We Serve a Rainbow of Foods

Healthy camp food.jpg?ixlib=rails 2.1
Travis.jpg?ixlib=rails 2.1
Summer camp healthy food.jpg?ixlib=rails 2.1

Meet Travis, Our Executive Chef

Travis is a husband, dad, summer camp lover and chef. He has been in the food industry for over 15 years including 10 years spent as a chef managing fine restaurants in California, and as a private chef in Nashville, TN. Most recently, Travis and his family moved to Scottsdale, AZ where he is the executive chef and owner of The Twisted Tines. He was previously the allergy chef at a well-established summer camp. Travis 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.

Travis oversees the staff, creates a balanced menu and makes sure that every camper has healthy choices to fuel her body.

Allergies? Picky Eater? No Problem. Please communicate with us about any food concerns you may have.

Summer camp kitchen staff.jpg?ixlib=rails 2.1
Travis (left) and the Robindel kitchen staff prepare lunch for the girls.

“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, Travis 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.

Cheese board.jpg?ixlib=rails 2.1
Quinoa salad.jpg?ixlib=rails 2.1
Hummus bar.jpg?ixlib=rails 2.1
Kale salad.jpg?ixlib=rails 2.1
All girl summer camp near you dining camp robindel.jpg?ixlib=rails 2.1

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!

Quinoa salad.jpg?ixlib=rails 2.1
  • Lettuce
  • Spinach
  • Tomatoes
  • Cucumbers
  • Peppers
  • Carrots
  • Celery
  • Mushrooms
  • Tofu
  • Olives
Hummus bar.jpg?ixlib=rails 2.1
  • Broccoli
  • Cauliflower
  • Quinoa
  • Edamame
  • Black Beans
  • Garbanzo beans
  • Kidney beans
  • Shredded cheese
  • Feta Cheese
  • Baby Corn
Kale salad.jpg?ixlib=rails 2.1
  • Croutons
  • Dried cranberries
  • Raisins
  • Hardboiled eggs
  • Peas
  • Hummus
  • Tabouli
  • Sunflower seeds
  • Tuna, chicken, or egg salads
  • Pickles
Challah bread.jpg?ixlib=rails 2.1


Friday evenings, we serve a traditional Shabbat dinner, which includes freshly baked Challah bread. Campers have the opportunity to make challah on Friday mornings.

All girls sleepaway camp camp robindel nh.jpg?ixlib=rails 2.1

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.