“I have been doing Culinary Camp for many years and I enjoy because it shows you skills that you will always use in your future. For example, if you mess up on a dish there is always a way to fix it,” CYC Student. This year’s Culinary Camp included more than 20 students learning different sets of skills they will be able to use outside of this program.
Many of the camp sessions included learning proper kitchen manners, appropriate serving styles, event planning, setting up for the event, and preparing a decadent meal from scratch for over 100 guests. The learning how to serve session, was run by the Restaurant Manager, of the Rib Room, Karon Messman. This session involved learning the menu, practicing how to greet and serve guests, and addressed the importance of teamwork for a successful dining experience. During the cooking sessions, the kids enjoyed making homemade noodles, crème brule, and white chicken chili with Chef Mike Bentz of Cracker Jack Catering. The meal included fresh herbs and vegetables picked from our own garden. Students made the center pieces under the supervision of Rhonda Hockemeyer.
Cornerstone will continue providing HEAL Kitchen cooking classes through a partnership with Saint Joe Community Health. Stay tuned for more information about this program. We look forward to continuing this educational experience!
Cornerstone would like to thank everyone who helped make this year’s Culinary Camp an extraordinary success. Our Community partners for this event are: Community Foundation of Greater Fort Wayne, English Bonter Mitchell, Follinger, ME Raker, Paulding Putnam, PNC Charitable Trusts, United Way, Blessed Marry Catherine Kasper, Wells Fargo Trust, Spencer Foundation, Cracker Jack Catering.