Posted 3:05 p.m. Friday, July 22, 2011
[caption id="attachment_4430" align="alignright" width="400" caption="From left, Robb Hanson, a chef at UW-L Whitney Center, guides Isaac Grimm, 11, and Michael Schultz, 13, in stretching pizza dough during Kids Culinary Academy at UW-L."]
[/caption]Isaac Grimm, 11, says he’ll probably become a scientist when he grows up. But — in close second on his list of life callings is — chef.
He is learning the two careers have a lot in common.
“Baking is really precise — scientific,” he explains as he stretches a lump of freshly made pizza dough with his fingers.
Too much yeast and the crust could have become a bubbly mess, says Robb Hanson, a chef at UW-L Whitney Center.
Hanson led kids, grades 6-8, in making pizza dough from scratch during Kids Culinary Academy July 20 at UW-L’s Cartwright Center kitchen. The hands-on cooking camp, July 19-20 and July 26-27, is one of UW-L’s many youth programs.
The camp also focused on topics such as etiquette, safety and sanitization.
[caption id="attachment_4439" align="alignright" width="400" caption="Kids Culinary Academy is a chance for kids to be exposed to new foods and flavors while learning skills in math, science and more."]
[/caption]"When you wash your hands, you want to sing through ‘Happy Birthday’ twice,” says 13- year-old Michael Schultz.
“Not out loud,” notes Grimm.
“No, that would be embarrassing,” says Schultz.
Shultz and Grimm also washed up to make smoothies, bread sticks, nutritious snacks and more. The students showed their families their new skills by preparing them a five-course meal one evening of camp.
“People should try it (cooking camp); it’s really fun,” says Grimm.
Kids Culinary Academy is one of UW-L’s many Youth Programs, offered through UW-L Continuing Education and Extension. Youth Programs happen year round at UW-L. Kids come to campus to prepare for the ACT test, participate in athletic camps and explore topics in humanities, science, business and more.
Find more photos from Kids Culinary Academy
[/caption]Isaac Grimm, 11, says he’ll probably become a scientist when he grows up. But — in close second on his list of life callings is — chef.
He is learning the two careers have a lot in common.
“Baking is really precise — scientific,” he explains as he stretches a lump of freshly made pizza dough with his fingers.
Too much yeast and the crust could have become a bubbly mess, says Robb Hanson, a chef at UW-L Whitney Center.
Hanson led kids, grades 6-8, in making pizza dough from scratch during Kids Culinary Academy July 20 at UW-L’s Cartwright Center kitchen. The hands-on cooking camp, July 19-20 and July 26-27, is one of UW-L’s many youth programs.
The camp also focused on topics such as etiquette, safety and sanitization.
[caption id="attachment_4439" align="alignright" width="400" caption="Kids Culinary Academy is a chance for kids to be exposed to new foods and flavors while learning skills in math, science and more."][/caption]"When you wash your hands, you want to sing through ‘Happy Birthday’ twice,” says 13- year-old Michael Schultz.
“Not out loud,” notes Grimm.
“No, that would be embarrassing,” says Schultz.
Shultz and Grimm also washed up to make smoothies, bread sticks, nutritious snacks and more. The students showed their families their new skills by preparing them a five-course meal one evening of camp.
“People should try it (cooking camp); it’s really fun,” says Grimm.
Kids Culinary Academy is one of UW-L’s many Youth Programs, offered through UW-L Continuing Education and Extension. Youth Programs happen year round at UW-L. Kids come to campus to prepare for the ACT test, participate in athletic camps and explore topics in humanities, science, business and more.
Find more photos from Kids Culinary Academy