Tiny chefs served French, Japanese and fair food July 26 at the Clinton Presidential Center ballroom.
The young chefs participated in Culinary Camp Year 1, a weeklong summer camp where the kids learned kitchen techniques, discussed nutritional information, visited area farms and toured the kitchens of popular chefs. The center offers four sessions for culinary campers in third through eighth grades.
During the Year 1 graduation ceremony, chef Andre Poirot asked the campers their least favorite task. "Cutting onions," the children shouted.
Each day of camp, the young chefs prepared their own lunches and tried exotic foods, including escargot. They also prepared all of the food their parents and other family members enjoyed during the reception.
This year marks the eighth anniversary of Culinary Camp.
High Profile on 08/04/2019