Back to School Chef Camp A Huge Success
Executive Sous Chef Owen Hohl demonstrating proper knife techniques.
In late July, a two-day hands-on cooking class where campers learned skills in the kitchen, basic food safety, and how to put a healthy twist on some of our favorite foods took place at Pointe Coupee Homebound Health and Hospice.
Day 1
Executive Sous Chef Owen Hohl of Hot Tails Crawfish House led a class focused on knife skills like mincing, dicing, and chopping. The day was marked by everything from prepping, chopping, sautéing, and dishwashing to even a little physical activity!
Day 2
Campers made Angel Lush Cupcakes, Taco Zucchini Boats, and Mexican Rice. We played games, did some workouts, made smoothies with our Smoothie Bike, and tried new foods!
Providing a complete education and training experience based on the needs patients and the recommendations of their physician, Pointe Coupee General Hospital offers a free nutrition program.
A special thanks to Pointe Coupee Homebound Health and Hospice, Pointe Coupee Farm Bureau Inc. Women’s Leadership Committee, LSU AgCenter, Executive Sous Chef Owen Hohl, Mrs. Melissa Guillory, Mrs. Fawn Courville, Mrs. Beth Holloway, Mrs. Liz Brown, Mrs. Brandi Frey, Mrs. Tara Manuel, and our 4H Jr. Leaders Ali, Samya, and Sarah.
