In the kitchen

Published 9:38 am Thursday, July 24, 2014

Salsa, pita chips, pasta salad, banana jungle pops, lasagna roll-ups and peanut butter granola were among the many healthy and nutritious recipes that received a “kid approved” rating at the Iberia Parish 4-H Kid Chef Cooking Camp this summer.

It didn’t take long for the 13 4-H Club members ranging in ages from 9 to 12 years old who attended the three-day camp to conclude that everything tastes better when you cook it yourself.

Mandy Armentor, Vermilion/Iberia Parish LSU AgCenter, area nutrition agent and coordinator of the camp, said the experience not only provided a chance for students to learn how to cook different foods, but also offered nutritional and health facts, provided tips on food safety, table setting and table etiquette. Participants also took part in physical fitness activities at the camp held at Iberia Middle School’s Home Economics Lab.

“It is about exposing the children to different foods and different ways to prepare food. Some have never been in the kitchen before and for others it is the first cooking experience without mom or dad in the shadows,” said Armentor.

“We have one rule at the camp. You have to try at least one bite of everything to see if you like it. Some of the kids are trying out new foods and finding out they like it.”

Faith Alexander, 12, a student at Anderson Middle School, and Tessie Segura, 10, a Loreauville Elementary student, were busy making applesauce muffins while

Kelis Boutte, 11, a student at North Lewis Elementary, and Anjanelle Armstead were carefully reading a recipe before starting to prepare Banana Jungle Pops.

“This is fun. We are getting to make all kinds of delicious treats and then test them. We are doing it on our own without much help from adults,”said Faith.

It wasn’t Anjanelle’s first time in the kitchen, but she was eager to learn how to cook a few new dishes. The 12 year-old junior cook, who attends Highland Baptist Christian School, said she cooks and bakes at home with her grandmother, who has taught her a few tips along the way.

“We cook a lot of Cajun dishes together. I started cooking with her when I was 6 years old, so she has taught me a few things. She bakes a good sweet potato pie, but she uses a secret ingredient and hasn’t told me what it is yet. She is going to do that soon,” said Anjanelle.

“I also enjoy cooking with my stepfather. Our favorite things to cook are crawfish and crabs. His secret is putting a whole lot of love into the dish.”

Jeanette Arton, 11, was helping a group prepare Lasagna Roll-Ups. The 12 year-old Caneview Elementary School student said her specialty was baking, noting she already holds a grand champion title in the Sugar Cane Festival 4-H Sugar Cookoff and a Crowley District championship title.

“I do a lot of baking with my mother and grandmother,” she said.

Armentor said the cooking camp is based on simple recipes, but healthy ones that will help children change their eating habits and make better nutrition choices.

“The kids are enjoying it and having fun working together. They are trouble shooting and problem solving. They realize they may make a mistake, but are doing well at solving the cooking problems with little adult help,” said Armentor.