How does Chef Katie get campers to eat all this produce? One way the kid chefs get involved is by making the daily menu board.
Our pasta and meatballs lunch has some clues to all these happy faces and full bellies.
Color is one key. Lots of fresh, colorful produce that the kids artfully arrange each day.
They also learn how to cut up all the fruits and veggies so they can help at home.
Chef Katie's secret weapon for picky eaters. A food chopper makes it fun and makes the veggies tiny and easy to sneak into the sauce and the meatballs.
The finely chopped veggies are cooked into the sauce and then get one more blending to hide them even more. Spinach, onion, garlic, eggplant have all disappeared in the pasta sauce.
The kid chefs are in on the secret ingredients as they prepare the sauce.
Whole grain rolls, pizza crusts and breadsticks are better when made fresh by the camp chefs.
Meatballs are good for sneaking in veggies and fresh herbs and gross fun.
Chocolate hides zucchini well.
Chef Katie's kitchen ninja, Chef-in-training, Jordan, who is always photographed as a blur as he whizzes around the kitchen.
Bringing in a guest chef who teaches a technique from her culture like rolling egg rolls.
Chef Katie's pasta sauce was a favorite today. Eating in the ballroom at The Inn at Hocking College with tablecloths, real dishes and silverware make our lunches feel special everyday.
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