Each summer, chef Kelly Dietrich welcomes students aged 10 to 17 into his rural farmhouse near the Canadian border, where he runs a residential cooking camp. Attendees learn kitchen techniques and whip up dishes for everyone to eat during daily meals. Beyond kitchen duties, children also maintain an organic garden and care for farm animals.
“By graduation day, they will have mastered over 50 topics, from making ‘the mother sauces’ to using a professional chef’s knife kit. The grand finale is a 30-dish buffet lunch the students cook for their parents,” reports the Wall Street Journal.
(Photo: Herb Swanson/Reuters)