I will be a chalet girl/host in Soldeu, Andorra. Can anyone give me advice/information about the country, the resort, the snow!!, the nightlife ect. ect.? Anyone who has worked a ski season, especially in Andorra, would be great! Thanks!
Snow Skiing - 1 Answers
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Being a Chalet Girl is hard work, so don't go out there thinking it's going to be a breeze. Fussy punters, long hours and occasionally less than brilliant resources are all in a day's work. However, a few tips from hardened ex-chalet girls will make your life a little easier... Most guests only stay for a week. It is therefore advisable to get a menu plan for the whole week (six days with one day off) and use it week in, week out. Doing this will usually ensure that it's easier to stick to your budget. As weeks go by you will find the routine gives you more time to ski, and with the turnover of guests no one is going to know that you don't vary your menus. NB saying that, always have a second week's menu just in case someone sticks around for another week. You usually do a shop once a week, make sure you buy everything you need in one go. Plan your list - it saves you time when you are at the supermarket and it'll save you having to pay inflated prices back at the resort. 'Bits' you've forgotton can often blow your budget. Plan your menu carefully. Don't cook a hot starter, maincourse and desert. Before you know it you'll be spending twice the amount of time cooking and then run out of room in the (often tiny) kitchen anyway. Often chalet girls are asked to offer guests dips and nibbles before dinner. Rather than having to make a different dip each night there are some great dry packs that contain things like black pepper and lemon which can be added to mayonnaise to make an instant dip. It's perfect with carrots and crisps and will save you time and give your guests variety. And buy them before you go, they're a life saver! On shopping day, your fridge is usually overloaded. If there's not enough room for everything, window ledges make great alternatives - the snow outside stops food going off. Banoffi pie is a surefire winner. Fact. The only real pain is watching the tins for hours to make sure you have enough water covering them (and be warned, if the water level drops too low you'ill redecorate your kitchen in toffee!). Use the biggest saucepan you can find and make five or six tins at once. You only need one tin per pie and it means for the next six weeks you cut the prep time in half. Unfortunately, you won't earn much money out there (but you're not doing this to make your millions, right?), and more often than not you're skint on your day off - good tips the week before excepted. If you have a local take away pizza place, make an extra banoffi pie and deliver to the guys that work there. Chances are you'ill be guaranteed a free pizza on your day off (I worked in Meribel and it worked for me!).
