Courtesy of Mindy Meyers
In-person camps relied on careful spacing this year, but for Cooking Round the World, expanded online programming reached a new breadth of campers, extending beyond the Bay Area.
It took a sprinkle of spellworking, but a crew of young sous-chefs descended the peaks of Morocco, hovered over Cambodian rice paddies and surveyed the blue domes of Greece from their humble kitchens at home.
Armed with ladles and whisks, the Cooking Round the World campers made the most of this past year’s captivity at home. The year-round sessions, which began in person in the Bay Area pre-COVID and have expanded to include online participants from as far away as Ohio, New York and New Jersey, take young people on a field trip for their palates.