Sitting at a table in the George Wilson Center, David Lavieri and Chase Snyder wore gloves that were coated in chocolate — a clear sign of a successful baking lesson at culinary camp.
Both said they hope to use what they learned at the week-long camp to keep cooking at home.
“I’m probably going to make some of the drinks like milkshakes or smoothies and probably some of the baked goods like cookies or cupcakes,” said Snyder, a rising high school freshman.
The boys were among the kids who participated in the Local Flavors of Delmarva Cooking Camp held last week. The camp was one of several cooking camps sponsored by the Newark Parks and Recreation Department this summer, all centered around a different theme.
The camp was headed by instructor Robert Lofurno, who has spent 33 years in the culinary world and teaches culinary arts at William Penn High School.
Lofurno said this is his way of spending his summers off and drawing on his own experiences to impart lessons to the kids in the camp.
“I remember working with my mom when I was younger and then working with my grandmother, so I always say it’s the little things,” Lofurno said.
Last week’s iteration of the camp focused on local cuisine but also branched out to other cuisines while using local ingredients. The produce used at the camp is sourced from the Newark Farmers Market on Kirkwood Highway and local ShopRite stores.
On Aug. 1, students were enjoying chicken souvlaki with tzatziki sauce, which they not only marinated, cut and skewered but also cooked on the grill just outside the George Wilson Center.
The week’s dishes also included a corn chowder made with tomatoes and cucumbers, locally sourced chicken, and a pork stir-fry featuring green beans, asparagus and onions.
“We even accommodated dietary preferences, making a chicken stir-fry for a student who didn’t eat pork,” Lofurno said.
The camp offered more than just cooking instruction but also life skills, like proper hand washing and kitchen cleaning techniques.
The camp was geared toward children ages 7 to 14 who are interested in learning to cook and trying new foods while immersing themselves in a culinary environment for one whole week.
David Lavieri, a rising high school sophomore, said the culinary skills he learned at the camp would help him in the future and be another skill in his repertoire.
“It helped me with a lot of my flaws,” Lavieri said. “Like, wow, I know how to use a knife. It’s awesome.”
Amira Mohammad, a rising eighth-grader, said the camp taught her to read a recipe and prepared her for a possible future in the culinary world. She noted that the key to learning was watching the teacher carefully.
“Watching him do it in the beginning, it becomes easier when it’s my turn,” Mohammad said.
Most Popular
Comments / 0