Bill's Arrived In Whistler

With 23 days to go till the 2010 winter Olympics begin, I've arrived in Whistler raring to go at 100 miles an hour. There is a flurry of activity within the village itself as everyone scurries around with last minute details. The kitchen is no different, just think for a moment, we have a brand new facility with all new equipment (from England with European power) we have to learn to use, then add on the fact we have all new staff who have never worked for us with recipes we've never used, work routines to figure out so we can tell people what to do when they arrive plus a 1000 other details and we have to get it right the first time right up to the last meal in 10 weeks. I'm amazed at the organization and work gone into this project so far, it's simply fantastic to be part of such a professional team.

At Present we 4 Chef's to figure everything out before the bulk of our workforce starts to arrive at the end of the month. No pressure says the boss but we start feeding over 1500 people in 3 days. Trevor from Scotland, Steven from Toronto, Chef Michael Smith from PEI and myself from Halifax and were all keen to make it work even if it means working 14-16 hours a day to make it happen. I will take some photo's once we get more things set up and will be sure to post them as soon as I can, Cheers

Olympic Chef Bill Pratt