Terry Halifax
Northern News Services

NNSL (July 16/99) - Virginia Tsetso is used to improvising in her work as the camp cook for the summer day camp program.

She's been a camp cook for more than five years now and really enjoys making people happy with her food, she said.

There are 10 kids at the summer camp, but Tsetso said they have been real easy to please.

"This is a really good bunch, but you never know about the next bunch," Tsetso laughed.

"They're not fussy at all," she smiled. "They like anything. If they are allergic to something, they always tell me, so I'll know."

The fresh air and all the exercise bring the kids to the table with big appetites and they'll eat whatever's put in front of them, but they do have some favourites, she said.

"I know they like moose meat or caribou and bannock," she said. "They'll eat pretty much anything I cook."

She took a course through renewable resources to learn the specialized style of cooking that camps require.

Hearty homestyle foods like soups, stews and fluffy clouds of bannock make up the menus for hungry bush appetites, she says.

Good camp cooks are always in demand, as mealtime is usually one of the high points after a long day of working and playing outdoors.

Tsetso keeps pretty busy in both the summer and winter working for several different outfits.

"Sometimes I cook for this camp or sometimes I'll work for renewable (resources)," she said, "or sometimes when they need cooking for a social gathering out in the bush."

Eager to lend a hand in the kitchen with Virginia is Mary Cazon, who knows her way around the kitchen at this camp.

"I was here for about 20 years," she said, recalling her life on the hill with Gabe and their four kids.

The kids she cooks for now keep her young, Mary said with a smile.

"They really like fried wild meat and potatoes," Cazon said.

"They were asking for rabbit soup, but we only snared one rabbit yesterday, so that wasn't enough. If we get another one, we're going to have rabbit soup and bannock for supper."