Lola’s Kitchen: Baking at high altitude …

Share via email

Recently I was hired to cook for a film crew. Never having had the experience, I said yes. The film is a dark comedy called, “Blood Punch.”

There were 28 people on the crew. Filming was on location in Pine Cove and Idyllwild. The actors and several of the crew were from New Zealand. Understanding a New Zealand accent is difficult, cooking aside. Several times I jokingly asked if they would please speak English.

Of their daily three meals, I was only responsible for two — breakfast and a late night meal. Dinner time 3 p.m. and a local catering service brought it to them.

Now the hard part.

Breakfast was usually served at 8 a.m. It consisted of 5 pounds of bacon, 36 eggs, rolls, orange juice and coffee. If I never smell bacon again, fine by me.

I admit my daughter and son-in-law helped tremendously. My boyfriend is an excellent cook and prepared several meals for the crew.

During the first week, everything was prepared on location. The crew would mill around the kitchen waiting for breakfast, plucking bacon as it was coming out of the pan. It came down to hiding the bacon in the oven until everything was ready.

Some of the crew would sleep in and show up late for breakfast and ask where all the food was. Thinking to myself, “If you had arrived on time the rest of the crew wouldn’t have had second helpings.”

Dealing with all the diverse personalities was an experience in itself. Would I do it again? Yes, I would. But next time, there will be a written contract and menus. Kitchen rules would be established. Next time, if there is one, I will be prepared.

To my readers, all two of you (joke): Have a wonderful holiday season. I adore each and every one of you. May your New Year be filled with peace and prosperity.

Share via email

Leave a Reply

Your email address will not be published.