Same Job, Different View
A few months ago, I began a new position as Head Chef for YMCA of the Pines, a bustling camp with two separate dining halls and a busy Outdoor Center in New Jersey. The camp had been hit hard by COVID-19, as the entire industry has been, but the leadership team had a vision for growth and prosperity despite uncertainty.
Calling All Chefs
Sushi, ratatouille, lemon pearls, and gyoza—these are just a few of the dishes that campers learn how to make when they spend a week at Camp MasterChef. The camp wrapped up its