Kosher at Camp

This is meant as a quick intro for renters of Camp who may not be knowledgable about Kashrut (the Jewish system of dietary laws).

Key Points to Keeping Kosher at Camp Solomon Schechter


  • In order to maintain the kosher and nut free environment, no outside products are allowed to be brought into camp. If specific food items are needed, it must be coordinated with and picked up by the Head Chef.
  • A strict separation of dairy and meat products must be maintained both in cooking and serving of meals. Foods containing milk or dairy products are not to be offered within a period of less than 3 hours following a meat meal.
  • Separate dishes for dairy and meat meals are used. Dairy and meat dishes and cutlery are not to be washed or stored together.
  • In order to safeguard the kashrut of dishes and utensils, the removal of dishes from the dining hall and porch area is not permitted. For meals or snacks that take place outside of these areas, such as picnics, campouts, or barbeques, disposable dishes and utensils are required.
  • Shabbat is the twenty-five hour period during the week in which time is elevated to sacredness. Shabbat should be regarded as a communal day of peace, rest, beauty, holiness, and abstinence form everyday mundane activities. No actual “cooking” is permitted on Shabbat. This means that once Shabbat begins on Friday evening, no new cooking of foods is permitted until Shabbat ends Saturday evening. Foods may be reheated so long as they were at least half-cooked before Shabbat. However, reheating is not permitted if this act “looks like” cooking. Therefore, because heating pre-cooked frozen foods would be the way in which it would be “cooked” on any day, this is not permitted. Certain menu items are better suited to be served during Shabbat than others.