C.H.E.F. Camp 2024
Creating Healthy Enjoyable Foods
C.H.E.F. Camp 2024
Avoyelles, East Baton Rouge, East & West Carroll, Madison, Morehouse, Richland and Union
C.H.E.F. Camp “Creating Healthy Enjoyable Foods” (C.H.E.F.) provides youth cooking camps in several parishes throughout the state. The C.H.E.F. camps are designed to teach youth basic cooking principles and nutrition education based on the USDA’s, “MyPlate” food guidance system and Dietary Guidelines. Each day, participants will work together to create an entire meal while learning healthy eating and physical activity principles, food preparation, kitchen and food safety, common cooking terms, proper food handling, measuring techniques, critical thinking and team building skills, planning and time management.
The SNAP-Ed Nutrition Education Program’s C.H.E.F. Camp, “Creating Healthy Enjoyable Foods,” made a vibrant return to East Baton Rouge this year, providing a hands-on cooking and nutrition experience for youth from multiple parishes.
The East Baton Rouge camp was led by Si-Arah Jones, Chrishana Thomas, and Evan Egana from the Southern University Agricultural Research and Extension Center, alongside Dr. Dewanna Drewery from the LSU Ag Center. After a three-year hiatus, the camp returned with renewed energy, engaging campers in preparing healthier versions of favorite meals like pizza, quesadillas, pancakes, and ice cream sundaes. The program also emphasized physical activity as a key element of a healthy lifestyle.
“Cooking with children is not just about preparing meals; it’s about creating memories and instilling lifelong habits,” said Chrishana Thomas, SU Ag Center SNAP-Ed Nutrition Educator. “We saw this firsthand when one of our campers took home a recipe he learned at camp and made a quesadilla for his family. Moments like these highlight the impact of what we’re doing—empowering youth to take charge of their health and share that knowledge with their families.”
EBR/EF, Chrishana Littlejohn-Thomas
The weeklong C.H.E.F. Camp in Madison Parish focused on teaching children aged 6-12 essential cooking skills, food safety, nutrition, and the importance of physical activity.
Sponsored by the Madison Parish 21st Century Summer and After School Program with support from Doug’s IGA Grocery Store, Delta Bank of Tallulah, and the City of Tallulah, the camp was facilitated by LSU Agent Brittney Newsome and featured dedicated volunteers including Mrs. Sarah Sims, Miss Xiomara Bell, and Mr. Tony Fields from the Sylbyl Denver Training Facility, INC. Throughout the week, students learned kitchen terminology, measuring techniques, and MyPlate dietary guidelines. They prepared a range of healthy dishes, starting with Apple Muffins and Chicken Quesadillas, while exploring food safety and handwashing practices to prevent illness.
Later in the week, campers delved into dairy and protein, practicing knife skills, browning proteins safely, and maintaining tidy workstations. Dishes like Pizza Burgers and Baked Chicken Nuggets with Baked Garlic Fries gave students hands-on experience incorporating MyPlate food groups. As the camp concluded, each participant received a take-home bag with cooking tools and their C.H.E.F. Camp and MyPlate Heroes certificates.
The program was made possible through the generosity of Madison Parish School District and local sponsors, whose support ensured a successful and memorable camp for all. Organizers are already looking forward to next year’s festivities!
Madison, Brittny Sims-Washington
The weeklong collaborative C.H.E.F. Camp between Southern University Agricultural Research and Extension Center and LSU’s 4-H Youth Program in Richland Parish focused on teaching children aged 6-12 essential cooking skills, food safety, nutrition, and physical activity. Sponsored by the Richland Parish Sheriff’s Department, Delta Bank, and the 4-H Foundation, the camp featured Jr. Leader volunteers and engaging lessons on MyPlate nutrition.
Students explored kitchen basics, prepared fruit-filled pancakes, pizza burgers, chicken strips, and healthy stir-fry, while learning safe food handling and participating in physical activities such as cardio drumming and games. Each camper received take-home cooking incentives and certificates, marking a fun and educational experience that promises more excitement next year.
Richland, Brittny Sims-Washington