Posted by Max on 6/5/2012, 6:05 am, in reply to "Re: 150 kids at camp"
12.236.142.100
I wrote a Menu Sun 6/24 --- Make Cookies Chili
Rolls
Salad
Tortia Chips
Salsa
Desert ?
Monday 6/25 75 People Breakfast RF8am 75 Lunch RFNoon 75 Dinner RF 5pm
Bagels Cream Cheese Sandwich meats Chicken with rice
Oat Meal Salad Salad
Cold Cereal PB&J Peas
OJ & Milk Iced Tea Cookies and Ice-cream
Raisins and brown sugar Lemonade
Tuesday 6/26 75 People Breakfast RF8am 75 lunch RFNoon 75 Dinner RF5pm
Pancakes Grilled Cheese Meatloaf
Syrup Tomatoes salad
Cold Cereal PB&J Broccoli
Oj & Milk Salad Jell-O and whip cream
Bacon Lemonade
Wednesday 6/27 75 People Breakfast 75 lunch 75 Dinner
Blueberry Muffins ? ?
Jam
Fruit
Cold Cereal
Toast
Butter
Thursday 6/28 75 People 75 lunch 75 Dinner
Scrambled Eggs Chicken Patties Pasta
Hash Browns Rolls Garlic Bread
Toast French Fry’s Salad
Butter Jelly PB&J Meatballs
Fruit Watermelon CupCakes With frosting
Friday 75 PeopleRF8am 75 People RFNoon 75 DinnerRF5pm
French Toast Sticks Sandwich Meats Taco’s
Syrup Variety of Bread hard Taco Shells
Cold Cereal Condiments Refried Beans
Granola bars Salad Salad
Fruit Watermellon PB&J
Brownies
--Previous Message--
: First things first, Max. You need to write a
: menu for the week. I can send you the menu
: that I used for a similar camp, but you have
: to consider it was written for a much larger
: food budget. With only $2,800 (works out to
: $3.73 per person per day), you have a pretty
: austere budget.
:
: Since the menu is the central document in
: any food service operation, it should
: reflect the likes/dislikes of the campers
: and staff. It must also reflect the
: available kitchen equipment and capabilities
: of the staff. It doesn't do any good to menu
: scratch pancakes if the kitchen doesn't have
: a griddle. With only 2 or 3 staff to do all
: the cooking, cleaning and dishwashing for
: 150, you won't have time or personnel
: available to prepare more than the most
: basic of menus.
:
: Do you have access to the menu from past
: camps? If so, talk to the cooks from prior
: years and see how they planned and organized
: the kitchen. I cannot tell you how much to
: buy because you don't have a menu. Nor do I
: know the recipes that you plan to use.
:
: Start by writing ideas down. What do you
: like to cook? In five days you should be
: able to cover all the basics, like macaroni
: and cheese, baked ziti, hamburgers, hot
: dogs, chicken nuggets, cheese pizza for
: lunch and dinner. Pancakes, French toast,
: coffee cake, eggs and potatoes, etc., will
: do for breakfast. You don't have the money
: to menu big ticket items. But you should be
: able to prepare plenty of food.
:
: Here's a punch list of things you need to
: consider in the next week:
:
: 1—Write a menu. This must be your number one
: task in the next day or two.
: 2—Gather recipes. You need to figure out
: what items you will prepare from scratch and
: what you will buy ready made.
: 3—Put together a purchase list.
: 4—How many staff and campers are you feeding
: each day/meal? Does the number change during
: the week?
: 5—Are you serving on paper or washable
: dishes? Paper drives the cost up and up.
: Don't forget cleaning supplies.
: 6—Does the camp director want any special
: meals? At my camp, we prepared a special
: banquet meal for the senior campers on
: Thursday of camp. Plus I did several
: cookouts. Do you need to consider vegetarian
: meals and be ready for medical
: diets/allergies.
: 7—What are the legal requirements for the
: county and state? At a minimum, someone
: needs to be ServSafe certified (it's too
: late to take the test and get the results
: back now). Is the kitchen licensed by the
: county health dept, etc.?
: 8—Plan for KPs from the campers. This should
: be an action item with the camp director.
: Work with him to develop a cabin rotation
: plan.
: 9—Who will do the shopping? How are you
: going to get the food to the camp? We're
: talking about a lot of food here, several
: pallets worth. How will refrigerated food
: get to the camp?
: 10—Can you recruit more staff? 2 or 3
: (include you?) means you will be working 12
: to 16 hours each day with no time off.
: 11—Have you seen the kitchen? If not, go to
: the facility this weekend and see what the
: kitchen has and doesn't have (in terms of
: cooking equipment, dishes (serving dishes
: for family style?), refrigeration, ice,
: dining room (or outdoor space), hot water,
: dish machine, etc. A trip to the camp will
: answer a ton of questions. A face-to-face
: with the on-site camp manager should help.
:
: Post your email address Max. I can send you
: some Word documents that will help with
: planning and organizing.
:
: Where is the camp located? What type of camp
: is it?
:
: Chef Steven
:
: PS--Go through my blog. Many articles will
: help you plan and organize. See the camp
: labels (camp 2005, camp 2006, etc.) on the
: right-hand column.
:
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