Life as an AMC Hut Croo

The White Mountains of New Hampshire is one of the most popular hiking destinations in the North East. Every summer hordes of people come to the White’s trying to escape their day to day lives and spend a weekend in the mountains. The White Mountains can be described as a “city wilderness”. An extensive web or trails have been carved and mapped out by generations of outdoorsmen. Some of the oldest hiking trails in America can be found in the Whites. A series of huts, shelters, and tents sites make backpacking trips easier for families or less experienced. Many of the hiking trails in the Whites are maintained by the Appalachian Mountain Club (AMC), a membership based nonprofit with a mission of conservation, recreation, and education.

The AMC also owns and maintains eight “huts” directly on or near the Appalachian Trail. Each hut is different, both in location and design. Some huts are built above the tree line, offering spectacular views when they are not engulfed in clouds. Others are located at lower elevations nestled in scenic areas, many near waterfalls or lakes. All require 1.8–5.1 mile hike to access and each hold between 36–96 guests in hostel like bunkrooms. The huts are equipped with a full kitchen and the guest are provided with breakfast and dinner prepared and served by the “hut croo” (“crew” spelled “croo”). A naturalist program is also provided each night after dinner.

The summer hut season starts in late May, when 52 hut croo meet for a week of training at Mizpah Spring Hut. The training involves basic cooking skills, search and rescue training, and hut upkeep. After an end of training party and a weekend off, each croo disperses to their designated hut to prepare for the incoming guest. Guest counts often stay low in early June except for the weekends, but by July, each hut is booked almost all summer.

Each day as is different. The weather, people, food, and chores, are always changing. This is the day of the cook.

Cook of the Day

There’s a rotating cook day schedule. Everyone cooks an equal amount throughout the summer. There is also a rotating entre schedule which is set at the beginning of each summer. That way people who are traveling hut to hut don’t eat the same thing twice in a row. Every other course is up to the cook of the day. Each dinner consist of a soup, homemade bread, garden salad, entre starch, and dessert. The cook of the day is in charge of cooking, checking in guest, and answering radio calls and giving advice to day traffic.

5:30 am

The alarm on your watch goes off. You roll out of bed and step outside to take a peek at the sunrise although you only have time for a quick glance. In the dining room there’re a few early riser guest already demanding coffee. It’s a pancake morning so you turn on the griddle and start mixing the batter you prepared the night before.

6:15 am

It’s time to wake up the rest of the croo. You quickly return to go back to flipping pancakes.

6:30 am

The musical contingent of your croo wakes up the guest, while the rest is getting started on setting tables.

7:00 am

“BREAKFAST” is shouted from the kitchen. After the guest are seated the first course is brought out. Always oatmeal. A croo member disappears to record the day’s weather.

7:15 am

The weather is announced and the rest of breakfast is brought out. Pancakes, eggs, bacon.

7:30 am

It’s time for the BFD or blanket folding demonstration. This is a skit that is done every morning. There are countless skits you can do ranging from Cinderella to Harry Potter, but the point is show the guest how to fold their blankets, to pack out their trash, and to tip the croo.

7:50 am

The dishes and kitchen have been cleaned. You go to the radio and check in with the reservations department. They tell you your guest count for the day, if any changes have been made, planned late arrivals, dietary restrictions ect.

8:30 am

After wolfing down your own breakfast, it’s time to start preparing dinner. Guest are leaving and soon the hut will be empty for the next couple of hours. Bread and soups are often the first to be made. Bread needs to rise and soup needs to simmer.

1:00 pm

You go to the radio and check in with the reservations one last time. They update you on any changes. You and then put your turkeys in the oven and have time for a quick nap.

3:00 pm

Guest have been steadily arriving. You check them in and listen politely as they tell about their day.

5:00 pm

It’s “Go Time”. The time when the rest of the croo has to be in the kitchen ready help with dinner prep. Rodger comes down wearing a dress and a sailor’s cap. It’s Saturday night, the one night the whole croo is there and the one night you dress in ridiculous outfits to serve dinner. Salads/dressing needs to be made. Tables need to be set.

6:00 pm

“DINNER” is shouted from the kitchen. After the guest a seated the designated servers announce the menu and dinner rules.

Menu: Herb Bread, Black Bean Soup, Garden Salad, Full Turkey Dinner, Surprise Dessert

Dinner Rules: Served Family Style, Take all you want, eat all you take, Wait until everyone has had first before you take seconds.

6:40 pm

All but dessert has been served. The servers take a coffee count and announce the rest of the croo. You walk out to much applause. After telling the guest where you’re from and a fun fact dessert is announced and served.

7:15 pm

The kitchen has been cleaned but your day has not ended. After grabbing a quite bite to eat and a quick peek at the sunset. You sit behind the front desk, selling shirts and gear, conversing with guest and giving trail advice.

9:30 pm

You shut the lights off and announce quite hours have begun. You are done for the day.