Chefs mentor Girl Scouts through ‘Foodie Field Trips’

Family fun | 31 Aug, 2017 |

If you ask a woman if she was ever a Girl Scout, there’s a 50 percent chance she’ll say yes. With more than 59 million alumnae and 1.8 million current members, Girl Scouts is one of the most recognized brands worldwide. Locally, the Arizona Cactus-Pine Girl Scouts wrapped up their first summer camp season at the new Bob & Renee Parsons Leadership Center for Girls and Women at Camp South Mountain in recent weeks. Girl Scout summer camp provides dynamic, outcome-based programs both on-site and off to help tomorrow’s female leaders develop specific skills—perseverance in the face of challenging problems, the ability to build and design things and how to resolve conflicts constructively.

And this year, chefs from the Four Seasons Scottsdale Resort Troon North, Omni Montelucia Resort & Spa, Vi at Grayhawk and more helped close out camp with a bang, inviting campers into their commercial kitchen for interactive “foodie field trips.”

“Through cooking or baking together, each chef instilled the importance of patience, attention to detail, creativity, team work and so much more in our girls,” said Susan de Queljoe of the local council, noting several of the chefs are also stepping up to partner again with the local Girl Scouts on the 2018 Girl Scout Cookie Dessert Challenge, coming in February.

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