Culinary Arts

Slicing and Dicing

DSC_0017Campers participating in the Jr. Chef Academy course within The Center for Growth and Innovation (CGI) are busy preparing the salads and entree platters for their big feast on Friday afternoon. Today’s lesson included three recipes that are very common at a summer picnic – potato salad, cucumber salad and roasted lemon-garlic chicken.

After she taught them how to properly season and butcher a whole chicken, Chef Sara instructed campers how to slice the perfect potato. For potato salad, Chef Sara explained that the potatoes should be roughly the size of a quarter and the thickness of an acorn. Campers spread out onto their own cutting boards and carefully sliced away!