How do we keep our Maine Coast Semester students energized to learn and explore?
Food Services Director Troy Mains heads up the team and makes sure our meals are not only nutritious and tasty, but also created with sustainable, farm-to-table practices. One of his favorite mantras? “Good mood equals good food. The energy has to be up to cook from the heart with love.”
Cooking up healthy, sustainable fare
Troy loves braised beef short ribs and fried chicken–both remind him of his mother and grandmother, who were also gifted cooks. He’s also sweet on fennel. “It’s bold, sharp, and beautiful—like my personality—and goes well with fish, chicken, and on its own.”
Troy has boundless energy and is supported by three talented cooks. Vicki Rose is team leader and an amazing baker. Her favorite meal to cook is a traditional turkey dinner. “It reminds me of when I was a kid at my grandparents’, home for the holidays,” she says. “When we cook it at Chewonki, it brings a smile to every face and fills their tummies.”
Fin DeLong carefully attends to dietary restrictions. Brett Nichols is known for his creativity and attention to detail. Both are essential to the team and its ability to serve a variety of delicious meals.
Meeting a range of dietary needs
Parents often wonder how we work with individual food preferences and dietary needs. “We include [students and campers] in the conversation,” says Troy. “We ask what they like to eat at home, and what makes them smile. Special orders don’t upset us!”
Every meal they prepare has options for various needs and preferences, including gluten-free, dairy-free, and vegetarian. Chewonki is also nut-free. Meals are adapted by making separate batches of a particular dish. If one dish calls for bread crumbs, for example, a version is adapted by using potato or corn starch instead. Kitchen staff always wear gloves, keep surfaces dust free, and scrub and sanitize countertops between use.
“Constant checking and communication with all individuals is very important, too, because needs and tastes change like the wind,” adds Troy.
From fresh farm eggs and Chewonki toast to Wonki Bars to hearty chili, we are grateful for the care the kitchen crew brings to feeding the Chewonki community each day.
