Youth Learn Culinary Arts in the Great American Seafood Cook-Off 4-H Edition

Quincy L. Vidrine and Robin Landry, LSU AgCenter

The world of culinary arts is a growing, ever-changing realm that interests many young 4-H’ers. Traditionally, 4-H programming has focused on commodity cook-offs and nutrition education workshops to introduce youth to basic cooking skills, food safety and workforce preparation. But in 2010, a new competition was introduced into the Louisiana 4-H program –– the Great American Seafood Cook-Off: 4-H Edition –– which takes these experiences to the next level and teaches students culinary arts.

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