It was a white table cloth affair Thursday as 15 kids cooked and served a four-course meal to their honored guests at the
The meal was the final event of a three-day kid’s summer camp put on by Dewy Destin’s Seafood and Restaurant’s Executive Chef Jim Shirah.
“This is my ninth year putting it on and every year it’s a little better,” said Shirah. “It’s a culmination of things I learned in the restaurant that I try to pass on to the little ones.”
The camp began Tuesday with an introduction to nutrition and sanitation followed by education in kitchen and service techniques such as teamwork, dining room etiquette, measuring, and place-settings.
Wednesday was food-prep day as the kids prepared their very own menu of bruschetta, caesar salad, baked fish or chicken, alfredo, steamed broccoli and key lime pie.
“They make their own menu each year because it’s more fun,” said Shirah.
Thursday saw the kitchen bustling as kids worked to plate food, pour drinks and run the dishes out to their respective tables.
“Chef is it time to bring out the salads now?” asked Skye Dwyer.
As the plates were brought to the tables parents, siblings, grandparents and guardians smiled wide as the children worked their hardest to serve them.
“It’s a great program,” said Justin Myers, whose daughters Trinity and Faith participated in the camp. “I wish more people knew about it.”
Chef Shirah said he has plans to run a baking class in the fall and has an adult class in the works. To find out more call the
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