|Pictured from left, Deon Edwards and Ally Brown cook blueberry pancakes during the St. Helena Parish CHEF Cooking Camp, which was held July 11-15, 2016 at the Northshore Technical Community College in Greensburg, La.|
Baton Rouge, LA – Dressed in white aprons, and spatulas in their hands is how 15 young chefs started their journey to “Good Cooking.”
C.H.E.F. Camp which stands for Cooking Healthy Enjoyable Foods engaged campers in a week long cooking camp co-sponsored by the Southern University Ag Center. Young culinary enthusiast were able to learn about germ prevention, kitchen safety, MyPlate, and how to whip up some of their favorite fast food dishes.
“I really liked the healthy chicken tenders, they were really crispy and I really couldn’t tell the difference,” said Zacharias Carey.
That was the sentiment that many of the young chefs had after baking their chicken tenders in the oven. They were really surprised that you could achieve the same crispy results without using vegetable oil. “That’s our goal, we want our young chefs to understand that healthy does not mean unsavory, all of the meals that they prepared on last week were simply delicious,” said Extension Associate, Kelli Hollins from the SU Ag Center.
CHEF Camp concluded with, “Lettuce-Do-Lunch.” This awards ceremony served as an opportunity to recognize all of their hard work, and a perfect lunchbreak where parents could taste what they’ve been cooking. Young chefs were also incentivized by taking a field-trip to the Crescent City Cooks in New Orleans, La. They watched as Chef Shava conducted a cooking demonstration all while telling them about Louisiana’s rich food culture.
For more information on upcoming holiday C.H.E.F. Camps in St. Helena Parish, please contact Nicolette Gordon on Tuesday & Thursday at 225.222.4136.
Click here to view highlights from the St. Helena Parish CHEF Camp.
Article written by Nicolette Gordon, SU Ag Center Area Agent.