Undergraduate programs in nutrition and dietetics do not require experiential learning as part of their curriculum. This study examines the benefits of working as a camp counselor at a weeklong kids’ cooking camp on undergraduate nutrition students. Observations and surveys were used to determine the effects of the camp as an experiential learning scenario on nine undergraduate nutrition students at Mississippi State University. The study found that the experience provided academic benefits through reinforcing classroom knowledge, professional benefits through career discernment, and personal benefits through the development of softs skills such as problem solving and time management. The study can be used as evidence in favor of adding more hands-on learning experiences to undergraduate nutrition education.