Kendall College Trust, an independent 501 (c) (3) not-for-profit providing need-based financial support to students pursuing degrees in hospitality and culinary arts, announces the launch of its 2018 Summer Culinary Camp, offering opportunities for Chicago’s underserved youth. Adding a third session, the camp makes an even larger impact this season, giving students the tools needed to pursue their dreams in the culinary and hospitality industries.
In its third year, KCT’s summer camp introduces culinary skills to high school students in impoverished areas of Chicago, sparking interest in future careers. Helmed by Executive Director, Catherine De Orio, the camp builds meaningful relationships, forging connections at a pivotal time in students’ lives. Following last year’s flourishing summer program, the 2018 season adds a third session, giving up to 72 students the opportunity to stay in Kendall College dorms and get their feet wet in the culinary world, from learning behind-the-scenes restaurant operations to advanced cooking and baking skills, as well as embarking on cultural excursions.
"We are proud to launch our third season of summer culinary camp! Not only does it spark interest in culinary arts and hospitality, but also expands horizons of young culinarians as well as opens their minds to Chicago’s culture and community,” says De Orio. “Our goal is to propel students into meaningful careers and set them up for bright futures, beginning with culinary camp and transitioning into a post-college mentorship program. The continued growth of our culinary camp reflects the need for vocational training as the landscape shifts, and we look forward to providing essential career-driven programs ensuring future success and making a difference in the lives of Chicago’s youth.”
During the summer, these young adults have the chance to learn cooking and baking skills, and behind-the-scenes restaurant operations, all while staying in Kendall College’s dorms. Sessions include:
Taste of the Kitchen (June 25–29)
Taste of the Kitchen serves as an introduction to culinary school for freshman and sophomore students. Courses cover basic cooking, baking and pastry, nutrition, butchery, knife skills, sanitation, use of equipment, and kitchen terminology. While the camp focuses on culinary skills, students will learn some aspects of hospitality and front of house as they participate in both the food preparation and set up for the buffet style graduation celebration.
Advanced (June 25–29; July 16–20)
The advanced session brings together soon-to-be seniors to learn expert culinary skills including professional knife skills, cooking methods and butchery. A nutritional element is also incorporated into the program, teaching students the ins and outs of micro and macronutrients, serving sizes, and disease prevention. The advanced session builds upon what was learned in the introductory session. This summer, serious culinary students like Malik Waddy from Woodlawn and Aliyah Washington from North Austin are returning to participate in the culinary camp.
In addition to spending time in Kendall College’s kitchens and classrooms, campers will participate in everything from fun community-building activities to cultural excursions such as the architectural boat tour, visits to local farmer’s markets and a jazz concert at the House of Blues.
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