Royal Tine Camp Cook School Journal


outdoor cookingDAY 6:

Up at 5 AM and into the cook tent shortly after. Bacon, eggs and fried potatoes were for breakfast. Everything was on time. Then we learned how to bake in a wood fired oven AKA the Riley Oven; keeping the fire at a constant temperature, turning the pans in the oven so they bake even. They require a lot of adjustments and constant attention. My brownies came out OK, not great, but OK. They weren't burnt or anything.

In the afternoon we visited a local butcher shop and learned about cutting meat. At least I'll know the basics of meat cutting if I have to prepare any game in camp. One thing I've learned is that a cook puts in a long day. I don't have any trouble sleeping at night.

camp cooking

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