By Kim Essex -bio | email
MADISON, AL (WAFF)- Some Valley kids spent their spring break in school; specifically, a cooking school.
They got hands-on experience in meal preparation, proper kitchen procedure and safety.
This week's restaurant scorecard introduces the Budding Chef Cooking School.
The aroma of gourmet food wafts from this little white building nestled in downtown Madison.
Inside there's a flurry of activity: mixing, blending, scooping, grilling, and tasting.
It is where Chefs are born.
10-year-old Kelsey Cleveland instructs us on how to make a perfect Tropical S'more.
"A Hersey bar, graham cracker, and...what is it? Yes, mango and coconut," she said.
R.J. Williams, though, like the Alien Milkshake they made earlier in the week.
"We put green die in it, and mixed it up. We put green dye in the whipped cream, and mixed it up."
These pint-sized chefs are taking part in the first ever Spring Break Mini-camp at the Budding Chef in Madison.
"Everything is hands-on. Everything is made from scratch. All the kids learn about recipe reading, how to shop for the food, what it takes to put a meal together. We expose them to international cooking, we expose them to a lot of culinary terms that they might see on the food network. So it's like the food network come to life," said owner Merle Phillip.
For many kids, it has. 13-year-old Lee Krzyminski wants to be a chef.
"Cause I love to cook, and this is my first cooking class," she said.
9-year-old Sophie Manning relishes the opportunity to express her creativity.
"I have had very much fun," said Sophie.
"Because it's very fun, and you're cooking foods you may never have cooked before," she said.
It's not all fun and games, though, safety is also stressed.
"Every single class, we teach them safety, sanitation, and knife skills. We work on using all types of commercial and residential equipment," said Phillip.
Time to see how your favorites stacked up with Health Inspectors this week.
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