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Culinary and continuing education department to host culinary summer camp

May 3, 2019

Submitted+by+Tammy+Rink
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Culinary and continuing education department to host culinary summer camp

Submitted by Tammy Rink

Submitted by Tammy Rink

Submitted by Tammy Rink

Submitted by Tammy Rink

The Nicholls State University culinary department and continuing education department scheduled to host a Jr. Chef Culinary Camp for the fifth year.

Tammy Rink, Amelie Zeringue and Jean-Pierre Daigle are the three culinary chefs that will be instructing during the event.

The summer camp will be held across a span of three separate weeks with a theme for each week’s cuisine.

The first week’s theme will be “Back to the Basics,” the second week will be a “Taste of Home” and the third week will be a “World Cuisine Class.”

“The kids seem to love it. Parents are enthusiastic about their kids being in it,” Rink said.

There is a limit of 24 campers, and the instructors said the camps fill up fast.

The cost of the camp is $250 per person for a week of camp.

“We were getting calls to see if we had culinary camps for kids,” Liz McCurry, administrative coordinator, said.

The culinary camps will also be hosting Mommy/Daddy and Me classes.

There will also be a cookie decorating day on July 9. On July 16, there will be a king cake class.

These one-day camps cost $50 per person, and there is a limit of 16 participants, eight children and eight adults.

This is the first year that the culinary department will be hosting the Mommy/Daddy and Me class, and they will be instructed by Rink.

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