Mealtime at Camp Video

Camp Food Video Transcript

I love the food at Rockbrook because it fuels me for the day and all my adventures. I love the food at Rockbrook. It makes me feel so satisfied and like I can do anything. I love the food at Rockbrook because there’s lots of choices.

Here at Rockbrook, the food is really special. We have an incredible head chef. His name is Rick. Each year, I really look forward to a lot of the food at camp, and there’s somewhat of a routine each week, which is really fun.

On opening day, we always have mac and cheese and watermelon, which is just special. Each year, you come and it’s the same. I think of the dining hall as really the heart and soul of the camp. It’s a place where three times a day, you’re going to come with your cabin, and you’re going to join all the rest of all the cabins at camp, all the staff at camp, talking about what they’ve done that day, what they’re going to do later, and a real place where everybody can relax.

And that’s really important to us in the kitchen. We try to reflect that by putting a lot of energy and time and thought into how we serve and what we serve. Breakfast, lunch, and dinner are always amazing. My favorite meal is the burgers and the tacos. My favorite dessert is definitely the chocolate pudding.

Some of my favorite meals are the Po’boys because I’m from New Orleans and it makes me feel at home. I also love the tamales. I really love mac and cheese because it’s extra cheesy. My favorite food is quesadillas because they are great vegetarian options. I love the muffins because they’re so yummy and always a different flavor, and they’re homemade.

Every morning we have muffins, and the flavor is always different. And what the flavor is any given day is a very hot topic. And it’s very exciting to go up and see if it’s your favorite flavor or not. We are doing scratch cooking as much as we possibly can.

Satisfying Camp Food

We’re not serving out food that is full of preservatives, full of food additives or food colorings. It just is good natural food. It’s not always from the farm to the table, but it’s pretty close. Another thing that we work hard to address here at camp is the different needs of different people.

So it’s really important that those kids feel safe here and know that they can trust that the food they’re getting is not something that’s going to make them not feel well. There are lots of really well-rounded options for people who have dietary restrictions at camp. Every meal, if there’s meat in the meal, there’s also a vegetarian substitute or a vegan substitute.

If there’s bread, there’s a gluten-free substitute. Rick is really good at making sure that everyone is compensated for their needs. We are an open kitchen. We’re a flexible kitchen.

Our job here is to make sure that everybody gets something to eat, feels good about the options they have. We have you covered here. We’re happy to find new foods and new things for people. In our kitchen, we are a place of service.

It creates this real cycle of gratitude between the campers and the kitchen. That is just really wonderful. It allows the kitchen to feel like part of camp. That provides a real level of meaning to the work we’re doing out here, and that makes a big difference in creating a culture of the kitchen.

My goal is to make sure that everybody has something they like to eat, has a pleasant experience, feels safe in trying new things. And what we’re here for is to serve and help take care of you.