Spotlight Interview: Jan Schroeder

Our Sous Chef gives you some insight to working at Hog Island.

Title: Sous Chef of Hog Island Audubon Camp

Years worked on the island: Year #2; was also the Sous Chef in 2014

Nicknames: Marla Jan, MJ

Favorite Bird: Common Raven, because they are very intelligent and clever.  I like clever people and clever birds.

Favorite Camp Session: Arts & Birding is my favorite session because I'm an artist and I enjoy going to the salons to see the camper's artwork.

Favorite Kitchen song: Little Boxes by Malvina Reynolds

What’s a typical day like for you? (An example of your work/life day at Hog Island)

At 7am I go downstairs and get coffee and make a prep sheet for the day. I start work at 9am with dicing, slicing and prepping veggies. Then I bake off cookies and finish cooking lunch. We serve lunch at noon each day. Afterwards I put the food away and start dinner prep. Usually I take a short break, sometimes taking a short swim to cool off and then I come back to work refreshed and help make an amazing dinner. Once dessert is served I have dinner on the back porch with the other Hog Island staff. I may prep a few more things in the kitchen afterward dinner and call my boyfriend before retreating back to my room for the night. I try to be asleep by 9:30pm and then I do it all over again!

Favorite place on the island?

The "bathtub rock" is a specia spot where I can go and decompress and relax from work. It has a secret location so I'm not telling you where it's located!

Favorite food to make on the island?

I enjoy cooking all types of desserts but the English butter toffee is my specialty.

Favorite weekend activity?

My favorite thing to do on my day off is get off the island and get a burger. I enjoy having someone else cook for me. Usually while in town I will check out a local shop or garage sale.

Name one thing you can't live without on the island?

My blanket, which I've had for 20 years! It's traveled to France and beyond with me. It's soft and comforting on those Maine chilly nights.

What is one amazing thing you've seen on Hog Island?

On a late night row from the mainland, the fog had settled in and it was very dark. As I rowed to Hog Island, the bioluminescence lit the way with each stroke of the paddle.

Sous Chef Jan Schroeder and Head Chef Kristi Bokros

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