In the Kitchen with: Chef Carson Rae Barger from Camp Aramoni

Summer in Chicago is a beautiful thing, but sometimes you just have to get out of the city and into nature for a bit of R&R. Lucky for all of us, you don’t have to go far to find it either! Under two hours from Chicago lies Camp Aramoni {809 North 2199th Road, Tonica, IL} a boutique campground with all the comforts and amenities of home, just located smack dab in the middle of 96 acres of lush forests and babbling brooks.

It’s “camping” like you’ve never done before, and that includes the food! Chicagoans have high standards when it comes to dining, and Camp Aramoni took that into account when creating their culinary program. Carson Rae Barger, Executive Chef at Camp Aramoni for almost two years, draws her inspiration from the land around her, using natural and local ingredients to create stunning dishes that will fill you up and help you relax on your getaway. She shared what it’s like to cook for her glampers, how the culinary program enhances the overall experience, and what it’s like to be a woman in the industry…

How did your culinary journey lead you to Camp Aramoni? 

I worked as a corporate chef for a brewing company for a few years, helping them open three locations in the Chicagoland area. I hit a point of burnout and wanted to take on a mentorship with Camp Aramoni. About five months after starting with the team at the camp, I was asked to be the Executive Chef. I have a very close and respectful relationship with Jennifer Bias, the CEO and President of Camp Aramoni, which is something I sought for my first decade as a chef. I feel very honored to be her chef! 

What is a “typical” day like for you now? 

The best part of working at Camp Aramoni is that there isn’t a typical day! With the business having so many layers, some days I forage for ingredients on the property, whereas other days I execute an upscale coursed event, serve 100 people at a wedding, or provide restaurant service to our local community on Wednesdays. It’s always something new!

What is your favorite part of working on the property? 

It’s all the beauty that is Camp Aramoni. We are surrounded by acres of wildflowers and trails — it’s hard to have a bad day when you work in the woods! 

You have a plant-based diet. How is this reflected in your menu? 

I have been plant-based for 12 years, and I really think it has helped me as a chef in so many ways. It has taught me how to rely on layering flavors, using tons of fresh herbs that we grow on the property, and finding ways to make our menu approachable yet exciting. 

And how do seasons and the camp’s surroundings also impact your menu?

Our menu certainly changes with the seasons, providing great opportunities to highlight the beautiful produce that grows on the property and that we source from our local farming community. We also host a weekly “Wednesday Night Live” event — a means of working with several local farmers to offer seasonal specials.

What have been some special menus you’ve worked on while at Camp Aramoni?

We have done so many fun events at Camp Aramoni — it’s truly hard to choose! I really enjoyed our Influencer Takeover event, where we featured a savory toasted marshmallow topped with fresh prosciutto, a drizzle of Aleppo honey from our apiary, and a hazelnut dukkah. I also enjoy our event series that we do with neighboring Starved Rock State Park as the groups of people we get are a bit rowdy and so fun! 

What does “hospitality” mean to you?

To me, hospitality means family. The type of opportunity that we have at Camp Aramoni to build a fun, respectful, and professional culture is what makes working in the hospitality industry worthwhile. The Tonica area has such a small culinary community that we truly have an amazing chance to educate and offer careers in the industry that aren’t always available in this area of the Illinois Valley. 

There are still more men in the food industry than women, but the number of women is growing! How will that impact things?

Going forward, I think that more women will be encouraged to step out of their comfort zone and into executive-level roles with confidence. Supporting women-owned businesses and restaurants with female chefs encourages more women to follow their dreams in this industry and understand that all of their hard work and struggles are not in vain. It’s so important!

What advice would you give to an emerging female chef?

My advice to an emerging female chef is to be patient. It takes a very long time to understand who you are as a professional. You have to realize that all chefs have completely different styles — you are never in a competition to be better than anyone else. 

Take time for yourself and definitely find a hobby that doesn’t involve cooking (this has been hard for me!), take spontaneous trips when you can, and immerse yourself in other cultures’ food. 

Lastly, love yourself. Try to understand that happiness as a chef comes from within. No amount of recognition and praise will make you feel as fulfilled as the appreciation that you give to yourself.  

And lastly, tell us more about Camp Aramoni!

Camp Aramoni is a place for everyone! Being at Camp Aramoni is an opportunity to slip away from your busy everyday life and enjoy the beauty and nature that the land has to offer. We want everyone who comes to Camp Aramoni to come as a stranger and leave as a friend. I have truly seen this come to fruition. A lot of love, hard work, and dedication go into what we do here. We are excited to keep improving our culinary program and guest experience with every coming season.

You can still book stays at Camp Aramoni for a great end-of-summer getaway!

Interview by Kaleigh Glaza | Market Editor