Camp 2014

Week 4, Day 3

 

 

Wednesday is disability awareness day at Culinary Camp, so we spent our morning learning about different disabilities.

We started with making chicken feed while wearing leg braces.

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One of our counselors, an occupational therapy student, showed us some kitchen tools if a person only had the use of one hand. We practiced cutting apples and lettuce with the equipment.

 

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We even were able to see what life in a wheelchair would be like!

 

 

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We found an egg!!

 

 

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After a great morning in the garden, we headed back to the cooking school for some Midwestern cooking. For lunch, we made Missouri barbecue and creamy Kansas coleslaw. Delicious!

There was a lot of cutting that needed to be done!

 

 

 

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Our barbecue sauce was so delicious!

 

 

 

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Our coleslaw was amazing!

 

 

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What a yummy lunch!

 

After lunch, we went outside and played an exciting game of “Mother, may I”

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After a few games, we started cooking again. During the afternoon, we made Southwestern food–pico de gallo and portabello and poblano fajitas. We also made a huckleberry barbecue sauce for sliders.

 

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The portabella mushrooms were HUGE!

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It’s always to get your mise-en-place (ingredients in place) before cooking

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We can’t wait for the appetizer party! All of the food will be so good!

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