David McBride

House chef for private hunting lodge. Working august-October providing high end dinners for groups of 12-15 hunters plus the family/owners

Working solo in the kitchen and responsible for menu planning shopping and all aspects of running the kitchen. Cooking,cleaning, cooler maintenance as well as maintaining the freezer for the animals the hunters get. The days are long 3am-10pm six days straight. The hunters that come to this lodge are all long time customers and they are my biggest fans

Working alongside some of the best chefs in the country providing meals for social events private dinners and festivals for over 7,000 people.

Normal days was prepping for six hours then go to the event and cook for 6 hours. Usually front and center with the guests. 14-16 hour days 5-6 days a week.

Office work reservations and check outs customer service plus all maintenance duties for the entire park. I worked five days a week, The Weeknd’s I worked solo in charge of the entire park 7am-3p

Handling the office all of the guest needs plus cleaning all three wash rooms. 20 showers 20 toilets and up to 50 campsites, fire pits tables trash etc…

Paid for 8 months volunteer status in trade for the fhu site for 4 months

working in the vinyard pulling weeds cutting suckers training vines are all part of wine making. Harvesting squeezing and fermentation of the grapes racking and bottling and labeling were all part of my job. As bar manager I served the public in our tasting room. Managing inventory and selling to the public during open hours. Cooking as house chef for the bed and breakfast was a side job when available.