Local Teens Explore Culinary Arts Through Free Summer Camp at RIT

Twenty local teens recently showcased their culinary talents after spending a week in hands-on training with RIT Dining professionals, chefs from the American Culinary Federation Rochester chapter, and volunteer industry experts from restaurants, private clubs, senior living communities, colleges, and private businesses throughout the Rochester area.

Just days earlier, many had little or no experience in a professional kitchen. By the end of the program, each student had earned a New York State Food Safety certification, developed new culinary skills, and gained a firsthand look at careers in food and hospitality.

The experience was part of the inaugural Summer Youth Culinary Camp, a free program hosted by RIT Dining in partnership with the American Culinary Federation Rochester chapter.

The idea for the camp emerged after ACF Rochester leaders, Chef de Cuisine Stacy Krebbeks and Chef DarLyn Pochan, noticed a decline in students pursuing culinary education and fewer applicants for scholarships traditionally offered by the organization.

"We realized we needed to connect with students earlier and help them see the opportunities available in the culinary field," said DarLyn Pochan, Education Chair, ACF Rochester. "This camp gave students the chance to experience the creativity, teamwork, and passion that make this profession so rewarding." 

Developed by Krebbeks and Pochan, the weeklong camp introduced students ages 14 to 17 to the fundamentals of professional food preparation. Campers learned knife skills, food safety practices, allergen awareness, baking techniques, and professional kitchen operations while working side by side with RIT chefs and industry professionals.

For Chef Krebbeks, the transformation throughout the week was one of the program's most rewarding outcomes. "Our goal wasn't simply to teach students how to cook," he said. "It was about helping them build confidence and discover what they're capable of. Watching students become more comfortable in the kitchen, communicate as a team, and take pride in their work was incredible."

For many participants, the camp provided a glimpse into future possibilities.

"This camp was the perfect introduction to culinary arts," said Kylie Nicholson, a student at Brighton High School (and daughter of RIT’s Executive Director of Intercollegiate Athletics, Jackie Nicholson). "It gave me hands-on skills that you simply can’t learn at home in your own kitchen."

Penfield High School student Maddie Drury said the experience reinforced her dream of one day owning a bakery.

"It was amazing to work alongside professional chefs and experience a real kitchen environment," Drury said. "The camp definitely made me even more excited about pursuing a career in the culinary industry."

The week concluded with a family showcase, where campers prepared and served a meal highlighting what they had learned. Students also received professional knife sets engraved with the ACF logo.

Following the success of the inaugural program, RIT Dining and ACF Rochester are already exploring opportunities to expand the camp and inspire more local students to explore culinary careers.

Camp organizers emphasized that the program's success was driven by the many volunteer chefs and culinary professionals who generously shared their time and expertise, creating meaningful mentorship opportunities for participating students.