The South Georgia Council, Boy Scouts of America hosted a cooking day at the Douglas Boys and Girls Club.
Scoutreach leader Shannon Pojedinec and a couple of volunteers met with 32 Cub Scouts to set up two cooking stations with menu items that the kids had selected at an earlier meeting. “This day of cooking was after we had talked about nutrition, budget development, cooking equipment use and technique,” said Shannon.
The group was split into two teams, and each student was given a specific assignment. One table was breakfast and featured pancake flipping, sausage links and fresh berries with whip cream. The second table was the savory dish with tin foil wrapped chicken and vegetables.
The cooking took about an hour and a half with prep and actual cooking time, and the students had a blast. “I have never made pancakes before” was the proud announcement of one of the students. The highlight of the event of course was the eating of the freshly prepared food – none of which was left over.
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