Kid chefs and LSU AgCenter nutrition agent Quincy Cheek gather outside the germ cave. (Photo by Brandy Orlando, LSU AgCenter)

Kid chefs cut onions using the dice cut they learned in the knife skills session. (Photo by Brandy Orlando, LSU AgCenter)

Emily Harrington, a sixth-grader from Rapides Parish, learns how to cut a whole chicken with help from AgCenter nutrition agent Quincy Cheek. (Photo by Brandy Orlando, LSU AgCenter)

News Release Distributed 08/04/15

ALEXANDRIA, La. – The last week of July provided a week full of food, fun and nutrition education for 20 Louisiana youth ages 9 to 12 who attended Kid Chef Nutrition Camp July 28-31.

LSU AgCenter area nutrition agent Quincy Cheek said the objective was to get youth into the kitchen at a young age to learn early about kitchen safety, food safety, the importance of eating healthy and being active.

“Food equals science, there is no way around it,” Cheek said. “There are so many educational components you can hit on using food and cooking.”

The camp kicked off with Totally Tasty Tuesday, which featured sessions on kitchen and food safety. The kid chefs visited the Germ Cave and learned how proper hand washing can prevent the spread of foodborne illness when preparing food.

The knife demonstration was the highlight of the day. The campers were taught different cutting techniques, including dicing, julienning and slicing to prepare peppers, onions and celery for gumbo.

“Knife skills were so cool. I got to learn how to cut like a real chef,” said Abby Attenhofer, a fourth-grader from Lafayette Parish.

Where’s the Beef Wednesday focused on using math in the kitchen while learning about blanching and parboiling and creating MyPlate. The chefs learned how to cut a whole chicken into eight pieces to use for their gumbo. They also made mashed potatoes from scratch, meat loaf muffins and stir-fry.

“I loved cutting the whole chicken and learning how I can use all the parts for different meals,” said Emily Harrington, a sixth-grader from Rapides Parish.

Thursday included a field trip to Tony Chachere’s processing and package plant in Opelousas and lunch and a tour of the historic Steamboat Warehouse and Restaurant in Washington, Louisiana.

“My favorite part of camp is learning to cook and getting new recipes,” said Matthew Magnano a fourth-year camper from Rapides Parish.

The camp wrapped up with Low-Fat Dairy Friday when the youth made ice cream in a bag, sorbet and smoothies and cranked away at an old-school ice cream machine.

The campers ended the day with the Just Say No to Drugs program presented by Katherine Wynn from the Louisiana Department of Health and Hospitals and a Master Nutrition volunteer.

“Studies have shown that kids who help cook are more likely to try new foods – usually healthier ones,” Cheek said.

Knowing how to cook wholesome food is a great way to combat obesity, lifestyle diseases and unhealthy habits, she said.

Brandy Orlando