MS KICK Kicks Off 3rd Annual "Kids Kooking in the Kitchen" in Conjunction with SSEA
KKITK focused on 鈥淔rom Scratch Meals鈥� in order to teach the Junior Chefs multiple cooking techniques such as slicing, saut茅ing, baking, frying and more.
91pro视频 at Shreveport’s (SUSLA) Milam Street Kitchen Incubator and Community Kitchen (MS KICK), in collaboration with Summer Stem Enrichment Academy (SSEA) hosted the first two sessions of the 3rd Annual Kids Kooking in the Kitchen (KKITK) summer. The one-day camp with four sessions, kicked off June 6th and will conclude on July 27th. KKITK focused on “From Scratch Meals” in order to teach the Junior Chefs multiple cooking techniques such as slicing, sauteing, baking, frying and more. As part of the mission of MSKICK, healthy ingredients was the key requirement when the Chef instructors submitted recipes to be taught in the camps. Another component that was added to the camp curriculum was a Co-Chef led instruction (two chefs) and assistance from the Culinary Students of Job Corp which allowed for more kids to be enrolled in the camps. Each session kicked off with an Ice Breaker to allow the campers to get to know one another, a presentation of the recipe they will be preparing in the kitchen, and concluded with fellowship and eating with Junior Chef Certificates being awarded. The summer camp consists of a diverse range of 25 or more students in each session ranging from ten years old to seventeen years old with a mix of girls and boys.
The Chefs Instructors of KKITK are Chef Chris (So Goody Good Meal Preps), Chef Nate (Big Nate’s BBQ & More, Chef Mosa (Sassi Catering), Chef Daryll (Celebrity Chef / Netflix), Chef Chris Hayes (The Smoking Oyster), Chef Joslin (Vegans on the Run), Chef Mark (Remarkable Foods), and Chef Ben (What’s For Dinner). “Majority of the students had never made meatballs from scratch, let alone use Ground Turkey. The kids enjoyed and learned that healthier alternatives can be tasty and fun to make!”, stated Chef Chris when commenting of the success of the first session of KKITK. A few recipes that were submitted for the Chef Led instruction were Pasta Noodles made with a Pasta machine, Chopped Tomatoes to cook up fresh marina sauce for Homemade Pizza, and Hand Rolled Meatballs made with Ground Turkey.
These Chefs have over 15 years’ experience each and bring a wealth of knowledge to provide to the campers. KKITK began during the Pandemic when options were few and far beyond for kids to have enriched activities during the summer. With sponsorship in part by Louisiana Economic Development, KKITK was able to be offered to each camper at no charge. MS KICK hosts these Healthy Cooking classes year-round with our Community Partners Shreveport Green, JS Clark Principal’s List, Shreveport-Bossier African American Chamber (Black Restaurant Week), and Shreveport-Bossier Tourist Bureau just to
name a few.