I worked a fall on a private island in Maine, cook, boat handler, caretaker... up before dawn to take those blasted duck hunters to a ledge.... by 9 they were back and breakfast, bourbon and bacon. However, each morning I had to dispose of the duck bodies, something I loathed. I grew up here. We ate what we killed. Finally the guides got on board. The paid “sportsmen “ said that wild duck wasn’t edible. We soaked the pieces of duck in buttermilk, later fried them in batter, with multiple dipping sauces. When the guests asked “this is fantastic, what is it?”, we all said, FKG duck! They conceded and ate it all, and duck stew the next night.... I actually was able to tell them at that point, how horrified I was by such waste. They listened!
I might add that these hunters had been all over the world... rarely if ever ate game... one of the was an importer of cheese ( and they left us with a great deal!) and my reaction, inspired several conversations about hunting and game as food, and waste. I was humbled and impressed that they listened...
Thanks for sharing the grind of you life currently. It gives me a glimpse into my son's life, who is a chef in one of Chicago's top restaurants. Actually, it seems like the chefs move around a lot never staying in one restaurant long. Maybe it is the grind that you described. You love to cook and see people happy and full but to do it take a lot of energy and determination. Good luck in Minnesota!
Perfectly depicted, in every aspect. It's a side of life most people know nothing of. Hope you get your water back on (and gain an extra minute from minus-ing of the filling and hauling) and keep your eyebrows.
Hank, Welcome to Minnesota. I enjoy reading your blog posts and using your book’s recipes. I ordered a Hankbox and was impressed with the quality of the contents. Our first meal was a Keta fettuccine Alfredo that turned out perfect. Keep recharging your soul with extra rest and enjoy each day. Take care. Tom Wilder. Red Wing, Mn
Just got mine this morning and cannot WAIT for dinner; this fish looks scrumptious! (Thanks, Hank for both the recommendation and the discount; I'll think of you out there braving the frozen seas while I enjoy the bounty of your efforts!) In fact, was looking through Hank's recipe files for something simple that would highlight the keta when I noticed today's post. Now I'm inspired to use some of this gorgeous selection to smoke over apple wood for later-- all while giving thanks I'm only cooking for myself (with plenty of hot water and at my leisure,) and not a lodge full of inebriated shooters at 4:30 in the morning!
Thanks for bringing a literal taste of your adventures home to us eaters so we can share in them vicariously. Much appreciated.
Wow! I knew the lodge/camp chefs and other staff worked hard but this provides prospective. Hopefully the hunters tip well, I know my husband does as he appreciates the hard work that goes into providing quality meals. There is an end in sight and "I did it" is a great feeling. Enjoy the beautiful fall in Minnesota, knowing a slower rhythm of life is coming with the snow.
Working as a chef at hunting camps, I have had tips anywhere from $0 to $400 from individuals and the uncertainty makes it really difficult. Sometimes it makes the early mornings and hard work worth it, and sometimes I wonder why I cater to those people.
Really well written and insightful story of your chef’s life at this lodge 👌
Thank you
An aside:
I have to genuinely wonder: with all these folks, hour by hour, day by day, hunting that same area, the entire season: can there be any (hunted) birds and mammals left there, at the end?
The grind is taxing, but in short-ish spurts I think it can be healthy and a bit self-inspiring, to know that you can still gut it out and get it done day after day when necessary. Of course, it helps to have an end date in sight...I'm glad you do! Enjoy those deep woods, duffy earth smells up der in the north! I love reading your updates!
Hmmm, sounds like a Midwest passive-aggressive move is in order. Or copy some of the international lodges that we have been too. In the confirmation emails it mentions tipping and suggested amounts (so you know what is expected & bring cash). In the Welcome Packet that outlines the lodges rules/schedule there is a paragraph that mentions the workers and all they do. There is also a set of envelopes labeled: Gamekeeper, Guide, Chef, Cleaners/Staff. It is suggested you put the tips in the envelope and drop them off in a designated area. While we always knew to tip the Guide & Head Gamekeeper, tipping the rest wasn't something we really thought about. Now we always carry enough funds to tip everyone and we were grateful for the clarification (especially in a foreign country). The people that tip, will continue to do so. The people that never tip will be "offended", the people that are uncertain as to tipping will have clarification and hopefully tip.
Loved your description of the life of a hunt camp cook. It was an amusing read as I was flying home for 3 weeks between deer and elk season from a small private ranch where I am the cook. While my situation is less demanding than yours, there was so much that I could relate to. Repurposing leftovers into other meals is mandatory…….always thinking forward and being creative. Mainly your comment about chefs want to please people and take great pride in their work, but it leads to burn out, rang true. Taking short cuts, using sub-standard ingredients or leaving something out kills a small piece of my soul every time. Thank you for sharing your life and writings with us.
Thank you again, Hank! I sincerely appreciate your insights, and with each article I have learned so much and find myself reflecting on all of my experiences that connect with what you’ve said. I go on very few guided hunts or to lodges, since I try to do most adventures on a do it yourself basis. When I have been to lodges, I always tip. But you’ve made me think that I didn’t tip enough. I’ve usually stretched myself pretty thin just making the decision to spend the money for the lodge. Please do write more about tipping.
I sincerely appreciate you making time in this busy schedule while you’re still in camp to deliver articles like these.
I worked a fall on a private island in Maine, cook, boat handler, caretaker... up before dawn to take those blasted duck hunters to a ledge.... by 9 they were back and breakfast, bourbon and bacon. However, each morning I had to dispose of the duck bodies, something I loathed. I grew up here. We ate what we killed. Finally the guides got on board. The paid “sportsmen “ said that wild duck wasn’t edible. We soaked the pieces of duck in buttermilk, later fried them in batter, with multiple dipping sauces. When the guests asked “this is fantastic, what is it?”, we all said, FKG duck! They conceded and ate it all, and duck stew the next night.... I actually was able to tell them at that point, how horrified I was by such waste. They listened!
Yep. Pretty much. It gets frustrating.
I might add that these hunters had been all over the world... rarely if ever ate game... one of the was an importer of cheese ( and they left us with a great deal!) and my reaction, inspired several conversations about hunting and game as food, and waste. I was humbled and impressed that they listened...
Waste indeed!
Well done
Thanks for sharing the grind of you life currently. It gives me a glimpse into my son's life, who is a chef in one of Chicago's top restaurants. Actually, it seems like the chefs move around a lot never staying in one restaurant long. Maybe it is the grind that you described. You love to cook and see people happy and full but to do it take a lot of energy and determination. Good luck in Minnesota!
Nailed it ^
Perfectly depicted, in every aspect. It's a side of life most people know nothing of. Hope you get your water back on (and gain an extra minute from minus-ing of the filling and hauling) and keep your eyebrows.
We did get it back, yay!
Hank, Welcome to Minnesota. I enjoy reading your blog posts and using your book’s recipes. I ordered a Hankbox and was impressed with the quality of the contents. Our first meal was a Keta fettuccine Alfredo that turned out perfect. Keep recharging your soul with extra rest and enjoy each day. Take care. Tom Wilder. Red Wing, Mn
I'm so glad you like the salmon!
Just got mine this morning and cannot WAIT for dinner; this fish looks scrumptious! (Thanks, Hank for both the recommendation and the discount; I'll think of you out there braving the frozen seas while I enjoy the bounty of your efforts!) In fact, was looking through Hank's recipe files for something simple that would highlight the keta when I noticed today's post. Now I'm inspired to use some of this gorgeous selection to smoke over apple wood for later-- all while giving thanks I'm only cooking for myself (with plenty of hot water and at my leisure,) and not a lodge full of inebriated shooters at 4:30 in the morning!
Thanks for bringing a literal taste of your adventures home to us eaters so we can share in them vicariously. Much appreciated.
Hope you like your new life in St. Paul. Minnesota is such a pretty state and nice people. Although you don’t get to socialize that much 😎
I'll socialize plenty starting in November, when I am finally home.
Wow! I knew the lodge/camp chefs and other staff worked hard but this provides prospective. Hopefully the hunters tip well, I know my husband does as he appreciates the hard work that goes into providing quality meals. There is an end in sight and "I did it" is a great feeling. Enjoy the beautiful fall in Minnesota, knowing a slower rhythm of life is coming with the snow.
Tips started great, but have been crappy for the past week. Really crappy this week.
Working as a chef at hunting camps, I have had tips anywhere from $0 to $400 from individuals and the uncertainty makes it really difficult. Sometimes it makes the early mornings and hard work worth it, and sometimes I wonder why I cater to those people.
Loved this! Now imagine a remote lodge, with guests weathered in, supplies running low...
Then you must eat the clients... :)
Pickled, well-marinated, flambe. . . why, half your work is already done courtesy of the aforementioned brown spirits. ;)
I believe I have seen that movie.
“Hello Clarice.”
Really well written and insightful story of your chef’s life at this lodge 👌
Thank you
An aside:
I have to genuinely wonder: with all these folks, hour by hour, day by day, hunting that same area, the entire season: can there be any (hunted) birds and mammals left there, at the end?
😥
Absolutely. They're not all good shots. ;-)
Gruling! Great read.
Hi Hank, I would love to get your recipe for Finnish Pies. Could you circulate it please?
The grind is taxing, but in short-ish spurts I think it can be healthy and a bit self-inspiring, to know that you can still gut it out and get it done day after day when necessary. Of course, it helps to have an end date in sight...I'm glad you do! Enjoy those deep woods, duffy earth smells up der in the north! I love reading your updates!
Hmmm, sounds like a Midwest passive-aggressive move is in order. Or copy some of the international lodges that we have been too. In the confirmation emails it mentions tipping and suggested amounts (so you know what is expected & bring cash). In the Welcome Packet that outlines the lodges rules/schedule there is a paragraph that mentions the workers and all they do. There is also a set of envelopes labeled: Gamekeeper, Guide, Chef, Cleaners/Staff. It is suggested you put the tips in the envelope and drop them off in a designated area. While we always knew to tip the Guide & Head Gamekeeper, tipping the rest wasn't something we really thought about. Now we always carry enough funds to tip everyone and we were grateful for the clarification (especially in a foreign country). The people that tip, will continue to do so. The people that never tip will be "offended", the people that are uncertain as to tipping will have clarification and hopefully tip.
Loved your description of the life of a hunt camp cook. It was an amusing read as I was flying home for 3 weeks between deer and elk season from a small private ranch where I am the cook. While my situation is less demanding than yours, there was so much that I could relate to. Repurposing leftovers into other meals is mandatory…….always thinking forward and being creative. Mainly your comment about chefs want to please people and take great pride in their work, but it leads to burn out, rang true. Taking short cuts, using sub-standard ingredients or leaving something out kills a small piece of my soul every time. Thank you for sharing your life and writings with us.
Thank you again, Hank! I sincerely appreciate your insights, and with each article I have learned so much and find myself reflecting on all of my experiences that connect with what you’ve said. I go on very few guided hunts or to lodges, since I try to do most adventures on a do it yourself basis. When I have been to lodges, I always tip. But you’ve made me think that I didn’t tip enough. I’ve usually stretched myself pretty thin just making the decision to spend the money for the lodge. Please do write more about tipping.
I sincerely appreciate you making time in this busy schedule while you’re still in camp to deliver articles like these.
I'm sorry, $3.90 an hour? There has to be a law against that.