It's been two years, but the kitchens of Virginia Tech Dining Services' on-campus dining halls once again hosted kids donning chef's hats and personalized chef's coats looking to develop their cooking chops during Culinary Camp. Culinary Camp is a five-day youth camp, and in Culinary Camp 100, Virginia Tech chefs worked with eight kids, ages 10 to 14, teaching them basic cooking techniques, nutrition, food safety, and how to make a fan favorite, Buffalo Cauliflower Tacos from the Grillfield food truck. In learning how to make the tacos, campers learned knife skills while chopping cauliflower, and then were split into groups to tackle the other components–mixing up the tempura batter, buffalo sauce, creamy southern coleslaw, as well as using the deep fryer to make the chips and crispy golden nuggets of tempura-battered cauliflower.
