Better than burnt smores?

For many children summer camp meant hiking, canoeing, scraped knees and adventures. The postcards home were scribbled out of guilt and only when rained forced us indoors .

But the Northwest Culinary Academy of Vancouver’s Summer Camp sends kids into the kitchen not the woods — rain or shine. Under the tutelage of Chef Barbara Finley, young would-be chefs  learn to navigate a kitchen, prepare meals and plan a healthy menu.

Parents might imagine their children returning home with expanded palates and able to help prepare dinner, but what did the kids think? Was it Hell’s Kitchen or The Best Summer Ever?

In the spirit of summer camp postcards, Amy Proulx asked some young campers to write about their adventures at cooking camp. Below are letters from two of the attendees. They gush about gnocchi, plan on profiteroles and even sing the praises of kitchen safety.

The kids are as remarkable as the program and its instructor.

Spencer baking bread at camp

Dear Chefs and Food Writers in Canada,

I’ve been busy at summer culinary camp, a course that teaches us children to cook like chefs.  This course is held in the Northwest Culinary Academy, a professional cooking school.  Chef Barbara Finley is the head chef and instructor.

Every day we have a three course menu that we prepare.  First, Chef Barb shows the class how to make the specific recipe.  We are then separated into groups.  Chef Barb selects people that attended the Northwest Culinary Academy as group leaders.  We are also taught about kitchen safety like how to handle a knife properly and other safety tips such as cleaning up a spill immediately or to never run in the kitchen.  Once we’re finished with one or two foods, there is a snack break with juice, water and fruits or vegetables.  Once we finish our last item on the menu everyone is happy because the end of the day is the time to eat what we make!

Personally, I think that the course is an amazing course because it really teaches you to be responsible around the kitchen.  The summer camp is also a great way to meet new people but the best part, I think, is the food.  We learn tons of amazing recipes and they all taste delicious.  When I finish the course I know I can make delicious food by myself and I definitely know I’ll be coming back.

Bye for now,
Spencer Louie, 11 years old

I’m having a great time at the Culinary Camp at Northwest Culinary Academy. We’ve been making a lot of amazing things that I never knew I could make. Everything we do is great fun and at the same time I’m learning a lot. For example, Gnocchi is amazingly simple. I always thought it would take hours upon hours to make it. The sauce we made for the Gnocchi was really simple too! I’m beginning to think that the Italians just want to make it seem difficult to make their food so that they can keep their secrets to themselves. But, we aren’t just doing Italian food, we’ve done some foods from all around the world.

The first day was all breakfast foods, like smoothies, scones, raspberry French toast… things of that sort. The other days we made recipes for a patio party, French food and the best BC has to offer. I’m really looking forward to making these things at home. I think I’ll start with the profiteroles. They were really good! And, not as difficult as you would think!

My favourite thing about this camp is that it really makes it easy to do it yourself. Even at home, I can make these wonderful concoctions with relative ease. Next time I see you, I’ll have a full, three course meal made for you. And, you’ll love it. Without a doubt. Hope to see you soon.

Kyle Jenkins, 14 years old

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Chef Barbara Finley is the chef-instructor for the Northwest Culinary Academy’s Summer Camp. She is also the director of the Project Chef Program, educating youth across the lower BC mainland about the wonders of cooking and eating fresh.

For more information about the programs, please contact the Northwest Culinary Academy of Vancouver.

Photos © Leeanne Munn and published with permission. More photos of this camp can be found on Leeanne’s photostream.