JOHN J.A. JANNONE
John grew up at the camp, which was founded by his parents Jerry and Dottie in 1964. From an early age he understood the value of cooperation rather than competition, held a deep respect for individual choice, and fostered a love for the arts.
He studied philosophy and music at Colgate University, and received his M.F.A. in Electronic Arts from Rensselaer. In addition to his continuous involvement with the camp, he has worked in the arts all of his life, variously as a musician and composer, lighting and projection designer, and interaction designer/programmer.
He is an Associate Professor at Brooklyn College, where he has taught since 2000. There he created the M.F.A. in Performance and Interactive Media Arts (PIMA). He has taught at Osaka University, Japan; Pratt Institute, Hunter College, and Rennselear. He was a visiting composer at Oberlin College, and a visiting artist at Grinnell College. His artistic and research work has been supported through numerous grants, including NSF Major Research Instrumentation and CreativeIT grants.
His children, Cairo and Marcel Jannone, are campers at Camp Ballibay and The Farm Arts Camp; Cairo since 2011 and Marcel since 2013.
After several summers as a camper, Kristin joined the staff in 1993. In 1999, she became the Dean of Girls, and two summers later joined the camp administration as head of the dance program and Dean of Campers. She is now the Managing Director of the The Ballibay Camps.
She holds a BA in Dance from Goucher College (MD) and a MFA from George Mason University (VA). A dedicated educator, she has taught at universities, schools, festivals, studios, and camps throughout the United States, and Rio de Janeiro (Brazil). From 2002-2010 Kristin was an associate professor of dance at DeSales University (PA), and returned again in 2012 for a semester as acting chair of the dance department.
As the founding artistic director of Annex Dance Company, she has created over 25 original works for the company, as well as choreographed and set company repertory on students through the Annex residency program. Kristin has also performed and collaborated with companies and choreographers throughout the US, including VT Dance and inFluxdance.
She is currently on the dance faculty of the College of Charleston.
Elaine has worked at Ballibay since 2002 as the office manager. She handles phone calls, responds to emails and mails our informational packets out to inquiring families. She also manages accounts payable and receivable along with the normal day to day operations of camp during the off season. When not in the office she is taking care of the Balli-cats and kittens.
Elaine also works at the Wyalusing Pet Clinic 1 day a week as a veterinary assistant. She has 10 cats and a horse a home.
Raised in Germany, Alex knew from an early age that cooking was his life’s calling. After completing culinary school and a rigorous apprenticeship Alex entered the German military. He was immediately promoted to head-officer of the troop-kitchen, with the responsibility of feeding more than 2, 200 troops, officers and generals.
Upon completion of his military obligations, Chef Alex’s desire to expand his talent and experience took him both near and far. Working in Berlin Germany, the Austrian Alps and the Italian coast of Switzerland and let’s not forget to mention; the Red Sea resort of Eilat in Israel and London all before coming to the United States. In 1996, Chef Alex was recruited from The Ritz in London by the Manor Restaurant in New Jersey. Four years later Alex was back in Switzerland earning his Masters Degree in International Hospitality Management and studying for the German Master Chefs test he planned on taking once he graduated. In 2002, Alex’s commitment finally paid off and he became one of the youngest Certified Master Chefs in the country.
Chef Alex returned to the United States in 2003 to become a member of the faculty staff at the Washburne Culinary Institute in Chicago, which has the honor of being the oldest culinary school in the country. There he helped consolidating their programs, establish a culinary school at the South Shore Culinary Center and planned the new Kennedy-Kings-Colleges culinary facilities.
In 2007, Chef Alex joined the culinary staff at Baker College in Muskegon, Michigan to build their new culinary school. He served as project leader and dean to design and build a 40, 000 sq/ft state of the art culinary facility with a restaurant, retail outlet and bakery in only 18 months. The Culinary Institute of Michigan serves now as an anchor for the downtown rejuvenation of Muskegon and has seen a steady increase of student population.
From 2009 to 2011 Chef Alex oversaw all onboard culinary operations as the Corporate Traveling Executive Chef for Royal Caribbean’s Celebrity Cruise Line and later Disney Cruise Line. At both companies he was responsible for standardizing menus, recipes and procedures/training throughout the brand including HACCP and U.S.P.H. compliance. He worked within an average budget of $20 Million per ship to streamline operations while effectively reducing cost and waste.