Order up! Scituate man feeds thousands at Camp Yawgoog

Order up! Scituate man feeds thousands at Camp Yawgoog

Jon DiLuglio is the food services director at Camp Yawgoog in Hopkinton. Under his leadership, the camp churns out more than 200,000 meals.

SCITUATE – From June through August, Camp Yawgoog in Hopkinton welcomes more than 6,400 Boy Scouts from all over the Northeast.

They all converge on the second oldest scout camp in the country, now in its 102nd season, to participate in a whirlwind of camping, robotics, fishing, sailing, and swimming.

Of course, serious campers need serious fuel. Over eight weeks, they consume more than 200,000 meals, including more than 10,000 gallons of milk, 25,000 slices of pizza, almost 70,000 eggs, 41,440 meatballs, 40,960 apples and over 1,200 meatloaves.

All of this takes place under the watchful eye of Jon DiLuglio, a 20-year-old University of Rhode Island student from Scituate.

“Every morning, I’m wondering what difficulties I’m going to encounter,” DiLuglio says. “But at the end of the day we pull it off.”

As food service director, DiLuglio is in charge of ordering supplies, overseeing daily operations in Camp Yawgoog’s three kitchens, maintaining sanitary standards, and providing dietary accommodations.

“We serve so, so many people in just a week,” he says. “There’s a lot of preparation involved.”

Before DiLuglio became a staff member at the camp, he started out as an 11-year-old Boy Scout himself.

“We offer one of the best programs here,” DiLuglio said, citing Camp Yawgoog’s wide selection of merit badge programs.

Throughout his time as a camper here, DiLuglio’s eyes would often focus on the kitchen.

“I’ve always had an interest in cooking and baking,” he said. “It’s just always been a passion for me.”

Over the years he’s held a variety of positions, including cook, kitchen manager, service director, and dining hall supervisor. Today he oversees three commercial-sized kitchens and more than 40 staff members.

Though the work can be demanding, DiLuglio said he gets satisfaction from knowing he’s providing each visitor with a bit of comfort.

“I feel good knowing that everyone is having three square meals a day,” he says. “That means they’re being taken care of.”

DiLuglio said his staff also puts a lot of thought into the menu and receives feedback from visitors on a weekly basis.

This year’s favorite dish has been orange chicken with broccoli.

A few weeks from now, DiLuglio will be back at college, completing his senior year as a computer science major.

He concedes that his summer job doesn’t seem to overlap with his major, but the degree has actually proven quite handy in his position as director.

“I’ve been able to work out somewhat of a calculator system to ordering,” DiLuglio said.

Though he’s set to graduate college in a year, DiLuglio says he’ll remain a key part of the operation at Camp Yawgoog.

“I do plan on coming back.”