My 13 year old grandson, Davis, came down from Auburn to attend a week long cooking camp in San Rafael. It was a terrific week and I had the good fortune to be able to hang out with him. Being the driver some days allowed me to get a little taste of his experience. Davis brought home delicious things they had prepared each day. One night he prepared home made ravioli, another day he brought home a delicious omelette filled with all sorts of veggies. We also enjoyed sourdough bread... Davis is bringing some "sourdough starter" home to Auburn so, hopefully, more bread will be made.
This camp followed the SLOW food movement philosophy of teaching the campers all about healthy organic local food. They had field trips and special experts come in to teach them different skills. One day they did fruit and vegetable carvings. This was a centerpiece for our table on the last day.
Davis helped to serve the buffet they served us on Graduation Day. A very elegant and diverse selection of sushi and other Asian foods was prepared, presented and served.
The head chef, Rachelle Boucher, told me how terrific Davis was in the kitchen and he should consider going into a food service career. It was very nice to hear such glowing reports from the staff. They all loved him. I was the proud Oma. 
Davis towered over the chief chef, Rachelle and she told me he was a very favorite. I love this photo of him receiving his certificate.
Porter arranged this wonderful opportunity for Davis and housed and fed him most of week. What a great gift to give a nephew!
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