This summer I'm working as an Assistant guide/intern for elements.eu.com in Sweden and Norway. While doing so I find myself learning an immense amount about guiding on a whole new level than I expected. Giving clients what they want not only as far as an incredible experience in the wilderness but bringing a whole new level of outdoor catering to the table... pun intended. At Elements Rob (Owner and Director) takes great pride in offering clients both. I have asked Rob to write this article for me. Please check out Rob's personal and the Elements blogs as well. Enjoy, Ryan thelifeofrobyates.wordpress.com/
I spend a lot of my year, looking after people on the water in canoes
& kayaks, around campsites, in historic accommodation, in the bush
and whilst hiking in the hills. One of the things that people always
ask, is how we provide such good food for our friends and clients whilst
in the wilderness. Well I am not going to give away all my secrets
(you will have to buy the book when I finish it), but here are few
thoughts to start.Firstly it worth saying that my usual ethos is to eat as well as possible whilst out, I aim to surprise and amaze people with how well you can actually eat whilst away from home. The concept of restaurant quality food whilst in a camp site, is one I hold very close to mine and my company’s heart.
Secondly we eat as little (or no) pre-prepared dehydrated so called expedition foods. Yes they have their place, but really have we actually forgotten how to cook, use our imaginations and not only that, it is at least 8 times the price! I also however do believe in not carrying too much…. and this is a fine balance to strike. So out with the Dutch ovens, and in with a good wok, pan and outback oven.
The danger with not relying on the freeze dried approach, is that we actually have to engage our brains and really understand food. What fresh foods last longest, how can we help vegetables last longer and still be edible, how many calories of decent food does someone need to eat to remain safe and well on a trip, and lastly how are foods actually produced? Do we understand the TRUE nutritional difference between rolled whole grain oats and some of the other so called porridges attractively available to us?
So where to start? Get yourself a plan, either for the day in hand but usually for me it’s weeks in advance. Next, in your plan you need to give cooking food time, care and patience. If the MSR is going full tilt, probably you will burn something; under cook it or worse still deny some part of the dish of flavour. So plan what you want to serve and when, ensuring your menu has flavour, texture, variety & enough quantity. If it is on a trip, expedition or course, have a wholesome, quick, good looking tasty snack for people to eat within 30 minutes of finishing for the day. This along with a hot drink usually buys you a couple of hours to allow your clients to explore and you to create a culinary master piece.
So on with the master piece, have your plan, ingredients and if clients want to get involved out of a desire to learn what you do let them help you. But I personally do not have it as an expectation of them. Spend time in preparation, and arrange yourself to have everything to hand prior to starting cooking……
The next bit needs practice, so get practicing on friends, family and anyone else willing to eat your food. Only perfect practice is good enough, so vary it and cook over open fires, wood burning stoves, MSR’s, gas stoves and of course at home in your own kitchen. Challenge your imagination, try new ingredients and ask for honest negative feedback (as well as praise) as it’s the only way you will improve.
Lastly every meal is eaten generally by the eyes and nose before; it ever is consumed by the mouth (now that’s a little Heston Blumenthal), so ensure it smells great and looks stunning. This will set people in the right mind set to truly taste what you have lovingly prepared for them.
In short good, wholesome foods cooked simply with love, and presented with passion makes for delicious eating and very happy friends and clients.
