Campers may bring their lunch and drink to camp in an insulated lunch box or cooler, insulated food containers, frozen ice packs, frozen water bottles, etc. to keep food items cold or they can participate in our lunch program for an additional cost of $54 per week. There will be a reduced rate for the weeks of June 17th and July 1st
No camp on Wednesday, June 19th (4-day week)
No camp on Thursday, July 4th (4-day week)
We are excited to announce that Oxbridge Academy, known for its outstanding gourmet food, will be the food service provider for our optional lunch program, thanks to Executive Chef Ed and his outstanding food service team. Chef Ed and his team will be extremely attentive to all campers with allergies or sensitivities to common food allergens, including peanuts, tree-nuts, dairy, soy, wheat, gluten, sesame, shellfish, etc. Please note: Oxbridge Academy is a nut-free campus.
Chef Ed is a native of Sandwich, Massachusetts, joined the U.S, Army at age 17 because he wanted to go to culinary arts school and after basic training, “You were sent to school for your specific job duty.” He enjoyed his education and role as a chef in the military, including getting up at midnight to begin preparing breakfast for 4,000 servicemen and women at Fort Benning, Georgia. In the service from 1993-2001, he learned how to work as a team; be organized; and how to get the job done under any circumstances. Traits I still use today.” After his military service Ed earned a Culinary Arts degree from the New England Culinary Institute.
Bianco is proud of the Oxbridge culinary department’s reputation for creating, cooking, and serving outstanding meals at school and strives to maintain it. “The quality,” he says, “is in how we cook. We start from scratch, and we put love in the food.” Besides seasonings and TLC, however, something else is crucial: Call it his ‘Soup-er Bowl’-caliber team. “It doesn’t get done without the whole team. Everybody is important.”
