Culinary Camp Week 3 Day 1: Welcome to France, Teens!

Welcome to Teen Week at Gardens to Tables Culinary Camp! We are going to explore the French Cuisine and enjoy a little bit of healthy competition this week. Let’s get started!

We began our journey through the French cuisine by getting a tour of the SLU garden. We talked all about what it means to have and take care of an organic garden. We also did an informative overview of the different tools one can use in a garden. Then, we planted some organic produce into the fresh soil. Our very first morning at the garden was a success!

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From the garden, we headed into the food lab for the first time this week. We started our exploration of French cooking by making our own lunch with a fun competition. We learned how to make a French Bechamel Sauce (remember! fat + flour + heat = roux) and used this sauce to make homemade Baked Mac and Cheese. We also made haricots vera with compound herb butter and cut up some delicious fruit for lunch. We got to try all kinds of different Mac and Cheeses since everyone added their own little flair to the dish, and kitchen 3 won!! Congratulations!

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We then got to hang out with one of our Professors at SLU, Ted, and learn a little about a research tool used at the university that measures resting metabolic rate. By learning how many calories someone burns in a day without any physical activity at all, we can begin numerous interesting studies!

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After the demonstration, we journeyed into the “potato” side of France and made cold potato leak soup and bacon, potato, and reblochon cheese casserole. Delicious! One of our professional chefs and instructors at SLU, Chef Steve, came to teach the campers different knife techniques as well.

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