Process for Utilizing the Kitchen

Follow the process outlined below to plan your event with the Global Community Kitchen. Some general notes to keep in mind are as follows.

  • Timeline: No requests may be made fewer than 2 weeks in advance of the event. Depending on the scope of food service at your event, you may need to adhere to earlier deadlines, so be sure to plan early!
  • Advising: The Global Community Kitchen will review your request and let you know when it has been confirmed. It is your responsibility to schedule a meeting with the GCK Coordinator at that time by emailing [email protected]nstate.edu.  
    • For larger events (more than 400), schedule your meeting at least 12 school weeks in advance. 
    • For smaller events (400 or fewer meals), schedule your meeting at least 8 school weeks in advance.
  • Menus & Recipes: Email a draft of your menu and recipes in advance of your advising meeting. Visit our Event Planning pages for tips and advice for creating menus and recipes.

Check with the GCK Manager, Jules Clark, if the proposed event date/time is available by emailing [email protected].

  1. Schedule a meeting with Jules Clark by emailing [email protected] to go over the menu for your event as early as possible.
    • Some dishes and processes are not feasible in the GCK and may not follow food safety guidelines.
    • For cultural events, schedule a recipe test at least 4 weeks before the event.
      • The recipe test is to finalize recipes and to check the feasibility of the proposed menu.
      • It will aid in the quantification of your ingredients, for the day of your event.
      • The recipe test will also aid the organization in determining if a kitchen prep day is required, the day before the event.
  1. Compile a list of volunteers for each hour the GCK will be reserved.
    • Ensure there are volunteers for food prep, food production, food service and cleanup.
    • Always aim for more volunteers than needed, at all times.
      1. It is likely that not all volunteers will attend at the time they were scheduled for.
      2. For example, if your organization needs 10 volunteers at 2-3pm, ask 20 people to volunteer for that time slot.
    • Ensure volunteers are aware of the role they will have at their assigned time slots.
  2. Have at least one assigned lead for kitchen production and food service.
    • This person will be the contact for the GCK staff throughout the event day.
    • This person will also let the GCK staff know the finalized serving time during the event.

Equipment List