Camp Food

I spent a week in a place that is near and dear to my heart. Forest Home. I spent most of my early twenties working there. I met my wife there ten years ago. And last week my family and I were there for Family Camp.

It was a wonderful week. Their mission statement claims they exist to provide a place away from the distractions of the world so that people can hear the voice of God. For me, it was not so much a get-away from the stress and distractions as it was a time to just relax and enjoy God's blessings. God did speak to me. Nothing earth-shattering or life-changing. Just a few simple reminders. But those thoughts need to simmer a little longer. Right now, I want to talk about the food.

The food was amazing. No cold cuts and corn puppies on my plate that week. There was grilled steak, poached salmon, sesame crusted chicken. Oh, it was wonderful. The menu could have easily found a comfortable place on a luxury cruise ship or in a four-star restaurant.

The chef came out several times to introduce the meals, and every time stated that his goal was to simply be a blessing to the guests by providing top-notch cuisine. I'd say he was pretty successful in reaching that goal.

One thing he said that I found particularly interesting was that the Forest Home kitchen is now a home for culinary interns. Some of the top culinary school graduates from all around the country go to work at Forest Home to train for jobs in big hotels and restaurants. A camp kitchen training the next great chefs! That's incredible! These people are being taught cutting edge culinary techniques under the guidance of a man who is not only a great chef, but a deeply committed follower of Jesus. I think that is really cool.

This got me thinking. Aren't I, as a teacher, in basically the same position? My job is to equip the next generation for the next step in their lives. I need to give them the reading and writing and thinking skills necessary to be successful in whatever path they choose after graduating. And as a follower of Jesus, I can also instill in them the character and integrity to make a real impact in their worlds. An awesome responsibility, but also a huge privilege.

I remember D'Arcy, the head chef, had such a joy and passion for what he does. Not only for the food he creates, or for the blessing he gets to be to a couple hundred campers each week, but for the chance he has to invest in the lives of the next generation of chefs. He kinda inspired me to take a new look at what I do. As a teacher, I can impact the world through the next generation of students. And as the new department chair, I get to invest in the lives and teaching of some of my colleagues. And it's not just about reading and writing. I can help shape their character.

I know it's all a little cheesy (and I am usually anti-cheese), but I am thankful for this new perspective. Who'd have thought it would come from the guy who poached my salmon.