Blue Ribbon Cooking School552

My son (10 years old) just attended the camp and loved it. He wants to return next year. The young chefs did a lot of cooking, the recipes were simple, easy, fun and delicious. After having cooked all day my son would come home and cook for us! On the first night he made a black bean salad and on the second night, he made a minestrone and a pizza! He went to bed thinking about what he was going to cook for us the following day! I thought: "I love that camp too!" The gala dinner was a wonderful opportunity for the young chefs to share their work with their families and they took their duties very seriously. The only disappointment I witnessed was when the chefs received their knives at the end of camp. It had been said that they would get a professional knife and it was assumed it would be a new knife. They received the knives they had been using all week. The knives were damaged. They should have received new knives or should have been given the knives at the beginning of camp knowing it would be theirs to keep and care for. The strong points are, the large number of recipes they get to try, how easy and fun it is for them.

I think that Blue Ribbon Cooking School would be great if I lived in that area. I really wish there was one in Springdale or Fayettville Arkansas.