GK_gwen1.htm

Who is Gwen
©2001 by M. Grasse

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Gwen Catrin von Berlin is the only daughter of a Welsh mother and a Saxon father. She was raised in Berlin in the mid/late 1500's. Her mother taught her scribal, home, and performing arts, and her father, being a merchant, gave her a love of the fine things in life (fine fabrics, fine food,...)

I have been dabbling in the Society for Creative Anachronism since the mid 1980's, but was put off by the politics. In 1991 the SCA became much more interesting when I discovered re-creational cooking as an art. I was given my Award of Arms at Twelfth Night 1992, and at the Outlands Cooking Collegium in October 1993 I was awarded the Gilded Leaf of Caerthe. At 12th Night 2000 I was given a Dessert Flower (<G> - Thanks for noticing my efforts, your Majesty!) and at Fall coronation 2003, His Grace Irel honored me with his Cordon Royal.

My SCA cooking started with the Third Course Appetizer Platters (* see below for lesson learned ;-) at the 1992 Twelfth Night. Since then I was Koch and Feast Manager for a Kingdom Arts & Sciences, several Baronial Arts & Sciences, have been on countless kitchen crews, and have competed in Queens Prize, Baronial, and Kingdom level A&S competitions. I also work closely with Caerthe's Cooks Guild, and I maintain their website.
1998 I received a facsimile of Ein New Kochbuch by Marx Rumpolt, and it has strengthened my interest in re-creating (redacting) period recipes, as you can see by going to the Rumpolt section of this site.
To my own surprise I became the Baronial Bard for his Excellency Maelgwn McCain and the Barony of Caerthe. In 2000 I was the Arts & Sciences Champion for the Barony and also held the Culinary Division of the Kingdom of the Outlands Arts and Sciences Championship.
I enjoy participating in the performing arts, love to sing, dance, cook, and am learning to fence and to make my own garb (see the picture, that was my first sewing project, my garb 12th night 2001, and my studenting ceremony, when I became apprenticed to Mistress Katherine Linett Holford (GRIN))

In May of 2003 I stepped up as Head Cook to their Royal Majesties of the Outlands, Irel and Rosalind. I had a wonderful 6 months traveling and cooking for crown and retinue. I got to play with Middle Eastern and Japanese, breakfasts lunches, snacks and dinners, finger foods and fancy foods. From Outlandish to Glory and many places in between. Eventually I will add a web section of pictures and recipes. At the moment I am just a little busy preparing for Caerthen 12th night. I had agreed to create the dessert course of tarts, meringues, candy peels and other sweets, and will still do that BUT... Click Here for my BIGGEST NEWS.

* Lesson learned - Never say "Sure, What can I do?" always ask "What do you need?" before saying "Sure!" ;-)
The long story... I participated in a Gar de-manger class taught by Master Hagar at a local A&S. I guess he liked the way I 'played with my food', because he used my creations to grace high table. A few weeks later he asked if I would be willing to help with 12th night, and I said "SURE, What do you need?" He needed appetizer trays for 12th night. I spent my winter break shopping, cooking, cutting, and preparing ingredients for appetizer trays for 300 people. (No, I had no clue what I was getting into, and there is more...)
I ended up staying up till after midnight finishing the prep work on the veggies. When I got to the site Saturday morning I thought I would deliver my cooler of stuff and try to nap till it was time to assemble the trays...Not so! When I arrived in the kitchens Master Hagar asked if I would chop here, then stir there, and all the sudden he was called upon to Herald opening court... guess who ended up dealing with the Italian course (pasta and all) her first time in an SCA kitchen. (yes, I am sure there must have been others on kitchen crew, but I honestly do not remember, all I remember is panic!) I did not know about staging tables (being of the opinion that food should be served hot!) so the first course was late getting out, but it got out HOT! I survived my baptism by fire, and received my AOA at the same memorable event. And have been cooking, helping and otherwise hanging around the kitchens whenever possible since.

	Who is Gwen ©2001 by M. Grasse
Back to Contents	Gwen Catrin von Berlin is the only daughter of a Welsh mother and a Saxon father. She was raised in Berlin in the mid/late 1500's. Her mother taught her scribal, home, and performing arts, and her father, being a merchant, gave her a love of the fine things in life (fine fabrics, fine food,...)
	I have been dabbling in the Society for Creative Anachronism since the mid 1980's, but was put off by the politics. In 1991 the SCA became much more interesting when I discovered re-creational cooking as an art. I was given my Award of Arms at Twelfth Night 1992, and at the Outlands Cooking Collegium in October 1993 I was awarded the Gilded Leaf of Caerthe. At 12th Night 2000 I was given a Dessert Flower (<G> - Thanks for noticing my efforts, your Majesty!) and at Fall coronation 2003, His Grace Irel honored me with his Cordon Royal. My SCA cooking started with the Third Course Appetizer Platters (* see below for lesson learned ;-) at the 1992 Twelfth Night. Since then I was Koch and Feast Manager for a Kingdom Arts & Sciences, several Baronial Arts & Sciences, have been on countless kitchen crews, and have competed in Queens Prize, Baronial, and Kingdom level A&S competitions. I also work closely with Caerthe's Cooks Guild, and I maintain their website. 1998 I received a facsimile of Ein New Kochbuch by Marx Rumpolt, and it has strengthened my interest in re-creating (redacting) period recipes, as you can see by going to the Rumpolt section of this site. To my own surprise I became the Baronial Bard for his Excellency Maelgwn McCain and the Barony of Caerthe. In 2000 I was the Arts & Sciences Champion for the Barony and also held the Culinary Division of the Kingdom of the Outlands Arts and Sciences Championship. I enjoy participating in the performing arts, love to sing, dance, cook, and am learning to fence and to make my own garb (see the picture, that was my first sewing project, my garb 12th night 2001, and my studenting ceremony, when I became apprenticed to Mistress Katherine Linett Holford (GRIN)) In May of 2003 I stepped up as Head Cook to their Royal Majesties of the Outlands, Irel and Rosalind. I had a wonderful 6 months traveling and cooking for crown and retinue. I got to play with Middle Eastern and Japanese, breakfasts lunches, snacks and dinners, finger foods and fancy foods. From Outlandish to Glory and many places in between. Eventually I will add a web section of pictures and recipes. At the moment I am just a little busy preparing for Caerthen 12th night. I had agreed to create the dessert course of tarts, meringues, candy peels and other sweets, and will still do that BUT... Click Here for my BIGGEST NEWS.
	* Lesson learned - Never say "Sure, What can I do?" always ask "What do you need?" before saying "Sure!" ;-) The long story... I participated in a Gar de-manger class taught by Master Hagar at a local A&S. I guess he liked the way I 'played with my food', because he used my creations to grace high table. A few weeks later he asked if I would be willing to help with 12th night, and I said "SURE, What do you need?" He needed appetizer trays for 12th night. I spent my winter break shopping, cooking, cutting, and preparing ingredients for appetizer trays for 300 people. (No, I had no clue what I was getting into, and there is more...) I ended up staying up till after midnight finishing the prep work on the veggies. When I got to the site Saturday morning I thought I would deliver my cooler of stuff and try to nap till it was time to assemble the trays...Not so! When I arrived in the kitchens Master Hagar asked if I would chop here, then stir there, and all the sudden he was called upon to Herald opening court... guess who ended up dealing with the Italian course (pasta and all) her first time in an SCA kitchen. (yes, I am sure there must have been others on kitchen crew, but I honestly do not remember, all I remember is *panic*!) I did not know about staging tables (being of the opinion that food should be served hot!) so the first course was late getting out, but it got out HOT! I survived my baptism by fire, and received my AOA at the same memorable event. And have been cooking, helping and otherwise hanging around the kitchens whenever possible since.

Who is Gwen ©2001 by M. Grasse

Who is Gwen
©2001 by M. Grasse