Meet Earl Grey!  He is an abandoned kitten found a week ago and thriving as he helps out in the Camp C.H.E.F. gardens – supervising the zucchini and cucumber plantings.
He is so adorable and a wonderful joy – tune in Tuesdays and Thursdays to Edible Education Facebook Live at 1:00 Eastern and you may catch a glimpse of him!
Covid 19 Camp C.H.E.F. updates:  We are excited to move forward for a successful summer –  our new motto – Cooking Together – 6 feet apart! The Kitchens are sanitized, our teaching chefs are Serv Safe and CDC trained, and we are thrilled to offer camp chef this summer.  We do plan on limiting our students to 8 per kitchen, and plan on having curbside drop off and pick up.  As a certified Chesterfield County commercial kitchen that has 100% health inspection reports, we are sanitizing 4 times a day in addition to our top notch food safety and cleanliness standards.  Students will wear gloves and change out for all recipes and wear new aprons daily.  Please call 804.920.9510 with any questions.
We can’t be face to face, but we are certainly cooking with you heart to heart!    Healthfully, Chef Ann


Cooking Tip of the Day: Magical + Mysterious Cookbook


How do pancakes rise? How do you get oil and water to play nicely? And what is the best temperature for working with chocolate? These questions and more are answered in this how and why do ingredients work cook book for kids.

Aligned with the National Standards for Science and presented in full color pictures of each recipe, you will enjoy this very science driven recipe collection.

This book also includes Hypothesis worksheets for students and black and white re-producible recipes for kids to take how and share with their families for fun at home developing a lifetime of culinary skills.

Click here for a sample.

Perfect for ages 8 – 16. Adult Supervision is required with ovens and burner work.
ISBN-640 07 – 576 – 4 Copyright July 2017

Click here to read more Cooking Tips for Kids.

Monthly Recipes: July

Jen Reviews – Nutrient Dense Spicy Quinoa Recipe

Cooking Time: 20
  • 3 cups quinoa (use white, red, black or tri-color)
  • 4.5 cups water
  • 1/2 cup pumpkin seeds
  • 1/4 cup hot sauce
  • 3 tbsp olive oil
  • Sea salt to taste
  • Cracked black pepper to taste
  • 1 Avocado
  • 1/2 cup Shredded carrots
  • 1 cup Broccoli
  • 1 cup Mushroom
  • 1 cup Cauliflower

Equipment: Measuring cups/spoons, a large saucepan, large cooking spatula or spoon

  1. Boil the quinoa and wait till your quinoa has simmered for 15 minutes

  2. Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa

  3. Stir in ½ cup of pumpkin seeds, sea salt and pepper

  4. Add optional items such as avocado, shredded carrots, broccoli, mushroom and cauliflower. Other ideas include dried fruit, more seeds (sunflower, sesame, poppy seeds) and nuts (macadamia, almonds, cashews, brazil nuts).

  5. Serve and enjoy!

    And don’t forget to check out more recipes and articles on Jen Reviews!

Homemade Ice Cream

Prep Time: about 30 minutes Cooking Time: about 30 minutes Prep Time: 1 hour
  • 2 vanilla beans, split lengthwise and scraped
  • 2 cups milk, chilled
  • 6 large egg yolks
  • 3/4 cup sugar, plus 2 T
  • 2 cups heavy cream
  • 1 t pure vanilla extract
  • Equipment: knives, measuring spoons, cups, bowl, saucepan, electric mixer
  • Step 1 In a medium saucepan over medium heat, combine vanilla beans and scrapings with the milk. Bring to a gentle boil. Remover from heat and let steep, covered, for 30 minutes
  • Step 2 Prepare an ice bath; set aside. In a bowl of an electric mixer, fitted with the whisk attachment, beat egg yolks and sugar on medium high speed until thick and pale, about 4 minutes.
  • Step 3 Place milk mixture over medium-high heat; bring to just a simmer. Slowly pour about 1/4 cup hot milk mixture into egg yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
  • Step 4 Return mixture to saucepan; stir with wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3-5 minutes. Custard should retain a line drawn across the back of the spoon with fingertip.
  • Step 5 Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled.
  • Step 6 Stir in extract.
  • Step 7 Freeze in an ice cream maker according to manufacturer’s instructions.