Chalet Host Confessions – A Day in the Life
A day in the life of a chalet host.
6:45 am
The hardest part of a chalet host’s day. I’m shocked awake in disbelief that it’s already morning because only too soon was I placing my head on the pillow. It’s a fumbled grab in the dark for my phone as it begins its chiming duet with my fellow chalet host roommates.
Sleep is such a precious thing that I only allow fifteen minutes to make myself presentable. I change into my uniform that will forever smell of food, no matter how many times I wash it. I head into the bathroom; turning on the tap as I scrape my hair into a ponytail whilst the water warms. Sometimes cold water is all I get because I’m too impatient to wait any longer. Afterwards, I splash my face and moisturise my skin.
Chalet host top tip: Moisturiser is an underrated essential in the mountains. Best to bring plenty of it!
Check out these additional unexpected items you need to bring to your season.
Applying a basic layer of foundation, I focus on the extra concealer needed to hide the bags under my bleary eyes as they’re still adjusting to the bright light. I grab my water bottle and lip balm as I zip up my fleece, as its cosiness reminds me of my bed, which is still warm. Thankfully, I live in my chalet, so I haven’t got a long commute. I’m upstairs ready to start my day within a minute.
7 am
I’m in my chalet kitchen, the oven is on and I pop some pastries in while it warms. Clearing up the odd glasses and other debris left from the night before, I relayed the table with the freshly cleaned crockery from the dishwasher. It’s game making sure you haven’t forgotten anything for the table.
I fill my trays with mushrooms, tomatoes and bacon while using baking paper as my saving grace.
I have a deep love for baking parchment because it means saying goodbye to scrubbing baking trays for hours on end!
Meanwhile, I begin making afternoon tea for the day. As soon as the oven’s free, the mixture will be thrust in. My repertoire includes anything from chocolate orange flapjacks to banana bread. Once a week, my special mystery ingredient cupcakes make an appearance, which always provides a fun guessing game.
8 am
There’s movement and a swish of salopettes heard from above as the guests start making their way downstairs. The smell of the tea and coffee must have infused the air, enticing them down. The morning chatter begins over the rustling of cereal and the cooked breakfast orders roll in.
The ability to multitask is key as a chalet host. Even a skilled juggler will find it a challenge when all four hobs are being used for different styles of eggs and then someone orders porridge to top it off. But becoming an egg connoisseur is a given in this job.
Chalet host top tip: For poached eggs, use a low frying pan and chef rings as your tools. This will ensure neat balls of runny-centred eggies that transfer easily to the plate.
It’s also crazy how excited you’ll get about kitchenware. Non-stick frying pans and a decent spatula are great assets to your breakfast game. With any spare moment I have, I get on with the food prep needed for the evening, making sure I have a clean space to work on first.
Chalet host top tip: Clean as you go! This is highly important and essential in managing chalet host life. Tidy chef = tidy kitchen.
9:30 am
Breakfast is over. The guests and their full stomachs are on their way out the door if they haven’t left already. I clear and wipe the table, filling the dishwasher as I go and putting it on a short cycle.
Chalet host top tip: The dishwasher is your best friend. Be kind to it and it will be kind to you.
Next, I grab my handy bucket full of cleaning products and trusty cloths, ready to tackle whatever I might find behind the bedroom doors. I work my way around the strewn pyjamas, smoothing out the bedsheets that have been crumpled through the night. I continue by wiping off the toothpaste marks from the sink and topping up the toilet roll supplies.
A quick hoover of the communal areas and under the table, to suck up the last of the pastry crumbs, and I’m almost done. Just in time for the dishwasher to beep at me for attention. This allows me to set the coffee table for afternoon tea. Because who doesn’t love a slice of cake and a cuppa when they return from a hard day of skiing?
I check the hot tub is still toasty and snow clear the surroundings if necessary. All that extra water can mean lots of slippery ice, and no one wants that. A double-take of the lounge, the smell of my freshly baked cake still lingering in the air, and I close the door on what has been a very productive morning.
10:30 am
It varies each day, but I’ve usually finished for the morning by this time. Some days take longer, usually Thursday as there’s a towel change and deliveries to sort. But, as the season progresses, everything gets easier and quicker. I’m definitely a fair-weather chalet host. Always one to pick and choose the days I ski in accordance with bluebird days. But, when you have five months to ski, you get that luxury.
A debrief of the morning with my roommate ensues whilst quickly changing into our gear and messaging the group for the day’s plans. It’s usually a rush to get the bus because we somehow never give ourselves enough time. But with that, we’re off to the slopes!
Meeting up as a whole group can be difficult to organise sometimes, but it’s so worth it when you get to do a few runs together. However, it can also be slightly chaotic with twenty people shooting off towards the same lift.
When it’s a bluebird day, there’s plenty of skiing to be done. Once our legs turn to jelly, it’s time to relax in a deck chair with some pommes frites and a demi pêche (beer with peach syrup – the perfect mountain accompaniment)
If the weather is grim, it’s a great excuse for a day to catch up on some much-needed sleep. I’m always keen to meet the team in town for a hot chocolate, a touch of shopping, or even some ice skating.
I’m back by 4:30 pm at the latest in order to shower and relax a little before facing work again.
5 pm
Time for the evening service. If I have children in the group, I’m in early to get cooking their dinner, usually served at 6 pm. I clear away the afternoon tea and get started on the three-course meal which is to be served in a few hours.
It’s a hive of activity in a chalet host’s kitchen as I’ve got carrots to chop, beef to marinade and cream to whip. Meanwhile, I make sure the guest’s wine glasses are topped up and ask about their day while setting the table for dinner.
It’s a juggling act not to get too involved in the guest’s GoPro videos whilst trying to keep an eye on the risotto or jus that needs attention.
8 pm
The starters of beetroot, goats cheese and fig stacks, aubergine gratin or courgette and mint salads, are ready to be served. As I invite the guests to the dinner table, I pop a few more bottles of wine onto the table. I swiftly get to feeding my hungry skiers/boarders.
As soon as the plates are out, I’m on to the next course; warming the plates through and stirring my sautéed leeks again.
Chalet host top tip: Hot plates are a must! When plating up, serving hot food is your biggest concern, particularly when there are multiple elements.
The starters are cleared away, breadbasket topped up and water jugs refilled. Plating the main course, I ensure each plate looks just as delicious as the next before it’s taken out. I can now say I’m skilled in slow cooking lamb, serving the creamiest coq au vin blanc sauce and the perfect Parmentier potatoes.
Clearing some workspace, I get on with dessert. I put the final touches to my baked lemon cheesecake, sticky toffee puddings or vanilla pannacotta.
Once all three courses have been devoured, a cheese board, tea and coffee are offered. As a result, the guests are usually replete by the time I get to the after-dinner mints.
10 pm
After dinner, there’s the final bit of washing up, wiping down and gathering the last few things from the table. Afterwards, the dishwasher is turned on once again.
Chalet host top tip: Make sure you turn the dishwasher on! It’s the saddest chalet host experience finding all the dirty dishes waiting for you the next morning.
Finally, I ensure the guests have everything they need before leaving them for their evening. Taking the bins and empty bottles out with me, my duties have finished for the day. Perhaps a drink or two with friends, movie evening or early night await. Therefore, as long as I’m awake at 6:45 am ready to start the day again, the night is mine.
By the time I get into bed, my head hits the pillow so quickly it seems only a minute has gone by. Before long, my alarm’s morning duet drifts into my dreams.
Fancy working a season? Unsure whether a chalet host lifestyle would suit you? Read my post So you want to be a seasonaire? to find the best fit for working a ski season.
To curb that mountain crush, follow @ellielwilliams on Insta.
Els x
