By the time the camp hired me in early-April, my notebook was filled with ideas for the salad bar, vegetarian meals and the main menu. I quickly sketched the menu out after I arrived at camp in May. Once the cooks arrived (a week after my report date), I trained them how to execute each the menu item. Two weekend sessions in May gave the cooks the opportunity to present the full menu to camps of large numbers.
Menu rotation began in early June with staff training week. The second week was used for the first session of the summer, Adult Art Camp and the first of five week-long family camps. I revised the menu to include kid-approved favorites for Camp Kidd and Camp Sierra, held in late June. The two weeks rotated until the end of camp in mid-August.
This year I plan to begin staff training with the second menu week. Since many families come to the same session each year, flipping the menu will let them experience the other side of the menu when they come to camp.