31 Days Series: Camp Kitchen Tour and Procedures

I’m growing more excited about this 31 Days series every day. It occurred to me this morning that, in addition to doing something I love—writing and sharing here—I can also tick an important task off my to-do list. That feels like a real win: I get to blog and move a larger project forward at the same time.

One of the primary goals Connie and I have for this series is practical: we want to assemble a clear, usable procedure manual. The aim is simple but important—if something were to happen to one of us, someone with no prior experience should be able to follow the manual and learn how our camp kitchen operates. That means documenting the spaces, the routines, the safety steps, and the small details that make daily work run smoothly.

I enjoy organizing and documenting processes, so this blog is a natural stepping stone toward that manual. Perhaps the 31 Days series will become the foundation for a comprehensive guide to running our camp kitchen. Either way, this is the place to start: a straightforward tour of the spaces we work in and what we call each area.

Please note: the photos in this series are meant to be informative rather than glamorous. I photographed them quickly so I could capture reality rather than stage perfect shots. The camera was on automatic, the flash went off, and these images show our working environment as it really is.

Here’s a little tour—come on in.

Our kitchen is located in the Main Lodge. Below is a general view of the lodge exterior leading to the kitchen area:

And here is the heart of it all—the kitchen itself. This space is purpose-built for preparing meals for our camp guests and staff. It’s practical, well-used, and arranged to keep food preparation efficient and safe.

“The Kitchen” — note the freshly painted walls, which brighten the space and make it easier to keep clean. A well-maintained environment helps everyone stay focused on food safety and efficiency.

“The Butcher Block Table” sits under the window and is where most of the chopping of vegetables and fruits takes place. Important note: we do NOT chop directly on the butcher block surface. We always use food-safe cutting boards to protect both the food and the work surface, and to ensure proper sanitation between tasks.

“The Hand Washing Station” is a dedicated area where all workers wash their hands before starting work and repeatedly throughout the day. Good hand hygiene is one of the most important steps in preventing food contamination, so this station is kept fully stocked and clearly designated.

“The Dish Pit” handles all of the washing, rinsing, and sanitizing of pots, pans, and serviceware. It’s organized to keep dirty and clean workflows separate, which helps maintain overall kitchen hygiene and prevents cross-contamination.

“The Bakery Hallway” includes a long counter used for cooling baked goods and, at times, for thawing items that will be baked or served later. This area needs to be clear of clutter so trays and pans can be moved in and out without delay.

“The Bakery” is where breads, pastries, and other baked goods are prepared and baked. It’s often the source of those irresistible, delicious aromas that make the whole lodge feel warm and inviting.

This tour covers the main functional areas of our camp kitchen and provides the vocabulary we use when writing procedures. Over the coming days I’ll document workflows, cleaning routines, safety checks, and storage systems—everything needed to create a reliable, easy-to-follow manual. If you’re interested in how small details and clear naming help a busy kitchen run smoothly, stay tuned for more entries in the series.