Kids Hands-On Cooking Camp (ages 6-12)

Each class will be set up to teach your child the basics of working in the kitchen, safety and cooking in the kitchen. Each day of the 4 day camp your child will have the opportunity to work in small groups to prepare various foods that illustrate the lessons for the day. Skills include kitchen tools and knife skills; measuring, weighing, and mixing; cooking techniques, such as sauteing, steaming, roasting and grilling. Final day of camp will be a culmination of skill and technique with a fully prepared and served lunch for the parents.

Throughout her life, Joy Bebry has been involved with the food business from many different perspectives.  Growing up in Michigan in a family of wholesale grocers, co-owning a restaurant and catering business in New York, and most recently as Supervisor of the Demonstration Kitchen at Henry Ford West Bloomfield Hospital, she has cultivated a food practice that focuses on fresh, seasonal, hand-crafted bites.  At HFWB, Joy coordinated an adult program that brought in local chefs to teach community members ways to transition to a healthier food lifestyle.  In addition, Joy created and taught the "Kids in Charge of the Fridge" program that included themed individual classes, field trips and summer camps.  Her teaching has now expanded to working with other organizations, families, and individuals as a 'healthy habit' coach, bringing awareness to cleaner eating.

Camp fee: $149
Monday through Thursday 8/26-8/29 10:00am-12:30pm

To register call The Community House at 248.644.5832 or visit TCH online at www.tchserves.org