10 carefully selected chef-volunteers from across the country
Including 1 Canadian, eh?!
824 collective CulinaryCorps volunteer manpower hours
281 miles walked in our outdoor pop-up kitchen
20 classes launched for our World of Flavors cooking curriculum for 185 campers and volunteers
Over 453 plates of food cooked by the campers themselves including:
186 freshly-pressed tortillas
56-feet of veggie-sushi rolled
12 original “Top Chef Sunshine” dishes created using…
1 secret ingredient (Allez cuisine!! It was whole wheat orzo.)
4 gallons of Jell-O tossed during our 2nd Annual Family Foodie Olympics but…
0 eggs broken during the “Chef Egg” relay
226 pounds of Maine lobster donated by CulinaryCorps and devoured by the entire camp
Thousands of heart-expanding moments of joy made possible by…
1 upcoming 3-course vegetarian fundraising dinner in NYC (book your tickets now!),
1 innovative Salvage Supperclub fundraiser and…
133 amazing individual donors just like you!
For all your kindness, we offer our immeasurable thanks.
Our 2014 Chef-Volunteer team in their Warriors in Pink aprons.