Spotlight on the Chadar Ohel

• May 8, 2022
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Campfire Chats:
Doritte Ron-Kaner, Dining and Food Service Manager
Chadar Ochel – Dining Hall

May 2022

Please describe Ramah Nyack’s philosophy on food service in camp. 
From the moment our chanichim (campers) arrive at camp and are greeted on the migrash by their madrichim (counselors) with joyful “Boker Tovs” (Good Morning!), our camp community is active and on-the-go. This is one of the reasons why keeping our chanichim and tzevet (staff) properly nourished and hydrated throughout each day is critical to ensuring a successful summer at Ramah Nyack. It can also get very hot, so fueling up with a variety of fresh food and mayim (water) helps sustain the energy needed to enjoy the fun activities that keep camp buzzing all day long. Finally, we feel strongly that food should never be an obstacle, or a reason why a child can’t attend camp. We make it our priority to get to know our camp families and understand their needs, allowing us to make accommodations that will lead to happy and safe summers at Ramah Nyack!

Thanks to very generous donors and a successful fundraising campaign, in 2017 our kitchen was completely rebuilt and expanded. How did that transform the way we prepare and serve meals?
The kitchen renovation increased our capability to store and prepare fresh food and produce, affording us the ability to expand our menu and offer more variety. We serve fresh fruit and vegetables everyday, and offer plenty of healthy side options and protein such as beans and quinoa, carrots, tomatoes, cucumbers and more, as an alternative to our standard camp fare. The larger kitchen allows us to more easily accommodate dietary needs (i.e., food allergies and sensitivities) and last but certainly not least, our chadar ochel (dining room) is now air conditioned, providing a much needed respite from hot summer days!

Speaking of food allergies, what are the steps you take to ensure our camp community is safe?
We take food allergies and sensitivities very, very seriously. For the past two decades, Ramah Nyack has been a nut- and sesame-aware camp. Several weeks prior to the start of camp, I work closely with our Medical Director to review all food allergies and sensitivities. Having this information well in advance of the first day of camp is critical to ensuring everyone’s safety, so it is important for families to please submit their camp forms as soon as possible! 

Nothing is left to chance. We know the names and bunks of all individuals with food allergies and sensitivities and we keep that information in several key locations throughout camp, including the medical office, my office (in the kitchen) and in the main office. After we review allergies and sensitivities with the Medical Director, we then review our menu and the ingredients in each meal to confirm if it is safe for allergic individuals. If necessary, we plan alternative meal options. We believe it’s important to create an inclusive environment, so we do our very best to recreate original meals (e.g., if we are serving pizza, we find a safe “pizza” alternative for those who can’t have the original for whatever dietary reason; it might look a little bit different, but it’s still “pizza!”).

In our kitchen, we take all possible measures to ensure safety and avoid cross-contamination. For example, all dairy-free meals are assembled on the meat side of the kitchen. We have a designated area for gluten-free (GF) meal preparation and storage. All meals prepared for individuals with allergies and sensitivities are wrapped and served individually, and our servers (CITs) deliver individually wrapped plates to ensure there is no cross-contamination. Finally, we are constantly wiping down and sanitizing surfaces throughout the kitchen and dining room.

Mmmmmm… Pizza! Please tell our camp families about the amazing variety we offer each week!
Of course pizza! We typically serve dairy meals 3-4 days/week and meat meals 1-2/days a week, with plenty of vegetarian options everyday. Rabbi Joel Roth of The Jewish Theological Seminary (JTS) serves as the Rav HaMakshir (rabbi responsible for kosher food supervision) of the entire Ramah Camping Movement. Rabbi Roth consults with Rabbi Ami Hersh and our mashgiach (supervisor of kosher food) in the kitchen on a regular basis to ensure that our food operation meets the highest standards of Kashrut. All meat served in camp is Glatt kosher.

Historically, our menu has included fish sticks, baked ziti, chicken nuggets, spaghetti and meatballs, Mexican lasagna, grilled cheese on whole wheat bread and macaroni & cheese. On dairy days, there are many options always available including pre-mixed fruit yogurts, cheese, whole wheat bread and sunbutter, plain pasta and cereal. Fresh cut veggies, plenty of leafy greens, tomatoes, carrots, beans, quinoa, etc. are also always available.

Curious minds want to know… what is it really like in the kitchen?
On average, we prepare 1,200 meals for lunch and upwards of 20% of those are for individuals with dietary restrictions …so, it’s BUSY! Our staff of 20 people work from 5:30 AM to 8:30 PM (with several shifts) and while it’s most certainly hard work, we make sure to keep it fun, too!

Food trivia… What are Ramah Nyack’s favorite foods and snacks? Is there a clear winner?
We serve 100lbs of fruit every day. This means 500lbs of seasonal fruit (including apples, plums, pears and peaches) every week! There is definitely a clear winner in the glida (ice cream) department: vanilla ice cream with a chocolate shell. 

What do you love most about your role at camp?
Filling up the bellies of our chanichim and giving our tzevet (staff) the energy they need to be the amazing role models they are is both important and rewarding work. I also love the incredible people with whom I have the privilege to work everyday. They are my summer family and I appreciate their dedication to keeping our kitchen and dining room running!

Please share your “WHY RAMAH?”
I have always said that Ramah Nyack is the ultimate gift that you can give to your children. My kids are long out of camp, but the Ramah experience stays with you forever. Outside of the kitchen, I love being on the migrash on Fridays for Shishi Al HaMigrash. There is no better way to welcome shabbat than singing and dancing with our Ramah Nyack community!

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About Doritte Ron-Kaner, Dining and Food Service Manager

Doritte has been a part of the Ramah Nyack Family for more than 30 years. She began as a camper at age 3, returned as a CIT, served as a counselor and Sgan (assistant division head) and left only when her mother insisted that she get a “real” job. Fast forward 10 years and when her three children were young, she remembered the “gift of Ramah” that had been given to her and decided that she wanted to give that same gift to her own children. Doritte returned “home” in 2001 with her children as chanichim and she began working in the kitchen. While her kids are long past camper age, Doritte is still here! Managing the kitchen and dining room, and ensuring that all campers and staff food needs are met, is a huge undertaking but our staff works tirelessly to get the job done. Doritte feels it is an absolute privilege to work with all of the staff summer after summer!