Lee Ward
The Independent
BELLEFONTE —
The aroma of cheesy, tomatoey pizza filtered through the air at Bellefonte Country Club Thursday, and the chefs, all 13 or younger, whetted their appetites for the spicy favorite with a couple of chocolate-dipped strawberries, which they made themselves.
The club offered BCC Chef Camp this week to children 7 to 13. The three-day, intensive culinary camp was led by the club’s Chef Chris Ross and his staff, who gave children the chance to go hands-on in the kitchen with some of their favorite foods, and they ate it up.
Sarah Powell, 7, daughter of Jim and Stella Powell of Ashland, said she had a great time.
“I wanted to know how to cook,” she said, adding her parents haven’t let her cook much at home but she hopes they will now that she’s had some formal training.
On the first day of camp, students got a tour of the kitchen with Ross introducing them to his staff and explaining what the equipment is and how it works. They also created a spice mixture and made sugar cookies and received chef’s jackets to wear while cooking to protect their clothing.
Day two brought breakfast — pancakes, ham fruit salad and fruit dip, with students divided into teams, each with a contribution to make.
On Thursday, the final day, students dipped strawberries on skewers and enjoyed pizza they made all by themselves.
“I talked them thought the step from the dough to the toppings,” Ross said. As a safety precaution, the chef placed the pizzas in the oven for the correct amount of time and sliced them into four pieces for each student.
They also ate salad with homemade croutons, which they worked together on, and sundaes.
Graduation day was special for Peter Jenkins, 13. “Today was my favorite part because I love pizza and we get an awesome chef hat today.” Jenkins, son of Allison Burton Brake and Joe Brake of Ashland, even knew the correct term for that hat — a toque.
Thirteen-year-old Angela Patton, daughter of Neil and Paige Patton of Flatwoods, said her parents encourage her to cook at home.
“I wanted to learn,” she said, adding the camp helped her. “I learned how to make breakfast so if my parents are gone I can make breakfast for myself. I also learned how to cut salad properly.”
Mikayla Bonzo was cooking some before camp.
“I like to cook,” the 11-year-old daughter of Tim Bonzo and Cathy Johnson of Wurtland, said. ”This helped me cook a lot of food.”
Ross said he was surprised spots in the camp filled up so quickly; in all, 27 children studied cooking this week. He noted he’s been cooking with his son since he was 2 and thought there would be interest among children in cooking. Son Brady, now 9, helped his father and the kitchen staff teach camp by giving demonstrations.
In addition to hats and jackets, students received diplomas and a packet of information about what they accomplished during camp.
Ross said students performed well this week and he said he hopes cooking will help children become more aware of what they’re eating.
“It’s surprising what young people can do with a little direction and tutelage,” he said.
LEE WARD can be reached at lward@dailyindependent.com or (606) 326-2661.
