Guess what was on the menu when Virginia Tech Dining Services’ Culinary Camp opened this summer?

Ten young culinary students – aged 9 to 14 – spent a day learning how to make Virginia Tech’s buffalo sauce from scratch. Replete with their tiny chef’s hats and chef coats monogrammed with their names, this new generation of future Tech students were acting out their part in the evolution of buffalo cauliflower tacos from a campus favorite to a campus tradition. Culinary Camp 100 has itself become a rather beloved campus tradition. Since 2013, when the first Culinary Camp 100 class opened its doors to area youngsters, Chef Randall Van Dyke and his team have been shepherding an increasing number of would-be chefs into the world of haute – and sometimes just hot – cuisine.