Team Cuisine's Cooks Camp July 15-18, 2015
Cooks Camp 2015 July 15 - Wednesday Day #1 8:00-9:30 AM REGISTRATION at Tri-Rivers Check-In, receive uniforms, knife kits, etc. Hamm and Mock 9:30-12:00 pm Introductory Session Overview of camp Kent / All Tour of the facility Business Cards Break up into teams, Code of Conduct Team building Mock Code of conduct - Kent Working together, Kitchen Equipment Mock - Kitchen1, Hamm - Kitchen 2 Culinary Professionalism, Team Cuisine Etiquette, Culinary Code & Work Ethic, Doing it right all the time, English Language, Teambuilding McHale / Rawraway/Makowski Business cards Mock/Hamm Mise en place, hand washing Mock 12:00-1:00 pm LUNCH First Energy Fellows 1:00-3:00 pm Knife Skills Knife Demo Rawraway Knife Skills Practice Group 1 Station 1 McHale/Pallas Group 2 Station 2 Wallin/Bailey Group 3 Station 3 Rawraway/ Gilpatric Group 4 Station 4 Kent/Merda Group 5 Station 5 Makowski/Zay Critique of quality and consistency Rawraway 3:00-3:15 pm BREAK BREAK 3:15-5:15 1st Rotation Group 1 Baked Goods / Dessert McHale/Pallas Group 2 Vegetarian Wallin/Bailey Group 3 Charcuterie / Smoked Meats/ Meat, Poultry & Seafood Rawraway /Gilpatric Group 4 Stocks and Sauces Kent/Merda Group 5 Pasta Makowski/Zay 5:15-6:30 pm Prep and Dinner MENU - See Booklet All
6:30-6:45 pm Clean-up Clean up All / Fellows 6:45-7:00 pm BREAK BREAK 7:00-8:30 pm Nutrition = My Plate, USDA Merda 8:30-9:30 pm Breakfast Prep/ Clean-up All Unfinished Business Grand Banquet Overview - How Today applies to Saturday Overview of Thursday Assignments / study material
Cooks Camp 2015 July 16 - Thursday Day #2 6:00-7:00 am Breakfast Prep MENU - See Booklet Hand washing / sanitation 7:00-8:00 am Breakfast clean-up / sanitation 8:00-8:30 am Food Allergies Wallin 8:30-9:00 am Culinary Math Gilpatric 9:00-11:00 am 2nd Rotation Group 2 Baked Goods / Dessert McHale Group 3 Vegetarian Wallin/Bailey Group 4 Charcuterie / Smoked Meats/ Meat, Poultry & Seafood Rawraway /Gilpatric Group 5 Pasta Makowski/Zay Group 1 Stocks and Sauces Kent/Merda 11:00-11:30 am Lunch Prep MENU - See Booklet 11:30-12:30 Lunch 12:30-1:00 pm Sanitation / clean -up / Break 1:00-3:00 pm 3rd Rotation Group 3 Baked Goods / Desserts McHale Group 4 Vegetarian Wallin/Bailey Group 5 Makowski/Zay Group 1 Charcuterie / Smoked Meats/Meat, Rawraway /Gilpatric Poultry & Seafood Group 2 Stocks & Sauces Kent/Merda 3:00-3:15 pm Ohio Beef Council Introductions and Session Overview Chef Dave Zino 3:15-4:00 Beef Presentations and tasting exercises 4:00-5:00 5:00-5:15 5:15-6:00 Dinner 6:00-6:30 pm Clean up Clean up All / Fellows 6:30-7:00 Produce Greg Stevens 7:00-9:00 pm Evening activities Greg Walalce produce challenge Chef's Challenge sponsored by ProStart Perkins and Chefs
9:00-10:00 pm Breakfast Prep/ Clean-up Perkins and Chefs Unfinished Business Grand Banquet Overview - How Today applies to Saturday
Cooks Camp 2015 July 17 - Friday Day #3 6:00-7:00 am Breakfast Prep MENU - See Booklet Hand Washing/Sanitation 7:00-8:00 am Breakfast 8:00-8:30 am clean-up / sanitation 8:30-10:30 am 4th Rotation Group 5 Pasta Makowski/Zay Group 4 Baked Goods, Desserts McHale / Pallas Group 1 Vegetarian Wallin/Bailey Group 2 Charcuterie / Smoked Meat / Meat, Poultry & Seafood Rawraway /Gilpatric Group 3 Stocks & Sauces Kent/Merda 10:30 11:30 am Ohio Pork Producers Jennifer Osterholt 11:30-12:00 pm So you want to be a chef 12:00-1:00 pm Lunch Prepared by fellows Lunch 1:00-1:30 pm Sanitation and Clean-up 1:30-3:00 pm Chef Booker 3:00-4:00 Banquet set up Multi Purpose Room Perkins 4:00-6:00 pm Student Meal Student meal prep, Mystery Basket Hamm / Mock (be sure not to use any of Saturday's food) 6:00-7:00 pm Dinner 7:00-7:30 pm Review of Meal & its Preparation All 7:30-9:30 pm Catch up time Applying what you've learned
9:30-10:00 Planning session Plan the Saturday production schedule Grand Banquet Overview - How Today applies to Saturday All
Cooks Camp 2015 July 18 - Saturday Day #4 8:00-9:00 am Breakfast 9:00-9:15 Front of the house Perkins 9:15-9:45 am preview of the day Go over the day s production plan plan the work, work the plan 9:45 am 'til done Produce the Grand Banquet for 150 guests All Lunch on the Run 4:00 pm Grand Banquet Welcome Perkins 4:15-6:00 pm Reception Hors D'oeuvres All Dinner serve the meal, bistro style closing remarks Chefs and Students, instructors ALL Certificates Hamm sanitation / clean-up Go Home