Legendary Chef Announces Retirement | Chef Jim

The announcement concerning Chef Jim Flaa’s retirement during his induction as a “Camp Legend” at Camp’s 75th celebration was bittersweet. After overseeing hundreds of meals for thousands of guests annually for nearly nineteen years, Camp’s much loved Food Service Manager deserved the rousing standing ovation he was given.

But a tinge of panic also swept through the crowd. Who would be left to row out in the middle of the lake on those cool fall mornings to scoop out the fresh spring water needed for famous Camp Lebanon oatmeal?

As a cook, it all began back in the late 1970’s in the kitchens of Northwestern College (St. Paul) as Jim gained his footing in the food service industry. Doors opened into the corporate world with Jim working at country clubs and restaurants out of the Twin Cities for over a decade.

It was Jim’s charisma, talent, and, ultimately, love for a special “Meeting Place with God ‘’ that, by the Creator’s grand plan, brought him back to his childhood roots at Camp Lebanon.

“I was at Camp in the womb,” Jim stated, recalling Camp Lebanon’s continuous presence in his life from a very young age. Jim attended Hayden Heights in St. Paul, the same church as the most legendary of Camp’s founders, Herb Hazzard. “At the time, Camp was just a summer camp,” Jim explained. “Herb knew I wasn’t working, so he asked me if I wanted to come serve.”

As a teen, Jim attended church retreats as well as summer youth camps, but from 1972- 1974 he was hopping on the bus with friends to join Sid Anderson’s maintenance team. After ruining the Caretaker’s favorite axe, Jim was “promoted” to food service.

In 2004, some thirty years later, Jim was literally called back to the shores of Cedar Lake. “My daughter had been up at Camp, and we thought she had left something up there,” Jim recalled, laughing as he described the phone call from his soon-to-be boss. What was suspected as a “Lost and Found” inquiry turned into an amazing God-directed invitation.

“At the time, we were taking care of my father,” Jim said, expressing his initial reservations. “We’d made the decision in 1999 to move in with him. Leaving for Upsala was a difficult decision to make because we couldn’t take him with us.”

Despite the intimidation of moving out of the city and making a monumental change for his family, Jim and his wife joyfully began to walk towards the Lord’s leading.

Sylvia got me excited about the opportunity,” Jim remembered. “I was forty-six and had been in the food service industry for a long time. I was getting tired of the pressure of the corporate world.”

But there was more. “I believed in what Camp Lebanon was doing,” Jim continued. “For the last ten years I’d been working for organizations that were just business. The opportunity to be in ministry was appealing. I finally came to realize that and embraced it.”

Looking back over nearly two decades of ministry, Jim marvels in the leap of faith that shaped the course of not only his life but also the lives of his wife and three kids. “My wife being able to work with me and my kids being able to be a part of Camp allowed us to carve out a pretty nice family life here.”

With a new life and a new job came the triumphs and challenges of not only working in ministry per se but a different form of ministry than most may experience. Jim gained strength from hearing from staff as they had better opportunities to witness firsthand the spiritual impact of Camp.

“For me, it was really special to listen to whoever was running the event describe what had happened from a spiritual standpoint and learn how many kids gave their life to Christ,” Jim mused. “It’s a wonderful thing to hear what you were a part of. I also enjoyed the exchange with guests when I had them.”

Of the fifty events Camp hosts each year, the “Young at Heart” retreats and Senior Days were his favorite. The slower pace provided more time to interact with guests who were always extremely appreciative.

A close second were the Fall and Spring Quilt Retreats. “It’s the best time to use my culinary skills,” Jim noted. “Menus can be a bit more complicated and interesting and it was fun to plan them and carry them out.”

Jim also appreciated the value of seeing local youth come to work in the kitchen. Camp offered teens a wholesome and positive environment for their first-time jobs. “I always tried to make it fun to work, as much as possible.”

Summer was extra special and extra busy. Despite the heat and long hours on his feet, Jim cherished all the laughs and memories made with coworkers and young staff who came to work every summer. “I feel like God really provided a perfect situation for me. From day one I was fortunate to have such great helpers that made it possible to do what I did.”

While retiring from his management position, Jim looks forward to leading a shift from time to time. He also hopes to continue sharing both his artistic skills and his love for his coworkers and Camp’s many guests.

“Before Camp I’d been painting in watercolor for some time,” Jim reminisced. “Then I was approached to do a watercolor class for one of the quilt retreats.” It was an instant hit for both teacher and class. “I’m looking forward to doing it again now that I’m retired and will have a bit more free time.”

While change is inevitable and a more relaxed schedule is more than well-deserved, Camp hasn’t seen the last of Chef Jim. Guests may still catch a glimpse of him now and then stirring that savory basil tomato soup or trimming the pot roast.

“Jim is the ultimate team player,” praised Bill Abeler, Executive Director. “He’s been a wonderful cook and a good manager. Not once was his team ever late for a meal. We’re so happy to keep his friendly presence in the kitchen!”

Thank you, Jim Flaa, for your faithful service and a legacy that helps Camp Lebanon feed the souls of blessed guests.