Let's be Rational

Today we officially christened our newest piece of equipment in the Squeah kitch, our Rational SCC61 combi oven. Rational sent out an executive chef to provide a start-up demo for us, laying a foundation in which we can begin using the unit. We are very excited about the possibilities this gives us. Be prepared for even better things to come out of the Squeah kitchen in the months to come.

Change is the New Status Quo

"Change", it's a scary word that most people avoid, especially in the faith community. Perhaps you've heard the joke:
Q: How many (insert denomination) does it take to change a light bulb?
A: CHANGE?!?

I always tell people if you work with me you'd better be comfortable with change. I'm always looking for ways to do things better, more efficiently, more effectively, nicer. I came on board to Camp Squeah at a most opportune time: we are transitioning from a camp to a year-round camp & retreat centre. So my first 2 years here have been all about change. The kitchen has been transformed: new equipment, new stainless steel workstations, new kitchen flooring, reconfigured dish pit, and different processes.

Our latest change? Dishwares. We've updated our old china place settings with new, contemporary white china. We are very happy with the change and we think our guests will be too.

That was then...

Desert Sand with brown rim

 

This is now:

Classic white

 

 

 

 

If you miss the old china, we've transferred it over to Edelweiss Hall.

Reid Nickerson
Food Services Manager

Squeah Updated Kitchen Ready for New Year

Late Friday Dec. 23rd we were finishing up the clean-up and organization of the Squeah kitchen. On Dec. 1st we completely stripped everything out of the kitch in order to tile the floor and install a few more pieces of stainless steel components to replace some of our older wooden cabinetry.

Many thanks to the fine work of Nico, Rene, & Ty from Vladisco for the tiling, Bill & Lee from Vancouver Stainless, handy-work of Glen Warkentin, white tornadoes Natasha Neufeld & Sarah Giesbrecht, and others who helped us out along the way. Special thanks to the tireless work and expertise of Dan Friesen who spearheaded the renovation.

Here are some pictures of our new kitchen, open for business again on Tues., Dec. 27th.

Anti-fracture membrane in place, tiling begins

Kitchen stripped out of all equipment

Ty & Rene start tiling in the dish pit

Dish pit tiling almost complete

Dan deals with a one of the areas of rot that was found

Almost halfway done the tiling (baking area view)

Halfway point

Tilers putting on epoxy grout ("it's like grouting with bubble gum")

The dining room area where the contents of the kitchen was stored and cleaned

Tiling the cooler floor

Vancouver Stainless installing the new SS serving windows

Natasha cleaning the new serving counters

Sarah polishing up the steam table covers

Dan trimming off shelving legs

New floor and SS serving windows

New floor with dish pit and cooking area

New floor in workstation area

New floor and SS counter in baking area

Squeah Kitchen Renovations - Dec. 2011

The Squeah kitchen is closed down from Dec. 1-24 as we put in a new tile floor and install some additional stainless steel (baking counters and serving windows). Reid is spending a lot of time cleaning equipment since it has all been pulled out of the kitch and is sitting fully accessible on the dining room floor. <fun, fun, fun> We are planning on having everythign put back together by Christmas, and will be open Dec. 27 for the post-christmas/pre-New Years groups & Summer Staff Reunion Dec. 30-Jan. 1.

Grouting in progress

CMU Outtatown

In Squeah kitchen over the past few weeks, I have been extremely fortunate to have the opportunity to invite fellow students from the CMU Outtatown program to help out and learn a few things!

It has been a great opportunity for me to get to know the students on a more personal level and share my passion for cooking.

During this block of time, I was able to teach these students how to make pappardelle noodles from scratch, braise brisket, and stuff french toast (which some of the students woke up at 6 in the morning for...impressive!). They also learned how to make stock, chicken jus, balsamic pearls, and how to plate desserts and get ready for a dinner service.

Though I've received many thank-you's for the time I've spent in the kitchen with them, I feel that I should give the biggest thank you to the students and leaders of CMU Outtatown.

This time of teaching has really taught me to remain passionate in what I'm doing and to answer the call of God in my life with all my heart, mind and soul. It has taught me to remember the real reason why I cook, which is to nourish people and allow them to experience what is possible with food. And it has taught me to remain humble and remember that I still have much to learn. For all of these things, I thank you.

I have been truly blessed over the past few weeks to cook and serve at Squeah, and to share my time with those who are actually interested in what I do for a living.

I consider myself to be one of the luckiest people I know, as every single day, I see the fruit of my labour through the smiles on people's faces as they eat the meals served at Squeah.

Thank you, Outtatown. You have touched my heart.

- Hiro

Edelweiss Kitchen

You know, I've been at Squeah for about a year and a half...
It's about time I took some time to cook in the Edelweiss kitchen.
This kitchen is designed to cook for 40 people max.
In the past few days, we hosted King David High School, and as a Jewish school, they had to meet the highest kosher expectations. With that in mind, a caterer was brought in, and Jill, Masa and I spent time in Edelweiss cooking for the staff.

At first, I was a bit hesitant, but as time passed, I came to enjoy the time spent in that kitchen. As it was small, it was easy to move around and efficiently laid out, and the meals went out well. It felt good to cook for the staff and do some special menu items that wouldn't work out for a large group.

Overall, it was a great experience.

Goodbye Summer, Hello Fall!

With the fast paced life of Summer behind us at Squeah Kitchen, it's time to transition into a bit of routine and regularity.

A rejuvenating vacation in Nanaimo has helped me to rest and re-focus on the task at hand this fall. With projects on the go including thoughts on a Squeah cook book, personal blog, Pig Gig Cookbook, and further renovations in the kitchen, this fall season will look very busy. All of this on top of catering to the rental groups at Squeah as well as progressing on Jill's apprenticeship...

At times, it seems overwhelming, but I realized one thing in the last days of my vacation: How lucky am I to have a job like this.

As a Chef, it's up to me to grow and learn and conitnue to master my craft. At Squeah, I can do that, with an ever changing menu and room to be creative and open about my passion.
As a Christian, it's about growing in my faith and learning what God has to teach me on a daily basis, while putting myself into an environment where I have the support of other believers around me.
At Squeah, I am surrounded by loving Christ-followers who in their very lifestyle portray a sense of community that feels like a breath of fresh air in this lonely world.

And as a Christian chef, it is my responsibility to seek God's call on my life in utilizing the giftings He has given me to bring glory to him.
My job at Squeah is the fulfillment of that call God has placed on my life.
At this moment, it has become very clear to me that this is exactly where I am supposed to be.

How many people find that in this world today?

Not many. I'm one of the lucky few.