Camp Preparing Future Chefs for a Sustainable Kitchen

Young students are getting their first lesson in wellness, sustainability and restaurant management in a new camp at George Mason University.

For ages ages 6-13, the week-long camps provide lessons in international cooking; time management; journal, menu and recipe writing; business skills; team building; project-based learning; and role play.

The camps will be held from 9 a.m. to 1 p.m. July 14–18, July 28–Aug. 1 and Aug. 11–15.

The camp is hosted by Mason’s Department of Nutrition and Food Studies and Empowered Wellness, which creates programs and classes with the goal of healthy, sustainable living.

Students will be cooking, designing restaurant menus and creating skits, according to Ryan Lonnett, founder of Empowered Wellness.

“We’ll develop some great life skills here but everything we do also has to pass the fun litmus test,” he said.

Read more about the summer program.