A typical day at work would be to check the freshness and availability of menu items in stock and prepare items needed for busy fishing resort with up to 100 guests and staff. We would make lists of prep to be done, and assigned a small team of chefs to work together on each station.
ie. Grill, Pasta, Garde Mange (cold appetizers) and Pastry.
The hardest part was the pressure of maintaining a high level of quality and the intense heat of a busy kitchen. We also worked 12 hour shifts, 7 days a week for up to 2 months at a time.
The most enjoyable part was fishing in B.C's remote North Pacific Ocean and also making high end meals in such locations.