Robert Irvine's Holiday: Impossible Mission at City Kids Wilderness Project

Go on set of Robert's special holiday mission as he transforms City Kids Wilderness Project in Jackson Hole, Wyo.

Related To:

A Season for Giving

In what Robert called "our biggest project to date," he and his Restaurant: Impossible team, including designer Cheryl Torrenueva and construction manager Tom Bury, traveled to Jackson Hole, Wyo., to help City Kids Wilderness Project, a summer camp serving Washington, D.C., youth.

More Money and Time, More Opportunities

Thanks to the generosity of Lexus, Robert and his crew had three days to complete their mission and a whopping $50,000 budget. The time and money would allow the team to not only overhaul the kitchen and provide new cooking gear, but also renovate the old equipment room and create a brand-new outdoor patio.

Gear Check-In

Robert checked in with the campers to see how their trip gear, like sleeping bags and tents, was currently serving them, and it turns out that their gear had begun to fall apart over the years. In just a few days, Robert would ultimately reveal dozens of pieces of all-new equipment for the campers and staff to enjoy.

Unprecedented Work

"It's never been done on our show," Tom explained of the scope of the transformation taking place at City Kids.

Challenge Meets Challenge

After Robert challenged the campers to an Iron Chef-style cook-off, they turned the tables on him and asked him to go whitewater rafting with them. And as he's never one to back away from a mission, Robert indeed accepted. "Riding the white rapids in this river with this team ... amazing," he said after a trip down the mighty waters.

Professional Guidance

Robert welcomed fellow all-star chef Stephanie Izard to his team, and she was on hand to help the campers with their secret ingredient baskets, which featured chicken, blackberries and corn flakes.

Sharing the Win

It was up to Stephanie and two members of the camp staff to decide which team's dish was worthy of the $1,200 prize. Ultimately Team 4 clinched the win and opted to share it among the whole group. "We're like a family, so I feel like I should share what I have with them," one camper told Robert.

Campfire Food Done Right

After saddling up on horseback, Robert took a group of kids on an excursion to show them how simple it is to pack and prepare dehydrated meals when they're away from the camp. All they'll have to do is boil the bagged ingredients to create hearty, satisfying fare. "They cook really fast," he explained of the dehydrated foods.

Organized and At the Ready

With row upon row of colorful bins on hand, the staff and campers alike will be able to easily identify and access their equipment. Plus, Robert noted that these bins are "all cleanable," which will surely help maintain the space after campers return from trips.

Kitchen 2.0

Thanks to brand-new appliances and a more streamlined prep space, the kitchen at City Kids is now well-equipped to serve the camp.

Barbecue Bash

With the help of Chef Stephanie and camp cook Dianna, Robert hosted a celebratory barbecue for the kids and staff. On the menu was plenty of brisket, fresh salads, hearty casserole and sweet treats for dessert.

An Expansive Space

With the all-new fire pit and array of seating, the campers are able to enjoy the fresh air of the outdoors in a comfortable environment.

Taking It In

"It looks so amazing. It's changed this space," camp founder Randy Luskey said after seeing the patio, complete with new grills and seating areas.

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