The food was another unexpected – and much appreciated – surprise. Our evening meals were usually 3 courses and included soup, followed by a main course of meat and vegetables and plenty of fresh fruit. How did they do it? We asked if we could visit the mess tent and watch the chef for a few minutes. We were amazed to learn that everything was done on only 2 burners. Of course these burners, along with fuel, had to be carried up the mountain from one camp to the next. In addition to food supplies, the camp staff carried everything else – tents, duffle bags, chemical toilet and trash – packed onto their backs and even on top of their heads! In the morning, they waited until we had eaten breakfast, filled our water containers, strapped on our daypacks and hit the trail before they quickly disassembled the camp. After a while, they would come trotting by us on the trail, fully loaded, racing on ahead to the next camp. By the time we arrived, hours later, camp was all set up, waiting for us to relax and enjoy our “happy hour” of popcorn and fresh fruit! Unbelievable!