In 2 hours we chopped enough onions and carrots and cabbage for a venison stew to feed 50-70 people tomorrow. We also mixed 30 eggs with 2kg of butter, 1.5kg of sugar, and 1.5kg of flour for a massive sponge cake. Not only that, but we efficiently composted the peelings, fried the veg in massive pots and cleaned up to leave it tidy afterwards! The stew was left stewing in the capable hands of master chef John. Thanks for all who helped!