All the restaurant experience, the job skills, people savvy, self-confidence, work-ethic, physical stamina and blind faith in the world could not have prepared me for that first year as CAMP COOK . . . One hundred to three hundred people per meal, three meals a day, seven days a week, mid-morning snacks, afternoon snacks, Smores at the campfires, special events, hors d'oeuvres for administrative get-togethers, birthdays, and parent-visitor day youth camp sessions, family sessions, adult sessions and special camps . . . with a kitchen staff of three . . . and . . . a crew of inexperienced kids . . . all of us limping along . . . in an antiquated kitchen trying to get by with crossed fingers, a lot of luck and the worn-thin, seat of our pants . . . This book is designed to provide camp cooks and volume cooks with sample menus, ideas, management techniques, and recipes to serve 50 to 100 portions, shortcuts, tricks of the trade, and as a primer for personal survival.