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For many people, the culinary realm is more than a world of delectable dishes; it’s a way of honoring one’s values by following a diet that aligns with individual ethics, especially ones tied to religion. Growing up in the Jewish, Muslim, or Hindu faiths, preparing food the right way becomes intuitive. These methods and rules are later preserved when caring for your own family, ensuring meals nurture both bodies and minds. For parents following specific requirements, trusting those outside of their religion, or even household, to nourish their children is a daunting challenge that may lead to a reluctant approach toward away-from-home activities, such as summer camp.
Previously, camps did not make food a priority, relying on freezer-to-table fare and simple plates that offer minimal variety or personalization. However, times have changed, and families expect more from their children’s experiences at camp. This is where WOLFoods enters the space, boasting an extensive team where diversity and cultural nuances play starring roles, breaking away from the traditional approach, and turning camp dining halls into places of nutritional education where different customs can be explored through food. Built on the philosophy that ‘everything at camp should be special,’ WOLFoods attends to even the most intricate dietary restrictions, from Kosher and Halal to Vegan, scratch-cooking meals that are balanced and flavorful.
Since its establishment in 2013, the company has served hundreds of camps across the nation, each time elevating standard camp procedures with inclusivity. In 2024, WOLFoods serviced 28 camps in 8 different states, some of which were religiously affiliated. Leveraging its teams’ culturally mosaic background, the enterprise was able to honor every camp’s unique desires while meeting individual needs that diverted from conventional guidelines.
Founded by Michael Wolf, a Jewish man himself, WOLFoods’ team is religiously and culturally vibrant, blending every member’s strengths and expertise to provide an all-encompassing service. The head chef, Jason Ferrell, is an American Muslim deeply connected to his religion and understands not only Halal but also other religions’ requirements. Behind the scenes lies an integral member of the team Shai Nemesh, WOLFoods Human Resources Director, an Israeli with a passion for taking not only the company to new heights but ensuring those within the organization can do the same. The team is further enriched with Bilal Attar, a Lebanese immigrant who refined the company’s Middle Eastern cuisine offering, Joe Chrzanowski, who is of Italian & Polish descent and brings globally beloved Mediterranean flavors, and many other passionate individuals from different backgrounds, including African Americans, Caribbeans, and Asians.
“These are all people truly proud of where they come from, their beliefs, and working in an environment where their differences are not only accepted but bring value to the work. I often joke around,” muses Michael Wolf, “that Jason, who profoundly believes in Islam and follows its values, will know more about Kosher diets than me. He knows the importance of religion in one’s life, respecting the boundaries and beliefs of other people, even if they’re different from his.”
As a testament to the trust WOLFoods’ diverse team instilled in clients, the founder shares that the camps often revert from hiring a Mashgiah, an inspector appointed by a board of Orthodox rabbis who ensure Kosher establishments are following the rules. Instead of hiring a 3rd-party supervisor who guarantees standards are honored, clients hire WOLFoods, knowing that the team’s values and expertise are upheld.
It’s worth noting that, while Kosher, Halal, Buddhist, Hindu, and Christian diets have standardized guidelines, they may differ from country to country, culture to culture, and individual to individual. To honor specific requirements, WOLFoods doesn’t impose the standard they believe to be right; instead of trusting ambiguous restrictions where lines tend to blend, they meet with clients, working hand-in-hand to develop a flavorsome, balanced menu that truly emanates every camp’s values.
“To some clients, a Kosher diet is one without pork and shellfish. Some don’t mix dairy and meat, and others expect the highest level of compliance. There is no right or wrong; it’s just different beliefs that have to be respected,” shares Jason. “While a Kosher stamp is enough for some clients, for others, we go to great lengths to source – ideally locally – only those products they feel comfortable consuming.”
For clients, WOLFoods’ broad expertise is a lifeline, alleviating the overwhelming challenge of learning different cultures’ complex dietary traditions to accommodate all kids at camp. The company, with years of experience and a melting-pot professional team, has mastered every religion’s rules, always ready to serve individual needs and uphold strict standards. For religions that align with Vegan or Vegetarian diets, WOLFoods expanded its meat-free offering with recipes that remind participants of their cultures, such as Indian curries and lentil or chickpea stews.
Reflecting on WOLFoods’ mission of embracing diversity, Michael Wolf shares, “Our clients are comfortable with the food we prepare and trust us because they know we understand their priorities and can relate to their communities. With chefs and staff members from all over the world, we don’t only speak the clients’ language; we follow through on our promises, delivering only products we would be proud to serve to our families.”
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