Sam Schanely and Annabel Norman-Webb watch closely for cooking instructions.
Visions of sugar plum fairies danced in the heads of campers as they whipped up gingerbread men cookies, chocolate truffles, pies and chocolate bark for the Mattison’s Forty-One Chef Camp. The theme for the advanced pastry group was Christmas in July complete with all the traditional favorite desserts.
All of the students involved in the advanced pastry group have participated in the prerequisite basic pastry camp. The next level helps students further learn their way around the kitchen at Mattison’s Forty-One figuring out how to use a double boiler, pipe icing and roll out cookie dough.
The grand finale to the week is the chance to finally taste their creations with their friends and family who were invited to dine on the dessert buffet on the last day of camp.