One of the reasons I love working here at Elk Lake Resort is the kitchen duty. It’s one of those things which is ideal. There seems to be about 15 people on average whom we are cooking for so the dishes don’t have to be huge. I can spend time on the presentation such as putting the chocolate syrup in a design on a fudge sunday or fanning a strawberry for strawberry mousse. I made strawberry mousse on Wednesday. I’d never made it before, but it turned out pretty well. I had to juice strawberries in sugar for an hour or so then run them through a sieve. The result was fresh-tasting strawberry juice to fold into the whipped cream. It set up for dinner that night and looked very yummy.