Both kitchens of the Clinton Presidential Center were busy June 26 as third-year culinary students, ages 11 to 15, were in one kitchen frying shrimp, oysters and alligator while in the other kitchen they were chopping up grilled chicken for pasta and assembling barbecued pork sliders. The young chefs, many dressed in traditional white chef jackets, were preparing for the final event of the center's Culinary Camp, a party for their families followed by their graduation.
Three food stations were set up in the Great Hall and the students prepared and served all the food. A Louisiana station had gumbo; a bar with oyster, shrimp, crawfish and alligator served with remoulade, cocktail and comeback sauces; and beignets. An Italian station had a pasta bar with different toppings and a gelato bar. And finally, the Little Rock station featured barbecued pork sliders, chicken and waffles, slaw and cheddar biscuits. For dessert, they served up a variety of miniature pies.
During the previous week, the 36 campers were busy competing in reality TV-type competitions which included cupcake wars, food truck wars and a watermelon carving contest.
The final event of the evening was the graduation ceremony where they received certificates, a bowl and whisk, and their own business cards.
Surely no one was more pleased than their parents and guardians, who may now devour the fruits of their kids' education.
High Profile on 07/12/2015