I am growing increasingly enthusiastic about this 31 Days project; this morning I realized I could enjoy blogging while also tackling a to-do item!
It truly benefits everyone involved.
A key objective for Connie and myself throughout this endeavor is creating a procedural guide. This ensures that even if one of us were unavailable, an unfamiliar person could follow the manual to understand our camp kitchen operations.
Since I appreciate organizational tasks, this blog serves as a preliminary step toward that goal. Maybe the 31 Days series will launch that book...
We shall discover.
For today's introduction, I want to show you the areas we are using and what we name them locally. Be aware that the photos in this series are not professional 'glamour shots'; I lack the time for such things. I used automatic camera settings (a pity, I must say!), the flash fired, and this is the result!!
Take a brief look around. Come inside!
Our kitchen resides within the Main Lodge:
Here it is:
“The Kitchen” (Notice the fresh paint on the walls!!)
“The Butcher Block Table” (situated beneath the window). All fruit and vegetable preparation occurs here; however, we strictly avoid chopping directly on the butcher block, utilizing food-safe cutting boards instead.
“The Hand Washing Station” ~ All staff cleanse their hands here before beginning work (and numerous times daily!)
“The Dish Pit”
“The Bakery Hallway” ~ The extended counter area is used for cooling baked goods, or as seen in this photo, for defrosting those baked items!
“The Bakery” ~ the origin of many wonderful aromas!
