North Central College partners with West Suburban Community Pantry for Junior Chefs’ Camp

“This tastes better than I thought!,” said Nina, trying the Mexican enchilada cups she and her fellow campers made as they learned about the versatility and nutritional value of beans. “I think my family would actually enjoy this!”

Under the supervision of Kim Milano, Ph.D., professor of nutrition science at North Central College and two of her Nutrition Science student interns, 21 campers spent a week in the cooking lab at Downers Grove South High School learning basic kitchen skills and preparing a number of healthy, kid-friendly foods.

The Junior Chefs’ Camp was designed to help kids, particularly those from financially challenged families, learn about healthy eating habits, basic nutrition, food safety, and food preparation techniques they can use at home.

The goal was to give children aged 8-13 practical skills and confidence in the kitchen while encouraging healthier lifestyle choices.

“Many children of families experiencing food insecurity don’t have the opportunity for educational opportunities outside of school,” said West Suburban Community Pantry CEO Maeven Sipes. “ … and with limited resources they don’t have the opportunity to experiment with food.”

“For several years, our camp was supported through the University of Illinois Extension, but due to federal funding cuts, the program was discontinued,” said Nancy Chatterjee, pantry support services coordinator. “We felt it was important not to lose this opportunity for our families, so we worked to create a new partnership with North Central College. We’re so grateful for the dedication and creativity of the North Central students and their professor!”

This year Junior Chefs’ Camp is made possible in part by an Endeavor Health grant to North Central College to expand the college students’ opportunities to do community outreach on building healthy habits. The Woodridge Police Department sponsors the use of the facilities at Downers Grove South High School.

In addition to the enchilada cups, the young chefs learned to make a variety of healthy dishes planned by the college interns, including carrot-apple muffins, bean dip, and crispy smashed broccoli.

While bean dip and enchiladas were an easy sell, surprisingly, several kids went back for seconds after tasting the flattened roasted broccoli, crispy with parmesan cheese.

“Spinach has lots of vitamins and the beans are already delicious with lots of protein,” Nina said about the enchiladas. “In my opinion, avocados taste really good, so that would be great element to add.”

North Central College Nutrition Science student intern Eliana Paramo shared that all the produce used in the camp is provided by the Pantry, while the college provides supplies and other ingredients. She is planning to become a dietitian, inspired by the power of each individual to fuel their body with good food.

“As a society we struggle. I believe dietitians can show how food can be good medicine that can help heal society’s physical ills. Working with these kids has been a great opportunity to show them what they can do with foods they have on hand.”

Dr. Milano says that part of her students’ curriculum includes community outreach, working in a food pantry, providing nutrition counseling and working with community members through telehealth.

“I believe if you didn’t start out eating well, it becomes a habit you carry into adulthood. From a nutrition standpoint, access is key. If you can’t afford healthy foods, you won’t eat them, you tend to rely on processed foods,” she said. “That’s why we were excited to do this camp with West Suburban Community Pantry. They offer one of the largest offerings of fresh produce around. Luckily, we are in a position to take our knowledge beyond the campus. We wanted these kids to see that fruits and vegetables can be fun and tasty.”

The last thing the Junior Chefs created was their own dessert pitas- with their choice of nut butters, dried fruit, berries, bananas, pomegranate seeds, pretzels, chocolate chips and coconut flakes. Among their creations, there were plenty of smiley faces, just waiting to be eaten.

Following their days in the kitchen the campers were invited to a local eatery for a tour of a real chefs kitchen, and brunch with their parents, all of whom reported they had learned a lot from their Junior Chefs.

West Suburban Community Pantry provides food and resources to people facing hunger, unlocking access to nutritious meals and strengthening hope for tomorrow. Rooted in the community for over 30 years, the Pantry offers an in-person food pantry in Woodridge, online ordering, and senior home delivery to households in DuPage and Will counties.

The pantry also provides support services to connect families to financial assistance, community resources and a variety of free workshops for both adults and children. Visit wscpantry.org and Facebook and Instagram to learn more.