A day camp might have soup on the lunch menu but how about a day camp where campers make the soup?
Making everything from soups to sauces, vegetables, meat, poultry and of course dessert, is on the menu at Liaison College of Culinary Arts Kids’ Camp.
Nicole Harrison of Liaison describes the week-long sessions as a mini, Reader’s Digest version of the college’s adult chef program. The young participants are motivated to learn and want to explore their passion for food.
“The chef takes them to the market and introduces them to the vendors there. The kids get to see what is there, see some new things that they haven’t had before, hadn’t seen before. It expands their knowledge and makes them interested. Then they come back here and cook everything,” explains Harrison.
With the farmers’ market in the same building as the college, the culinary campers can learn first-hand about the 100-mile diet. Harrison says it’s all about supporting your local farmers and buying locally produced foods instead of imported. One of the meals they prepare is homemade pasta with fresh tomato sauce and grated cheese, featuring market-fresh ingredients.
“It’s something they can do at home with their parents in the kitchen.”
Campers demonstrate what they’ve learned during the week by presenting their “final plate” to the chef and their parents who are special guests. Harrison observes that the children love this event and the chance to show off their chef skills.
“It’s a great boost for a young child who is thinking about doing this for their career,” she says.
For more information about Liaison Kids’ Camp contact
www.liaisonhamilton.com.
