Culinary and continuing education department to host culinary summer camp

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.