Camp 2016

Road Trip Down Route 66 – July 27th

Today was another great day at Culinary Camp! We worked in the garden in the morning and learned a little bit about disabilities and how people can adapt to them, such as by using a special cutting board. We then headed up to the kitchen to prepare our Oklahoma themed lunch – barbecue chicken with purple and sweet potato fries and green beans. It’s safe to say we got a little messy during lunch from all of that barbecue sauce! We finished up the day preparing summer rolls from Los Angeles and cheesecake bars from Chicago to share with our families this Friday. IMG_5697IMG_5696IMG_5724 IMG_5725 IMG_5726 IMG_5727 IMG_5728


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