A Taste of Asia!

The first stop in the Ethnic Chef cuisine tour was Asia, where the campers learned all about Nepali, Tibetan, Thai, Indian, Japanese and Chinese cuisines before getting a chance to whip up a few dishes in the kitchen. Chef Corr started by showing the campers how to make Chai tea. As the smell of ginger, cloves and crushed cardamom wafted through the lab, Snigdha gave us an insider’s taste of South Asian cuisine. Snigdha moved to the United States from India in the 6th grade! The campers got to try baby dark chick peas – a common snack in India – before sampling Chef’s delicious Chai tea. Next, Dana led a lively presentation on cuisine in the countries of East Asia, such as Japan, South Korea and China. Finally, it was time to start cooking! The campers made traditional Asian dishes such as Okonomiyaki (a mix between pancake and pizza common in Japan), Pulgogi (Korean barbecued beef) and Gulab Jammun (a popular dessert in South Asian countries). After the campers ate, cleaned their kitchens and washed their dishes, they learned how to make a quick, healthy snack from Kate and Danielle. The snack was toast with sliced bananas and strawberries drizzled with honey - Yum!

Tomorrow we're off to try cuisine from Central and South America and Africa - It's going to be a busy day!

Cook like a Chef Ethnic Foods Week

After much pretesting to find out what the campers know before they start, we are finally ready to commence the camp program. Danielle and Kate from Leeds Metropolitan in England have come to help process the paperwork but they couldn't help but get involved in the cooking and tasting too. After hearing all about how we get our taste preferences, the lab procedures and some safety issues from chef, the campers went back to their stations and got familiar with their territory through a Hide 'n Seek activity. Liz impressed upon the campers the importance of menu planning and demonstrated how to use her fantastic online menu planning tool. The campers then set off to make lunch that included a tossed salad and soups from around the globe including: minestrone, African peanut, Chinese egg drop, and Indian lentil. Lowfat milk proved to be the favorite beverage! After watching a demonstration about how to wash dishes, the campers went back and cleaned up their stations well enough to earn the "Good Housekeeping Seal of Approval" from Snigdha.

Friday, already?!

First thing this morning, the campers were asked to complete a slew of surveys and a post test so we can see what they learned this week and make camp even better for next summer! Next, Chef demonstrated how to make a perfect omelet and the campers got to make their own omelets using whatever ingredients they wanted. There was even talk of a chocolate chip omelet - Luckily, it was JUST talk! Ham and cheese proved to be the favorite omelet ingredients among the campers. After we all enjoyed freshly made omelets, the campers learned how to make homemade pizza and each group made one for the reception. Other favorite dishes from throughout the week – such as puppy chow, potato donuts and apricot bars – were made as well. Before the reception began, the campers were given a quick lesson in etiquette.

The reception started as parents, family and friends poured into the Foods Lab and enjoyed the delicious food and beverages that the campers prepared. An award ceremony followed in which each camper was recognized and awarded a medal and special title. Cook Like a Chef Camp 2011 proved to be great time – we look forward to seeing you all next summer!

Say Cheese!

Thursday started off with a quick lesson on composting by Chef Corr. We learned that if it rots, it’s compostable! Campers Libby and Deiona then helped Chef make some delicious homemade Ricotta cheese that was later used to make manicotti with homemade crepes and marinara sauce (YUM!). Katherine spent some time discussing the dairy food group (including a milk tasting!), and Emily told us all about protein. The campers learned how to pair two incomplete proteins together to make a complete protein – like eating rice with beans or hummus with pita bread. Then it was time to hit the kitchen, where the campers made a ton of tasty dishes – we barely had room on the buffet line for all of them! The campers are looking forward to showing off their favorite dishes tomorrow during the reception from 12-1pm in the Foods Lab in 007 Henderson Building – Hope to see you there!

Fruits, Fats and Lots of Snacks!

Whew! Busy day with lots of excitement. Sarah led a lively discussion about the benefits of including a lot of colorful fruits in your diet, especially in the summer when so many local fruits are available. It seems that everyone enjoys fruit in many ways and has a favorite. After the Powerpoint discussion chef showed how to use a melon baller to make fancy little melon balls for fruit salads or fruit kebabs, which many of the campers did later. The Fats discussion by Cody was very technical about the benefits of healthy fats like those that contain Omega 3 and Omega 6 fatty acids, and it all made more sense with the olive oil tasting that followed. EVOO was a clear favorite. Fruits and Fats make some mighty tasty combinations--and we will have the pies at the reception on Friday since they were too hot to slice. Enjoy blueberry season this summer!

Quinoa, Fennel, and Lentils... Oh, My!

Tuesday got off to a great start with a lesson on Grains presented by Elena. Over 25 different types of grains – from common white flour to the more uncommon quinoa and hominy grits - were passed around for the campers to look at and touch. The campers also learned an easy homemade bread recipe from Chef Corr, which many of them made to take home and share with their families! Next, the campers learned all about vegetables from Dana. Trays of fennel, broccoli-flower (a cross between broccoli and cauliflower), orange cauliflower and orange grape tomatoes were passed around so the campers could try some new veggies! Many campers were also surprised to learn that a serving of beans or legumes is not only a great source of protein, but also count as a serving of vegetables. Finally, it was time to cook! Eager to get the finished dishes on the table (and in their mouths!), a lot of campers finished early and were able to play video games or make an extra “Wildcard” recipe, such as Puppy Chow or Oatmeal Chocolate Chip Cookies.

Off To A Great Start!

After much pretesting to find out what the campers know before they start, we are finally ready to commence the camp program. Danielle and Kate from Leeds Metropolitan in England have come to help process the paperwork but they couldn't help but get involved in the cooking and tasting too. After hearing all about how we get our taste preferences, the lab procedures and some safety issues from chef, the campers went back to their stations and got familiar with their territory through a Hide 'n Seek activity. Liz impressed upon the campers the importance of menu planning and demonstrated how to use her fantastic online menu planning tool. A Taste Workshop followed, small samples of the 5 basic tastes to tune up the palate. Campers watched as chef demonstrated how to cut vegetables and handle a knife safely--without cutting off a fingertip ;-]--and then they went back and prepared Minestrone Soup and a big tossed salad to have for lunch with home (well, lab) made bread. Lowfat milk proved to be the favorite beverage! After watching a demonstration about how to wash dishes, the campers went back and cleaned up their stations well enough to earn the "Good Housekeeping Seal of Approval" from Snigdha.