Every day, the cooking group makes lunch for everybody, and the baking group makes dessert. In the other room, 18 kids in the cooking section were learning how to cut and marinate meat for their steak and chicken fajitas. “And it’s really cute because there’s little tiny 11 year olds with gigantic bowls and spatulas.” “We want them to be professional in what they do, so that’s why we use simple recipes, but they are using adult equipment,” she said. Brown said working with younger kids is a nice change of pace. They stick to easy baked goods and simple meals so the kids can focus on learning the process and tools of the kitchen. The instructors are professors from UAA’s culinary arts program. The camp is split into two sections, cooking and baking. They learn foundational cooking skills at the week-long camp, starting with kitchen safety and sanitation practices. “You wanna match it up with the groove that’s in here, and then you wanna lock it in,” she said, guiding the beater attachment into place.Ĭulinary Boot Camp is a summer program at UAA’s Community & Technical College for kids ages 11 to 17. Baking instructor Riza Brown stepped over to give them a hand. They couldn’t figure out how to attach the beater, and accidentally spilled sugar all across the counter. ![]() But one group was having a little trouble getting started.Įmmett Bartlett and Gabrielle Rhodes huddled around their mixer. The air hummed with the sound of electric mixers. Kids in tall white chef hats bustled around the industrial kitchen at the University of Alaska Anchorage on a recent morning, carrying giant metal mixing bowls. The program costs $350 for a week-long course, and runs four times through the month of June. Baking instructor Riza Brown helps campers with their cookie dough at the University of Alaska Anchorage’s Culinary Boot Camp.
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