DaySpring Update

DaySpring

SPRINGING INTO 2022

The DaySpring campus is bustling with new groups, new events, and a new executive chef.

by Carla Odell

After two years of facing the national decline in travel and conference attendance, DaySpring has rounded the bend in March 2022. The conference center is a buzz with fresh faces, and old friends as past groups are returning, new groups are booking and all arriving in increased numbers. Harvard Rowing returned after two years - this year arriving with more rowers happy to escape the cold of Cambridge. In 2024, they plan to book the entire campus. Kline Hall is alive with color as a variety of quilter groups return. The Word of the Lord is often heard as many Episcopal Vestries retreat with us from churches including Good Shepherd, Venice, St. Boniface, Sarasota, and St. John the Divine, Sun City Center.

The Capital Phase 1.5 of the Master Plan is nearing completion with the new maintenance building and the Spring of Support. The new maintenance building is a state-ofthe-art facility that greatly enhances our ability to care for our 97-aces of pristine Florida habitat. Situated in front of Curry Hall, the Spring of Support creates a park-like setting, with fountains, paver paths and lights that the whole campus will enjoy. The final stage of etching the DaySpring donor names on the columns will take place soon.

One group at DaySpring that continues its retreats three times a year is our own Recovery Ministries. It is groups like Recovery Ministries and others that helped us weather the storm.

We invite you to experience all the wonderful things happening at DaySpring. Register for one of our upcoming events, or book an experience for your vestry, association or board. The peace and serenity of DaySpring awaits you.

DaySpring Episcopal Conference Center is pleased to announce Scott Mullen has joined the DaySpring staff as Executive Chef and Food Services Director. In his role at DaySpring, Scott is responsible for the preparation and serving of all meals, managing the food service production, the purchase and inventory of food and supplies, and training and supervising the DaySpring food service staff.

At the start of his career, Scott was named one of the 25 Top Young Chefs in Philadelphia. After earning an Associate Degree from the Philadelphia Restaurant School, he worked as a caterer and chef at upscale establishments in Pennsylvania before moving to Florida.

Scott served as Executive Chef at four high-volume Florida restaurants, honing his kitchen skills while also learning the management side of the business.

“Food was always a way to bring my family together,” shared Scott. “With each one of my brothers and sisters helping to prepare items along with my mom or grandma, I guess you can say food has always been in my blood.”

Scott hails from a large family of food lovers and enjoys carrying on his family’s traditions. He, his brother, and a sister all ended up in the restaurant business.