We’ve been training some real chefs-in-the-making this term at CBS!
The Boys’ Major cooking class has been whipping up a slew of delicious recipes. This week, they made a healthy version of Chicken Cordon Bleu – we’ll be sure to send the recipe home with them so you can put their skills to the test!
We’re also been able to whip up delicious pasta salads, vegan side dishes of acorn squash and zucchini grown in our very own CBS garden, and grilled portobello mushrooms with a balsamic glaze!
A hearty meal isn’t complete without dessert of course, so we also prepared a wonderful blueberry bread pudding and Nutella waffles. Needless to say, all was devoured by our campers.
Meanwhile, all of camp reprised our popular Mess Fest event from Term 3! After campers competed in our annual Team Comp Paint Wars, they proceeded in a race-style fashion on a course down to Lake Ted, encountering obstacles of mess (like water guns of soda, flour and leaf blowers, and water balloons) en route to the beach. The event was so well-received during Term 3, it will now become a camp tradition!