More Pictures

Day 3 for me on the ground and we managed to get our culinary teams figured out on how were going to feed 12,000 meals a day in 9 food stations. Tomorrow we only have to feed 170 and then it jumps to 1600 meals on Sat and up from there till we get to 12,000. The good news is that we have time to test recipes now before the athletes arrive on the 4th of Feb. Trevor our Sous Chef from Scotland is a heads down get'er done Chef willing to do what's necessary to make sure we don't fail. Michael Smith is in the lead Chef role taking the brunt of the heat as we try to adapt to routines as we all try to learn the Sodexo Policy. They are bar far one of the most professional companies I've worked for with the strictest HACCP regulations I've seen. They didn't just set these policies for the Olympics, they live them everyday and it's impressing the hell out of me the more I work with them. Imagine for a second as a cook or a chef preparing, Beef Stew, Chicken Breast and a fried egg sandwich for lunch. As you finish preparing the stew you record a temperature reading, then place the food on the steamline or in a holding hot box only to record the temp on a regular basis throughout the meal period. Now do this for the Chicken, veg, Potatoes etc and you have a mountain of paperwork for the cook to track. It's been quite a while since I followed recipes as close as I do with these but the one's I've tried so far all all really good. let's see how we do when the #'s increase and were preparing Venison Chili for 500.

Olympic Chef Bill