plain + basil hummus, mini pitas (60 halves), carrot sticks, cucumber, bell peppers, cherry tomatoes. Contains: gluten (pita), sesame (hummus, common but not confirmed on this SKU). The vegetables alone are a safe gluten-free/vegan/dairy-free option.
• Thursday — Mini waffles / luxury biscuits: studentenhaver trail mix, optional biscuits for variety. Contains: nuts (trail mix typically includes nuts/dried fruit — check the pack), gluten (biscuits).
• Friday — Pumpkin & tomato soup: pompoensoep + tomatencrèmesoep met balletjes, blended. Contains: dairy (cream soup base) — the meatball (“balletjes”) variant is not vegetarian.
• Friday — Nachos + dips (~45g chips + 90ml dip/person): tortilla chips, tomato salsa, cheese dip, sour cream. Contains: dairy (cheese dip, sour cream). Chips + salsa alone are typically vegan/gluten-free (corn-based) but not confirmed on this SKU.
• Saturday — Chips & salted snacks: plain chips, paprika chips, cocktail mix/pretzels. No dip. Contains: gluten possible (pretzels/cocktail mix) — plain/paprika chips are usually gluten-free but not confirmed on this SKU.
• Saturday — Cookies, mini cakes & fresh fruit salad: cookies/cakes are individually portioned, no prep; melon is cubed fresh on-site by the crew. Contains: gluten, dairy, likely egg (cookies/cakes). Melon fruit salad is vegan/gluten-free/dairy-free.

Every dinner has a built-in vegetarian line, kept genuinely separate from the meat prep, not an afterthought:

• Pasta (Tue): one base sauce split — 80% finished with tuna (VIS, contains fish), 20% with sautéed courgette (VEGA); plain pasta as a holding option; gorgonzola (dairy) on the table for either. Vegetarian line contains: gluten (pasta), dairy (gorgonzola, optional).
• Curry (Wed): ~20% of the curry base is reserved as vegetarian before the chicken is folded in — a complete dish, not a stripped-down one. Contains: coconut. Vegetarian line has no meat, fish, or dairy — check with kitchen crew on gluten (rice is naturally GF; check the curry paste).
• Wraps (Thu): separate veg pan (peppers/onions/beans/corn) and meat pan; vegetarians take a double veg portion; serve veg line first. Contains: gluten (tortilla), dairy (cheese, sour cream) — skip both for a vegan wrap.

Allergen info above is not itemized in Vera’s spreadsheet — it’s a plain-language read of the ingredients, not a verified allergen matrix. If you have a real allergy, use the contact process above rather than relying on this page alone.

Kitchen crew staffing

No food slot is ever staffed by one person alone — every slot is a minimum pair.

Dinner cook plans

Pasta Bar (Tuesday) — smaller headcount than the rest of the week (Build Day / optional early arrival only). Two cooks, ~75 minutes, one handover moment (sauce split at ~30–35 min). Buffet order: plain pasta → vega pasta → tuna pasta → gorgonzola (table only).

Chicken Curry Rice (Wednesday) — three cooks in parallel (rice / chicken / base), ~1 hour, combine at 45–60 min. Buffet order: rice → vegetarian curry (safe default) → chicken curry.

Wraps Bar (Thursday) — three cooks, ~1 hour. Wraps carry the whole meal (no side carb) — 150 wraps for 55 people. Serving order: tortilla → veg mix (double for vega) → meat → lettuce → tomato → cheese → sour cream.

Full ingredient lists and roles: see the RRC26 vault (Food/Pasta.md, Food/Curry.md, Food/Wraps.md) — quantities and article numbers there are copied directly from Vera’s spreadsheet.

Equipment needed

• 2 big pots for cooking rice/pasta for 55 people
• 1 big pot for curry/pasta sauce
• Kitchen scale
• Coffee machine + filters (tbc)
• Serving trays

Order files (for Solucious upload)

CSVs mirror Vera’s spreadsheet — article number + quantity per line, ready to upload via Solucious’s “upload a file to your cart” feature. Check with Vera before uploading — her sheet total already reconciles against her own Solucious cart, so she may have ordered already; these are for backup/reference, not a second order.

• Tuesday order (Pasta)
• Wednesday order (cheese/apple pie + Curry)
• Thursday order (hummus/waffles + Wraps)
• Friday order (soup + nachos)
• Saturday order (chips + cookies/cake/fruit salad)
• Fruit bowl order (all week)
• Other/pantry order (salt, coffee milk) — only 2 items on Vera’s “Other” tab have article numbers so far; coffee, tea, sugar, pepper, extra baguette, and extra cookies are still unresolved on her sheet and aren’t in this file
• Cleaning & consumables order — dish soap, all-purpose cleaner, garbage bags, paper towels, foil, cling film, sponges, gloves. Not from Vera’s spreadsheet — a starter list for kitchen consumables her sheet doesn’t cover, needs review before ordering.

Open items

• Vera’s own “Other” tab is still unresolved: coffee/tea sourcing, sugar, pepper, extra baguette for the cheese board, possibly more cookies — hers to close out.
• Confirm venue has: coffee machine + filters, adequate fridge/freezer space.
• Allergen tracking beyond the veg/meat split is informal (case-by-case with guests) — flag to Vera if a formal matrix is wanted.
• Saturday’s smoothie → cookies/cake swap and the no-solo-crew staffing change (2026-07-18) haven’t been run past Vera yet — her spreadsheet is still the source of truth for final sign-off.