Kiddie Keep Well Camp is a summer camp that caters to low-income children between the ages of 8-13. This summer camp provides them with meals every breakfast, lunch, and dinner, ensuring that we meet FDA requirements. The camp's menu includes essential items such as fruits, milk, and special allergen-free diets. May I present a few various projects that I've worked on during my time working there.
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Breakfast, Lunch, Dinner, & Desserts
Blueberry & Bran Muffins
Blueberry & Bran Muffins
Blueberry and Oat Bran Muffins served for breakfast with a variety of fruit juices and milk.
French Toast
French Toast
A popular breakfast menu item, consisting of a combination of ingredients, such as eggs, cinnamon, vanilla extract, and brown sugar.
Roasted Chicken Breast
Roasted Chicken Breast
Roasted chicken breasts seasoned with fresh herbs and spices, with a buttery chicken-stock sauce.
White Rice
White Rice
A side of white rice usually served during lunch and dinner service. Used in dishes like vegetable stir fry and chicken fried rice.
Creamy Coleslaw
Creamy Coleslaw
Creamy coleslaw that consists of a green and red cabbage mix & a blend of sour cream with mayonnaise.
Baked Ziti
Baked Ziti
Baked ziti with ricotta cheese and a homemade marinara sauce, comprised of diced onions, crushed tomatoes, and fresh basil leaves.
Oatmeal Rasin Cookies
Oatmeal Rasin Cookies
Freshly baked oatmeal raisin cookies blended with cinnamon and brown sugar. A special menu item made while being here at Kiddie Keep Well Camp.
Blondies
Blondies
Blondies are brownies made up of white chocolate, cranberries and dark brown sugar. A special menu item made while being here at Kiddie Keep Well Camp.
Prep
Onions
Vegetables
Minced Garlic
Fresh Rosemary
This photo displays me portioning the muffin batter into the muffin tins.
This photo displays me dicing a red bell pepper.
This photo displays me sautéing diced onions and peppers.
Bell Peppers
Mini Pizza Prep
This photo displays all my mise en place for my blondie brownie recipe.
Service
Here are some photos taken prior to the start of service. They showcase the breakfast menu for Sunday, August 13th. French toast served with a side of butter and syrup. This meal also includes a bowl of Cheerios with both beverages of milk and water.
These photos showcase the dinner menu for Tuesday, August 15th. This dinner menu has a large variety of food items. Such as oven-roasted barbeque chicken, green beans, and white rice. A salad is served on the side that’s composed of fresh vegetables such as lettuce, cucumbers, tomatoes, and carrots. As required by the FDA, pears are served as a choice of fruit. To complete the meal, dinner rolls are accompanied by butter with water and milk as beverage options.
Dinning Hall
Dinning Hall
Originally, during the first session of summer camp; the dining room seated 17 tables with 10 people seated at each table including the children and counselors. The number of tables slowly decreased as each session began to end. My responsibility was to help and assist in setting the tables as well as moving furniture.
Dinner Service
Dinner Service
On Friday, July 14th, the dinner service included a salad as a starter, served with dinner rolls. Served with the salads were sides of butter and orange French dressing. The main entree was beef stroganoff, and for beverages, there was freshly squeezed lemonade, milk, and water available.
During my time as a kitchen staff member at Kiddie Keep Well Camp, my main responsibility was to prepare food in proper portion sizes for the camp counselors and children. Additionally, I led and assisted others in setting the tables before each breakfast, lunch, and dinner service. It was crucial that I ensured every workstation was thoroughly sanitized before and after prepping certain menu items to prevent cross-contamination. Whenever a delivery of food supplies was made, I also helped restock inventory.
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