Our 2014 Trip in Numbers

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!),

10 generous corporate sponsors,

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.

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