The Annual Team Cuisine Cooks Camp was a big success. The event held at Tri-Rivers July 15-18, 2015, was designed for culinary students entering their senior years. It gave these students a head start with advanced instruction on cutlery, smoked meats and seafood, vegetarian dishes, stocks and sauces, and baked goods.
Congratulations to the Graduates: Davis Andrews, Bailey Corbin, Kassidy Custer, Victoria DeJesus, Samantha DeSelms, Alec Feasel, Glen Ferguson, Marissa Guevara, Morgan Higgins, Rhiannon Lance, Andrew Magoch, Alex Martinez, Kayle Marvin, Michala Nartker, Jorge Nunez-Martinez, Danielle Nusbaum, Madison Paras, Hayden Puntel, Kirsten Rains, Star Samson, Sierra Spires, Dalton Spurlin, Jake Waddle and Hunter Wendlandt.
Thanks Cooks Camp Chef Team: René Rawraway Larry Gilpatric, Janea Makowski, Danette McHale, Pam Mock, Sheila Hamm-Executive Director, Pete Wallin, Amy Merda, Mark Kent, Kathy Zay, Sharon Pallas and Jodi Rogers-Admin Asst.
Special thanks to sponsors: Tri-Rivers, Akron-Canton Cooks and Chefs, US Foods, Heinen’s, Eagle Nest Poultry, First Energy, Ohio ProStart, General Mills, Bob Evans, Tillium Farms, IN HARVEST, Ohio Pork Council, Champion Foods, Ohio Beef Council, Payne’s Pizza & More, Gerber’s Amish Farm, RightWay Food Service, Joe and Terri Mantey Dairy Farm, Paul and Ellen Messenger-Fresh American Lamb, Tony Arena and Greg Stevens-Arena Produce and Bill Wixtead-Pork.
What’s it all About
Students pay $500 to attend, which includes housing, meals, a recipe workbook, a chef’s coat with their name and work pants, a set of professional knives, meals and more! Chef Sheila Hamm, who has been the Culinary Arts Instructor at Tri-Rivers for 22 years has been involved in Team Cuisine as many years—first at Ashland College, then Kent State and then at Tri-Rivers who started hosting Team Cuisine 5 years ago.
Chef Hamm said the expenses for the camp exceed the tuition charged, so the event is dependent on the donations of local businesses, grocery stores and farms to operate. But most important to the success of the camp is the group of 12 volunteer chefs, some of whom are Team Cuisine alumni. These chefs instruct the students using rotating workstations set up in the kitchen.
4 Days of Intense Learning
Wednesday’s opening session covered: touring the facility, culinary professionalism, kitchen etiquette, team building and work ethics.
Thursday began at 6 am with lessons on hand washing and sanitation. The rest of the day was packed with learning about food allergies, Culinary Math, Baked Goods/Desserts, Vegetarian meals, poultry, seafood, beef, produce.
Friday, Day 3, students began applying what they had learned and continued planning for the Grand Banquet.
Saturday, Day 4 the camp culminated with a grand banquet Saturday night for students, their parents and instructors from their home career tech schools.
