SLCC FAQS

• How can I join?  Simply send an e-mail to Randy Diaz at RODJNS@excite.com, or call him (530) 426-1325.  I will need your name and e-mail address.  If you do not have e-mail, I will need your name and phone number.
• Are there fees or dues?  NO; however, we do ask that you bring libations to share at the cooking demo.
• How often do I have to host?  If you would like to host/volunteer that would be wonderful, but not a requirement.  There are over 300-members, that means if each member volunteers that would be about once every 25-years.  NOTE:  our membership continues to grow.
• I have a small home/cabin, and cannot accommodate many people?  Some have opted to host and demonstrate in the summer, allowing them to use the outdoors.  NOTE:  Hosting is not a requirement, it is purely voluntary.
• Are the demos full meals?  Typically no.  The intention is to taste the dish or dishes that were demonstrated.
• Do I have to be a Serene Lakes Resident or be full-time?  No, we have several members who are friends/families of Serene Lake residents who come and visit frequently, and over 50% are part-timers.   There are also members who live in Truckee and the Tahoe City area.
• Can I demo and sell products or services, etc.?  Yes, as long as it relates to cooking and is in "good taste.
• I don’t cook, but would like to be a member? You do not need to know how to cook; however, if you would like to share your home and have a friend or myself demo, please do so.
• Where do I get the recipes, “tips and tricks”?  You can get the tips and tricks by going to the www.slpoa.com website and clicking on SLCC.  Tips and Tricks are developed from questions and recommendations sent by members.  Recipes are from the demos.  Typically, the SLCC website is updated once a month.
• Can I share the recipes, “tips and tricks”with friends and family?  Once you volunteer the recipes, tips and tricks, they become public information and can be shared.
• If I demo, in addition to preparing and presenting the food, what other expectations are there?  You will need to provide printed copies of the recipes being demonstrated.  An electronic version should be sent to me, and I will create the minutes and send to our SLPOA webmaster, Stephen Evans to be posted on our website.
• How are the SLCC meetings scheduled?  SLCC meetings (date and type of demo) are usually scheduled for the following month at the SLCC meeting; however, volunteers are accepted well in advance and coordinated with me via e-mail or phone.  Additionally, at the end of each SLCC meeting I will demo a technique at the member’s request.
• Can I hire a professional/sommelier chef to demo?  Since the SLCC is a non-paying social club, any professional chef/sommelier hired will have to be at your expense.
• Is the SLCC limited solely to the meeting/demos?  NO.  We like to expand our horizons by providing guided tours to specialty stores (e.g., Asian Markets), or to new found restaurants in and around the mountains and Reno.  Volunteers to organize these excursions are always welcome.
• Do you cater?   No; however, I will be more than happy to consult with you “pro-bono” to help you develop recipes or a menu for a special event.  I also respond to e-mail questions about e.g., correcting failed recipes, or the best technique to cook a recipe.

Your questions, comments and suggestions are always welcome!!!

Happy Cooking…

Randy Diaz