Overview
Would you like to lend a hand with a spatula rather than a shovel? Are you interested in cooking in the wilderness to help feed trail building volunteers? If so, then this program is for you! We invite you to become a Volunteer Crew Chef or Sous Chef on themost significant trail system in the world – the Continental Divide Trail.
From April through October the Continental Divide Trail Alliance brings volunteers together from all over the country to build, maintain and improve the CDT. A CDTA Crew Chef helps to provide nutritional meals to enhance the volunteers’ experience of working on the trail.
As a CDTA Crew Chef you choose the menu and do the planning that you feel comfortable with, including shopping. Each volunteer project is very unique so it is important to take into account the length of the project, number of meals, number of volunteers, camping facilities, accessibility and environment.
For specific information on the project you are interested in cooking for, please contact Stephanie Friday.
Crew Chefs are asked to stay within a given budget for each project based on the group size and number of meals. You will need to purchase all the ingredients for meals and drinks (other than coffee, tea and cocoa). Coordinate with CDTA if discount shopping help is needed. You can then submit all receipts to CDTA for reimbursement; please allow up to 30 – 45 days to process. If you require your reimbursement sooner, please contact CDTA to make arrangements.
You are encouraged to work with someone you know or recruit assistance from other volunteers on the project to help with meal preparation and clean-up. CDTA offers suggestions regarding meal selections, packing for stock supported projects, soliciting in-kind donations (if interested), rules for bear country cooking, having ample water supply, and practice Leave No Trace ethics.
Equipment Available
CDTA has a variety of cooking equipment available for your use. You may also use some or all of your personal equipment if desired. After you are confirmed to cook for a project, CDTA will mail you a Supply Request Form to choose items you will need for the project.
Sample Items for Checkout
- Fly/Shelter
- Table(s)
- Stove/Stands
- Fuel Bottle(s)
- Pots/Pans
- Cutting Board(s)
- Utensils
- Coffee Pots/Mixing Bowls
- Cooler(s)
- Water Jugs/Containers
- Various spices and condiments
- Coffee, Tea, Cocoa
Sponsored by 
CDT Crew Chef Cook Book
Be one of the first Chefs to have your recipe published in the CDTA Crew Chef Cook Book Hall of Flame. Each Chef is encouraged to submit a recipe to the CDTA. submit a recipe or tips.
Ready to Join the Fun?
If you are interested in being a CDTA Crew Chef please complete the online application and submit to CDTA as soon as possible.
Resources and tips for Current Chefs:
(Download here. You will need 
to download and print the forms.)
Things to Consider when Planning Your Meal
- Plan for high calorie, high protein meals
- Provide hydrating drinks and bring ample potable water
- Be prepared for inclement weather
Try some of the following resources for meal ideas:
The One-Burner Gourmet by Harriett Barker
Backyard to Backcountry by Jim McKinley
Cooking the One Burner Way: Gourmet Cuisine for the Backcountry Chef
by Melissa Gray & Buck Tilton
Bring what you need to make your backcountry kitchen an environment you are comfortable working in.
Your Feedback, Ideas and Success Stories Wanted!
Send us your success stories of cooking on the trail and what you have learned through your experience to share with others. We are looking for your ideas to create a great camp atmosphere, for ice breaker ideas, tips to store food, etc.
Ready to join the fun!