Cook Like a Chef 2014 - That's a Wrap!

Brady shows off his breakfast - it wouldn't be complete without a dash of hot sauce!

Today started with a bang, or you could say... a leak! Maintenance were the first to arrive to tackle the small water spot noticed on the ceiling. Once that was taken care of, Marilee rounded out the week with a presentation on MyPlate, as well as some ways campers may be able to eat in a more balanced way. Campers even received their own MyPlate to help them practice eating balanced meals. Next, we asked campers to complete a few surveys and a post test so we can see what they learned this week, and also use their responses in improving the camp and writing research articles like this one! Thank you, again, to Dr. Marge Condrasky and Michelle Kuntz for joining us this week!

Thank you Jan and Marge for all of your hard work - it was delightful having you! 

Next, Chef demonstrated how to make a perfect omelette and campers got to make their own using whatever ingredients they wanted. Ham and cheese proved to be the favorite while some campers got more adventurous with different veggies. Once campers enjoyed their breakfast, they learned how to make a homemade pizza from scratch. Campers headed back to their kitchens once the demonstration was over to make their own pizza. Some kitchens made one type of pizza, while others split theirs into three different kinds. Whichever way they chose to make their pizza, it was sure to come out scrumptious!!

Our special guest from Monday, Derek Polay, was back again! This time, he came with his carving knife and entertained many of our campers while they waited for the pizzas to cook. Derek impressed us all with his skills as he carved delicate roses into the side of watermelon and birds of paradise out of pears. 

Derek carving his watermelon roses as campers watch intently.

Campers were in their seats by 11:45 to hear one last word from Chef, perhaps one of the most important ones of the weeks... etiquette! As campers listened, the pizzas came out of the oven and other favorite dishes from the week made their way back into the kitchens. We saw appearances from apricot bars, raspberry mango salsa, fried plantains, ice cream, oatmeal bread, chili, and peach pie... just to name a few.

Friends and family poured into the Foods Lab in 007 Henderson at noon to enjoy the delicious food and beverages campers prepared throughout the week. Campers toured their loved ones around the lab to different kitchens for the opportunity to sample all different types of food. An award ceremony followed, where each camper was recognized and awarded a medal and a special title. Cook Like a Chef! Camp 2014 proved to be a tasty time. Throughout the week, campers skills have improved and their palettes expanded - it's amazing to see how far they've come in just a week's time! 

A big thank you to all of our counselors, volunteers, and helpers, this week would not have been possible without you. Finally, Thank you to Chef Anne Corr who began this camp with a vision. Since then, that vision has come to life, and it would not have been possible without her passion and dedication to this community. As this is her last year as program director, we are sad to see her go, but are already looking forward to her successor, Meghan McCracken, filling those shoes. Cook Like a Chef! 2015 is in excellent hands. 

The hat has been passed! 

We hope to see you again next summer! 

PS - If your child left anything behind in the Foods Lab this week, please contact Lisa Clapper, PSU Outreach Program Coordinator, at lrc139@psu.edu!

From the Eyes of a Camper - Featuring Guest Blogger, Emma Henry

Here at Cook Like a Chef, we have a very ambitious group of campers. Among them is Emma Henry, a 7th grader at Strath Haven Middle School. Emma is new to camp this year, but she seems to be right at home in the kitchen. She has a passion for food, and a passion for writing. She hopes to combine the two, aspiring to be a food writer. We're very excited to feature her as our guest blogger as a prequel to today's festivities! Emma truly captures what Cook Like a Chef! is like "from the eyes of the camper". 

...Take it away, Emma!

Emma and her teammate, Kelly, work together to create a classic, creamy favorite: ice cream!

Everyone loves food, right? Well, this week at Cook Like a Chef cooking camp at Penn State University, I got to make and eat many different kinds of food that I probably wouldn't try at a restaurant or at home. Some foods included watermelon gazpacho (a cold soup), corn fritters, and sweet potato doughnuts. Though some foods seemed a little odd, they really surprised me with their flavors. The theme this week was MyPlate, which is a program for eating healthier. We made many everyday foods with ingredient substitutes to make them better for you. The foods didn't taste any different than they would with the usual ingredients. Everything was great; I certainly liked the fact that you got to make your own food. Everyday, each group would make a different dish and then serve it at a big lunch at 11:30. We were also given a booklet of all the recipes we made at camp. I am excited to be able to try some camp recipes at home. Some of my favorite things about cooking camp were the counselors, the foods, and the freedom. The counselors were really kind and they taught you a variety of things each day. The foods were different than what I would normally eat and very fun to make. I also loved having freedom to do things that I couldn't do at home, like using all sorts of kitchen tools. Not everyone has to watch you either. You get to make the food and use all the tools and we are given independence to work. Some of my favorite foods we made were manicotti, puppy chow, pecan crusted dijon tilapia, ice cream, chili, peanut butter bars, and linguine with clam sauce. Also, if you are lactose intolerant or a vegetarian, there are always options for you like veggie burgers, which were very good. All in all, I loved cooking camp. I enjoy cooking and this was a chance to explore my creative cooking side. I recommend this camp to anyone and everyone. It was so fun and anyone who loves to cook will enjoy this camp. 
-- Emma Henry  

Dabbling with Dairy, Pumped up with Protein!

Skylar prepares the onions for the beginnings of his team's recipe: veggie burgers!

To begin the day, we revisited the homemade Ricotta cheese started yesterday (Thanks for your help, "Team Cheese")! Teams 3 & 4 used the ricotta later to create manicotti with homemade crepes and marinara sauce. Delicious! Chef explained how the milk and vinegar react and separate into curds and whey... the first science lesson of the day.

Carolyn then spent some time discussing the dairy food group and why it is so important to make sure dairy is found in your diet..especially when you're at a growing age. Campers then were able to sample many different types of milk - including different types of lactose free milks, as well! It was interesting to see the difference 

Meg then told us all about protein and it's importance in the diet! Campers learned how to pair two incomplete proteins together to make a complete protein, like eating rice with beans or hummus with pita bread. (Both two dishes that were later created in the kitchen for sampling at lunch time!)

Presentations and discussion ended earlier than usual so cooking began earlier than usual... leaving lots of time for campers to make wildcard recipes, and their own chef hats with the help of Jan. Katie, and Marilee. Along with budding chefs, we also have some budding artists tucked away here in 007 Henderson! Prepare for the unveiling tomorrow, or get a sneak peak via the linked caption:)

The meals today were delicious -- campers were able to sample a wide range of protein and dairy foods. From veggie burgers and linguine with clam sauce, to appetizers and desserts, we sure had one of the best spreads of the week! 

As the week comes to a close, none of us can believe how quickly the Cook Like a Chef! Camp 2014 has gone by! Campers have learned so much the past couple of days, it's amazing how quickly their skills have improved. Campers are looking forward to showing off their favorite dishes tomorrow during the reception from 12PM - 1PM in the Foods Lab in 007 Henderson Building. All family members all welcome; bring those appetites! We hope to see you there!

Want to see more photos from today? Click on the linked caption below the photo! 

Fantastic Foods: Featuring... Fruits and Fats!

Cameron preps his kitchen's sweet potatoes - these boys tackled two impressive recipes today!

Happy humpday! Can you believe we're already halfway through Cook Like a Chef?! Today was a whirlwind dayWe began the day first with a review of Monday's lesson - how do we taste? All five tastes - sweet, sour, salty, bitter, and umami - were set to make an appearance in today's recipes!  Jenny lead the discussion about the benefits of including a lot of colorful fruit in your diet... especially now (in the summer) when so many fruits from local farms and orchards are in-season and available! Everyone seems to have their favorite fruit and a favorite way to have it prepared. Once the PowerPoint was over, Chef gave a great demonstration of how to use a melon baller and how to cut different types of fruits - it was quite the display. Campers then were able to sample the different types of fruits, like sweet canary melon, mango, and kiwi, and also practiced making fancy melon balls to use in their fruit salads come cooking time.

Heather then lead the Fats discussion about the different types of fats and their characteristics, as well as the benefits of healthy fats, like Omega 3 and Omega 6 fatty acids. Next up -- Cooking time!

Now that we're into Day 3, campers have a better sense of where to find their ingredients and tools, are working with their partners as a team, and are overall becoming very efficient in the kitchen. This made for a fast cooking time for a lot of the kitchens, and many of them got to make one of the wildcard recipes too! Once 11:30 came around, all of the dishes were up front (with beautiful presentation, of course) and ready to be served. Some of the highlights from today include blueberry pie, raspberry marinated pork tenderloin, watermelon gazpacho, corn fritters, sesame chicken, roasted sweet potatoes, and potato doughnuts! 

Campers had a delicious lunch today and discovered that Fruits and Fats make some mighty tasty combinations, but can also be quite delicious on their own. Before we wrapped up the day, we had a few more fun things to go over. Once recipes were chosen for tomorrow, Chef demonstrated how to make homemade ricotta cheese. Her team of Sous Chefs Lilli, Lily, and Kaylyn, AKA "Team Cheese", assisted. Campers also watched a special dishwashing presentation. That's right Mom and Dad, your campers are now master dishwashers. Make sure you put their knowledge to the test! Michelle then led a fun presentation about MyPlate to close out the day.

 We have only two days left, and with Dairy and Protein being featured tomorrow... we're all wondering -- what will they make for us next?!

Want to see more photos from today? Click on the linked caption below the photo!

Gobbling up Grains, Venturing with Vegetables

Emma, Kayleigh, and Kelly show off their bruschetta -- a wildcard recipe they made after they had completed their recipe for the day!! 

It's Day 2 of Cook Like a Chef 2014, and campers did not waste any time getting started. Our first food group? Grains! While listening to Terra's PowerPoint about the health benefits of whole grains, the campers tried three kinds of store bought bread to see which they preferred: regular white vs. white wheat vs. brown whole wheat. Taste preferences varied, but now they have a different idea of what types of bread and grains are out there! Fun fact: the white wheat packed more fiber than the 100% whole wheat. Lesson of the day - always read the nutrition label! Chef then demonstrated how to make a loaf of homemade bread so all of the campers could make a loaf to take home! (Make sure you sample some... it's delicious!)

Kristina's Vegetable PowerPoint explained the benefits of including a lot of vegetables in your daily diet. Variety is important to ensure you are getting all of your nutrients! Campers sampled exotic vegetables like fennel, celery root, and kohlrabi as they listened. Cooking time was very busy as campers developed their recipes and kneaded their bread. Campers delivered their dishes to the "Food Lab Buffet", and then patiently waited for meal time to begin. Their taste buds were treated to a colorfully arranged veggie crudite platter as an appetizer, followed by an array of dishes like Whole Wheat Pasta with Zucchini and Walnuts, Pumpkin Chocolate Chip Cake, Granola, Pretzels, Vegetarian Chili, and Mashed Potatoes (just to name a few). 

We wrapped up the day with a quick demonstration of a simple, easy, and refreshing snack - a watermelon fresca! Ingredients needed? Watermelon, water, and ice. A perfect summer refresher, or after-school snack! We have lots of leftovers from today, so many of these dishes will be making an appearance at Friday's reception! We hope you will enjoy them as much as the campers did, and that these recipes will find their way onto your family's dining room table in the next couple of weeks!! 

Want to see more photos from today? Click on the linked caption below the photo! 

Cook Like a Chef! -- Off to the Kitchen!!

Michelle traveled all the way from South Carolina to experience camp this week -- Welcome campers!!

It's that time of year again -- Cook Like a Chef is back in action! The day was off to an early start as families began to arrive around eight to settle in their campers; by nine we had nearly everyone ready to start the day! Some might have still been a little sleepy, or still waiting for their breakfast to digest, but that didn't last long! There's nothing better than starting your day off in the kitchen.

We're very happy to have Dr. Marge Condrasky and her student, Michelle Kuntz, here with us this week all the way from Clemson University in South Carolina. Dr. Condrasky has been participating and conducting research with the Cook Like a Chef! camp for years. Her research has been instrumental in improving nutrition and culinary education for adolescents. Marge and Michelle oversaw the distribution of the surveys, and campers answered all the questions, whether they made sense initially, or not. (What is "mise en place" anyway?) Campers will fill out the same surveys on Friday to see what they've learned! 

By the end of the day, campers had already discovered new knowledge -- by doing! The campers practiced their culinary terminology with a fun flashcard video, learned how to measure dry and liquid ingredients, and discovered how we taste. Campers formed groups of three and settled in at their second home (the kitchen) for the week. They then completed a Hide 'n' Seek activity that showed them what was available to use in their new homes

Campers were in for a real treat when camp veteran, Derek Polay, came in to share his story. Derek participated in Cook Like a Chef! a few years ago, which ignited his own culinary dreams. Since the days of cooking camp, Derek has built up quite the resume. He has worked at Gigi's restaurant and previously Sugar on Top bakery, just to name a few. He will be using his experience (starting with Cook Like a Chef!) and taking his dreams to the Culinary Institute of America in Hyde Park, NY, where he will continue to develop his culinary education and passion. Congratulations, Derek! We're all very, very excited to see what your budding future may hold...perhaps a "Michelin Star"?! Who knows - maybe we'll see a 2014 camper again in a few years to tell us about their future culinary ambitions and dreams come true!  

Derek and Chef Anne Corr then showed the campers how to prepare Minestrone Soup in 25 minutes flat -- after the mise en place was assembled, of course-- and then all the odd numbered units went back to make their own soups. Campers in even numbered units made big, green salads filled with veggies of their choice and tossed in a homemade vinaigrette.

What happens when you combine teamwork, a kitchen, and some fresh and local ingredients? A delicious meal, of course! Campers sat down together to beautifully set tables to share the well-balanced lunch they created as a team. They even got to indulge with Chef Corr's specialty cookies! There are a lot of budding chefs in these kitchens in 007 Henderson, and it is exciting to watch them use their own creativity and knowledge to create new and exciting dishes. Tomorrow they'll really begin to explore their palettes with grains and vegetables... we have some tasty recipes to explore! 

Want to see more photos from today? Click on the linked caption below the photo!

Adios Amigos! Auf Wiedersehen! Sayonara! Ciao!

Hannah and Riley show off their awards during the reception! 

We got started right away today... first having a demonstration from Pearlanna on how to make delicious muffins. Next we asked campers to complete a few surveys and post test to see what they learned this week. We also use their responses in improving the camp and writing articles like this one!

Once they were finished, campers enjoyed a delicious continental breakfast... complete with the muesli Jackson prepared yesterday and fresh berries from Gabby's backyard. As campers enjoyed their breakfast, we brought our world tour full circle and back to Centre County. Chef gave a presentation of the different types of fresh food and culture you can find right here at home!

Campers then headed back to their kitchens for the final day of cooking to really begin! Each kitchen was in charge of preparing their own homemade pizza, along with a supplemental recipe for the reception! The campers used their expanded palettes to get a little adventurous with their pizza toppings! However they chose to present it though, it was sure to come out scrumptious!

After a few minutes of Wii time, the campers were in their seats to hear one last word from Chef, perhaps one of the most important ones of the week...etiquette! As campers listened, the pizzas came out of the oven and other favorite dishes from the week made their way back into the kitchens. We saw appearances from the Red Lentil Dal, Quesadillas, and Miso Soup... just to name a few!

Friends and family pouring into the Foods Lab in 007 Henderson at exactly noon to enjoy the delicious food and beverages campers prepared throughout the week. Campers toured their loved ones around the lab to different kitchens for the opportunity to sample all different types of food. An award ceremony followed the feast, where each camper was recognized and awarded and their own personalized title. Cook Like a Chef! Ethnic Camp 2013 proved to be a tasty time, and it's safe to say these campers have become quite the world travelers... or at least their palettes have!!

We hope to see you next summer! 

PS. Want to see more photos from today? Click on the linked caption below the photo!! 

Touring Europe and the Mediterranean

Adam, Bram and Caden show off their homemade butter and buttermilk!

We kicked off the day with a presentation and discussion on the Mediterranean culture, lifestyle, and diet. Stephanie explained many of the features of the region, including the vast landscape (a popular tourist destination, to say the least) and the architecture. We also can't forget the ever so popular Mediterranean diet - famous for being "heart-healthy". It emphasizes legumes, fruits, vegetables, healthy fats, and limited meat and sweets... a trend that seemed to follow with the days recipes!

Before the campers were able to sample some of the different types of olive oil, Allison talked about the cuisine and culture in various European countries like Switzerland, Austria, Germany, and France. She also shared with the campers some of her very own stories and pictures from her recent trip to Italy!

It was almost time to hit the kitchen, but Chef had a few surprises in store for the campers first. Adam, Bram, and Caden got the job of demonstrating how to make homemade butter and buttermilk (both used later on for their recipes). And then, the whole camp got to meet Pierre-Adrien, all the way from France via Skype (Hooray for technology and the world wide web!) He explained to us some of the things served for breakfast in his home and served for lunch at school. What a treat to hear first hand about the culture in a different country!

Then it was time to hit the kitchen! Campers scurried back to their stations to get started right away on their recipes. After 3 days, they certainly know the drill now! Campers really got to test their skills today -- for example, making homemade baguettes and pasta, working with phyllo dough, and making perfectly thin and delicious crepes! Everything looked and smelled so good that no one could stay away from 007 Henderson today! Not even Penn State's beloved, Mike the Mailman, who stopped in to help some of the campers finish off their recipes!

We finished off the day with a Muesli demonstration from Jackson, along with the help of his Sous Chef, Chef Corr, while Jess helped the campers put together their chef hats. Prepare for their debut tomorrow, your campers are sure to be cooking in style!

As the week comes to a close, none of us can believe how quickly the Cook Like a Chef! Ethnic Camp 2013 has gone by! Campers have learned so much the past couple of days, and are looking forward to showing off their favorite dishes tomorrow during the reception from 12PM - 1PM in the Foods Lab in 007 Henderson Building. We hope to see you there!

Want to see more photos from today? Click on the linked caption below the photo!!

A New Day, A New Location!

Taran and Jackson show off their Red Lentil Dal!

Next stop on our world tour? Asia! Counselor Abbey led our tour of the continent with her presentation on the culture, cuisine, and attractions of countries like Sri Lanka, Nepal, India, and Thailand. Many campers had visited countries in this area, so they were no stranger to the sweet and spicy flavor profiles this region is known for.

After visiting the southern countries, we were off to the eastern coast of the region - China, Japan, and Korea - with Counselor Nichelle leading the way. She explained many traditional dishes found in the region, and shared many "fun facts" with the campers. Did you know: the Great Wall of China is 13,000 miles long?!

Chef Corr's demonstration today included a quick tutorial on sushi making. We learned that in Japan, the art of rinsing sushi rice...really is an art. Some Japanese Chefs are in school for nearly a year - just learning how to properly make the rice! Once the demonstration was complete, our young chefs headed back to the kitchen to start making the recipe for the day!

We're getting into the groove now -- we know where everything is located, are working as a team, and are making delicious recipes! What does that make for? An early served meal, of course! Campers were finished preparing their recipes nearly an hour before usual, and most were able to make a wildcard recipe as well.

The spread of dishes was full of color today - ranging from a bright and beautiful Cabbage with Coconut to Vegetable Rolls to Green Curry with Asian Eggplant and Chicken. These campers sure have experienced palettes -- they gobbled up the meal!

Since we started eating early, we finished eating early... leaving the campers with a bit of free time to do crafts or play the Wii (after finishing washing dishes before!!). As the day came to a close, campers watched a demonstration on how to make their own chai tea, while camper Taran lended a big hand in creating the final product!

Our final stop? Europe and the Mediterranean!

Want to see more photos from today? Click on the linked caption below the photo! 

Sailing Away!

Special guest Chef Seymira Salamy prepares plantains for an authentic--and delicious--taste of Africa!

Our hot air balloon launched today and headed south--toward Mexico, Central America, and South America.  Counselor Stef Chicoski led the excursion, showing photos of sunny beaches, Mayan ruins and a reggae band.  The campers are ready!  Many had traveled in the region and all were very eager to sample the tortillas, enchiladas and quesadillas that were on today's menu.  The tortilla press was in action for three different homemade versions--whole wheat, white and ones made with masa harina--and the accompanying Pico de Gallo and Guacamole had just the right amount of heat.

But the star of today's show was clearly Chef Seymira Salamy, who came in to talk about African foods as we sailed over the Atlantic to the Ivory Coast in western Africa. Plantains are a common food in Africa and we learned all about how to choose and prepare them from a Master Chef contender who now has a catering and personal chef business. The former rugby star still cares about fitness though!  She works at KoKoFit in State College and counsels clients about how to balance intake and outgo to live a healthy lifestyle.

Chef Seymira captivated the campers with her tales of her native land.  We could feel the heat of the Sahara and imagine the pesky monkey that eluded the police force in her town 10 minutes from the beach. She showed us how to wrap a towel and place it on your head to carry a basket, and explained the outdoor cooking methods that used wood. Fresh food is the mainstay in Africa--little processed foods at all--and people shop at the markets and buy local fruits and vegetables.  Coconuts, peanuts, corn, cassava, mangoes, and her father's favorite--papaya--are abundant and appear on the menu.  The plantain dish that Chef Seymira demonstrated used ripe plantains that were deep yellow with a few black spots.  She showed how to slip them out of their skins, slice them, and toss them with fresh rosemary, Kosher salt and freshly ground pepper before deep frying them in peanut oil.  Crispy when done, and delicious! The campers gobbled them up.

What a shame that Chef Seymira couldn't stay for lunch which included a typical chicken, tomato and kale stew served with Coconut Rice and a Peanut Sauce.  She would have loved that--and the Coconut Pie and Coconut Triangles too! The Ginger Beer is one of her favorites, and refreshing frescas with watermelon and mango matched nicely with the tropical flavors that we sampled today.

After clean up Chef Corr demonstrated how to cut a pineapple, mango and papaya and then the campers got to try the scoring trick.  And they had a ball with the melons. How fun! Fresh fruit is always a good snack and it's easy to include more in your diet if you expand your horizons beyond apples and oranges.

Next stop--Asia!     

Want to see more photos from today? Click on the linked caption below the photo! 

Let the Journey Begin!

We were able to grab a photo of Will & Henry's stir fry before it got gobbled up! 

Happy Monday! And an even more Happy Day 1 of the Cook Like a Chef! Ethnic Foods Camp! Campers all arrived on time to start camp by 9AM sharp. Your campers have the opportunity to participate in research that we use to see how cooking influences food choices... Just like last week, we asked the campers to fill out a few surveys to see what the campers know. They will be tested and surveyed again at the end of the week to see what all they learned!

Chef explained to the campers where we get our taste preferences from, and then campers were able to do a taste test of their own to challenge their palettes. They sampled two different pastas - one with and one without salt - and they tasted the difference! The key to using salt? Know the right time to use it!

Chef also explained the general lab procedures for working in the kitchen and safety issues too! Next, campers picked out their kitchens and their team, and then got familiar with their "territory" for the next week with a Hide'n'Seek activity. Once the campers had gotten the lay of the land, Chef gave a demonstration for how to make your own stir fry!

Campers then migrated back to their kitchen to give it a go themselves! This first recipe really gave campers the chance to experiment -- with 4 different types of rice, and a plethora of vegetables to choose from, each kitchen really made this recipe their own!

After lunch, Chef gave one last demonstration about how to properly wash dishes.. (Parents, make sure you test their knowledge!!) As quick as the day began, it was over! We can't wait to see what our campers will whip up tomorrow when they travel to Central and South America and Africa!

Want to see more photos from today? Click on the linked caption below the photo! 

Fun, Fresh, and Local!

 Mountainhome Farm in Julian, PA!

After a busy week, staff and counselors took a bit of a break last Thursday and went blueberry picking! The farm is located in Julian, Pennsylvania -- only a short half hour drive from State College. Even the heat couldn't keep us away from the plump blueberries waiting to be picked! The evening concluded with a nice potluck dinner... filled with delicious salads and entrees!

Cook Like a Chef! Basics Camp 2013 -- That's a Wrap!!

Campers made two staples today -- omelettes and pizzas!! 

We got started right away today... first asking campers to complete a few surveys and a post test so we can see what they learned this week, and also use their responses in improving the camp and writing research articles like this one! Jess then gave us a presentation on MyPlate and some ways to eat in a more balanced way. 

Next, Chef demonstrated how to make a perfect omelette and campers got to make their own using whatever ingredients they wanted. Ham and cheese proved to be the favorite while some campers got more adventurous with different veggies. Once campers enjoyed their breakfast, they learned how to make a homemade pizza from scratch. Campers headed back to their kitchens once the demonstration was over to make their own pizza. Some kitchens made one large pizza, while others opted for three individuals. Whichever way they chose to make their pizza, it was sure to come out scrumptious!!

Campers were in their seats by 11:45 to hear one last word from Chef, perhaps one of the most important ones of the weeks... etiquette! As campers listened, the pizzas came out of the oven and other favorite dishes from the week made their way back into the kitchens. We saw appearances from apricot bars, linguine with clam sauce, chili, and pecan crusted tilapia... just to name a few.

Friends and family poured into the Foods Lab in 007 Henderson at noon to enjoy the delicious food and beverages campers prepared throughout the week. An award ceremony followed, where each camper was recognized and awarded a medal and a special title. Cook Like a Chef! Basics Camp 2013 proved to be a tasty time. We hope to see you next week as we travel the globe in the Ethnic Chef Camp, and if not, definitely next summer! 

Want to see more photos from today? Click on the linked caption below the photo! 

Got Milk?? (And don't forget the Protein!!)

One of the favorite dishes today was homemade ice cream!

We began the day, revisiting the homemade Ricotta cheese made the day before (Thanks for your help, Anna)! Teams 3 & 4 used the ricotta later to manicotti with homemade crepes and marinara sauce. Delicious! Chef explained how the milk and vinegar react and separate into curds and whey... the first lesson of the day.

Chelsea then spent some time discussing the dairy food group and why it is so important to make sure dairy is found in your diet especially when you're at a growing age. Campers then were able to sample many different types of milk - including different types of lactose free milks, as well!

Taryn then told us all about protein and it's importance in the diet! Campers learned how to pair two incomplete proteins together to make a complete protein, like eating rice with beans or hummus with pita bread. (Both two dishes that were later created in the kitchen for sampling at lunch time!)

Presentations and discussion ended earlier than usual so cooking began earlier than usual... leaving lots of time for campers to make their own chef hats with the help of Peter. Prepare for the unveiling tomorrow, or get a sneak peak via the linked caption:)

The meals today were delicious -- campers were able to sample a wide range of protein and dairy foods. From veggie burgers and linguine with clam sauce, to appetizers and desserts, we sure had one of the best spreads of the week! After cleanup was finished, we had a special visit from veteran counselor, Cody, more affectionately known as the "Smoothie King", who stopped by to make us a delicious green smoothie!

As the week comes to a close, none of us can believe how quickly the Cook Like a Chef! Basics Camp 2013 has gone by! Campers have learned so much the past couple of days, and are looking forward to showing off their favorite dishes tomorrow during the reception from 12PM - 1PM in the Foods Lab in 007 Henderson Building. We hope to see you there!

Want to see more photos from today? Click on the linked caption below the photo! 

Fruits, Fats, and all things delicious!

Campers were excited to share their creations today! 

Today was a whirlwind day -- it sure flew by! We began the day with Marilee leading the discussion about the benefits of including a lot of colorful fruit in your diet... especially now (in the summer) when so many fruits from local farms and orchards are available! Everyone seems to have their favorite fruit and a favorite way to have it prepared. Once the PowerPoint was over, Chef gave a great demonstration of how to use a melon baller and how to cut different types of fruits. Campers then were able to sample different types of fruits, like mango and kiwi, and also practiced making fancy melon balls to use in their fruit salads come cooking  time.

Katie then lead the Fats discussion about the different types of fats, as well as the benefits of healthy fats, like Omega 3 and Omega 6 fatty acids. Campers got to sample different types of olive oil (light, pure, and extra virgin) to make more sense of the presentation and bring it full circle. Next up -- Cooking time!

Now that we're into Day 3, campers have a better sense of where to find their ingredients and tools, are working with their partners as a team, and are overall becoming very efficient in the kitchen. This made for a fast cooking time for a lot of the kitchens, and many of them got to make one of the wildcard recipes too! Once 11:30 came around, all of the dishes were up front (with beautiful presentation, of course) and ready to be served.

Campers had a delicious lunch today and discovered that Fruits and Fats sure make some mighty tasty combinations, but can also be quite delicious on their own. We have only two days left, and with Dairy and Protein being featured tomorrow... we're all wondering -- what will they make for us next?!

Want to see more photos from today? Click on the linked caption below the photo! 

Fun with Grains, Even more fun with Vegetables!

Campers were eager to sample all of the delicious food today! 

Counselors met all the eager campers this morning at the HUB parking deck to escort them to the lab for the start of Day 2 of the Cook Like a Chef! Basics Camp 2013! We had a busy day in store so we got started right away. First up -- Grains! While listening to Alyssa's PowerPoint about the health benefits of whole grains, the campers tried three kinds of store bought bread to see which they preferred: regular white vs. white wheat vs brown whole wheat. Results varied, but now they have a different idea of what types of bread and grains are out there! Chef then demonstrated how to make a loaf of homemade bread so all of the campers could make break to take home! (Make sure you sample some... it's delicious!)

 Laura's Vegetable PowerPoint explained the benefits of including a lot of homemade vegetables in your daily diet. Campers sampled exotic vegetables like fennel, celery root, and kohlrabi as they listened. Cooking time was very busy as campers developed their recipes and kneaded their bread. All of their hard work paid off with a colorfully arranged veggie crudite platter as an appetizer, followed by an array of dishes like Whole Wheat Pasta with Zucchini and Walnuts, Pumpkin Chocolate Chip Cake, Granola, Vegetarian Chili, and Mashed Potatoes (just to name a few). We hope all of these recipes will find their way onto your family's dining room table in the next couple of weeks!! 

Want to see more photos from today? Click on the linked caption below the photo! 

And We're Off!!

 

Campers attentively listen as Chef Corr explains all about taste!  

We got the ball rolling right away this morning -- families began to arrive for registration around 8, and by 9 we had nearly all of our campers ready to start the day. Some might have still been a little sleepy, or still waiting for their breakfast to digest, but that didn't last long! Jan and Katie oversaw the distribution of the surveys and campers answered all the questions, whether they made sense or not.(What is "mise en place" anyway?)

By the end of the day, they had learned some of the answers already--by doing!  The campers learned all about how to measure dry and liquid ingredients and a bit about how we taste, and then did a Hide 'n Seek activity that showed them what was available at their station. Campers formed groups of three and settled in to their kitchen  for the week.

 Campers watched Minestrone Soup be made in 25 minutes flat--after the mise en place was assembled, of course-- and then all the odd numbered units went back to make their own soups.  Campers in even numbered units made big green salads filled with veggies of their choice and tossed in a homemade vinaigrette.

The reward came when they all sat down at beautifully set tables (thanks Peter!) to share the fruits--and vegetables--of their labors! There are a lot of budding chefs in these kitchens in 007 Henderson, and it's exciting to watch them use their own creativity and knowledge to create some beautiful dishes. We're already looking forward to tomorrow... we have some tasty recipes to explore!


Want to see more photos from today? Click on the linked caption below the photo! 

WE ARE...Ready!

We're making final preparations in anticipation of the first day of the Cook Like a Chef! Basics Camp 2013! Day 1 is tomorrow and all of the counselors and staff are eager for the campers to arrive! See you tomorrow morning in 007 Henderson!

Boalsburg Farners Market Warm Up at the Kids Learning Table, June 11

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Tony Sapia was happy that three Cook Like a Chef camp counselors were able to assist him with a hands on food demo at the Boalsburg Farmers Market in June. Showing how healthy , seasonal ngredients from the market can be used in kid-friendly foods like Macaroni and Cheese and Pizza, Taryn Traxler, Laura Holsing and Abbey Lathrop got a heads up of what we will be doing next week.

Camp 2013 - Let the countdown begin!

 

The lab is ready!

It's Thursday -- and we're already in lab preparing for the start of Cook Like a Chef! Basics, 2013. There are just three days until Day 1 - are you excited??