![]() ![]() Leach then asked the kids to determine if the yeast was “alive enough” that they could use it. ![]() “It smells so good,” one camper said of the growing yeast. In one activity, Leach led participants in making buns for a hamburger lunch they prepared. When Chef Vicki Leach, a camp instructor and food and nutrition lecturer, taught the young campers about making dough, she introduced them to concepts such as activating yeast, quick rise and slow rise dough, and enriched versus lean dough. “I learned how to properly cut and that you need to get the ingredients together before you cook,” said Noelle Fyke, 11, from Starkville. Our goal is to make several connections to accessible ingredients, fruits, vegetables and other recipes.”Īt the culinary arts camp, young people have the space and opportunity to learn new techniques. “They are proud of their work and enthusiastic to try it. ![]() “I think oftentimes kids who participate have a different perspective and willingness to try a new food because they made it,” she said. Late mornings and afternoons were spent with hands-on activities, as campers got to try out new skills and cooking techniques. “The great thing about food science and culinary arts is that it provides a tasty foundation for STEM principles of science, technology, engineering and math.”Įach morning, campers would have instruction time as they watched demonstrations, asked questions and learned skills. “Our aim is to make food fun and expose ‘chefs’ to culinary skills and the science behind food,” Crist said. “Research has shown the importance of hands-on experiences with foods and how, especially in children, it improves the consumption of fruits and vegetables,” said Courtney Crist, camp organizer and MSU Extension food safety specialist in the Department of Food Science, Nutrition and Health Promotion. Young people in grades 4-6 and 7-12 are introduced to food science, culinary arts and food preparation techniques. The events focus on local foods, kitchen basics and easy recipes. The smells coming from the classroom at one Mississippi State University summer camp will make a person hungry, which makes sense as the camp teaches kitchen skills and introduces new foods.Ĭulinary Arts Kids Camp is offered each year, with one week for older elementary age kids and another for junior high and high school students. Maybe it’s because dining in a restaurant during COVID-19 hasn’t made its full return yet so food is served quicker.STARKVILLE, Miss. But I was highly impressed that my order was ready so quickly. It took me longer to get to the restaurant because I was a bit far on the east side. As I’m heading to the restaurant, about ten minutes later, I get a notification that my order is ready for pick up! HOW FAST WAS THAT?! 15 MINUTES! Once I submitted my order, a few seconds later, my order was confirmed by Urban Crawfish Station. ![]() Grubhub already had my previous order saved in “order again” so I didn’t have to do much searching. I just decided to order via Grubhub for pick up. Last night, I tried to call in my take out order but their phone line was busy. I would prefer to give my money directly to the restaurant so they wouldn’t have to pay any third-party fees. Normally, if I will pick up my food, I would prefer to call in my order versus ordering for pick up via third-party app (Grubhub, UberEats, Postmates, DoorDash). I really enjoy Urban Crawfish Station because they are QUICK! Let me tell you why. I’ve ordered from here several times and always get their mild level. A whole whopping pound of shrimp with medium spice cajun sauce… ALL FOR ME!! Next time, I ought to try their hot level spice because their medium (for me) didn’t have a kick to it. Finger lickin’ good! Although, eating this does get messy and leaves your fingers smelling so gloves are provided. ![]()
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