Before I started interning for the Rome Sustainable Food Project, I spent a saturday in the kitchen as a volunteer. I remember it was a crisp fall morning. Curious and ready, I reported for my shift at 8am, prepared to be swept up into a busy day. But first it was time for the Menu Meeting. A twice-daily ritual (held once before the start of the morning shift and once in the afternoon), the meeting is a sit-down exchange between the Chef and the interns on duty. Like a captain before an armada prepared to set sail, the Chef lays forth a plan of action for his ships. The waters may be rough (i.e. the head count may be high), but together we’ll make…