After working in the mountains in a number of different roles, you are now taking on the position of lodge chef at Temple Basin, how did you go about getting this job?
I've worked at Temple Basin for three seasons after being a club member for many years, and happen to have a few months before I start a new career. When I heard Temple Basin was looking for a cook, I had no hesitation in heading back up the hill for what I'm sure will be a great winter!
What does being a mountain chef involve?
A HUGE frypan and 2km long tongs!
Other than that, lots of detailed planning, being adaptable and prepared to work long hours sometimes. Logistics in the middle winter in the Alps can be a challenge at times, we're not just down the road from a supermarket in case you forget something. It's important to be imaginative and change things around a bit, people need to be well fed with a variety of quality fresh food. I reckon healthy and hearty home-made food makes a big difference to anyone!
I can imagine that it must get pretty stressful come dinner time with a lodge full of hungry skiers and snowboarders, how do you manage your time and resources?
It's important to make a start on dinner really early in the day, otherwise things tend to get a little hectic late afternoon. With Temple Basin having communal living as with most of the Clubs, it's a great help when you need to cook in quantity - everyone enjoys participating in the convivial apres ski environment and helping out with dinner prep!
What are the classic dishes that can always be relied on to keep the punters happy?
I'm definitely a cook not a chef, so I tend to stick with simple yet big-flavoured foods served in generous portion, classics are roast pork with crackling and homemade gravy, lasagna with salads and garlic bread, and lamb curry with dhal. Slow-braised pork belly with homemade bbq sauce is very popular and everyone likes spag bol! Somehow banoffee pie and chocolate brownies work well too. It's also important (upon request) to offer interesting vege and vegan options (not just a burger without the burger), although from past experience, carnivores are in the vast majority.
Does working on the mountain allow you to have a balance of work and play? You must get time during the day to get up on the slopes?
Absolutely, after everything else is done! Usually a few hours in the arvo, and again in the evening if the lights are on. Freshies... well let's just say breakfast is sometimes self-service!
What is it that you like about working in the mountains?
Having lived in the Pass for six years now, and being around the area all my life, I find it hard to find somewhere ELSE I like to work!
All I can really suggest to those that haven't had the pleasure is to head up to the top of Bill's Basin on a bright and clear day, breathe in the crisp cold air that makes your nose tingle, tighten up your boots, kick the snow off your skis and turn down the fall line...
Aside from living in such a beautiful place, you get to meet some really interesting people intent on having a good time, ski some of the best terrain around and work from a chopping board and bench with a view like no other. Whilst grinning that you get paid for it too.
