WEEK 5

The last few weeks have been crazy. It has been busy to say the least...and with chef down and out with his surgery I was able to step up and help out the kitchen for an entire week. Working in the kitchen again was refreshing. It's great to get out of the front of house where the guests roam and into the place where all the magic happens. I was able to help with breakfast, lunch, and dinner preparations. I got to quality check dishes, garnish, work in the pastry shop, and oversee dinner service. On our turnover day I helped sort and take inventory of incoming goods and applied Doug Cliff's FIFO method. I was able to learn a lot...and in the process learned the difference between tablespoon vs teaspoon measures....mmm mmm salty cookies! The week was pretty tough, but I enjoyed the hard work and hopefully it will show on my paycheck. Im pretty sure I worked 10-14 hours almost every day last week...and haven't had a day of in 12. Not that big of deal when you consider that the kitchen crew hasn't had a day off in over a month.

Spirits are still high! Its Tuesday and I get my day off tomorrow. I don't know what I will do. I think an adventure into the heart of the forest followed by covering myself completely in clay will be fun. It will also help with the bugs, which if I haven't previously mentioned, are terrible...

This coming week will be much slower. Our numbers drop so I think everyone will be able to get a little r&r. I also should get back on the school train...since it's left and I feel like I'm running after it. I feel pretty overwhelmed even though we are still only half way through our coop. I can't even decide what I want to do for my winter coop. Lodge? winter/heli resort? I'm thinkin tropical would fit best. Hell yeahhh!

WEEK 4

The mind is its own place,

and in itself

Can make a heav'n of hell, a hell of heav'n.

- John Milton, Paradise Lost

This place has a way on making you forget about

everything else that goes on beyond Barnard Harbor. I'm still in full spirits and can't believe the amazing opportunity I have been presented working at KPL. I've been able to get around to almost all the departments. I've done everything in the F&B department such as dinning room server, food prep, and dish pit. Chef, Sherri, and Naomi have been awesome to work with and have taught me so much. Their professional attitude, patients, and work ethic is inspirational. They always seem to come up with fresh ideas and are more then willing to share their secrets.

I've also had the opportunity in the last week to join the guest services team; welcoming guests, helping them to their rooms, and making sure that their everyday activities are organized and on time. Its really nice to see that side of the spectrum.

My day off this week was incredible! I woke up early monday morning and went on my first heli ride in Fred's "machine"(chopper lingo). We flew to the Gamble guided by James. We dropped him off at the river all by his lonesome, then flew back to the lodge to pick up his guests. We were gone for almost 2 hours. It was an amazing flight. The clouds were all very low so there was very little visibility in some areas. The scenery was spectacular and from what i hear the fishing was just as good.

This week the weather was crazy! The kitchen temp climbed to a whopping 40 degrees and the outside temp was about 25-28 degrees. It made for a hot and sweaty kitchen and restaurant. We all powered through the heat but we lost Chef due to a burst appendix. He's on the road to recovery now and we are hoping to see him back in action asap. I look forward to the return of our fearless leader.