In the summer of 2005, Mary Kate Keenoy (Chaifetz Grad ’22) and Genevieve Willman met at SLU’s Gardens to Tables culinary camp. What started as a shared interest in cooking grew into a lasting friendship that has endured for two decades. 

Willman, acknowledging the role culinary camp played in shaping their bond, crafted a recipe book for Keenoy as a wedding gift. Filled with recipes from their camp days, the book promised to be a portal back to their childhood adventures, waiting for Keenoy and her fiancé to explore after their wedding in October 2025.

Reflecting on their first season together, Keenoy and Willman, both fifth graders at the time, were intrigued by the sensory journey that culinary camp promised. Willman's mother, an SLU alumna, found out about the camp through recommendations. Meanwhile, Keenoy's grandmother, then a staff member in the Department of Athletics, stumbled upon a flyer on campus that led her to believe this was the perfect fit for her granddaughter.

Keenoy and Willman reminisced about their shared days in the garden and kitchen, learning to harvest herbs and vegetables before transforming them into delectable dishes under the guidance of patient instructors. Despite the challenge one particular dish—the silken tofu smoothie—presented, the array of treats they made, like chocolate chip ice cream with fresh garden mint, left an indelible mark on their childhood memories.

“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 shared experiences extended beyond the kitchen. Growing up in St. Louis’s Catholic community bolstered their swift camaraderie, and they were inseparable during the four summers from 2005 to 2009. Beyond camp, their bond flourished through shared experiences, leading them to choose different high schools but maintaining their steadfast friendship.

Life led Willman to Purdue University and a career in environmental engineering in Indianapolis, Indiana. Keenoy took a slightly different path, attending Duquesne University before returning to St. Louis to complete her MBA at SLU and pursue a career in corporate finance. Despite their geographical distance during college, the holiday visits back home in St. Louis remained a cherished fixture on their calendars.

Willman and Keenoy’s story was a testament to the power of unique experiences in fostering lasting friendships. Their culinary camp days were not just about learning to cook but also about honing life skills, understanding nutritional benefits, and safely handling food, all wrapped in the delightful package of fun-filled activities. This hands-on approach provided them with invaluable skills and an appreciation for food science that still resonated with them.

For parents contemplating whether to enroll their children in such programs, Willman and Keenoy's experiences affirmed the immense benefits. While this year’s culinary camp has wrapped, several SLU summer camps for K–12 students are still open in July, offering opportunities to explore everything from STEM to the arts.

A full list of 2025 K-12 Summer Camps and Academies can be found online.