Episode eight featured a couple of stories about staff members living on the edge. Mark, the Totem House chef, has trouble waking up on time and has come close to losing his job. He also puts himself out for his co-workers which is evidenced by the “Sushi Day” he organizes at The Cook Shack, the staff cafeteria. In this piece of video we see Mark patiently teaching some fellow staff members how to make sushi and it’s clearly not as easy as it looks.
Part of the reason Paul Clough got involved in the business of running the lodge 11 years ago was his passion for the Haida Gwaii area and its art.
Duane Foerter is the Lodge’s Marketing Manager, but he also serves as an on-water photographer, capturing pictures of guests' fish catches.
Russ, a guest at Queen Charlotte Lodge, shows evidence of his great bartending skills through his preparation.
Keith Burdette's job as a Fish Master is to keep guests safe. Before his job existed, guests would sometimes get in trouble - like getting stuck onshore at night with a few hungry bears roaming around.
One of the most important jobs for Fish Master Keith Burdette is to keep track of the weather. Here he explains why this is so crucial for himself and the guests.
Brian Sobie is the Director and Executive Producer of The Lodge, Season 2. Brian took over production of The Lodge, Season 1 during the post production phase and oversaw all production in season 2 working in partnership with Image Media Farm of Vancouver. His experience this year has allowed him to get an inside view of the inner workings of both the show and the lodge itself. Brian has been in the sports television business for twently years, first as a producer at TSN (The Sports Network) and then as a programmer, creating and launching and operating three separate sports specialty channels. He returned to production to help complete season 1 of The Lodge and currently has three new projects in development.
