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.
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.
We even were able to see what life in a wheelchair would be like!
We found an egg!!
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!
Our barbecue sauce was so delicious!
Our coleslaw was amazing!
What a yummy lunch!
After lunch, we went outside and played an exciting game of “Mother, may I”
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.
The portabella mushrooms were HUGE!
It’s always to get your mise-en-place (ingredients in place) before cooking
We can’t wait for the appetizer party! All of the food will be so good!