CULINARY CAMP YEAR 2. June 26 June 30, President Clinton Avenue Little Rock, Arkansas clintonpresidentialcenter.

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1 STUDENT CHEF SERIES June 26 June 30, 2017

2 Welcome back to the William J. Clinton Presidential Center s Culinary Camp! Throughout this week, campers will build on the basic skills they learned in year one of Culinary Camp. They will receive hands-on training to become proficient in stocks and skills, learn about locally-grown food, and continue to prepare healthy meals and snacks. To wrap up the camp experience, student chefs will showcase their new cooking skills during a special reception. At the reception, campers will put their two years of culinary education on display by rolling sushi and at action stations. Due to limited space, up to two parents or guests of the camper s choice, are invited to attend. Your child s first day is Monday, June 26, Please print and sign the waivers found on the last two pages of this document and send them with your child on the first day. These waivers are required for your child to participate in Culinary Camp. Each day, your child should wear closed-toe shoes and bring their knife roll, cutting board, and chef s jacket. Culinary Camp is held on the campus of the William J. Clinton Presidential Center. You may drop off your camper daily at 8:30 a.m. and pick them up at 4:00 p.m. in Celebration Circle in front of the Clinton Presidential Library.

3 8:45 am 9:15 am Orientation Joyce Willis, Educational Programs Manager & Michael Selig Settle in and Distribute Cutting Boards Day One // Monday, June 26th (Great Hall) 9:15 am 10:00 am Knife Instruction Refresher Instruction on Knowing, Understanding and Respecting your Knife Handle Knives Cutting with Knives (Hand Position and Eyes) 10:00 am 10:30 am Mid-Morning Snack Break Granola and Yogurt Bar 10:30 am 12:15 pm Lunch Prep Group One: Hot Items and Garde Manger Prepare Protein, Vegetable, and Starch Group Two: Pastry Prepare Dessert Group Three: Set-up Grab Chaffers and Utensils Prepare Buffets Group Four: Tour Tour Museum 12:15 pm 1:15 pm Lunch Break Jambalaya with Grilled Andouille, Crawfish, and French Leidenheimer Rolls NOLA Style Soak Salad Caramelized Peaches with Vanilla Pastry Cream and Brown Butter Shortbread 1:15 pm 3:30 pm Stocks and Skills Mastering Cuts (Brunoise/Julienne/Batonnet/Chiffonade) Stocks Overview (Chicken/Beef/Veal/Fish/Vegetable) Beef Stock (Roasted Bones/Mirepoix/Tomato Paste/Herbs/Water) Chicken Stock (Chicken Bones/Mirepoix/Herbs/Water) 3:30 pm-4:00 pm Afternoon Snack Break Mini Terrace Garden Pizzas and Tomato Salad Cups 4:00 pm Pick-up (Celebration Circle)

4 Day Two // Tuesday, June 27th (NARA Classroom) 8:45 am 9:00 am Opening and Timing Michael Selig 9:00 am 10:00 am Learning Stations Rabbit Break Down Sharpening Knives Cutting Vegetables Sautee 10:00 am 10:30 am Mid-Morning Snack Break Fruit and Cheese Display with Lavosh Crackers 10:20 am -12:15 pm Lunch Prep Group One: Hot Items and Garde Manger Prepare Protein, Vegetable, and Starch Group Two: Pastry Prepare Dessert Group Three: Set-up Grab Chaffers and Utensils Prepare Buffets Group Four: Tour Tour Museum 12:15 pm 1:00 pm Lunch Break Housemade Meatballs with Whole Wheat Pasta and Garden Marinara Caesar Salad with House Made Croutons White Chocolate Strawberry Tiramisu with Whipped Cream 1:00 pm 1:20 pm Walk to Stratton s Market 1:20 pm 2:00 pm Stratton s Market Pick Out Local Products Group Prep for Snack 2:00 pm 2:20 pm Walk Back to Clinton Center 2:20 pm 4:00 pm Prepare Healthy Snack from Stratton s Market 4:00 pm Pick-up (Celebration Circle)

5 Day Three // Wednesday, June 28th (Great Hall) 8:45 am 9:00am Opening and Timing Michael Selig 9:00 am 9:30 am Mid-Morning Snack Break Build-Your-Own Chex Mix Station 9:30 am 10:30 am Fishology Art of Buying Preparation Cutting Recipes 10:30 am 12:00 pm Lunch Preparation Group One: Hot Items and Garde Manger Prepare Protein, Vegetable, and Starch Group Two: Pastry Prepare Dessert Group Three: Set-up Grab Chaffers and Utensils Prepare Buffets Group Four: Tour Tour Museum 12:00 pm 1:00 pm Lunch Break Prepare Lunch in Forty Two Kitchen and Bakeshop Gather all Mise Cilantro Lime Grilled Skirt Steak Tacos w/ Ranchero Pinto Beans, Green Chili Rice, Charred Tomato Salsa Fresca and Pico de Gallo South West Caesar Salad w/ Grilled Baby Romaine, Tortilla Strips, Chipotle Dressing, Roasted Corn and Black Bean Salsa Cinnamon Churros with Dipping Chocolate 1:00 pm 3:00 pm Cooking Technique and Creating in the Kitchen Grilling to Perfection Action of Sautéing Broiling to Order Steaming Baking 3:00 pm 3:30 pm Knife Skills Chopping Vegetables for Stock 3:30 pm 4:00 pm Afternoon Break Hummus Bar 4:00 pm Pick-up (Celebration Circle)

6 8:45 am 10:00 am From Stocks to Soups Bisques Chowders Broths Gumbos 10:00 am 10:30 am Mid-Morning Snack Break Culinary Camper Soups Day Four // Thursday, July 29th (Great Hall) 10:30 am 12:15 pm Lunch Prep Group One: Hot Items and Garde Manger Prepare Protein, Vegetable, and Starch Group Two: Pastry Prepare Dessert Group Three: Set-up Grab Chaffers and Utensils Prepare Buffets Group Four: Tour Tour Museum 12:15 pm 1:00 pm Lunch Break Beef and Vegetable Stir Fry with Fried Rice and Vegetable Egg Rolls Chef-Made Fortune Cookies 1:00 pm 3:00 pm Morning Delights Understanding Eggs and their Temperatures Art of Flipping Over Easy Sauté Omelets Waffles 3:00 pm 3:30 pm Afternoon Snack Break Pretzels and Fruit Display 3:30 pm 4:00 pm Reception Planning 4:00 pm Pick-up (Celebration Circle)

7 8:45 am 9:10 am Reception Menu Review and Timing Day Five // Friday, July 30th (Great Hall) 9:10 am 10:00 am Set-up Prep Stations Gather Mise en Place 10:00 am 10:30 am Mid-Morning Snack Break 10:30 am 12:15 pm Reception Prep 12:15 pm 1:00 pm Lunch Break Grab and Go Station 1:00 pm 3:00 pm Food Preparation for Reception 3:00 pm 4:30 pm Set-up Room for Reception 5:00pm 6:30pm Reception for Parents and Culinary Camp Graduation

8 Pick-up Authorization Form I,, the parent/legal guardian of Culinary camper, authorize the following additional individuals to pick-up my camper: 1) Name Relationship to camper Day time phone number 2) Name Relationship to camper Day time phone number 3)

Ridgeway Reporter. RES Home & School and the Prairie Fire Children s Theater. Sponsored Tom Sawyer

Ridgeway Reporter. RES Home & School and the Prairie Fire Children s Theater. Sponsored Tom Sawyer Ridgeway Reporter RES Home & School and the Prairie Fire Children s Theater. Sponsored Tom Sawyer Counseling Connections Sue Trainor 608-935-3307 x1022 or strainor@draschool.org Happy Spring! May brings