Cooking camp for pre-teens
An experiment to teach three boys, ages twelve to fifteen, how to cook and make the long summer vacation useful.
“You see, it’s pretty simple,” I told my kids on the fourth day of our cooking camp, as I arranged four thick ribeye steaks on the BBQ grill outside. “The secret is to let the steaks cook, without disturbing them, for four minutes on each side.” And we all stepped inside the house, demonstrating how we’re not going to disturb the steaks.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman