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Outdoor Cooking
& Baking TrainingHunting Cook School |
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Hunting, Fishing &
Camp Cook SchoolOutdoor Adventures |
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Royal Tine Camp Cook School Journal
 DAY 5:
My first full day as a cook. I was in the cook tent at 5:15 AM. The guide students rotate days as camp jack. The camp jack starts the fire in the cook tent, gets wood and water for the cook, and starts the water for coffee.
With my coffee in hand, we began breakfast. Sausage links, eggs and fresh baked biscuits. One cook student makes the biscuits while the other does the sausage and eggs. Next time we'll switch jobs so we each get a chance to do all the jobs. LeRee explained how it's important to have breakfast ready on time when cooking for hunters because they want to leave camp at certain times. It's as much about timing as it is technique. Getting everything ready on time for twelve people can be a challenge. Now I understand why LeRee is always running around like she does.
After breakfast, LeRee gave us some basics on what outfitters expect from their cooks and what the job encompasses. After that we covered bread baking and while the bread dough was rising we prepared lunch. After lunch we made apple pies. My pie crust isn't the best in the world but LeRee showed me what I was doing wrong and said I'll get more chances to work on it.
Supper that night was Salisbury steak, potato wedges, peas, fresh baked bread and apple pie. After we cleaned up I got back to my tent a little after 7 PM. A cook has a long day but I learned a lot. A lot more than by trial and error or watching cooking shows all day.
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