Some parents have a terrible time trying to get their kids to eat all the right foods. But at one summer camp, the kids are not only eating healthy foods, they're cooking them from scratch .
It's all happening at a culinary camp being held at the Bowling Green Technical College.
Spaghetti and meatballs and fresh bread. It sounds like a nice dinner out, but that's what's on the menu at the culinary camp for kids.
"One group was making meatballs, one was making sauce, one was making bread. It all came together for a classic Italian meal," Culinary Arts Professor Michael Riggs said.
The camp is hands-on experience for top chefs in training, even if they can't quite reach the table yet.
"They've had a week to work in a professional kitchen, which many people don't get until they're 16, 18 or even in college," Culinary Arts Professor Lisa Hunt said.
But the two chefs in charge are quick to point out this camp is all about nutrition. The dishes made in this kitchen are low in sugar and low in fat.
"Both Chef Riggs and I have kids the same age as the campers are. So we really wanted to do something for kids that age that had to do with cooking, health and exercise," Riggs said.
And how does it all taste? Well, the empty plates say it all. But whether the kids are making plans to become a master chef or are just here for the food, camp organizers said that they're benefiting from the experience.
"What they're learning are skill sets to be used in professional life. Just being in this kitchen for a week has given them a heads up on their future," Hunt said.
The culinary camp is for kids ages 8 to 12. But camp organizers are discussing the idea of establishing a new culinary camp that would allow teens 14 to 16 to continue practicing their cooking skills in an advanced program.