A “SUSHI” Start to a Great Week

Welcome to culinary camp! We began the long and food-filled week today with our first trip down to the garden. We met master gardener Marilyn and a University helper Ms. Erin who taught us all about what it means to take care of oneself, each other, and most importantly the plants themselves while gardening! They gave us a tour of the garden and we even got a chance to get acquainted with the hens we keep there. We ended our morning in the garden by planting in a few of the beds.

001

002

003

004

005

006

007

008

009

010

011

012

013

014

015

016

017

From there, we headed up to the kitchen to learn all about the rules and regulations of a safe kitchen. Once we got through the basics, we dove right in to cooking! We made sushi rice which we would use later after lunch and we also made sesame noodles with cucumber. This week we are celebrating the “Out of the Lunchbox” theme where the kids get to produce items that could be in the lunch boxes of kids all around the world!

019

020

021

022

023

024

026

027

028

029

030

031

032

After a productive morning of cooking we headed down to a delicious lunch and to participate in physical activity where we did relay races and played a game of tag. Soon after we headed back up into the kitchen to conclude our day at culinary camp. A professional chef, Chef Mik, came to show the campers how to roll authentic sushi and helped them make a classic “California Makimono” whith crab, avocado, and cucumber inside. We also made an Asian Style Chex Mix and Fruit “Sushi” Roll-Ups. The campers got to take the fruit roll-ups home so hopefully they share their amazing skills!! See you tomorrow for our field trip to Earth Dance Farm :)

045

044

043

042

041

040

039

038

037

036

035

034

033

About Gardens to Tables Culinary Camp

Saint Louis University's Culinary Camp is a week-long program in which campers will prepare and cook a variety of meals, learn from professional chefs and registered dietitians, and learn the principles of good nutritian, gardening and a healthy lifestyle. Children will be taught basic cooking techniques, understand the importance of sustainable local agriculture, participate in a Disability Awareness Day and learn food & kitchen safety procedures. For ages 7-12 with a special teen week for ages 12-19. Sessions are from June 510 - Aug. . On the Health Sciences campus of Saint Louis University.

Posted on July 8, 2013, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. So fun to see all the day’s activities! Thanks for getting the pix posted so quickly.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: