If you follow @CampJudaea on Instagram or keep up with our Facebook page, you have probably noticed (and been drooling over!) the delicious new and improved food we’ve been posting and eating! Thanks to our new food service company, WOLFoods, Inc., campers and staff alike will have fresh, yummy, and filling meals and snacks every day.

Before our campers arrive, we’d like to introduce the men behind the counter.

Chef Stuart Reichman, the face of the CJ kitchen, comes to us from Teaneck, New Jersey. “Chef” has in-depth knowledge of Kashrut laws and is approved by many organizations as a mashgiach. He is fluent in Hebrew and knows some Spanish. Chef has over twenty years of experience in a variety of food service environments. He possesses broad knowledge of ingredients, purchasing resources, and production methods. He is familiar with different cuisines and has great communication and leadership skills to effectively run any kitchen at peak performance. His son, Dovid, will be a camper here this summer. While you’re in camp this summer, make sure you stop for a chat with Chef— he always has great stories!

Joel Shover is from Naples, Florida. He has an impressive background as a sous chef in kitchens across the country. Since 2001, Joel has worked in Naples, Florida, Monroe, Louisiana and, Moultonborough, New Hampshire. His specialty cuisines include: Italian, French, Mexican, Cajun/Creole, Southern, American, seafood, and smoked meats. Joel has had the opportunity to cook for a handful of celebrities! Charlie Babb (NFL, Miami Dolphins), Marty Schottenheimer (NFL), Coach Mike Ditka (NFL), Larry Bird (NBA), John Kruk (MLB), Tiger Woods (PGA), Alex Lifeson (RUSH), Ralphie May (Comedian), Speaker of the House John Boehner, and Jeff Foxworthy (Comedian) have all had the privilege of eating Joel’s food.

Michael D. Satchell has 50 years of scratch baking experience. He is a 5th Generation German-American Baker whose family started baking in America in 1876. Michael grew up and baked in Maquoketa, Iowa for 30 years where they had a retail bakery for 52 years. He has also worked for Publix Supermarkets in Florida, Safeway Supermarkets in Arizona, and HyVee Supermarkets in Iowa. Additionally, he has worked for resorts in Arizona, Florida, and Las Vegas, NV. This will be Michael’s ninth year working a Jewish summer camp; he continues because he really enjoys the camp environment and the kids. His camp specialties are blueberry muffins, personal cheesecakes, and dinner rolls!  He looks forward to bringing “a lot of really good bread and baked goods to most meals.”

Needless to say, everyone at Camp Judaea this summer will be well-fed!