I’m growing increasingly excited about this 31 Days series. It’s been a perfect opportunity to do something I enjoy—writing—and to check an item off our to-do list at the same time.
One of the objectives Connie and I have with this project is to create a clear, practical procedure manual for our camp kitchen. That manual will help us preserve how things are done here: a complete stranger should be able to pick it up and understand our processes, equipment locations, and standards. I enjoy administrative projects like that, so this series will also serve as a stepping stone toward that manual. Maybe the 31 Days will become the beginning of that book. Time will tell.
To begin, I want to introduce you to the physical spaces we work in and the names we use for each area around here. The photos in this series are straightforward, taken quickly on an automatic setting—no glamorous styling. They’re honest, functional shots that show how our kitchen actually looks during daily operations. 
Main Lodge Kitchen
Our kitchen is situated in the Main Lodge. This communal cooking area serves guests and staff, and it’s organized for efficient, safe food production. The layout is designed to support batch cooking, baking, and simple meal service while maintaining clear sanitation zones.
The Kitchen
Here’s the main kitchen space where most of the cooking happens. We recently refreshed the paint, which brightened the room and improved visibility—an important safety and hygiene benefit in a busy kitchen. The photo shows the overall working area, including countertops, prep zones, and storage areas.
The Butcher Block Table
Under the window is what we call the Butcher Block Table. This area is the primary chopping and prep station for vegetables and fruit. Note: we do not chop directly on the butcher block surface. For food safety, we always use dedicated food-safe cutting boards on top of the block. The butcher block provides a sturdy, comfortable height for repetitive prep tasks.
The Hand Washing Station
The Hand Washing Station is a designated area where every worker must wash hands before beginning any food preparation and frequently throughout the day. It’s a strict requirement here: frequent hand washing helps prevent cross-contamination, supports overall hygiene, and is essential in a communal kitchen environment.
The Dish Pit
The Dish Pit is our dedicated area for washing and sanitizing cookware, utensils, and service items. It’s arranged to keep soiled items away from clean storage, with clear procedures for sorting, rinsing, washing, and sanitizing. Proper workflow here helps maintain a steady supply of clean equipment and keeps the kitchen running smoothly.
The Bakery Hallway
The Bakery Hallway has a long counter that we use for cooling baked goods, staging items, and temporarily thawing products when needed. It works as an overflow and staging zone for our baking operation, helping separate hot and cooled items and providing space for bakers to work without interrupting main kitchen flow. 
The Bakery
Finally, the Bakery is the source of many delicious aromas throughout the lodge. It’s where we prepare breads, pastries, and other baked goods on a regular schedule. Organized racks, mixing stations, and cooling areas keep baking work efficient and predictable.
Over the coming days in this 31 Days series, I’ll dig deeper into each area—procedures, cleaning routines, equipment lists, and tips we use to keep the camp kitchen running safely and efficiently. If your interest is in kitchen organization, food safety, or building a practical operations manual, I hope these posts will be useful and actionable.
