Young Chefs Go Behind the Scenes

Young Chefs Go Behind the Scenes

July 19, 2016

Scanning the shelves, there are lots of choices at this Cool Springs food store. But pick quick – the sooner you choose, the sooner you get to eat.

This summer camp takes place in the grocery store and the kitchen and is called, “Behind the Scenes – Recipe for Success in Culinary Arts.” It’s a 4-H and Family and Consumer Sciences program with UT Extension where teens learn consumer and cooking skills.

UT Extension leaders, like Whitney Danhof, say making your own dinner is a great way to learn. “They need to be able to cook, they need to be able to feed themselves, and they need to be able to do it in a healthy manner and in a safe manner. That’s what this camp is all about: giving them the skills they need for life.”

Youngsters are also able to explore possible careers in the food industry. Camper Kassie Copas is interested in managing a restaurant one day. "Maybe just planning different menus. I love a lot of the business side. I've worked with my dad’s company for a while, so the accounting and running businesses kind of always interested me."

Leaders say that’s the key here: to give these young ladies lots of different things to learn about culinary arts.

And it wasn't all food and cooking for youngsters in "Behind the Scenes;" they also shopped for clothing in Nashville, visited two bakeries, got practice in canning jellies and jams, and learned about making smart consumer choices in retail. The camp concluded with a service project for the Second Harvest Food Bank.

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