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

Days of the Student Journal
1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10 - 11 - 12 - 13 - 14