I got a job in Chile, as a sous chef at the Martin Pescador Fishing Lodge. I’ll be going down there in December and coming back probably sometime around May. So I get two summers basically.
According to my future boss who is the chef, we will be making everything from scratch, since the lodge is essentially in the middle of nowhere. This includes stuff you might expect in an upscale restaurant like pastries, stocks, and sauces, but also some things taken for granted, like bread, crackers, pasta. Also some things I’ve never made before that I’m looking forward to learning more about like making cheese and sausage.
The lodge takes people on flyfishing trips through Patagonia. All the fishing is catch and release. I don’t really know anything about fishing.
I’m also hoping to travel a bit afterwards so if you know anyone in South America let me know.