An Interview with Bob Simmons
Welcome to this very special edition of the E-Timanews! We had the privilege of sitting down for an in-depth interview with Bob Simmons. In celebration of his 40th summer as our head chef in 2024, it felt only right to dedicate an entire issue to honoring a man whose care, consistency, and quiet strength have nourished far more than just our bodies. Bob, your dedication to Timanous—through every meal, early morning, and unseen act of kindness—has helped shape the soul of camp. We love you, and we are incredibly grateful to have you at Timanous. Without further ado, enjoy our full interview with the one and only Bob Simmons.
Will Schoder: You’ve been a part of the Timanous family for 40 years—how did it all start?
Bob: I started working in summer camp kitchens when I was 14. I went all the way through the Boy Scouts, became an Eagle Scout, and then worked at Camp Hinds. I worked in the kitchen during my CIT year at Hinds, and then the following year I became the assistant chef.
And then the summer after that, the head chef had a heart attack one week before camp started. So there I was, the 16-year-old assistant chef, and they couldn’t find another one. I told my father, who was the head chef in the Army for Company A out of Portland. That’s when he said, “I'll come up and we'll make some menus, things that you can do at 16 that will satisfy the needs of the kids.”
Then I took some time off and worked for McDonald's, and then I went to work for Camp Hawthorne. I worked one year for them, and Dave heard through the grapevine that I was not happy. He got my name and phone number from Annis Martin who owned Martin Foods. And we met at the Farmhouse and he said, “I would like to hire you for next summer.”
And, I said to him, “Dave, I would like to accept the offer, but you have to realize I have a brand new wife that's never worked or been in a summer camp, so I have to ask her.” Dave and I talked about it. I went home and I asked Rosemary, and she said, “Yeah, that would be a fun adventure.”
So Dave hired me and we came to Timanous.
Bob: I started working in summer camp kitchens when I was 14. I went all the way through the Boy Scouts, became an Eagle Scout, and then worked at Camp Hinds. I worked in the kitchen during my CIT year at Hinds, and then the following year I became the assistant chef.
And then the summer after that, the head chef had a heart attack one week before camp started. So there I was, the 16-year-old assistant chef, and they couldn’t find another one. I told my father, who was the head chef in the Army for Company A out of Portland. That’s when he said, “I'll come up and we'll make some menus, things that you can do at 16 that will satisfy the needs of the kids.”
Then I took some time off and worked for McDonald's, and then I went to work for Camp Hawthorne. I worked one year for them, and Dave heard through the grapevine that I was not happy. He got my name and phone number from Annis Martin who owned Martin Foods. And we met at the Farmhouse and he said, “I would like to hire you for next summer.”
And, I said to him, “Dave, I would like to accept the offer, but you have to realize I have a brand new wife that's never worked or been in a summer camp, so I have to ask her.” Dave and I talked about it. I went home and I asked Rosemary, and she said, “Yeah, that would be a fun adventure.”
So Dave hired me and we came to Timanous.
Bob during one of his first years at camp, holding a young Nick Leyden.
Schodes: What is your favorite camp food?
Bob: My favorite camp foods to make for everyone are on rib day, steak day, and Egg McBobs on any day we make them! That's because all the kids and staff like those the best.
I like all the new foods we've been doing too. With my assistant chef Paris, we introduced a lot of new breakfast items like huevos rancheros and breakfast burritos. We also did Maine Day, where all the foods come from local farms, and International Day, to celebrate different cultures.
Bob: My favorite camp foods to make for everyone are on rib day, steak day, and Egg McBobs on any day we make them! That's because all the kids and staff like those the best.
I like all the new foods we've been doing too. With my assistant chef Paris, we introduced a lot of new breakfast items like huevos rancheros and breakfast burritos. We also did Maine Day, where all the foods come from local farms, and International Day, to celebrate different cultures.
Bob with assistant chef Paris in 2024.
Schodes: If you could cook with any chef, celebrity or otherwise, who would it be?
Bob: Oh, I don't know! I think Guy Fieri because it'd be fun to be on Diners, Drive-Ins, and Dives.
Schodes: I would absolutely tune-in, but only if he renamed it to Buffets, Barns, and Bobs.
Bob: [laughs] I know a place he could film an episode.
Schodes: What dish would you make with him?
Bob: Probably some fish dish because we don't do a lot of fish at camp and Jessica can't have any fish. I'd fry some fish with him or do something fun with lobster.
Bob: Oh, I don't know! I think Guy Fieri because it'd be fun to be on Diners, Drive-Ins, and Dives.
Schodes: I would absolutely tune-in, but only if he renamed it to Buffets, Barns, and Bobs.
Bob: [laughs] I know a place he could film an episode.
Schodes: What dish would you make with him?
Bob: Probably some fish dish because we don't do a lot of fish at camp and Jessica can't have any fish. I'd fry some fish with him or do something fun with lobster.
Schodes: At lunch on Sundays, an important thing happens in the Barn where we do “Sing, Sing” to the chefs & kitchen crew to say thank you for all of your hard work. If you could have one celebrity band or singer perform a Sunday “Sing, Sing” to the chefs, who would it be?
Bob: Probably Alan Jackson.
Schodes: I’ll see what I can do. Though it may just be Beamer in a cowboy hat.
Bob: [laughs] Even better.
Bob: Probably Alan Jackson.
Schodes: I’ll see what I can do. Though it may just be Beamer in a cowboy hat.
Bob: [laughs] Even better.
Bob waving to the Barn during "Sing, Sing."
Schodes: Describe one of your favorite memories at camp.
Bob: My greatest memory is having soda at six o'clock in the morning with Sandy Tattersall. Every morning, Sandy would come in and say, “This is what's happening in the schedule.” At six o'clock in the morning, both of us would crack open a Diet Pepsi. That was one of the big memories that we always had, and that's why Sandy's picture is still hung in the kitchen.
The first thing that will be installed in the new kitchen other than equipment is Sandy's picture.
Bob: My greatest memory is having soda at six o'clock in the morning with Sandy Tattersall. Every morning, Sandy would come in and say, “This is what's happening in the schedule.” At six o'clock in the morning, both of us would crack open a Diet Pepsi. That was one of the big memories that we always had, and that's why Sandy's picture is still hung in the kitchen.
The first thing that will be installed in the new kitchen other than equipment is Sandy's picture.
Bob, Sandy, and Pineman grilling together at an all-camp cookout, 2006.
Schodes: What have been your biggest challenges in feeding all of camp?
Bob: The big one is being solved as we speak. It has been using a kitchen that was designed back in the 1940s and 50s. Back then, Timanous only had 80 total people in camp. Now we're feeding 225 people three meals a day.
When I first arrived at Timanous, we had one walk-in and a bunch of chest freezers in the back room, and a Pepsi machine. That’s what we use to feed everybody. But after we got so many people in camp, we just couldn't do that anymore.
So between the time I was hired and now, there have been a few changes. Dave and Linda built a side freezer, and then they also added the walk-in cooler about 10 years ago.
But even with those changes to storage, we still had to have three deliveries a week to feed everybody in camp. With the new kitchen design, we should have at least four or five days of food in camp. It's gonna be less stressful worrying about what we have and when's the next order coming in. So the biggest challenge has been not having enough room in the kitchen.
Bob: The big one is being solved as we speak. It has been using a kitchen that was designed back in the 1940s and 50s. Back then, Timanous only had 80 total people in camp. Now we're feeding 225 people three meals a day.
When I first arrived at Timanous, we had one walk-in and a bunch of chest freezers in the back room, and a Pepsi machine. That’s what we use to feed everybody. But after we got so many people in camp, we just couldn't do that anymore.
So between the time I was hired and now, there have been a few changes. Dave and Linda built a side freezer, and then they also added the walk-in cooler about 10 years ago.
But even with those changes to storage, we still had to have three deliveries a week to feed everybody in camp. With the new kitchen design, we should have at least four or five days of food in camp. It's gonna be less stressful worrying about what we have and when's the next order coming in. So the biggest challenge has been not having enough room in the kitchen.
Schodes: Given the kitchen is a huge part of the project, I'd love to hear your overall thoughts on the Barn renovation.
Bob: This past year, both Paris and I looked at each other and we said, we've been together for a few years now, and this is our last time cooking all the meals in the old kitchen.
The last time we did pizzas for dinner in the old kitchen, we had to do four separate bakes to feed enough people pizza in one meal. In the new kitchen, we have four convection ovens. So even though we don't have enough convection ovens to do a full baking of pizzas, we only have to do two bakes to feed camp now. It will take half as much time.
Everything is gonna be a lot easier. With the extra room, we're gonna be able to do more prepping for the next meal rather than waiting for the previous meal to be completed. We weren't able to do that in the old kitchen.
The other good thing in my opinion is that we’re making more space in the Barn, but not bringing in any more people. There’s more space for people to spread out. Rather than having 10 people at a table, we're gonna have eight people at a table and spread them out through the dining room, so it's not elbow to elbow.
Warren Construction, the company doing the renovation, Jimmy Poulin, and Dave and Linda have worked very hard to make sure it’s right for everyone’s needs. Jimmy has worked really hard at thinking about, “Hey Bob, what about this? Hey Bob, what about this?” He'd come down to the kitchen when we were still doing all the planning and still meeting and he would say, “I wasn't sleeping last night because do you think that this is gonna happen?” And Dave and Linda have done a ton of work going back and forth with Warren and the architects to make sure it’s the best it can be. There’s been a serious effort by many people.
Bob: This past year, both Paris and I looked at each other and we said, we've been together for a few years now, and this is our last time cooking all the meals in the old kitchen.
The last time we did pizzas for dinner in the old kitchen, we had to do four separate bakes to feed enough people pizza in one meal. In the new kitchen, we have four convection ovens. So even though we don't have enough convection ovens to do a full baking of pizzas, we only have to do two bakes to feed camp now. It will take half as much time.
Everything is gonna be a lot easier. With the extra room, we're gonna be able to do more prepping for the next meal rather than waiting for the previous meal to be completed. We weren't able to do that in the old kitchen.
The other good thing in my opinion is that we’re making more space in the Barn, but not bringing in any more people. There’s more space for people to spread out. Rather than having 10 people at a table, we're gonna have eight people at a table and spread them out through the dining room, so it's not elbow to elbow.
Warren Construction, the company doing the renovation, Jimmy Poulin, and Dave and Linda have worked very hard to make sure it’s right for everyone’s needs. Jimmy has worked really hard at thinking about, “Hey Bob, what about this? Hey Bob, what about this?” He'd come down to the kitchen when we were still doing all the planning and still meeting and he would say, “I wasn't sleeping last night because do you think that this is gonna happen?” And Dave and Linda have done a ton of work going back and forth with Warren and the architects to make sure it’s the best it can be. There’s been a serious effort by many people.
Schodes: I think I speak for everyone in saying we’re very excited to experience the new Barn, but even more excited that you, Paris, and the rest of the kitchen crew have an incredible new work space.
Bob: Well, I will eventually have to retire, but I'm not planning on retiring soon.
Schodes: The more Bob, the better. And you gotta experience the new digs for at least a little while.
Bob: That's right. You know, Will, another big challenge is accommodating 225 people with a wide range of dietary needs and allergies. Paris, the kitchen crew, and I work closely together to stay mindful of every ingredient and make sure every camper has something safe—and satisfying—to eat.
Paris also came up with a huge amount of dishes for our vegetarians that everybody enjoyed. Our goal is to make sure no child leaves the dining room hungry.
Bob: Well, I will eventually have to retire, but I'm not planning on retiring soon.
Schodes: The more Bob, the better. And you gotta experience the new digs for at least a little while.
Bob: That's right. You know, Will, another big challenge is accommodating 225 people with a wide range of dietary needs and allergies. Paris, the kitchen crew, and I work closely together to stay mindful of every ingredient and make sure every camper has something safe—and satisfying—to eat.
Paris also came up with a huge amount of dishes for our vegetarians that everybody enjoyed. Our goal is to make sure no child leaves the dining room hungry.
Bob at a breakfast buffet, doing what he does best: making sure every camper leaves the dining room full and happy.
Schodes: What food represents your personality the best?
Bob: Paris always says, “Seems to be a time that you're all scrambled up and everything is moving around.” So I would say the Sunday morning scrambled egg breakfasts with hash browns and bacon. One, because Sunday is the day where we put all the big meals together, and it's a huge day of getting everything done. And two, scrambled eggs because I’m scrambling around all day long.
Bob: Paris always says, “Seems to be a time that you're all scrambled up and everything is moving around.” So I would say the Sunday morning scrambled egg breakfasts with hash browns and bacon. One, because Sunday is the day where we put all the big meals together, and it's a huge day of getting everything done. And two, scrambled eggs because I’m scrambling around all day long.
Bob and Paris take a quick break from scrambling around, 2023.
Schodes: Does any one camp season stand out as particularly memorable?
Bob: The most memorable and thoughtful and very supportive would be 2010. That was the year that I was not at Camp Timanous. 2010 was the year that Rosemary was diagnosed with cancer.
Things were not good, but yet I felt, and so did Rosemary, that it was an obligation that I had to continue with camp. And Dave and Linda came to me and said, “Given your situation, we really want you to spend this summer dedicated to your family.” And it was a really tough decision to miss that summer.
The important thing was that Rosemary, Jess, and I had the support of camp. We had the support of Dave and Linda and Pineman and all the staff.
The biggest supporter that summer was Sandy. Sandy would drive down to the hospital and meet with me and talk about the menus and how best to do things. And, it was a really hard summer for camp.
That summer really showed how strong of a family Timanous is. And, we all feel it. It’s why we have such a loyal staff. Even when I’m retired, I will still have the feeling of Timanous and visit to see how things are going. Just like everybody else that comes back and says hi.
Schodes: Thanks for being willing to share that, Bob. I can only imagine how challenging that summer must have been for you and your family. You are so loved and I think if anyone at camp heard, “Hey, Bob is having a hard time” no matter what it was, everyone would drop what they’re doing to help. I’m glad you felt camp’s support that year.
You mentioned that even if you retire, you’ll come back to camp to check-in and say hi as alumni often do. That reminded me of the most important rule for anyone returning to camp, which involves you.
Bob: Everybody knows when they come back, the first thing that they're supposed to do is come seek me out and say hi and give me a hug.
Schodes: Yep. That's right.
Bob: Everybody knows the rules.
Bob: The most memorable and thoughtful and very supportive would be 2010. That was the year that I was not at Camp Timanous. 2010 was the year that Rosemary was diagnosed with cancer.
Things were not good, but yet I felt, and so did Rosemary, that it was an obligation that I had to continue with camp. And Dave and Linda came to me and said, “Given your situation, we really want you to spend this summer dedicated to your family.” And it was a really tough decision to miss that summer.
The important thing was that Rosemary, Jess, and I had the support of camp. We had the support of Dave and Linda and Pineman and all the staff.
The biggest supporter that summer was Sandy. Sandy would drive down to the hospital and meet with me and talk about the menus and how best to do things. And, it was a really hard summer for camp.
That summer really showed how strong of a family Timanous is. And, we all feel it. It’s why we have such a loyal staff. Even when I’m retired, I will still have the feeling of Timanous and visit to see how things are going. Just like everybody else that comes back and says hi.
Schodes: Thanks for being willing to share that, Bob. I can only imagine how challenging that summer must have been for you and your family. You are so loved and I think if anyone at camp heard, “Hey, Bob is having a hard time” no matter what it was, everyone would drop what they’re doing to help. I’m glad you felt camp’s support that year.
You mentioned that even if you retire, you’ll come back to camp to check-in and say hi as alumni often do. That reminded me of the most important rule for anyone returning to camp, which involves you.
Bob: Everybody knows when they come back, the first thing that they're supposed to do is come seek me out and say hi and give me a hug.
Schodes: Yep. That's right.
Bob: Everybody knows the rules.
Bob receiving his 30 Years of Service Medal from Dave and Linda at Banquet in 2014.
Schodes: Speaking of family, your daughter Jess–who we’ve been just as fortunate to have as our camp nurse for so many years–had a baby boy in November. How is being a new grandfather?
Bob: Being a new grandfather to Jude is a wonderful, loving experience. He and I have bonded because I am his daily babysitter. Watching him grow and build his skills is amazing to be a part of!
Schodes: We know he's going to be applying for Mallards in what, eight years?
Bob: 2032. That’s going to be a full cabin because there were a lot of new Timanous baby boys this year. That’s going to need to be a well staffed cabin [laughs].
Bob: Being a new grandfather to Jude is a wonderful, loving experience. He and I have bonded because I am his daily babysitter. Watching him grow and build his skills is amazing to be a part of!
Schodes: We know he's going to be applying for Mallards in what, eight years?
Bob: 2032. That’s going to be a full cabin because there were a lot of new Timanous baby boys this year. That’s going to need to be a well staffed cabin [laughs].
Bob with grandson (and sidekick) Jude.
|
Jess Simmons, longtime camp nurse and proud mom, with baby Jude.
|
Bob with Jess during Banquet in 2024.
Schodes: What is a fun memory of interacting with the international staff?
Bob: I have the best international staff there is. Our international kitchen staff – they work together, live together, and take days off together – they become family. We message all the time on the internet. I keep them abreast of what's going on with the kitchen. It’s special because it’s not easy going through the whole visa process and spending the money to get here – you have to love it to come year after year.
The kitchen staff in general is really tight-knit. Paris and I are communicating, and he's really excited. He's actually gonna come up a week early to help organize everything in our new space.
Bob: I have the best international staff there is. Our international kitchen staff – they work together, live together, and take days off together – they become family. We message all the time on the internet. I keep them abreast of what's going on with the kitchen. It’s special because it’s not easy going through the whole visa process and spending the money to get here – you have to love it to come year after year.
The kitchen staff in general is really tight-knit. Paris and I are communicating, and he's really excited. He's actually gonna come up a week early to help organize everything in our new space.
Bob with the 2024 Kitchen Staff
(L-R): Dos Diaz, Alex Campo, Bob, Paris, Jesus Castro Garcia, Rey Sanchez Lopez, and Alberto Romero Velazquez)
(L-R): Dos Diaz, Alex Campo, Bob, Paris, Jesus Castro Garcia, Rey Sanchez Lopez, and Alberto Romero Velazquez)
Schodes: What do you like to do on your day off?
Bob: I go to the RV in Naples where I live in the summertime. The campground is very well equipped with a built-in swimming pool. I usually relax and listen to music. Sometimes I go home to the RV and sit and read a book. Other times I'm doing paperwork for camp or picking up items that we need.
Schodes: If you could spend a day as a camper, what would you choose to do?
Bob: I actually go up to the rifle range and I shoot rifles.
Schodes: What?!
Bob: I am very good at shooting the Rosemary. I donated one to camp and it was named the Rosemary.
Schodes: Really?!
Bob: After Rosemary Simmons. Yep.
Schodes: I had no idea. How often do you go up there and shoot?
Bob: This year, it wasn't as many times, but I think I got up there about four times this summer. I like riflery and target practice.
Then, two or three times a week I walk the back road. I cut across the waterfront and I go down to the Point, and I may sit there and watch the water skiers and stuff go by or sailboats out on the water.
And then I turn around and walk back. Sometimes I go to handicrafts or the wood shop to see what’s going on with the kids and counselors. Then I start the next meal.
Bob: I go to the RV in Naples where I live in the summertime. The campground is very well equipped with a built-in swimming pool. I usually relax and listen to music. Sometimes I go home to the RV and sit and read a book. Other times I'm doing paperwork for camp or picking up items that we need.
Schodes: If you could spend a day as a camper, what would you choose to do?
Bob: I actually go up to the rifle range and I shoot rifles.
Schodes: What?!
Bob: I am very good at shooting the Rosemary. I donated one to camp and it was named the Rosemary.
Schodes: Really?!
Bob: After Rosemary Simmons. Yep.
Schodes: I had no idea. How often do you go up there and shoot?
Bob: This year, it wasn't as many times, but I think I got up there about four times this summer. I like riflery and target practice.
Then, two or three times a week I walk the back road. I cut across the waterfront and I go down to the Point, and I may sit there and watch the water skiers and stuff go by or sailboats out on the water.
And then I turn around and walk back. Sometimes I go to handicrafts or the wood shop to see what’s going on with the kids and counselors. Then I start the next meal.
Bob, in the background at the wood shop, checking in on campers.
Schodes: If you made any dish for yourself, not bulk cooking, what is your favorite dish?
Bob: Normally an Italian dish. It's a chicken parmesan or lasagna or eggplant parmesan.
I also like tin foil dinners. I’ve tried to get counselors to try them but it hasn’t caught on yet. You put everything inside the tinfoil, put it inside the coals, and it cooks beautifully.
Schodes: What’s a typical tin foil dinner for you?
Bob: It's normally like hamburger or cut up chicken with carrots and potatoes and onions, and you throw it all in the tinfoil with some seasoning, add a little bit of water. Ten, fifteen minutes later it's done.
Schodes: What are your favorite seasonings to use?
Bob: We make our own at camp, by combining different seasonings. Personally, I like Montreal seasoning and seasoned salt.
Schodes: Bob, you treat us too well. Custom seasonings?! Where can I buy the Bob line of custom seasonings?
Bob: Secret.
Schodes: [laughs] Do you have a favorite snack time snack?
Bob: My favorite to make is the kids’ favorite – the Chex mix with M&Ms and other things.
Schodes: Oh, the Chex McBob?
Bob: [laughs] No, it’s like what the camping trips take.
Schodes: Oh, Gorp – the granola, M&Ms, dried fruit. Just replace the granola with Chex.
Bob: Yeah. The kids love that.
Bob: Normally an Italian dish. It's a chicken parmesan or lasagna or eggplant parmesan.
I also like tin foil dinners. I’ve tried to get counselors to try them but it hasn’t caught on yet. You put everything inside the tinfoil, put it inside the coals, and it cooks beautifully.
Schodes: What’s a typical tin foil dinner for you?
Bob: It's normally like hamburger or cut up chicken with carrots and potatoes and onions, and you throw it all in the tinfoil with some seasoning, add a little bit of water. Ten, fifteen minutes later it's done.
Schodes: What are your favorite seasonings to use?
Bob: We make our own at camp, by combining different seasonings. Personally, I like Montreal seasoning and seasoned salt.
Schodes: Bob, you treat us too well. Custom seasonings?! Where can I buy the Bob line of custom seasonings?
Bob: Secret.
Schodes: [laughs] Do you have a favorite snack time snack?
Bob: My favorite to make is the kids’ favorite – the Chex mix with M&Ms and other things.
Schodes: Oh, the Chex McBob?
Bob: [laughs] No, it’s like what the camping trips take.
Schodes: Oh, Gorp – the granola, M&Ms, dried fruit. Just replace the granola with Chex.
Bob: Yeah. The kids love that.
Bob having his own snack time in the camp office.
Schodes: What is the most challenging food request you've ever received from a camper, and did you attempt to make it?
Bob: Calzones. When you consider bulk cooking, calzones have to be individually done for each person, so it takes much longer. The other one like that was the breakfast burritos ‘cause you have to make and roll 350 of them.
Schodes: This next one comes from someone knowledgeable in the kitchen. He said, “Ask him about Bertha and the metal spoon.”
Bob: [laughs] Bertha is a giant wok. Years ago, Bertha was given to me by a Chinese restaurant in Portland. We don't use it as a wok though, because we don't need it as a wok. We use it to mix up all the salads and things like that, and it's huge.
The metal spoon—I had the metal spoon in my hand and I was making chocolate chip cookies, and my hands were down in the big mixer. A kitchen staff member turned it on thinking he was helping me, but what actually would have happened is my hand would’ve gotten taken off. Thankfully, I took that metal spoon and jammed it between the paddle and the bowl quickly and short circuited the whole thing.
That metal spoon still hangs on the rack in the kitchen. We still haven't gotten rid of it. And I won't get rid of it. No reason to get rid of something that holds such importance.
Now we have a new mixer that's coming in that has a cage on the top. If the cage isn’t closed, the mixer won’t work.
Bob: Calzones. When you consider bulk cooking, calzones have to be individually done for each person, so it takes much longer. The other one like that was the breakfast burritos ‘cause you have to make and roll 350 of them.
Schodes: This next one comes from someone knowledgeable in the kitchen. He said, “Ask him about Bertha and the metal spoon.”
Bob: [laughs] Bertha is a giant wok. Years ago, Bertha was given to me by a Chinese restaurant in Portland. We don't use it as a wok though, because we don't need it as a wok. We use it to mix up all the salads and things like that, and it's huge.
The metal spoon—I had the metal spoon in my hand and I was making chocolate chip cookies, and my hands were down in the big mixer. A kitchen staff member turned it on thinking he was helping me, but what actually would have happened is my hand would’ve gotten taken off. Thankfully, I took that metal spoon and jammed it between the paddle and the bowl quickly and short circuited the whole thing.
That metal spoon still hangs on the rack in the kitchen. We still haven't gotten rid of it. And I won't get rid of it. No reason to get rid of something that holds such importance.
Now we have a new mixer that's coming in that has a cage on the top. If the cage isn’t closed, the mixer won’t work.
Bob, with both hands intact.
Schodes: Have you ever had a kitchen gadget that was more trouble than it was worth?
Bob: We bought a grinder attachment to the mixer, and it never ground anything up. It would just smush it.
Schodes: What is the most essential tool in your kitchen arsenal?
Bob: I wouldn't say it's a tool, but I would definitely say it's the kitchen staff. Paris often comes in and sits, or Dos, who is a parent of a camper, comes in part-time to help in the kitchen, and we feed off each other.
You know, “What do you think about this for next week's menu?” or “What do you think about changing that up?” That kind of thing. And it's a partnership.
It’s how we came up with huevos rancheros this summer. We had three kitchen staff from Mexico, and Dos said, “Why don't you do something different, maybe with Mexican food?” And so he came up with the idea of adding huevos rancheros. It's a team of people working together in the kitchen and it makes me very happy.
Bob: We bought a grinder attachment to the mixer, and it never ground anything up. It would just smush it.
Schodes: What is the most essential tool in your kitchen arsenal?
Bob: I wouldn't say it's a tool, but I would definitely say it's the kitchen staff. Paris often comes in and sits, or Dos, who is a parent of a camper, comes in part-time to help in the kitchen, and we feed off each other.
You know, “What do you think about this for next week's menu?” or “What do you think about changing that up?” That kind of thing. And it's a partnership.
It’s how we came up with huevos rancheros this summer. We had three kitchen staff from Mexico, and Dos said, “Why don't you do something different, maybe with Mexican food?” And so he came up with the idea of adding huevos rancheros. It's a team of people working together in the kitchen and it makes me very happy.
Bob working in the kitchen with Dos (left, wearing bandana) and Paris (center).
Schodes: Looking back over your 40 years at camp, what are some of the important things that have remained the same, and what are some of the good changes?
Bob: The support and camaraderie of all the staff is the big one. And then the traditions of Camp Timanous: the songs, the activities, the making of the movies, the Timanews, chapel.
But I like some of the new things. One time, we had a blow up waterpark. Bringing in the ice cream truck and having ice cream socials was new. Having the root beer float night for the staff is new. Then there’s been changes in the way in which we do awards and changes to facilities like the new basketball and tennis courts.
Bob: The support and camaraderie of all the staff is the big one. And then the traditions of Camp Timanous: the songs, the activities, the making of the movies, the Timanews, chapel.
But I like some of the new things. One time, we had a blow up waterpark. Bringing in the ice cream truck and having ice cream socials was new. Having the root beer float night for the staff is new. Then there’s been changes in the way in which we do awards and changes to facilities like the new basketball and tennis courts.
But the main thing is that I think Timanous is a rustic camp that emphasizes growth and relationships. Showing the kids new ways of having fun and enjoying other people and sitting and talking rather than on electronics is huge. A lot of the traditions are about being together, which phones and things can get in the way.
And those values come full circle when you get things like this [grabbing things around his office]. Here's several handwritten notes just this year from Pineman. You put together this leatherbound book with all of this year’s campers thank you notes to me as a gift for 40 years. Jessica made this photobook of all my years at Camp Timanous.
Schodes: What you’re describing — that spirit of being together and doing thoughtful things for one another — really reminds me of Sandy. I know you still honor him in some small but meaningful ways. Which reminds me… what's the shelf life of a Twinkie?
Bob: I don’t know. Long time. I put a Twinkie up in the dry shed the summer after Sandy’s death. I said, this is in honor of Sandy. And, it was still moist as of this summer by squeezing.
Schodes: Unsettling and unsurprising.
Bob: We do a Twinkie dessert every year in memory of Sandy because that was his favorite snack. And, during his memorial service, I remember they had a Twinkie pyramid.
Schodes: I remember that! It was the most Twinkies I’ve ever seen in one room.
And those values come full circle when you get things like this [grabbing things around his office]. Here's several handwritten notes just this year from Pineman. You put together this leatherbound book with all of this year’s campers thank you notes to me as a gift for 40 years. Jessica made this photobook of all my years at Camp Timanous.
Schodes: What you’re describing — that spirit of being together and doing thoughtful things for one another — really reminds me of Sandy. I know you still honor him in some small but meaningful ways. Which reminds me… what's the shelf life of a Twinkie?
Bob: I don’t know. Long time. I put a Twinkie up in the dry shed the summer after Sandy’s death. I said, this is in honor of Sandy. And, it was still moist as of this summer by squeezing.
Schodes: Unsettling and unsurprising.
Bob: We do a Twinkie dessert every year in memory of Sandy because that was his favorite snack. And, during his memorial service, I remember they had a Twinkie pyramid.
Schodes: I remember that! It was the most Twinkies I’ve ever seen in one room.
Sandy entertaining the Barn by eating a Twinkie in one bite.
Schodes: When I was a camper, Sandy would lay down the rules for where we could hide for Jr. Granddaddy Gorilla, and one of them was you absolutely cannot hide in the freezer. Important question, Bob – how long could you last in the freezer?
Bob: Well, the old freezer was at minus 10 and the new freezer's gonna be at minus 20, so I’m not sure. Less time than before.
Bob: Well, the old freezer was at minus 10 and the new freezer's gonna be at minus 20, so I’m not sure. Less time than before.
Bob at the outdoor freezer, 2023.
Schodes: Do you have any battle scars from 40 years in the kitchen?
Bob: I do. I have no hair on my right thigh because of a bacon grease accident. I was dumping bacon grease into a pan when someone on the kitchen staff came up suddenly and bumped my shoulder. I shifted to make sure the pan grease wouldn’t hit him, and the grease ended up pouring down the front of me.
I was wearing shorts, like I usually do in the summer. I took my shorts off, kept my underwear on, and started slathering soap on my leg to get the grease off. Burns don’t start to really hurt until the blister pops. Well, he came over, thought he was gonna help and he poked his finger through the blister. And that's when the pain happened.
Schodes: Oh man, from bad to worse. That sounds like a nightmare.
Bob: Yeah. So I have no hair and I still have the scar on my leg, but that's the only bad thing.
Bob: I do. I have no hair on my right thigh because of a bacon grease accident. I was dumping bacon grease into a pan when someone on the kitchen staff came up suddenly and bumped my shoulder. I shifted to make sure the pan grease wouldn’t hit him, and the grease ended up pouring down the front of me.
I was wearing shorts, like I usually do in the summer. I took my shorts off, kept my underwear on, and started slathering soap on my leg to get the grease off. Burns don’t start to really hurt until the blister pops. Well, he came over, thought he was gonna help and he poked his finger through the blister. And that's when the pain happened.
Schodes: Oh man, from bad to worse. That sounds like a nightmare.
Bob: Yeah. So I have no hair and I still have the scar on my leg, but that's the only bad thing.
Schodes: I feel like you’ve talked about a lot of lessons that come from camp, but I’ll ask the question more directly: what is an important lesson camp has taught you?
Bob: Patience is a big one. You have to be patient with what's going on. You have to be understanding. We have some kids that come to camp that have never made a sandwich before in their life.
This year, we had one small young camper in Mallards that we had to tell the counselors that if there's anything that comes out that needs to be cut up, he can't do it. He'll actually take it, stick a fork in it, and eat it as a whole thing because he doesn't know how to use a knife and fork.
And when he left camp this summer, he brought his mother over and he said, “Tell my mom what I learned this summer.” And I said, “He learned how to use a fork and knife to cut up his food.” And she said, “That's why we send him to camp.” So his patience, and the patience of those teaching him, is a big lesson.
The other lesson that is taught in the Barn is the willingness to try things. When food comes to the table, if a kid says, “No, I don't like that,” counselors will always ask the question, “Have you ever tried it?” “Well, no, I've never tried it.” We never force kids to eat, but we encourage them to broaden their horizons on food, “Well, why don't you try just a little bit of it? I'll put a little bit on your plate and you can try it.” And a lot of kids try things and they realize they do like it.
Schodes: I see that all the time at my table. They try it—their eyes light up—and they say, “OK, nevermind, this is really good.”
Bob: And that was one of the big thank you notes I got from a parent. They wrote, “My child only wanted cereal and peanut butter and jelly. Now he eats everything we do.”
Bob: Patience is a big one. You have to be patient with what's going on. You have to be understanding. We have some kids that come to camp that have never made a sandwich before in their life.
This year, we had one small young camper in Mallards that we had to tell the counselors that if there's anything that comes out that needs to be cut up, he can't do it. He'll actually take it, stick a fork in it, and eat it as a whole thing because he doesn't know how to use a knife and fork.
And when he left camp this summer, he brought his mother over and he said, “Tell my mom what I learned this summer.” And I said, “He learned how to use a fork and knife to cut up his food.” And she said, “That's why we send him to camp.” So his patience, and the patience of those teaching him, is a big lesson.
The other lesson that is taught in the Barn is the willingness to try things. When food comes to the table, if a kid says, “No, I don't like that,” counselors will always ask the question, “Have you ever tried it?” “Well, no, I've never tried it.” We never force kids to eat, but we encourage them to broaden their horizons on food, “Well, why don't you try just a little bit of it? I'll put a little bit on your plate and you can try it.” And a lot of kids try things and they realize they do like it.
Schodes: I see that all the time at my table. They try it—their eyes light up—and they say, “OK, nevermind, this is really good.”
Bob: And that was one of the big thank you notes I got from a parent. They wrote, “My child only wanted cereal and peanut butter and jelly. Now he eats everything we do.”
No “just try a bite” needed on pan pizza day.
Schodes: Is there anything you don’t like making?
Bob: Yeah, I don't like making chili. But yet I have a partner in crime that loves making chili, and that's Paris. So Paris is the chili maker. I will make his cornbread, but Paris has to make the chili.
Schodes: Favorite local takeout?
Bob: At the moment, it's Hana's or Portland Pie.
Schodes: Are there any small producers or farmers that you've come to appreciate through your work?
Bob: Chipman Farms is always used for tomatoes, cucumbers, corn. We used to have Frank, an organic farmer in Raymond, but he closed up shop.
A lot of the stuff that comes out of PFG comes out of Boston. So a lot of the produce comes from Maine, goes to Boston, and is then distributed out of Boston. So we get a lot of local stuff. Pineland Farms in New Gloucester does a lot of our meats.
Bob: Yeah, I don't like making chili. But yet I have a partner in crime that loves making chili, and that's Paris. So Paris is the chili maker. I will make his cornbread, but Paris has to make the chili.
Schodes: Favorite local takeout?
Bob: At the moment, it's Hana's or Portland Pie.
Schodes: Are there any small producers or farmers that you've come to appreciate through your work?
Bob: Chipman Farms is always used for tomatoes, cucumbers, corn. We used to have Frank, an organic farmer in Raymond, but he closed up shop.
A lot of the stuff that comes out of PFG comes out of Boston. So a lot of the produce comes from Maine, goes to Boston, and is then distributed out of Boston. So we get a lot of local stuff. Pineland Farms in New Gloucester does a lot of our meats.
Chipman Farms in Raymond.
Schodes: How did you feel after giving your first ever chapel in 2023?
Bob: Emotional is a big word, but it was emotional. It was my first time ever doing it. It was a lot of information about friendship, about loving and caring for each person, challenging people to seek out people that are doing things on their own, inviting them in.
After I said, “I think I said too much” [laughs], but then I would see kids actually inviting other kids that were just sitting off doing nothing. Especially during free time. And they would say, “Come on over, come on over.”
Bob: Emotional is a big word, but it was emotional. It was my first time ever doing it. It was a lot of information about friendship, about loving and caring for each person, challenging people to seek out people that are doing things on their own, inviting them in.
After I said, “I think I said too much” [laughs], but then I would see kids actually inviting other kids that were just sitting off doing nothing. Especially during free time. And they would say, “Come on over, come on over.”
Schodes: One thing counselors bring up in chapels often is paying attention to the little things. What are the little things, day to day, that you notice that make camp special?
Bob: The staff and camper interactions are so positive at camp. If a child is having a hard time at camp—about whatever—we always have counselors and other kids, especially the Crows, always bring the kids into the fold and say, “Well, let's talk about it.”
I was in the kitchen this past summer and I heard someone crying and I said, hmm, what is that? And I guess he didn't get his Marksmen at the rifle range, and he had like a week left to do it. And some Crows were walking by my back door, and I said to them, “There's somebody that's crying in the dining room. Can you guys go figure out what's going on?” And they did. The next thing you know, they were all sitting around the table and talking. Everybody checks in on everybody.
The love and respect I receive from counselors daily is a great representation of that. They'll always come in and say, “Is there anything you need, Bob? Is there anything you want?” Especially if I was carrying stuff from the freezer. “Let me get that for you, Bob.”
This summer when some kitchen staff were sick and had to be out of the kitchen or when I was out for a little bit due to a fall in the kitchen, what happened? We had lots of staff that stepped in and asked, “What can we do to help you?”
Bob: The staff and camper interactions are so positive at camp. If a child is having a hard time at camp—about whatever—we always have counselors and other kids, especially the Crows, always bring the kids into the fold and say, “Well, let's talk about it.”
I was in the kitchen this past summer and I heard someone crying and I said, hmm, what is that? And I guess he didn't get his Marksmen at the rifle range, and he had like a week left to do it. And some Crows were walking by my back door, and I said to them, “There's somebody that's crying in the dining room. Can you guys go figure out what's going on?” And they did. The next thing you know, they were all sitting around the table and talking. Everybody checks in on everybody.
The love and respect I receive from counselors daily is a great representation of that. They'll always come in and say, “Is there anything you need, Bob? Is there anything you want?” Especially if I was carrying stuff from the freezer. “Let me get that for you, Bob.”
This summer when some kitchen staff were sick and had to be out of the kitchen or when I was out for a little bit due to a fall in the kitchen, what happened? We had lots of staff that stepped in and asked, “What can we do to help you?”
Counselors helping serve on "Make Your Own Chipotle" day, a meal that Bob started a few years back and has become one of the campers' favorites.
Schodes: It’s amazing how those moments of care that seem so little at the time make the biggest difference. I recall as a junior counselor, I brought my laundry up too late, so it didn’t get picked up at breakfast. After lunch, you came up to me and said, “Hey your laundry is in the kitchen wash closet.” I walked in there to find you had washed and folded it.
Bob: One of the reasons I come back is—well, let me put it this way. People are charged money to come to camp. But yet, the experience that a kid has—you're not treated like you paid money.
You may have paid money to come to camp, but the experiences you have at camp override whatever you paid to come to camp. You know what I mean?
Schodes: I know exactly what you mean. Money is ultimately needed to run the place, but it has no bearing on how people act towards each other. Staff want to provide the best experience possible for its own sake, not because they’re paid employees expected to do a job.
Bob: Yes. I remember watching Garrett at the climbing wall with some kids. And, one kid goes, “I can't do it. I can't do it.” And Garrett went over to him and said, “Well, what is it that you can't do?” And he goes, “I can't go up that wall. It's too high.”
And Garrett said, “Okay, I'm gonna do something with you. I want you to reach up and grab onto one of the holds. You're gonna be off the ground, and I'm gonna pull on this rope. And you are gonna see that you are not gonna fall down to the ground.” The kid does it, sees he’s safe, and Garrett goes, “Okay, now go up one more.”
In the next 10 minutes, the kid was halfway up the wall. And then he said, “I gotta come down. I gotta come down, Garrett.” And Garrett goes, “Okay, do you want to come down by yourself or do you want me to bring you down?” And Garrett was using all the right words.
And the next thing you know, the kid said, “Well, I'm gonna let go.” And Garrett said, “Okay, let go and just make sure you don't get your face near the wall and put your hands out.” And Garrett lowered him down to the ground.
A few minutes later, this kid's back up on the wall again. And it was the first time he ever did it. And I thought, wow, the interaction between the staff and the kids is the most important thing we do here.
Schodes: I couldn’t agree more – so much of what I remember from being a camper were my positive interactions with staff. You know, I’ve asked all my questions here, and given what we’ve been talking about, I’d love to share a moment with you that’s always stuck with me.
I was a 10-year-old Eagle in 2002. And, after Banquet, I was crying my eyes out because I didn’t want to leave. My mom couldn’t get me to leave. I was inconsolable. And you came over and gave me a hug and said, “It’s OK, we’ll be here when you get back.” It was a very simple thing that meant a lot, and it calmed me down. And then I came back for fourteen years, and each time, you were here when I got back.
That’s the kind of presence that has made camp feel like home to me and so many others, so thank you Bob. Congratulations on 40 years, we love you, and we’re so lucky to have had you here all this time.
Bob: Thank you. Love ya. Bye.
Bob: One of the reasons I come back is—well, let me put it this way. People are charged money to come to camp. But yet, the experience that a kid has—you're not treated like you paid money.
You may have paid money to come to camp, but the experiences you have at camp override whatever you paid to come to camp. You know what I mean?
Schodes: I know exactly what you mean. Money is ultimately needed to run the place, but it has no bearing on how people act towards each other. Staff want to provide the best experience possible for its own sake, not because they’re paid employees expected to do a job.
Bob: Yes. I remember watching Garrett at the climbing wall with some kids. And, one kid goes, “I can't do it. I can't do it.” And Garrett went over to him and said, “Well, what is it that you can't do?” And he goes, “I can't go up that wall. It's too high.”
And Garrett said, “Okay, I'm gonna do something with you. I want you to reach up and grab onto one of the holds. You're gonna be off the ground, and I'm gonna pull on this rope. And you are gonna see that you are not gonna fall down to the ground.” The kid does it, sees he’s safe, and Garrett goes, “Okay, now go up one more.”
In the next 10 minutes, the kid was halfway up the wall. And then he said, “I gotta come down. I gotta come down, Garrett.” And Garrett goes, “Okay, do you want to come down by yourself or do you want me to bring you down?” And Garrett was using all the right words.
And the next thing you know, the kid said, “Well, I'm gonna let go.” And Garrett said, “Okay, let go and just make sure you don't get your face near the wall and put your hands out.” And Garrett lowered him down to the ground.
A few minutes later, this kid's back up on the wall again. And it was the first time he ever did it. And I thought, wow, the interaction between the staff and the kids is the most important thing we do here.
Schodes: I couldn’t agree more – so much of what I remember from being a camper were my positive interactions with staff. You know, I’ve asked all my questions here, and given what we’ve been talking about, I’d love to share a moment with you that’s always stuck with me.
I was a 10-year-old Eagle in 2002. And, after Banquet, I was crying my eyes out because I didn’t want to leave. My mom couldn’t get me to leave. I was inconsolable. And you came over and gave me a hug and said, “It’s OK, we’ll be here when you get back.” It was a very simple thing that meant a lot, and it calmed me down. And then I came back for fourteen years, and each time, you were here when I got back.
That’s the kind of presence that has made camp feel like home to me and so many others, so thank you Bob. Congratulations on 40 years, we love you, and we’re so lucky to have had you here all this time.
Bob: Thank you. Love ya. Bye.
