CulinaryCorps is excited to announce that we will be returning for a fourth time to Camp Sunshine for our 2018 culinary outreach trip!
[See the video above of our trip leader, Aimee Bariteau, explaining our mission and showcasing photos of past trips.]
A year-round facility on Maine’s Lake Sebago, Camp Sunshine has been supporting children with life-threatening illnesses and their families for over 30 years. We feel so lucky to have been a part of the magic that happens there each year; and we are honored to be invited to return once again.
Our 10-person chef-volunteer team will once again launch our World of Flavors cooking program during the camp’s August 5th-10th oncology session. This CulinaryCorps designed curriculum includes internationally-inspired, hands-on cooking classes for all ages as well as delicious family-oriented activities peppered throughout the week.
But to create this bespoke culinary experience for the camp, we need to fund the logistics including the following:
1. Recipe ingredients ($1,000)
2. Cooking equipment and uniforms ($1,000)
3. Trip insurance ($850)
4. Meals for our volunteers ($750)
5. Housing in Portland ($2,500)
6. Ground transportation ( $1,500)
And this year, your donations are more important to us than ever.
Unfortunately, we’ve had to say goodbye to several beloved corporate sponsors who tightened their already tight donation budgets. So we'll be relying on people like you to help us bridge this financial gap. Thank you for considering a donation--small, big, or anywhere in-between--to help us buy the supplies so vital to the success of our trip.
Of course, we do realize we are yet another ask for dollars in a sea of donation requests but please keep in mind we are a 100% volunteer-run organization and...
...Every dollar you donate goes directly to our trip expenses and project partners.
...Every dollar you donate is tax deductible
...Every dollar you donate is appreciated and makes a delicious difference!
Please consider making your pledge today!
With all our thanks,
Christine Carroll, Executive Director
Aimee Bariteau, Trip Leader
& The 2018 CulinaryCorps Chef-Volunteer Team