WWSC is all about an analogue lifestyle, and going back to our root in nature. This includes having healthy, natural and well-balanced meals for campers and staff alike. The WWSC Kitchen believes in campers running on real food, as it refuels teens for the adrenaline-filled activities every day.
The Camp Kitchen plans 6-days’ worth of meals with proper nutrition and calorie counts, tailored to the needs of an active teenager at an outdoor camp. Chui Yeng, who is the WWSC Nutritionist, works with the camp chefs to check the planned meals in order to ensure that the meals are in line with the recommended nutrient intake (RNI) as stated in the 2017 National Guidelines released by the Ministry of Health (MOH), Malaysia. However, she also understands that yummy food is a MUST at camp!
Melvin David, Resident Camp Chef
"I've learnt to appreciate how food comes out of the kitchen, how it makes people feel and food serves an important purpose in life in the pursuit of pleasure. It's much more than just food. And I love creating new dishes, especially."
Fav quote: "Why cook when you can create, right?"