Wow! We just finished our first day of our first session of Bay Leaf Kitchen Summer Camp and it was a BLAST!
The campers learned all kinds of skills in the kitchen. We talked about kitchen etiquette and rules and after a knife demonstration, we started making vegetable spring rolls using local ingredients like fresh mint and flowering chives from Marin Roots Farm and Hodo Soy yuba strips. A lot of the kids had never had yuba and were excited to find a new flavor that they liked!
In the afternoon, Chef Daniel from LUCE came to cook with us! He taught us how to make potato gnocchi from scratch and pesto with fresh basil. He also taught us some really cool, and helpful, kitchen lingo like "sharp behind" and even shared some of his own tips for being a great chef like "always clean as you go!"
All in all it was a pretty spectacular first day at Bay Leaf Kitchen Summer Camp and, to round it all out, we were included in an article that came out in Bon Appétit today naming us one of The 10 Coolest Cooking Camps In America!
We can't wait to see what tomorrow has in store for us!
Keep cooking, everyone!