Chef Gracy Cooking Camps: A Virtual Experience

Summary

The habits formed, decisions made, and knowledge gained during childhood can have a significant impact on future health. The Clayton Fresh Mobile Market works to address poor diets, physical inactivity, and knowledge of Georgia’s agricultural commodities. The Chef Gracy Day Camp promotes the awareness of the benefits of a balanced diet, encourages campers to try new foods, and teaches basic culinary skills.

Situation

The American Academy of Pediatrics’ extensive research in youth development informs us that demonstrating the fundamentals of science and cooking prepares school-age children for independence and use of logic. While there is an attraction to viewing cooking shows, the USDA indicates that nutrition knowledge may be incomplete without the experiential learning or hands-on activities associated with food preparation that involves safely handling food and proper use of cooking equipment.

Response

Due to the COVID-19 pandemic, Clayton County Extension offered the Chef Gracy Cooking Camp virtually in 2020. These weekly camps taught ways to manage and reduce the risk of chronic diseases, while offering culinary arts training, and cooking demonstrations highlighting important topics in nutrition. Each camp offered 16 hours of sessions based on healthy habits, food safety, and the importance of the reduction of sodium, fat, and sugar. Through a mix of hands-on activities, virtual field trips, cooking demonstrations, and scientific experiments, students learned about the importance of basic knowledge in the kitchen. The week ended with a Chef Gracy Cook Off similar to the Food Network show, “Chopped: Junior”. Campers were given three mystery ingredients on Wednesday afternoon to use in a dish they would prepare and present on Friday morning. County extension agents were available to watch and provide encouraging feedback. Participants completed a post webinar survey and received the recipes demonstrated in throughout the series.

Impact

Within the four weeks, the camp reached 82 youth in grades 4-12. Post evaluation surveys indicate the following: •Over 90% of participants felt more knowledgeable about the topics presented. •Over 80% of participants planned to use the information provided to make better food choices in their school cafeteria and at home. •100% of participants showed understanding from where their food comes. •80% of participants planned to visit a local farm. •90% of participants expressed increased comfort and confidence in the kitchen. Some feedback from parents and campers included: •“Up to this point with all this quarantine, her motivation to do anything was so low and we are so glad we found this as a program to engage in. Her confidence and interest were so high. We really appreciated the break in between each session.” •“It's a big deal to me that you gave us this chance to come together in the kitchen. It was a really special and experience. I'll always remember it as the highlight of our summer. I feel so lucky to have found the course and I must say that had it cost money we probably couldn't have afforded it, so a huge thank you to your funders as well. Also, I did buy Lucas a knife as you suggested and he named it 'Kobe'!” •“I'm very proud of myself and the meals I created this week. My food got rave reviews from the rest of my family.” •“I learned so much! I learned knife skills, details about healthy cuisine and lifestyles, and food preservation. However, I'd say the most important lesson I learned was that even though I was one of the younger ones, I was able to create the same amazing food.”

State Issue

Health & Wellness

Details

• Year: 2020
• Geographic Scope: International
• County: Clayton
• Location: College Station, Athens
• Program Areas:
  • 4-H Youth
  • Agriculture & Natural Resources
  • Family and Consumer Sciences