We believe in providing well-balanced, tasty and nutritious meals. That starts with always using fresh fruits, veggies, lean meats and healthy fats such as canola and olive oil with every meal. Since variety is the spice of life, we believe in rotating our menus so there is always something new and exciting to look forward to. But let’s face it…kids love snacks & deserts…and so do we! Although we
love to bake cookies and cakes and serve ice cream cones and such, we also make sure to offer healthy alternatives such as low-sugar/reduced fat options that still taste every bit as good! Tastebuds Cofounder and Chef Rachel Gebaide began her journey in the food service industry in 1991, when a camp in Canaan, Maine hired her as their full-time chef. During the ensuing 8 weeks, Rachel discovered her passion for working with children and honed her skills running a busy kitchen that was responsible for feeding over 350 people daily. Over the next 4 years, Rachel worked her way up to the position of Food Service Director, overseeing a staff of 25 between 2 camps in West Virginia, serving over 2000 meals per day for 8 weeks. In 1994, Rachel met Larry Gebaide, an executive chef. They fell in love and were married in 1995. Shortly after, Rachel and Larry started Tastebuds Catering, an off-premise caterer and award-winning business celebrating 22 years serving South Florida. Refining our Recipe for Success. Throughout the remainder of the 1990’s, Larry and Rachel would continue to refine their food-service expertise. Together, they orchestrated the food service programs for numerous summer camps along the eastern United States. After many successful years in the camping industry started “Tastebuds Food Service”, refining their formula for success. Their from-scratch method of food production delivered the type of food quality, care and nourishment needed for campers and staff alike. After 26 years of summer camp experience, Larry & Rachel have developed an efficient method to offer and facilitate one of the highest calibers of food-service programs in North America. What started as a simple intention has transformed into a system with a focus on efficiency and effectiveness without compromising food quality. Together with their team, Tastebuds operates the food program for multiple camps, feeding thousands of children and staff during the summer months.
