4. The Courage to Cook with Confidence

So, you’ve made it to university, survived your first grocery trips, got your kitchen stocked with all the essentials, and even started meal prepping like a boss. And surprise you’re actually enjoying cooking.

Let’s keep that momentum going and take your kitchen game from basic to bold. Time to talk about cooking with confidence, winging it in the kitchen, and making meals that’ll have your flatmates convinced you’re the next Jamie Oliver.

Step 1: Embrace the Chaos

What happens when your recipe calls for something your corner shop doesn’t stock, or when you’ve got random leftovers, like half a jar of pesto or some sad-looking herbs? That’s when the real fun starts. Cooking instinctively is all about experimenting. Yes, you might mess up, but trial and error is where the magic happens (and where the funniest kitchen stories are born).

Step 2: Freestyle Cooking for Beginners

There’s no secret handshake or certificate to tell you when you can start freestyling your cooking. It’s all about courage, curiosity, and a pinch of creativity. Here’s how to get started:

• Hang Out in the Kitchen: The more time you spend cooking, the more natural it feels. Channel your inner MasterChef by watching cooking shows or scrolling through recipes for inspiration.

• Make Mini Tweaks: Add new spices, swap out ingredients, or double down on garlic (you can never have too much garlic).

• Trust Your Taste Buds: Taste as you go, don’t just follow a recipe blindly. A little salt and pepper can work wonders.

• Invest in a Meat Probe: Goodbye, guesswork. Hello, perfectly cooked chicken.

Step 3: Recipes Are Guidelines, Not Rules

We’re not here to banish recipes, they’re super helpful, especially when baking, but cooking is an art. Think of recipes as your stabilisers until you’re ready to ride solo.

If you’re feeling adventurous, try cooking without measuring every ingredient. It’s scary at first, but it’s also a total game-changer.

Step 4: Cooking = Social Superpower

Cooking isn’t just about feeding yourself it’s also about making memories. Host a flatmate curry night and snap some goofy pics for Instagram, or blow your family away when you’re home for the holidays with your new chef skills. Whether it’s a simple pasta dish or a full-on roast dinner, there’s nothing like the pride (and bragging rights) that come with a meal well-cooked.

Final Thoughts

Cooking with confidence isn’t about being perfect it’s about having fun, experimenting, and learning as you go. And hey, if your first few attempts end in soggy pasta or super spicy noodles, that’s all part of the journey. Think of the kitchen as your new playground. And get creative, make mistakes, and enjoy every delicious (or hilariously bad) bite along the way.

We hope you’ve enjoyed this series of friendly student survival blogs. Now it’s time to go forth, grab that wooden spoon, and show your uni kitchen who’s boss. You’ve got this!

3. Meal Prep Hacks for Uni Life

Congrats! You’ve made it to university, welcome to the land of late-night study sessions, budget living, and figuring out how to adult. One thing you’re definitely not ready for is the eternal struggle of “What should I eat?” when you’re hangry and the fridge is basically empty. Fear not, meal prep is here to save your sanity, your time, and your wallet.

Sure, it doesn’t sound thrilling, but with a few easy hacks, you can boss your kitchen game and spend less time stressing over meals.

Step 1: Prep for Your Prep

Before you start, make sure you’ve got:

• Containers: Tupperware, jars, or even those takeaway boxes you’ve been saving for no reason.

• A Plan: Pick a few meals you love and grab the ingredients.

• Housemate Deals: Why not rope in your flatmates? Teamwork makes the dream work—and you might even save some cash by sharing ingredients.

Step 2: Cook Like a Pro (Sort of)

Set aside one day, Sundays are perfect, to whip up your meals for the week, pop on your favourite playlist and get cooking.

Here are a few no-fuss meal ideas to kick things off:

Chilli Con Carne (the Mexican classic spicy stew made for sharing)
Spaghetti Bolognese (Italian goodness which tastes great, no matter how simple)
Curry (the mouthwatering, authentic Indian dish)
Pasta Bakes (endless options for a quick and easy meal)
Chicken & Rice (healthy and simple or opt for Fajitas to jazz it up)
Stir Fry’s (fuss-free dinner that can be prepared quickly)
Overnight Oats (because yes, breakfast counts too!)

Step 3. Keep it Interesting

Mix things up for some variety with some simple swaps such as:

• Replace rice with sweet potatoes.

• Switch up your veggies—broccoli one week, peas the next.

• Spice it up! One week it’s Cajun chicken, the next it’s garlic and herbs. Your taste buds will love you for it.

Top Tips to Keep It Easy

• Leftovers are gold: Last night’s dinner - today’s lunch. Simple.

• Pre-chop like a champ: No time to cook? Just chop your veggies or prep sauces ahead of time. Small wins, folks!

• Be kind to yourself: Some weeks, life happens, and you’ll live off toast and instant noodles. That’s okay. You’re doing great.

Meal Prep = More Chill Time

Once you get into the groove of meal prepping, you’ll wonder how you ever survived without it. Fewer “what’s for dinner?” dilemmas mean more time for hanging out with friends and smashing those study goals, plus, you’ll save cash for the important stuff like pizza nights and uni events. So go on, give meal prep a go and start owning your kitchen.

Now you’re on a roll keep an eye out for our final blog dropping soon which will give you the confidence you need to free style your way to food heaven!

2: Gear Up for Uni Life!

So, you're off to uni….woohoo! Freedom, independence, and… cooking your own meals. Before you panic about burning toast or surviving on pot noodles, let's talk about setting up your kitchen for success. With the right tools and a bit of organisation, you'll be flipping pancakes and tossing stir-fries like a pro in no time.

The Must-Have Kitchen Kit

Here’s your essential uni kitchen starter pack which will keep you covered for all your culinary adventures:

Preparation Superstars

• Chef’s Knife: Your new BFF for chopping, dicing, and slicing.

• Bread Knife: Because hacking at a baguette with a butter knife doesn’t end well.

• Tongs: Perfect for flipping bacon or grabbing stuff that’s too hot to handle.

• Spatula: Colourful and versatile, what’s not to love.

• Serving Spoon: Unless you’re eating straight from the pan.

• Wooden Spoon: Perfect for stirring all the deliciousness.

• Garlic Press: Quick garlic mincing = instant flavour boost.

• Chopping Board: Keep it clean and one is all you’ll need.

• Grater: For cheese (obviously)

• Vegetable Peeler: No more wrestling with potatoes, make peeling quick and safe!

Pots and Pans

• Frying Pans: A one-pan wonder for eggs, stir-fries, or pancakes.

• Saucepans: For pasta, soups, or emergency ramen sessions.

• Baking Trays: For cookies, frozen pizza, or oven chips.

Mixing & Measuring

• Mixing Bowl: Ideal for whipping up pancake batter or tossing salads.

• Measuring Jug: Great for mixing those cocktails

• Scales: When you’re too hungover to guesstimate.

The Everyday Essentials

• Cutlery & Crockery: Keep it simple with a selection of each, you don’t need a banquet hall setup.

• Mugs & Glasses: One for your morning coffee and a few for, well… hydration.

Gadgets

Once you’ve nailed the basics, grab these devises to make life easier:

• Toaster: Toasted bagels and crumpets are life.

• Kettle: Use as an excuse to take a break from studying.

• Stick Blender: Smoothies, soups, and sauces made easy.

• Air Fryer: Pricy but the new must-have for an easy win, think crispy chips in minutes.

The Art of Kitchen Organisation

A tidy kitchen = less stress = more time for Netflix. Here’s how to boss it:

1. Keep It Together

• Group knives, spoons, and wooden spoons near the stove for easy access.

• Store pots and pans in a cupboard, stack them if you need to save space.

2. Make It Accessible

• Everyday items like plates and mugs - Keep those handy.

• Rarely used gadgets can live on the top shelf.

3. Use Clever Storage

• Drawer Dividers: No more rummaging for your bottle opener.

• Hooks and Racks: Hang utensils or tea towels to free up counter space.

4. Declutter Like a Pro

• If you haven’t used it in weeks (or forgot you had it), donate it or ditch it.

 Bonus Survival Tips

• Share the Load: If you’re living with flatmates, coordinate who’s bringing what. No one needs four kettles.

• Buy Smart: Check out second-hand shops or snag bargains during sales.

• Clean As You Go: Trust us, future-you will thank you.

Final Pro Tips for Uni Chefs

Cooking at uni doesn’t have to be scary or boring. With the right tools, a little organisation, and some trial-and-error, you’ll soon be impressing your mates, or at least feeding yourself something other than cereal. Remember, your kitchen isn’t just for cooking; it’s where friendships are built over midnight snacks and house meals. So get stuck in, have fun, and don’t worry, the odd takeout is always nice to!

1: Essential Ingredients & Where to Buy Them

Congratulations, future university star! Whether you're moving into your first student digs or embarking on shared accommodation adventures, one thing is certain, you've got to eat! While the allure of the takeaway and ready meals is real (hello, pizza cravings), your wallet and body will thank you for learning to cook. Fear not; we’ve got your back with a simple guide to kitchen essentials and shopping tips. Let’s turn your kitchen into a hub of deliciousness!

Step 1: The Basics – Kitchen VIPs

These are your ride-or-die ingredients:

• Sunflower Oil: Affordable and versatile for most cooking.

• Olive Oil: Fancy up salads or drizzle over bread but save it for non-cooking uses.

• Salt & Pepper: Grinders for the table, tubs for cooking.

• Stock Cubes: Veggie stock works for most recipes but go wild with chicken or beef if you prefer.

Step 2: Spice Up Your Life

Keep your food from tasting bland with these flavour boosters:

• Cinnamon (great for sweet dishes)

• Paprika (smoked or regular)

• Chili Powder or Cayenne Pepper (for that little extra heat 🌶️🌶️🌶️)

• Ground Cumin and Coriander (adding depth to your dish)

• Curry Powder (because we all love a curry right!)

• Mixed Herbs (a one-pot wonder)

• Vinegar (balsamic and white wine for zing)

Don’t forget staples like ketchup, mayo and brown sauce, plus your faviourate spreads like honey, jam or marmite (if you love it!)

Step 3: Carb Central

Fuel your study sessions with these store cupboard heroes:

• Pasta: Penne and spaghetti are must-haves.

• Rice: Basmati is a solid choice.

• Wraps & Bread: Freeze a loaf and defrost as needed.

• Couscous/Quinoa: Healthy and versatile.

• Noodles: Quick, easy, and perfect for stir-fry night.

Step 4: Tinned Treasures

Don’t underestimate the humble can:

• Chopped Tomatoes: The base of so many meals.

• Beans (Kidney/Chickpeas): For curries, salads, or stews.

• Baked Beans: A classic with toast.

• Pesto: Green or red, a pasta lifesaver.

Step 5: Fridge & Freezer Must-Haves

Fridge staples: milk, cheese, yogurt, and a rainbow of fresh veggies like carrots, peppers, and broccoli.

Freezer magic: Frozen veggies (peas, sweetcorn) and fruit (berries) are budget-friendly lifesavers.

Where to Shop

Ok, so you’ve got your list…time to shop.

Your local supermarket is your new bestie. Stores like Aldi, Lidl, Tesco, and Asda are affordable and student-friendly. Snag a loyalty card to rack up points or discounts.
Pro tip: Big shop? Go online and share a delivery slot with housemates, it’s a time-saver.

Corner shops are great for emergencies but can be pricier. For bargain hunting, check out Poundland, Iceland, or B&M.

Shopping Smarts

1. Plan Meals: Make a list and stick to it.

2. Budget Wisely: Know your spending limits.

3. Eat First: Grocery shopping hungry is a rookie mistake.

4. Take Bags: Be sustainable and save on bag fees.

Ready, Set, Cook! 👩‍🍳👨‍🍳

With these essentials in your cupboard, you’ll be whipping up meals like a pro in no time.

Now you’re on a roll, time to think about what equipment you need and how best to set your kitchen so you can get cooking. Blog 2 coming soon…

Heading to Uni? Let’s Talk About Fresh Tracks!

Alright, uni-bound legends, whether you’re lugging boxes into your new dorm or daydreaming about the freedom ahead, you’re about to carve your own path in this world and start your very own Fresh Tracks.

At Fresh Tracks HQ (that’s us!), we’ve spent years helping people master the skills they need to run a chalet in the mountains, but recently we realised something huge. It’s not just about ski seasons; it’s about equipping people with the skills they need to tackle life. And so now we’re bringing that energy to you as you kick off your uni adventure.

Ready to Level Up Your Adulting Game?

Starting uni isn’t just about lectures and Fresher’s Week (although, yes, those are very important). It’s about learning how to adult. Think cooking meals that don’t involve a microwave, managing your time, and figuring out why there’s always laundry.

That’s where we come in. Over the next few weeks, we’re dropping a series of blogs tailored to your new life as a budding grown-up. Focusing on the all important skill of cooking, we’ll be dishing out (no pun intended) expert tips that’ll have you feeling like a kitchen pro, even if your current specialty is cereal.

Here’s what’s coming your way:

1. Essential Ingredients & Shopping Like a Boss – Because beans on toast get old real quick.

2. Kitchen Tools & Organisation Hacks – The stuff you actually need (hint: it’s not 14 spatulas).

3. Meal Prep & Routine Magic – Save time, save money, and impress your flatmates.

4. The Courage to Cook with Confidence – Mastering the art of cooking and avoiding kitchen chaos.

Keep an Eye Out

Uni is all about making your own Fresh Tracks, and we’re here to help you glide through with confidence. Let’s make this journey epic!

The first blog is dropping soon, so grab your coffee (or energy drink of choice) and stay tuned.

The Visa Process - Updated

Since our last blog in 2022 regarding the visa process, things have moved on a little. It remains the case that, if you hold a British passport, you will require a visa to allow you to work in France and, whilst the process is still time consuming, it has been slightly streamlined.

Steps 1 to 4 in our original blog remain the same….you’re fabulous at interview and get a job offer for the season and the company apply for a work permit for you. You apply for a visa, visit the embassy/TLS centre with your documents and then return to collect your passport complete with visa included, which is still currently only allocated for a period of 3 months.

Previously this was all that was required before venturing off into the mountains, but now you must also get a doctor’s appointment in the UK and get them to sign a ‘Fit to Work’ certificate (usually provided by your future employer). We’ve heard different stories about the ease of getting these approved, with some UK doctors happy to do so whilst others refusing on the basis that they don’t know how you will respond when working at altitude! It is also worth noting many doctors will ask for a fee for this certificate to be signed, so be prepared to pay. However once this is completed you are ready to go and start the season.

The benefit of having the medical certificate signed in the UK means it has negated the need for day trips to have a chest x-ray and medical examination out in France, so a bonus two days out on the mountain – yay!

The only appointment you will now need to attend out in France is to the Prefecture in Chambery to collect your Carte De Sejour Pluriannuelle (CDS), which entitles you to complete seasonal work in France for 6 months a year for 3 years.  It is worth noting that some companies/chalet hosts choose not to chase up the appointment to collet this card but, in our opinion, it is worth you getting as it will make it a lot easier to do another season in France (and we’re pretty sure you’ll want to!)

Just a final reminder if you have an Irish passport (or any other EU passport) you are legally entitled to live and work in France so won’t need to go through this process, you lucky things.

The Visa Process - How to get a chalet host job with a British passport

Do you want to do a ski season as a chalet host but have heard it might be difficult if you have a British passport?  Well it’s not as straightforward as it use to be, but there is a way.  Read on to learn more about the process and our own experience of going through it.

Since the UK left the EU, you now need a work permit and a work visa to work in France. This is not a particularly quick or easy process to follow and there are no guarantees of success, but there is a route. Here’s how….

1.       First things first you must apply and get offered a job. Doing a chalet hosting course will help so be sure to check out our Fresh Tracks Online Courses running this year. Once you’ve got an offer then the company will sort out a work permit for you. This winter we got a chalet host job in La Plagne and, apart from providing a few bits of basic information and making sure our passports were in date, the company took care of sorting out the work permits for us.

2.       The next step is to apply for your long-stay visa.  This requires an online application and a trip to the TLS centre either in London or Manchester. We were fortunate to have advice and support from our managers on how to navigate this process and they coordinated the appointments.  However, these are fixed dates so you must be prepared to travel regardless of your personal situation.  For us this meant an overnight trip from Cornwall up to London for an early morning appointment.

3.       Next you visit the TLS centre to show your documents and hand over your passport. Expect a long wait here alongside many other people going through the same process. Our advice is to take a book and some food as you’re not allowed your phone and there are no refreshments on site. After our paperwork was checked, panicked passport photos re-taken, and payments made, we had our biometrics’ taken (fingerprints and eye scans) before we handed over our passports and were sent on our way.

4.       Your visa is then processed and issued, and you are instructed to collect your passport from the TLS centre.  Luckily our managers were able to arrange a third party to do this on our behalf as another trip to London would not have been cheap!  Once our passports had been posted back to us, we noticed they had only been issued for 3 months and thus expired mid-season at the end of Feb, not particularly helpful, but apparently the norm. This initial temporary visa at least allows you to get out to resort and start work.  

5.       Once out in resort your company should assist you in the process of applying for a visa extension as it’s just as much for their benefit as yours. For us this required an initial trip to Chambery to visit the Prefecture, again a date that we could not pick or change, so required some flexibility in terms of working days/hours. A temporary extension is then granted, and you can finish working the rest of the season in France.

You now have the choice to either end the process and finish the season on your temporary visa, an option if you don’t intend to work back in France in the foreseeable future, or you can continue the process and apply for your “Carte De Sejour Pluriannuelle”, a card which entitles you to complete seasonal work in France for 6 months a year for the next 3 years. 

We took the decision to continue the process and apply for this….and so the process continues…

6.       If you are going for your Carte De Sejour Pluriannuelle then a series of appointments are now required:

a)       Firstly, an appointment is necessary to have a chest x-ray. For us, our employer arranged for this in Albertville, so it was another trip down the mountain which was somewhat frustrating for what was a very quick appointment, but at least gave us a chance to get a McDonalds!

b)      Next up was a long and laborious trip to Grenoble to have a medical examination which consisted of a doctor checking your chest x-ray and the odd prod and poke to make sure you’re in general good health (thank god they don’t check chalet host livers!).  The doctor then issues you with your medical certificate.

c)       A visit back to the Prefecture to collect your Carte de Sejour Pluriannuelle is the final hurdle.  The card replaces your temporary extension, and you are given a card valid until the date you initially started the process, so for us it is now valid until Feb 2025.  Our experience of this last appointment was far from fun, queuing alongside hundreds of other seasonnaire’s despite it simply requiring handing over the doctor’s medical certificate, returning your temporary visa and proving you have paid the fee.  

We anticipate that this will be the process that anyone with a British passport who wants to work in France will have to go through, but things can change, and this was the first time it has been implemented so your experience may be different. 

A few final points to highlight are that in general the process is long, laborious and comes at a cost.  We were lucky to have a supportive employer who helped coordinate and arrange the paperwork and appointments but be prepared to spend a lot of time waiting around for things to be processed and issued.  With regards to costs, again this will vary depending on your employer and what they are prepared to offer.  The cost of the visa is somewhere around £100, and if you go on to collect your Carte De Sejour Pluriannuelle this cost us £75.  Best bet is to check out what companies are offering you in terms of support and re-imbursements of costs and don’t forget to include other expenses such as travel and accommodation which you may incur. 

For us, although we continue to reminisce about how lucky and simple things were pre-Brexit, now, with the opportunity to continue to work as chalet hosts in France now for the next 3 years, the process has been worth it.   

10 Ultimate Alpine Dishes to Try Before Your Season

Who doesn’t enjoy some traditional mountain cuisine? Often rich and moreish, it’s exactly the kind of food you need after working hard on the slopes, in the cold and at altitude.

To decide the top ten, ultimate Alpine dishes, we looked to the big five European ski destinations to determine the answer. After careful consideration, we choose two of the top dishes from each country.

If you’re looking to try a ski season, firstly, good choice and, secondly, trying some of these dishes beforehand is a great starting point to really capture the Alpine essence. So, checking them out now gives you a head start and will get you in the skiing mood. There’s links to recipes for each dish.

France

Tartiflette

We’re starting off with a very well-known Alpine dish, tartiflette. When researching for this article, tartiflette consistently came up as a ‘must try’ mountain meal. The dish hails from the Savoie Region in the French Alps and is a true authentic Alpine delicacy.

The dish is made with reblochon cheese, potatoes, lardons and onions arranged into layers in a large dish and baked in an oven until bubbling with a thin crispy top. To best accompany the tartiflette, the French would insist on a salad, gherkins and charcuterie, which we would agree with! Tartiflette is indulgent, rich and delicious and a must try if you’re in the French Alps! Recipe

Diot de Savoie

This second French dish also originates from the Savoie Region, clearly the people of the Savoie know what they’re doing when it comes to food!

Diot are pork sausages pronounced ‘deeyo’, they come in many varieties, the most common, natural and smoked. They’re made with fatty pork, seasoned with salt, pepper and nutmeg. Although not sounding terribly exciting, they’re rich in flavour and incredibly moreish.

Diot de Savoie is a very popular dish in the French Alps consisting of natural diot in a thin white wine sauce with onions and served with potatoes, lentils or gratin. It’s scrumptious, packed with flavour and full of Alpine cuisine authenticity. Recipe

Austria

Beef Goulash

Goulash soup actually originates from Hungry but has become a beloved traditional dish in Austria and can be found in almost every Alpine restaurant. Austrian beef goulash however is quite different from the Hungarian version, it’s much thicker with a rich gravy more stew like and only contains beef and onions, unlike Hungarian goulash.

Beef Goulash cooks for around three hours, making the meat incredibly tender and the gravy full of flavour. The dish is the ultimate warming food and just what you’d fancy in front of a roaring fire after a long day on the mountain. Recipe

Kaiserschmarrn

This next Austrian dish is a sweet one. Kaiserschmarrn, also known as Emperors Mess, gets its name from the Austrian emperor Franz Joseph I who loved this desert, so much so they named it after him!

Kaiserschmarrn is a sweet pancake with rum-soaked raisins, torn into bite-size pieces and dusted with icing sugar. The pancake is light and fluffy: a carb lover’s dream and is traditionally served with a plum compote adding a complementary tartness to the sweet. Do you need any more persuasion?! Besides, if it’s good enough for an emperor, then it’s good enough for us! Recipe + Compote recipe  

Germany

Schweinshaxe and Knödel

Schweinshaxe and Knödel is ham hock or ‘pork knuckle’ as it’s locally known, with bread dumplings. The schweinshaxe is cooked on a spit rotisserie making the skin crispy and salty but beautifully tender on the inside, so it falls of the bone. It’s flavoured with herbs and beer. The knödel (bread dumplings) are made from stale bread rolls, with onions, parsley and nutmeg for flavour, they’re the perfect moreish accoutrement.

Both parts of this dish are Bavarian specialities and severed everywhere in Bavaria, they’re a key part of Bavaria’s traditional beer culture. It’s a really hearty, traditional dish perfect to enjoy on a sun-soaked deck on the slopes. Recipe + Knödel recipe  

Pichelsteiner

This next German dish is another typical, Bavarian Alpine meal; a meat and vegetable stew. Pichelsteiner is an old dish dating back to 1894, it was often cooked outside, providing an easy and tasty meal for local farmers and shepherds up the mountain.

The meat is a combination of beef, pork and mutton and paired with carrots, potatoes, leeks, cabbage and sometimes onion and celery. This simple dish is meant to warm numb fingers and toes, traditionally served piping hot on cold or rainy days. It really is the ultimate comfort food, just what’s needed on a freezing skiing day. Recipe

Switzerland

Basler Läckerli

Basler Läckerli are gingerbread biscuits. Their name, ‘Läckerli’, is a German word that literally translates as ‘delicious’, which says it all! Despite being a variation of the traditional European gingerbread biscuit, Basler Läckerli don’t contain any ginger. However, they’re sweet, spicy and have a bite. Hazelnuts and almonds provide said bite and honey, candied fruit peel, Kirsch and a variety of spices such as cinnamon, cloves, nutmeg are all key ingredients. The biscuits are glazed in a sugar icing for extra sweetness.

These sweet treats originate from the city of Basel where it is believed they’ve been making them since the Middle Ages. Basel lies like a gateway city to the Swiss Alps, hence the biscuits common occurrence in the mountains. They’re the perfect treat with a coffee in the sun. Recipe

Tarte Myrtilles

This dish might be more familiar to you. Tarte myrtilles is a real traditional Alpine desert born in the Alps. The main ingredient, Myrtilles or bilberries (like blueberries), are native to Swiss and French mountain meadows, so, locals have been utilising these berries for decades in their cooking. It’s an uncomplicated dish with a simple pâte sucrée base (sweet short pastry) that’s covered by a layer of crème patissière, with myrtilles layered on top in a dark, glistening mass.

The sweet and fruity tarte myrtilles is a must try on your next venture to the Alps, whether it’s summer or winter this desert is the perfect way to end a meal overlooking mountain views. Recipe

Italy

Mezzelune

Mezzelune, also known as Schlutzkrapfen, is a pasta dish from the South Tyrol region in Italy, home to the Dolomites. With the South Tyrol mountain range very close to the Austrian border, German and Italian are both widely spoken, meaning many Alpine dishes have an Italian and German name.

In Italian the word mezzelune translates to ‘half moon’ which describes the semi-circle shape of this pasta. Similar to ravioli, mezzelune is filled, the filling is spinach and curd cheese, also known as quark, and served in a brown butter sauce with chives and parmesan. What’s more to like than cheesy, buttery pasta?! Recipe

Hirschgulasch

Hirschgulasch is venison goulash, which is a kind of cross between soup and stew. It’s a rich, meaty, warming dish – just what’s needed to re-fuel on an icy day on the slopes.

Venison is a popular meat in the Italian mountains and used in many dishes, here it’s cooked in red wine with herbs and a variety of vegetables: carrots, onions, celeriac and porcini mushrooms. Juniper berries are also a key ingredient as they complement the venison beautifully. The dish is traditionally served with a cranberry compote and often soft polenta, which is found everywhere in Italian Alpine cuisine, here it’s great for soaking up the juices. Is your mouth watering too?! Recipe

So, there you have it, our take on the top 10 Alpine dishes. Hopefully they’ve whet your appetite and got your cookery mind buzzing! This article comes from The Chalet Company who provide fully catered ski holidays in Meribel, France and pride themselves on their top notch chalet food.

Fresh Tracks Newsletter June 2021

Summer's arriving...

It's been a long time coming but with the sun coming out and exams coming to an end it's definitely starting to feel more like summer. So what does this mean in relation to chalet hosting and what's going to happen over the next few months? Let's take a look into our crystal ball and have a go at giving you the low-down....

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Recruitment has started!

If you have got your finger on the pulse you may have seen that ski companies have started their recruitment drive. Sure it is a little later than in previous year's, but I think we can forgive them for that, given the challenges they faced last winter trying to navigate the fallout from Coronavirus and the impact of Brexit, which is still the big uncertainty. We have been regularly checking in with our contacts in the industry to gauge how they are looking to move forward. Here is what we have gathered...

Jobs for chalet host positions are now being advertised.

If you have an EU passport then 100% you should be getting on with your applications. However if you hold a UK passport things are still a little tricky. There continues to be lack of clarity and a lot of uncertainty about the recruitment of British workers as chalet hosts for the coming winter. As a result ski companies are taking two different approaches:

• many companies are being cautious and hoping they can fill all of their chalet host positions with applicants from the EU, or people who are legally able to live and work in the EU;

• a handful of other companies are anticipating that things will get sorted out over the summer to allow employment of British workers and are accepting applications from all passport holders.

What we do know is that it will be a competitive field for chalet host jobs this coming winter and so you will need to be able to show how you have the skills to do the job. Let's take a look at how you might do this.

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How To Prepare

Now is the time for you to focus on what is within your control when it comes to finding a chalet host job, and this means making sure your application stands out. Luckily here at Fresh Tracks we've got a few suggestions for you...

• Why not start by checking out our Fresh Tracks "Getting A Job" Course. It will take you step by step through the best way to make your application from researching which companies to apply to, to how to put together your CV, menu plan and covering letter, to what to expect at interview. Or take advantage of a 20% discount and pair this up with our Level 2 Food Hygiene Course by getting your hands on our Jobs Bundle.

• Get some hospitality experience. The absolute best way to show you would be a great chalet host is to back this up with some evidence. There are loads of jobs going out there in the hospitality sector from working in your local café, to pot washing in a commercial kitchen to helping clean holiday properties. Summer always creates a massive demand for staff and this year even more so with the rise of the "Staycation". So get out there and gain some skills.

• Get yourself along to the National Snow Show which is being held at the NEC in Birmingham on 23rd/24th October. A great place to make contacts within the industry "The National Snow Show is the base for the UK’s ski & snowboard community to get together in a sociable way, gear up & plan for their next trip over a few beers at our Alpine Aprés bar." Click on the image below to find out what's on.

• Finally if you want to truly understand what it's like to be a chalet host and to give your application the best possible shot, it's defiantly worthwhile booking one of our residential courses. Not only will they give you a taste for the real thing, look great on your CV, you will learn useful life skills, make long-term friendships and have a total blast with us down in the beautiful Polzeath in Cornwall. But be quick spaces are filling up!!

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Don't Be A Stranger

Sometimes just talking to someone helps...and we don't bite, so pick up the phone and give us a call if you have any questions (07497368663) or drop us an email (info@freshtrackschaletschool.com).

Thanks for reading.
Steve & Becky
xx

2020 - A Crazy Year!

Everyone’s saying it so we thought it was about time we did as well, its been the craziest year, with one winter season ending early and the upcoming 2020/21 dominated by uncertainty. However, as it turns out Fresh Tracks actually had a good year…say what!!

So ok perhaps our 2019/20 seasons didn’t finish quite as anticipated…shredding spring pow, drinking Aperol spritz in the sunshine and having BBQ’s whilst deep cleaning our chalets, but we had a good time up to then, and the parties in resorts when lockdown was announced will be remembered for a long time to come. For us personally the end of the season coincided with us catching the virus, but  having made it back to the UK to isolate, a loss of taste and smell at least wasn’t going to ruin any guests experience of our cooking.

Unfortunately, however Rona did put a swift end to our plans to run the spring residential courses in 2020. “Pivoting” was the buzz word being used by small businesses trying to adapt to the new normal and so that’s what we did.  After a lockdown spent transforming what we teach on the residential to an online package, and along with the rest of the nation in acquiring a zoom account, we were really pleased to run 2 weeks’ worth of courses to 27 students. The virtual courses delivered lessons which content continued to focus on how to be a fantastic chalet host and make the most of a winter season and accompanying this, students were given a 7 day self-paced cooking guide in which to practice chalet style cooking at home. The results and feedback were epic with students starting to get job offers and looking forward to the winter ahead.

Fresh Tracks then turned its focus to the autumn residential courses, could they run or not? Despite nerves of meeting regulations and legal requirements, 5 weeks of residential courses went ahead successfully. A total of 39 students came from far and wide with positive energy and enthusiasm and just pleased to be doing something at least.  New skills were learnt, challenges faced, problems solved, and new friendships made, all with tons of laughter and a healthy dose of banter along the way. The last course finished just in time for Boris to announce the start of the next lockdown.

However, the question all of the students were asking was, will there be a winter season at all and if so what will it be like?  Well I know we’re good here at Fresh Tracks, but the honest answer is we don’t know. It will be different for sure. What we do know is that all of the students had a positive approach to the future and where not discouraged by the challenges this winter faces and continue to be inspired to find work in the mountains. Each participant recognised the invaluable skills that working as a chalet host provides and are determined that at some point to go on to achieve this dream. 

Corona aside, the ski and hospitality industries face other challenges at this time, with Brexit looming and changes in EU employment regulations, it seems they have a lot on their plate. However, if the industry can just look at these students and see the talent and passion out there, then they can use this to fuel their drive to make winter seasons succeed once again.  Winter 2020/21 will be different and for us all, but if 2020 has taught Fresh Tracks anything it is that sometimes you have to get creative and solve problems as you go, just like being a good chalet host I guess!!

Snowy intentions in sunny locations

Thinking about working a winter season didn’t put students off from making the most of the sunshine for the first round of training at Fresh Tracks Chalet Hosting and Cookery School this June. In fact, if anything, the hot weather was a bonus enabling everyone to get out and make the most of the fantastic location from which the course is run.  The students, who came from a real mix of backgrounds and with varying degrees of experiences, saw initial nerves quickly replaced by an overwhelming sense of luck at what an amazing location we are in. Located only 200 meters from Harlyn Bay, one of North Cornwall’s most stunning beaches, the venue for the course not only provides a great setting in which to learn but also in which to have an awesome time.

Busy mornings starting at 7am had students cooking breakfasts, preparing afternoon tea and prepping evening meals and where followed by practical cleaning sessions and Anna’s famous “quiz of the day”.  Informal and informative theory sessions on the essential topics of how to become the best possible chalet host were then discussed and after further cooking practice and a wholesome lunch, there was the opportunity to get outdoors. Donning our sun cream (although not so well on occasions!) and with beach towels in hand, students and tutors alike capitalised on the sunny weather and warm(ish) water to relax and unwind in the afternoons.   

Daily timetabled free periods plus a Wednesday afternoon off meant we could all get out and about and whether we were jumping of the cliffs, fishing at sunrise or sunset, eating ice creams in nearby Newquay or chilling on the sun terrace I think it’s fair to say that the summer intake of Fresh Tracks students all had a great time.

The venue provided a cool and comfortable environment in which to continue late afternoon discussions and we didn’t need to venture to nearby Padstow for a traditional Cornish cream tea when students were practicing them for afternoon tea in the chalet school.  Evenings had us munching tasty canapes and 3 course meals and whilst it seemed a little odd to be eating traditional winter menus all the meals were all tasty and delicious.  Trying to create a typical ski chalet style ambiance each evening was not so easy (no log fires required!) and with world cup fever gripping the nation, the Fresh Tracks team compromised on the dinner party theme one evening to watch England progress through to the Quarter-Finals.    

Invited guests to evening dinners enabled students to practice their welcoming speeches and hosting skills and everyone was well fed and watered, some lucky guests even joined us to celebrate the summer solstice down on the beach.  The fun mix of practical and theory sessions ensured students learnt about all relevant topics of how to be the consummate chalet host in a ski resort and emphasised the Fresh Tracks ethos of taking passion and pride in whatever it is you do.

The summer has also seen Fresh Tracks develop stronger relationships with a number of ski companies, and so with CV’s and covering letters perfected throughout the week, interviews underway, we are really excited to see our students looking forward to snowy winters in the mountains, despite it now “Not Coming Home” and the hot summer sun continuing to shine on the North Cornish coast and Harlyn Bay.