Instructors at Ballibay teach in our ‘open studio’ art program as well as our Farm Arts Camp. Our art staff’s role is to provide inspiration, assistance and materials for the campers who wish to work on projects, and to organize demonstrations and informal classes for students interested in learning specific skills. Our art department organizes several art exhibitions each summer, but these are not the focus of our program; our art staff spend the majority of their time working one on one with motivated campers in a relaxed, creative environment.
Most art instructors are also cabin counselors, responsible for the health, safety and well-being of the campers assigned to their cabin. Cabin counseling is the most important part of the job. Our camp philosophy is that “it’s the journey, not the product,” so ensuring a positive, educational and healthy experience for the campers is paramount. Cabins have at least two adult counselors who are responsible for between 10 and 14 campers. The Ballibay Camps are activity oriented, so campers and counselors spend only 2.5 hours each day with their cabin group and 5.5 hours each day working in their specialty areas.
Rock Music Instructor/Counselor
The Rock Farm Camp is an intensive rock music program on the campus of the Ballibay Camps in Northeastern Pennsylvania. Campers attend two-week sessions during which they receive lessons and are placed in two or more camper bands, coached by Rock Music Instructors. Each session culminates in a fully staged and designed Rock Concert attended by the campers’ parents as well as the entire camp. Rock Staff also conduct daily workshops with the rock intensive campers. Responsibility for these workshops is generally rotates daily between the Rock staff.
Most Rock Music instructors are also cabin counselors, responsible for the health, safety and well being of the campers assigned to their cabin. Cabin counseling is the most important part of the job. Our camp philosophy is that “it’s the journey, not the product,” so ensuring a positive, educational and healthy experience for the campers is paramount. Cabins have at least two adult counselors who are responsible for between 10 and 14 campers. The Ballibay Camps are activity oriented, so campers and counselors spend only 2.5 hours each day with their cabin group and 5.5 hours each day working in their specialty areas.
Camp Nurses at Ballibay are available to assist campers and staff with minor medical problems, and to work with the camp administration in the event of more serious medical problems. Camp nurses maintain a record of all accidents, illnesses, and medications, and control and administer medications brought to camp by campers and staff members. Ballibay nurses are available to campers and staff at almost all times, but are not tied down to an ‘infirmary’ setting. The camp nurse is on-call throughout the day via the office, so it is possible to sit in the office or be out enjoying the camp activities. Housing for the camp nurse is a private room in a shared building.
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Our first workshop in Denville, NJ was a great success, so we’re excited to announce our second!
Looking for something to do on a Sunday afternoon? Want to spend an afternoon singing, dancing and acting under the direction of professional musicians, choreographers and directors?
The Ballibay Camps are pleased to invite you to attend a Musical Theater Workshop with members of the Ballibay Staff!
Participants will be split into two groups, each of which will have a music session, a dance session and an improvisational acting session. Each song and dance number will be performed, as well as an improv session, at 5:15pm.
All skill and experience levels are welcome, but the event is only open to children aged 7-16. Experienced dancers should bring appropriate footwear (jazz or ballet shoes) and all participants should come dressed to move.
At the Ballibay Camps we believe in real food. We cook as much as possible from scratch and source our ingredients from the wonderful farms and local companies that surround us in the bountiful Endless Mountains of Northeastern Pennsylvania. Almost all of our food comes from within one hours drive from camp. We also grow a meaningful portion of our produce from our own garden tended by campers and staff, on sun-drenched terraces right outside our dining hall. We know where the food we feed our campers and staff comes from, every step of the way.
Our kitchen emphasizes local and sustainable produce, grass-fed meats, and free range poultry. Local providers include Hails Family Farm (The same Hails' Farm that Brooklyn familes will see at the Park Slope Food Coop or Bklyn Larder!), LeRysville Cheese Factory, Hawley Farms, and the farms of Endless Mountains Farm Fresh Cooperative (including Woodhouse Station Farm, The Funny Farm, Chaos Acres, Turtle Mountain Farm, and others). Our foods are hormone and antibiotic free, and contain no hydrogenated oils or trans-fats.
We hire top chefs with excellent training and experience to provide a seasonal yet diverse and international menu. By cooking from scratch, our chefs can tailor the menu to fit your child’s dietary needs. We believe strongly that every camper should be able to participate fully in every meal every day, regardless of dietary restrictions or allergies. We therefore "deconstruct" our entrees and dishes - a tray of plain pasta with several sauces, including vegan and gluten free, various meats and sides. This allows campers to build their own entree and enjoy essentially the same meal, regardless of their dietary restrictions. We accommodate all types of food allergies and related restrictions. Please feel free to contact the office to discuss specific dietary or allergy issues with our chefs and medical staff.
Through the journey of growing food and cooking together, our staff and campers support their community and healthy relationships that last a lifetime.
Campers wishing to be involved in the food can sign up for the educational kitchen coop, where each activity period a small group of campers learns hands-on food preparation and participates in the creation of the camp's meal and snacks. The entire camp then enjoys the fruits of their labor at snack and meal times. Snack and meal elements that were created with help from campers are given special mention when announcing meal and snack!
Similar to the educational kitchen coop, campers may elect to help in the maintenance and harvesting of our camp garden. We grow everything from herbs to pumpkins, grapes to potatoes. Through this program campers gain an appreciation for where food comes from and how it makes it from the soil to their plate.
At least once per session the children from each cabin sleep overnight at our campsite and cook a dinner and breakfast together.Chef Alex consults with the campers and staff of each cabin on what foods to cook and the best techniques for a safe and delicious campfire.
Our snack table is set up in the camp dining hall between meals, and is a great opportunity for campers to meet and talk with the camp chefs, and even volunteer in aspects of the camp's food preparation. Members of the camp community can do some informal food learning between meals as they talk with friends. There will often be simple jobs campers and staff can help with, such as making cookies or snapping beans.
As local food maven Alice Waters notes, children try a more diverse range of foods when they are active in all stages of the cooking process. From volunteering in the garden, talking to our chefs and helping the preparation, our campers expand their palates and learn what it means to have a healthy diet.
Commitment, talent and passion are what made Alex Erdmann the chef he is today. Alex has amassed an impressive culinary resume on his quest to become a Certified Master Chef.
Raised in Germany, Alex knew from an early age that cooking was his life’s calling. After completing culinary school and a rigorous apprenticeship Alex entered the German military. He was immediately promoted to head-officer of the troop-kitchen, with the responsibility of feeding more than 2,200 troops, officers and generals.
Upon completion of his military obligations, Chef Alex’s desire to expand his talent and experience took him both near and far. Working in Berlin Germany, the Austrian Alps and the Italian coast of Switzerland and let’s not forget to mention; the Red Sea resort of Eilat in Israel and London all before coming to the United States.
In 1996, Chef Alex was recruited from The Ritz in London by the Manor Restaurant in New Jersey. Four years later Alex was back in Switzerland earning his Masters Degree in International Hospitality Management and studying for the German Master Chefs test he planned on taking once he graduated. In 2002, Alex’s commitment finally paid off and he became one of the youngest Certified Master Chefs in the country.
Chef Alex returned to the United States in 2003 to become a member of the faculty staff at the Washburne Culinary Institute in Chicago, which has the honor of being the oldest culinary school in the country. There he helped consolidating their programs, establish a culinary school at the South Shore Culinary Center and planned the new Kennedy-Kings-Colleges culinary facilities.
In 2007, Chef Alex joined the culinary staff at Baker College in Muskegon, Michigan to build their new culinary school. He served as project leader and dean to design and build a 40,000 sq/ft state of the art culinary facility with a restaurant, retail outlet and bakery in only 18 months. The Culinary Institute of Michigan serves now as an anchor for the downtown rejuvenation of Muskegon and has seen a steady increase of student population.
From 2009 to 2011 Chef Alex oversaw all onboard culinary operations as the Corporate Traveling Executive Chef for Royal Caribbean’s Celebrity Cruise Line and later Disney Cruise Line. At both companies he was responsible for standardizing menus, recipes and procedures/training throughout the brand including HACCP and U.S.P.H. compliance. He worked within an average budget of $20Million per ship to streamline operations while effectively reducing cost and waste.
In 2012 Chef Alex joined Lexington College to develop and expand their culinary program. He implemented a new Culinary Gastronomy degree and established a concise curriculum to reflect current industry needs.
Chef Alex also consults for the foodservice and hospitality industry in America and worldwide using his 20+ years of experience. He specializes in new business development, evaluation and optimization of existing operations, recipe and menu development, training and sanitation and safety.
Chef Alex is a Certified Hospitality Educator (CHE), a Global Master Chef (GMC) and member of the Association of Chefs in Germany (VdK), the World Association of Cooks Societies (WACS), The American Culinary Federation (ACF), the Research Chefs Association (RCA) and the National Restaurant Association.
Check back in the Spring to hear about our plans for 2015!
The Ballibay Camps are a family of fine and performing arts summer camps nestled in the Endless Mountains of Northeastern Pennsylvania. The camps share tha same residential and foodservice facilities, but offer different programs and daily schedules, somewhat like different colleges within a university. Because the camps use overlapping areas of the campus and share many of the same staff, it is typically easy for campers attending any one of the camps to participate in the programming of the others.
Our program is educationally oriented, with an emphasis on process rather than product; and growth, learning, safety and caring are our highest priorities. Activities are non-competitive, and participation is based on the individual choices of campers. Children of all interest and skill levels are at home in the Ballibay program; our goal is the artistic and personal growth of children, whatever their backgrounds and goals.
Founded in 1964 by Jerry and Dottie Jannone, the camp is American Camping Association Accredited and fully insured.
One Ballibay Road
Camptown, PA 18815