We Serve a Rainbow of Foods
Meet Giancarlo, Head of Culinary
Giancarlo is a husband, camp lover, chef, and educator. He was trained at Le Cordon Bleu Peru and has been in the food industry for 15 years as a business owner, culinary school teacher and manager. Giancarlo is a believer that “when one teaches, two learn.”
Giancarlo is passionate about creating new and fresh ideas while staying within the parameters of what is familiar and well liked. He enjoys creating a memorable culinary experience for all to enjoy his food.
When not at camp, Giancarlo lives with his wife in Peru. He teaches at a culinary school and is also a nutrition and fitness coach.
He creates a balanced menu and makes sure that every camper has healthy choices to fuel her body. Giancarlo has a calmness about him that makes him approachable, likeable, and a pleasure to have as a leader at Robindel.
Allergies? Picky Eater? No Problem. Please communicate with us about any food concerns you may have.
Cori’s article in Camping Magazine: “Does Summer Camp Have to Perpetuate Junk Food Culture?”
“It feels like a restaurant - I even tried an egg roll! I got to make my own challah! I tried brisket and I liked it!”
Hazel, age 9
Mealtime Routines
Upon entering the dining hall campers head to their assigned tables and stand until a member of our leadership team starts the meal. We assign tables on a rotating basis to make sure that all campers in a cabin have the opportunity to share in mealtime conversation with each other.
Rather than planning a set menu for the summer, Giancarlo plans meals based on the freshest ingredients available, the weather (no more hot soup on a hot day!), and what the campers enjoy. We start each meal by asking the Chef to announce what is on the day’s menu! One cabin is then chosen to sing the blessing before we all sit and begin the meal.
All meals are served family style and include a main meal, along with a breakfast or salad bar, sandwich and pasta bar, fresh fruit, milk, and vegetarian/vegan/gluten-free options.
On Sunday mornings campers may wear pajamas to breakfast and sit anywhere in the dining hall. Many girls choose to sit with their sisters, camp sisters or cousins in other cabins.
At least twice per week we have outdoor BBQ meals, a great time to sit lakeside with friends of all ages.
Our salad bar is overflowing with healthy choices.
At any given time you can find 20+ options, ranging from quinoa to pickles, hummus to hardboiled eggs, tofu to tabouli, dried cranberries to chicken salad, plus mixed greens, lots of cut vegetables, cheeses, beans and more!
Challah
Friday evenings, we serve a traditional Shabbat dinner, which includes freshly baked Challah bread. Campers have the opportunity to make challah on Friday mornings.
Dietary Concerns & Food Allergies
We are a tree-nut free and peanut-aware camp. We do not use peanut products in any of our cooked meals, however, we do serve peanut butter at a pb&j station in the dining hall, and during snack time.
We have a number of campers and counselors with allergies and dietary restrictions and we are happy to work with you to make sure that your daughter’s dietary needs are met at camp.