Meals at Camp
The food at Camp Wenonah is second to none!
Meals are served buffet style in the Boyes Lodge.
Our Summer Camp and Outdoor Education Centre programs are designated as “nut aware.” Each year, a number of campers, leadership participants, and staff members attending Wenonah who have life-threatening nut allergies. In no way do we want to compromise their safety during their stay at Camp. Our menus are created with this in mind.
All food served through the kitchen and on outtrips is carefully screened to ensure it does not contain nuts or nut products. We strongly urge families not to send any food products with their camper, and we do not permit any nuts or nut products to be brought into Camp. In such case that a product does contain nuts or traces of nuts, it will be removed immediately from the Camp property.
Does your child have an allergy or require a special diet? Not a problem! We are pleased to provide alternative meals for those who require special diets or have food allergies. If any food allergies are life-threatening and may require extensive modifications or supplements, we do allow for food to be sent with campers to be prepared by our Food Service staff.
Families should let us know of any dietary restrictions when completing the Final Forms & Details in the Spring. If you would like to speak with a Director regarding Food Service, please reach out to Senior Director Fraser “Tito” McOuat to ask him any questions you may have.
Our Executive Chef
María Fernanda Muñiz
María Fernanda Muñiz, a seasoned culinary professional with a passion for cooking that began as she grew up in Querétaro, México. Her journey into the culinary world commenced with summer cooking classes at the age of ten, sparking a fascination with the art of gastronomy.
During her academic years, María Fernanda’s leadership skills began to grow as she assumed roles as a camp counsellor in México and coordinated large-scale events catering to audiences ranging from 1000 to 3000 attendees. Through these experiences, she honed her logistical abilities and efficiency in operational management.
Upon completing her high school education, María Fernanda embarked on a journey to Canada to learn the English language. She then pursued her passion for the culinary arts at university, earning a Bachelor’s degree as an Executive Chef in 2007. Throughout her academic tenure, she gained invaluable practical experience by immersing herself in various restaurant settings within her city and undertaking professional training in Argentina for three years.
In 2009, María Fernanda commenced her camp career, beginning at Camp Kodiak before moving to Camp Pathfinder in Algonquin Park. Over the ensuing seven years, she embraced the challenges and joys of camp life, enriching her culinary skills and truly understanding what camp life is all about.
Taking a hiatus from camp endeavors from 2016 to 2019, María Fernanda returned to her roots in Mexico, dedicating her expertise to restaurant kitchens. In 2020 and 2021, she broadened her culinary horizons at the Art of Living Ashram in Quebec, delving into the intricacies of Indian and vegetarian cuisine.
Driven by a fervent desire to rekindle her love for camp life, María Fernanda made the pivotal decision to reenter the camp community in 2023. She embraced the opportunity to join a new adventure and call Muskoka her home once again, marking the beginning of an exciting new chapter in her professional journey.
Sample Menu
Breakfast
Scrambled Eggs, Waffle & Sausage, Spinach & Cheese Omelette, Pancakes, French Toast
Lunch
Chicken Caesar Wraps, Pizza w/ 5 Bean Salad, Meatball Subs, Pierogies w/ Salad, BBQ Hamburgers
Dinner
Homemade Chili w/ Salad, Chicken Shawarma, Tacos, Homemade Lasagna w/ Salad, Sweet & Sour Chicken Stir Fry