What a great opportunity I had this past couple weeks! I was invited to cook for a great group of girls ages 12-18 at a local State Park. The group is the LDS Port Angeles Stake (Mormons) and their camp was 4 days long. They created the menu, bought the food and delivered it ... all I had to do was provide the crew and do the cooking!
I almost felt like it was cheating ... but when you're doing it on a volunteer basis, I just smiled and did my job.
My partners were Dan Ramberg and Debbie Gilliam and we cooked up a storm. Everything from Steaks on night one to deep fried turkeys on another. We even had funnel cakes and cotton candy from a professional event vendor! The amazing thing about it is the help I received from girls and staff alike.
Every year they do this and I've been a part of it for quite a while ... they have their spiritual aspects and personal bonding with each other. I think I realized that I had perhaps overdone it when I was FORCED to drink one too many rootbeer floats! Even I had to admit I'd had enough food!
We fed about 80 girls and 20 staff, 3 meals a day. One of the comments that I repeatedly heard at the end of the week was "I thought you were supposed to lose weight at camp ... not gain 5 pounds!". I take that as a compliment to the cooks!
Great weather also improved the attitudes with a rain free week ... finally the start of Summer in the Pacific Northwest! Temps were up in the 70's ... which is low compared to the rest of the country. We also enjoyed the beautiful Fort Townsend State Park just outside of Port Townsend, Washington.
Warmest regards,
Chef Tom Heintz
My partners were Dan Ramberg and Debbie Gilliam and we cooked up a storm. Everything from Steaks on night one to deep fried turkeys on another. We even had funnel cakes and cotton candy from a professional event vendor! The amazing thing about it is the help I received from girls and staff alike.Every year they do this and I've been a part of it for quite a while ... they have their spiritual aspects and personal bonding with each other. I think I realized that I had perhaps overdone it when I was FORCED to drink one too many rootbeer floats! Even I had to admit I'd had enough food!
We fed about 80 girls and 20 staff, 3 meals a day. One of the comments that I repeatedly heard at the end of the week was "I thought you were supposed to lose weight at camp ... not gain 5 pounds!". I take that as a compliment to the cooks!
Great weather also improved the attitudes with a rain free week ... finally the start of Summer in the Pacific Northwest! Temps were up in the 70's ... which is low compared to the rest of the country. We also enjoyed the beautiful Fort Townsend State Park just outside of Port Townsend, Washington.Warmest regards,
Chef Tom Heintz
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