Bill RiversOutpost Camp LifeCamp Cook |
| Prior to the trip, the camp cook should survey the party members to determine food preferences, dislikes, allergies, etc. Once a menu has been planned, the cook should prepare the grocery list and do the shopping, ioncluding food, beverages, seasonings, kitchen needs, paper & plastic convenience products. Once at camp, the group will quickly adopt a schedule built around fishing, not meals. |  |
 | Lunches can be prepared by anyone and everyone in rotation, giving the cook a midday break, especially if the guys are expecting a big dinner. A boat bag can be filled with cold drinks, a chocolate bar, and sandwiches if meals are widely spaced. For many, a thermos of hot coffee takes priority over everything else. No alcohol in the boat, please. If used, the shore lunch kit must be "refitted" after each use. Work from a list and replenish consumed items immediately. The day's last meal - whether eaten before the evening's fishing or after - must be substantial. In most camps, that means piping hot fillets and plenty of them. This will be the cook's finest hour or the camp's worst. Don't hesitate to plan on BBQ steaks, an oven-baked lasagna, ham or roast, or hearty stew. Most camps have full-size refrigerators to keep a variety of foods fresh and tasty. |
| Cooking can be accomplished on the stovetop, in the oven, over an open fire (some MNR restrictions may apply due to fire hazard), on a Coleman stove or atop a propane BBQ which many camps include. At the time of booking a trip, ask specifically about the appliances at the outpost where you will be stationed. All pots, pans, dishes, cutlery and utensils will already be there. |  Fish Monger |