More Than a Meal, Made with Purpose
Kitchen Values Start Behind the Line
“Let each of you look not only to his own interests, but also to the interests of others.” — Philippians 2:4
We talk a lot about values at camp—courage, humility, joy, service. And while it’s easy to spot those qualities on the rockclimbing wall or during a hike, sometimes you find them where you least expect it… like in a cloud of steam behind the serving line.
That’s right—we’re heading into the kitchen.
The First to Arrive, the Last to Leave
By the time most boys are just getting out of their bunks, the kitchen team is already hard at work. Their day starts before the bell and stretches long after the Dining Hall has been swept clean. They move quickly and quietly, chopping, whisking, baking, prepping... and lately? Competing.
This year, the kitchen team has joined in the fun of Green vs Gold. It’s not just for show—it’s for the joy of it. And that’s what makes it so special.
The Heartbeat of Camp Starts at 4 A.M.
While most of camp is still snoozing, the kitchen is already wide awake. “Dee Keene, the Head Chef, gets here at 4 a.m.,” said Alli Kilby, Falling Creek Food Services Director Director. “It’s hard work, but the team finds the good in every day. They’ve been pushing themselves, and it’s been amazing to see them grow and take on new challenges.”
By breakfast, there’s hot food on the tables, the salad bar is ready to roll, and even campers with special dietary needs are taken care of—without skipping a beat.
You know they get to work early because how else could there be so much food every day? said Mac C., a camper from Concord, NC. "There’s always seconds and thirds for over 300 people!
Not Just Cooking—Competing
This summer, the kitchen staff has added a little extra spice to their day: they’re joining in on the Green vs. Gold games! That’s right—chefs in aprons turned athetes.
Raphael and Dee were really funny in the dining hall race today, Mac added. The kitchen staff isn’t just working—they’re having fun too.
And that’s part of what makes this crew so special. They’re not just here to serve meals—they’re here to be part of the community. Whether it’s plating pasta or running a balloon race through the dining hall, they’re showing that joy and hard work can go hand-in-hand.
Service That Feeds More Than Hunger
It’s easy to take for granted that food just *shows up*, but every meal is the result of thoughtful preparation, teamwork, and a lot of behind-the-scenes hustle. "I can’t see what goes on in the kitchen, but it’s obvious they work very hard,” said Cormac, a counselor from Derry, Ireland. “The food is excellent, always hot, and there’s plenty of it.”
We really haven’t had the same meal twice, added Gregor, a counselor from Aberdeen, Scotland. “They’ve represented different cultures—we’ve had butter chicken, stir-fry… I mean, no haggis yet, but the summer’s not over.
These aren’t just meals—they’re moments. Campers try new things, talk about their day, ask for seconds (and thirds), and thank the folks who made it all happen. Every plate is an act of service, every smile in the food line a little lesson in gratitude.
Living the Code—One Meal at a Time
What the kitchen staff does every day might not get the loudest cheer or the spotlight—but it absolutely reflects what we’re about at Falling Creek. Work hard. Serve others. Find the joy. Be excellent.
It’s more than just cooking food, Alli Kilby, Food Services Director said. It’s about caring for people. Our staff brings such a positive attitude, even on the tough days.
The Secret Sauce?
It’s not the garlic, though that helps. It’s the way this team pours love into everything they do—quietly, consistently, joyfully.
So if your camper tells you how much they loved lunch, or how the kitchen staff made them laugh during Green vs. Gold, know that there’s a whole team of people behind the scenes living out the Code… with a spatula in one hand and a smile on their face.
They may not wear capes, but they do wear aprons. And we think that’s even better.