Dr. Edward J. Feser, President | St. Louis University
Dr. Edward J. Feser, President | St. Louis University
In the summer of 2005, Mary Kate Keenoy and Genevieve Willman met at St. Louis University's Gardens to Tables culinary camp. Their shared interest in cooking blossomed into a friendship that has lasted for two decades.
Reflecting on their first season together, both Keenoy and Willman were fifth graders intrigued by the sensory journey promised by the culinary camp. Willman's mother, an SLU alumna, learned about the camp through recommendations. Meanwhile, Keenoy's grandmother, then a staff member in the Department of Athletics, discovered a flyer on campus and thought it was ideal for her granddaughter.
Keenoy and Willman recalled their days spent in the garden and kitchen, learning to harvest herbs and vegetables before turning them into dishes under patient instructors' guidance. Despite challenges like making silken tofu smoothies, they enjoyed treats such as chocolate chip ice cream with fresh garden mint.
"We also made these Italian wedding cookies, which were so good," Keenoy said. "I remember making that at your parents' house for a sleepover one time, which was a lot of fun."
Their bond extended beyond the kitchen. Growing up in St. Louis’s Catholic community strengthened their friendship during four summers from 2005 to 2009. They chose different high schools but maintained their friendship.
Willman pursued environmental engineering at Purdue University in Indianapolis, Indiana. Keenoy attended Duquesne University before returning to St. Louis to complete her MBA at SLU and pursue corporate finance. Despite college distances, holiday visits home remained important.
Willman and Keenoy's story highlights how unique experiences can foster lasting friendships. Their culinary camp days were about more than cooking; they honed life skills, understood nutritional benefits, and learned safe food handling through fun activities.
For parents considering enrolling children in similar programs, Willman and Keenoy's experiences highlight significant benefits. Although this year's culinary camp has ended, several SLU summer camps for K–12 students are still open in July.
Alerts Sign-up