This weekend is geared toward both the beginning cook and those with more kitchen experience who wish to improve their cooking skills. The class focuses on knife skills; menu planning; basic meat, vegetable, starch, bread, and dessert preparations; and left-over usage; while emphasizing the importance of family meals and how to involve the entire family in the preparation. Devotional time will discuss scripture references to food and the importance the Bible places on it.

The weekend begins with dinner at 6:00 on Friday evening, and concludes with lunch on Sunday at noon. Due to the nature of this course, the weekend is limited to 25 people and pre-registration is required.

Date: November 11th – 13th

Ages: 14+

Cost: $125.

For more information contact: Pam Ray (503) 662-4126 pam@campyamhill.org

Pam’s credentials:

• Graduate of Le Cordon Bleu Portland, with an AA in Culinary Arts
• Graduate of Le Cordon Bleu Scottsdale with a BA in Culinary Management, and a minor in Marketing (including Food Science & Nutrition)
• Certified Chef, ACF
• Member of the ACF (American Culinary Federation)
• Member of the Christian Chefs Fellowship
• Certified instructor for ServSafe, national health and sanitation program
• 12 years of culinary experience, including teaching cooking classes and internships at Restaurant Bleu (Le Cordon Bleu), and Four Seasons Flavor Catering of Portland