Please join CulinaryCorps alum and Natural Gourmet Institute graduate, Celia Lam, for the August 15th installment of NGI’s Friday Night Dinner series, a 3-course vegetarian/vegan dinner cooked by the students. Part of proceeds of will be donated to CulinaryCorps and our 2014 Camp Sunshine trip. The menu is not yet available online but it is sure to be continue reading.
Hello CulinaryCorps Friends, Last summer, we landed on the shores of Lake Sebago with a small binder of lesson plans and a big can-do attitude. We can create a pop-up outdoor cooking classroom using a speed rack, a wood burning oven and our imagination. We can teach toddlers to adults how to make dough, roll continue reading.
We think pictures really do say a thousand words; we also think that pictures of Camp Sunshine may just say a million. For a photo journey of our magical week, please click on the collage below. Many thanks to the incredibly talented AJ Cincotta-Eichenfield for taking such amazing shots throughout the week. Share this:
10 carefully selected chef-volunteers from across the country Including 1 Canadian, eh?! 824 collective CulinaryCorps volunteer manpower hours 281 miles walked in our outdoor pop-up kitchen 20 classes launched for our World of Flavors cooking curriculum for 185 campers and volunteers Over 453 plates of food cooked by the campers themselves including: 186 freshly-pressed tortillas 56-feet of veggie-sushi rolled 12 original “Top Chef Sunshine” dishes created using… 1 secret ingredient continue reading.
Below is the day-to-day summary of our magical week at Camp Sunshine during the camp’s oncology/hematology week from July 5-11, 2014. Many thanks to our leadership team and chef-volunteers for taking the time to capture such a wonderful whirlwind of a trip. (And for those of you who would also like a visual tour of the week, continue reading.