Campers Acquire New Tastes At The Science Behind Cooking Camp
I have heard tales of a group of young master chefs studying and honing their craft under the wings of masters at South Ripley High School, but I never believed these to be true. I entered the halls of the school, weaving my way through the maze of halls to the learning room. The master chef, awaiting my arrival, greeted me and opened the door. The chefs stood stoically at their systematized stations. The eyes of the chefs followed me as I took my seat at the back, awaiting to sample the new additions to their cooking arsenal. These chefs knew my reputation preceded me. I am the most respected food critic in the entire world. I pull out my chair to sit, and the chefs begin their work. After some time, I am handed three separate dishes: fried chicken, sushi, and french toast. An eclectic assortment of dishes, but intriguing nonetheless. I pick up my fork and cut a sliver of fried chicken. I study the food before I taste. I remove my eyes from the dish and bite into the chicken. My eyes widen as I drop the fork. No food has ever tasted this beautiful. Warming memories of my childhood flood back to me. Memories I thought had long been forgotten. A single tear rolls down my cheek, as a smile sneaks onto my face. Nothing has every made me feel such joy and comfort. I snap out of my trance and devour the rest of the food as warm, caring memories fill my mind. The young chefs at the Science Behind Cooking Camp have truly become suzerains of the kitchen.
On July 5th, 6th, and 7th, with the help of many volunteers, students at The Science Behind Cooking Camp were given the opportunity to cook foods from the continents of Asia, Europe, and North America, giving them an around the world experience. During day 1 of camp, students made a traditional North American Dinner that consisted of fried chicken, mashed potatoes, green beans, and apple pie. Students then “traveled” across the Pacific Ocean to Asia where they learned how to make sushi, edamame, and stir fry on day 2. The last day rounded out with students creating croissants, french toast, and jam, which are foods that traditionally have originated from Europe.
The Science Behind Cooking Camp added new dishes to these young master chefs' menu, but also allowed campers to learn the different ingredients and flavors associated with various cultures. They were exposed to the science and chemistry behind cooking, learning that rice helps preserve fresh fish for longer without the use of refrigeration, soy sauce helps to further cook the fish in sushi, and eggs acts as a binding agent for french toast through relinking proteins.
For Bruce Li, an incoming 5th grader from Batesville Intermediate School, The Science Behind Cooking Camp reiterated the importance of experiencing new cultures, where he shared, “I liked learning how to make sushi. I always wanted to know how to properly roll sushi and how it became a popular food.”
Along with learning and experiencing foreign cultures, cooking taught the young chefs very valuable soft skills. Campers learned the importance of steps and communication while in the kitchen. Recipes, at their core, are a set of steps to achieve the final product. By following these guidelines, campers were able to observe the natural progression of these dishes and how they culminate into their final product. While working at their stations, campers were collaborating with others to craft their delicious meals. They worked together on preparing different courses of each dish and communicated on preparing their meal as efficiently as possible. Cooking helps form bonds and creates and strengthens relationships, and, as the motto for our camp states, “Nothing brings people together like good food.”
Jenny Schneider, a chemistry teacher at Oldenburg Academy, reflected on the value of this camp, saying, “They [the campers] are able to learn a sense of independence by learning how to cook with the instructors only helping when necessary. This skill and method of teaching is difficult to get in a normal classroom setting. And it’s hard to beat fresh, homemade croissants.”
Genesis: Pathways to Success would like to thank the South Ripley Community School Corporation and all of its volunteers for their time, wisdom, and passionate teaching. These up-close experiences were invaluable for every camper, and allowed each to learn more about the culinary arts. We look forward to hosting this camp next summer!