ROOTS TO FRUITS, WEEK 2

Calling all Jr. chefs! This camp will focus on foundational cooking skills by building on the basics. We will examine the science and art of cooking in order to deepen our understanding of the chemistry behind each dish. As we transform ingredients into delectable dishes we will learn to be flexible, creative, and resilient cooks. Using the whole plant will expand our palates, allow us to try new things and minimize waste. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: fantastic frittatas, baked stuffed apples, summer garden pasta.