Ready to Rouler!

Groceries are in!  Floor is polished (thanks to Jimmy!) and the manuals are on the desks ready to go for the campers on Monday morning.  We are ready to rouler!

Meet the Parents

Parent Orientation Meeting Thursday, May 31 Dr. Glenda Johnson and Mrs. Fields held the first of 6 important parent meetings in the library at the Lab School. The parents learned that the camp is part of a study aimed to curb the incidence of childhood obesity by teaching children how to choose and prepare healthy foods.  No one is more important in this equation than the parents! Weekly meetings will be held to inform the parents about what the campers are learning--and to teach them a few new tricks as well.  Everyone was excited to try the watermelon fresca that Chef Corr whipped up on the spot with a delicious--and gigantic--Washington Parish watermelon purchased that afternoon from a pick up truck parked across from the airport on Plank Road. Thanks to Chef Tonya for hauling that big boy in--and to Mrs. Fields who saved the day with a knife.

Makin' Groceries

David Long, Jr, Tonya Hill Long and Ryan Long prove that setting up Cooking Camp can be a family thing! 

 

 

 

 

 

 

 

 

 

 

Plenty of equipment rolled down from central PA.  Ice cream, anyone?

Chef Tonya and her sons David Jr. and Ryan have been busy!  They unload the groceries to the pantry as we prepare for camp to start on Monday.

Gardening Project on the Table

What do we eat?  FOOD!
How do we get food?  from PLANTS!

Kim Tait of Tait Farm Foods shows campers how to plant herbs in 2008 in PA

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Under the shade of the live oak in front of Pinkie Thrift Hall, Senior Research Associate Mila Berhane of SUAG will teach our campers at SU about planting herbs on Monday, June 11 as an introduction to our Flavor Workshop that day.  Stay tuned for more details!

Much Ado!

There's lots to do to get ready for the camp!  Dr. Johnson and Mrs. Fields have long lists to work on each day.  Sheila Smith keeps track of who is on what base and Derika keeps smiling serenely and making copies of what seems to be endless paperwork.  The lab is broken down and then put back by the counselors at the training session.  Then the foods lab is ready to go!  Ready for the campers and for local chefs to come in and help with the cooking!

Chefs Have Fun!

Chef David Tiner, director of the Louisiana Culinary Institute, guides his students through a cooking demo at the Red Stick Market in downtown Baton Rouge.

Cook Like a Chef! at SU Getting Ready to Roll!

 

There's lots to do to get ready for cooking camp!  First, to organize the foods lab in Room 157 Pinkie Thrift Hall, under the magnificent shade of a legendary-looking tree.  We know--it's going to be COOL in there!