Community Impact

July 19, 2019 | Peter Morenus - UConn Communications

Future Chefs

Campers at UCann Cook Camp 102 worked with UConn chefs to learn the art of international ethnic cuisine and how to create pastries and breads.

Catie Wigfield, 10, of Baltic, takes a taste of cheese sauce during a competition held at the UCann Cook Camp at Gelfenbien Commons on July 18, 2019. (Peter Morenus/UConn Photo)

Catie Wigfield, 10, of Baltic, takes a taste of cheese sauce during a competition held at the UCann Cook Camp at Gelfenbien Commons on July 18, 2019. (Peter Morenus/UConn Photo)

Children from across the state came to campus to learn culinary skills at this year’s annual UCann Cook summer camps.

Dining Services offered two three-day sessions of the camp for kids ages 10 to 13: the first, July 9-11, was designed for beginning chefs and offered hands-on instruction in basic kitchen skills. The second, July 16-18, offered campers who had previously taken UCann Cook Camp 101 an opportunity to work with with award-winning UConn chefs to learn advanced cooking and kitchen skills. The menu of activities at Camp 102 included the art of international ethnic cuisine, and creating pastries and breads at the UConn bakery. All campers received a specially designed apron and chef hat.