Haida Gwaii day 11

today has been a long day. due to a very busy change over day i was completely wiped out for prep.we use very few convenience products here so its all from scratch.
first thing at 1:45am im in the kitchen cutting potatoes into hashbrowns, making berry compote, mixing pancake/waffle batters, traying bacon and sausage, peeling and
slicing fruit for platters, omellete mise en place and a handful of other things. The baker is in at 12am slaving away each producing bread for the entire resort and
staff from scratch. We're talking loaves for sandwiches, baguettes, foccacia, cinnamon buns, humburger and hot dog buns, as well as any other speciality breads asked of him. He's kind of odd..but when you've spent your life baking throughout the night you'll probably be a bit of an odd ball.
This group right now likes to be on the water early, the bulk of them coming in shortly after 5am. i'm able to break down the buffet just after 8am and then do prep.
This most recent change over day went smoothly, I was prepped well ahead of time and everything went out on time. By the end of this summer I'll be able to make
quiche with my eyes closed and hands tied behind my back. So Im trying to keep ahead of the prep for the rest of the week, assuming this group finished breakfast early
again tomorrow I can make a massive batch of pate brisse. Ideally bake off my quiches and poach my eggs on thursday for the friday morning service...looking at about 260 eggs to poach off. tons of fun.
So new news, apparently there is a new tournant cook arriving this friday..some random person. What does this mean for me, days off before july! hopefully.
Originally they were asking someone who worked here last year to come up...well they dont wish to return..so now we have a new hire coming up. Hopefully they dont quit
after 2 days like our last tournant.
The tournant covers my day off, the bakers, staff cook and sandwich maker. hopefully they can help do some actual prep in the am with me. apparently last year the sandwich maker took care of the omelette and waffle station. but not this year...it would help immensely if they did. With someone out there I could do my prep and really be on top of things instead of running around like and idiot each morning.
I can see why some people like doing this each year. the scenery is beautiful and Im sure there is a nice socializing aspect at night, which I dont participate in because of my hours, I sleep at 5pm and wake up at 12:30 am for work. I think the promise of fishing is a lure to people as I cant see myself doing anywhere near to as much as I thought I would be able to. Maybe if I didnt work this graveyard type shifts I would be enjoying myself more.
The guy with the best and easiest job here is staff bartender. he works his own hours basically, opens the bar at 6:30pm and runs it til 2 or 3am and chills out. He doesnt have to worry about pleasing any guests or anything, he just has to serve booze to staff..its a slack job and he finds it hilarious.
Being a dock hadn wouldnt be so bad..theres lots to do, they clean and pack fish, clean boats, repair equipment..but they get left alone..straight forward. I think as per usual being a cook is one of the hardest jobs. Mind you the majority of the people coming here just have lots of cash and no palete. Some just get shit faced as its all inclusive.
I`ve been having my head nodding as I write this...feeling tired lol.
Apparently some canadian bilionaire holds a share in this place...something Maddix is his name. I dont know.
I cant type anymore...time to watch some tv..stupid satellite tv