On
the old time cattle drives and roundups, the cook was sometimes an aging
cowboy hired for his ability to drive a wagon more than his cooking skills.
He was in charge of the wagon and everything related to it. The cook was
paid more than the other hands because the success of the camp and the drive
depended greatly on him and the cook's job was arguably the hardest.
A cowhand earned about a dollar a day
and the cook made twice that. Ranch cooks today still command a great deal
of respect and most expect a certain strict etiquette in their vicinity.
Cowboys were forbidden to eat at the chuck wagon table-that was where the
cook prepared the food.
A cowboy never rode their horse
through the "kitchen." The cowboys always rode downwind of the wagon, so the
dust they stirred up wouldn't blow into the food.
At mealtime, cowboys got their own
plate, fork, knife, and cup. The cook would pour the coffee and the cowboys
helped themselves to staples like hot biscuits, beef steak, and beans. When
they were done, they stacked their dishes for the cook to wash.
