Educating Kids on the Importance of Delicious, Nutritious and Healthy Living
PHOENIX – (May 15, 2014) – The Westin Phoenix Downtown opens its doors this summer to its first-ever culinary camp for kids emphasizing the fun ways of eating smart. In effort to support the Westin brand’s Eat Well (#EatWell) wellness pillar, this particular campaign is designed to educate kids on how to maintain a healthy and nutritious lifestyle through a hands-on approach that includes making healthy dishes, learning about a variety of super foods and nutrients, eating healthy yet delicious meals, and interacting one-on-one with the hotel’s executive chef.
From cooking and enjoying nutritious foods to staying active, Executive Chef Chad McDonald will help kids in this summer culinary camp discover the upside of healthy living. Each day, the kids will learn that nutritious, healthy meals can be delicious.
“I’m excited to share my culinary knowledge and expertise with the kids by teaching them lifelong skills that focus on nutrition and well-being,” said Executive Chef McDonald. “During the four-day camp, kids will learn that energizing essentials are available in a variety of foods and ingredients. I’ll educate the kids on how pairing certain foods together can help fuel your body with sustaining energy keeping you healthy and strong. It’s important to maintain a healthy lifestyle and I’ll be able to show the kids how to make healthy and delicious SuperFoodsRx dishes.”
The Westin Phoenix Downtown’s summer culinary camp is a four-day half-day camp that takes place June 9-12, 2014.
Summer Camp Schedule:
Monday, June 9
• 7:45 to 8:15 a.m. – Students arrive. Juice and mini breakfast burritos served. Topic: Healthy, whole grains.
• 8:15 to 9 a.m. – Student orientation. Introductions to students, chefs and summer camp itinerary. Review code of conduct.
• 9 to 9:30 a.m. – Topic: Sustainable foods and super foods.
• 9:30 to 9:45 a.m. – Break.
• 9:45 to 10:30 a.m. – Topic: Whole grains, their different varieties, their importance, and how to incorporate them into your meals in fun ways.
• 10:30 to 11:15 a.m. – Create your own whole grain pancakes and how to include mix-in items and toppings.
• 11:15 a.m. to 12 p.m. – Eat and clean up; end of the day overview. Topic: Healthy breakfast options, favorite meals and how to make them healthier.
Tuesday, June 10
• 7:45 to 8:15 a.m. – Students arrive. Juice and breakfast sandwich served.
• 8:15 to 8:30 a.m. – Daily welcome: Overview of the day; questions from students.
• 8:30 to 8:45 a.m. – Topic: Snacks and their importance, how they fuel you throughout the day, and review of students’ favorite snacks.
• 8:45 to 9:30 a.m. – Demonstration: How to make fresh guacamole and salsa, along with baked tortilla chips.
• 9:30 to 9:45 a.m. – Break.
• 9:30 to 10 a.m. – Topic: Fresh veggies and the importance of a variety of colors. Demonstration: How to make ranch dressing.
• 10 to 11 a.m. – Topic: Hummus, what it is and how to change the flavors. Demonstration: How to make varieties of hummus; how to make baked pita chips with different seasonings.
• 11 a.m. to 12 p.m. – Eat and clean up; end of the day overview. Topic: Trail mix bar to go.
Wednesday, June 11
• 7:45 to 8:15 a.m. – Students arrive. Juice and breakfast pizza on English muffins served.
• 8:15 to 8:30 a.m. – Daily welcome: Overview of the day; questions from students.
• 8:30 to 9:15 a.m. – Making pizza: Kids build and eat their own pizza.
• 9:15- to 9:30 a.m. – Break.
• 9:30 to 10 a.m. – Building healthy tacos, the different fillings and how to put it all together.
• 10 to 11 a.m. – How to display a taco bar with tortillas, chips and taco fillings.
• 11 a.m. to 12 p.m. – Eat and clean up; end of the day overview. Topic: Healthy meals and how to make them healthier. Students receive healthy menus with recipes.
Thursday, June 12
• 7:45 to 8:15 a.m. – Students arrive. Juice, mini bagels and fruit cup served.
• 8:15 to 8:30 a.m. – Daily welcome: Overview of the day; questions from students.
• 8:30 to 9 a.m. – How to make smoothie popsicles.
• 9 to 9:30 a.m. – How to make chocolate covered bananas with various toppings.
• 9:30 to 9:45 a.m. – Break.
• 9:45 to 10:15 a.m. – Topic: Desserts. Students to share their favorites and have them classify them as healthy or unhealthy choices; discuss ways to incorporate super foods into desserts.
• 10:15 to 11 a.m. – How to build your own dessert pizza with cookie crust, cream cheese spread, assorted fruits, fruit sauces, and dark chocolate drizzle.
• 11 to 11:30 a.m. – Eat and clean up; end of the day overview.
• 11:30 a.m. to 12 p.m. – Open house for parents, allowing kids to showcase what they’ve made throughout the week.
This single-subject summertime culinary camp is open to kids aged 7 to 12 years old and based on availability. Each student will receive a complimentary apron. Parents of enrolled students will receive complimentary valet parking for pickup and drop-offs for the duration of the camp, along with a 15% discount on breakfast in Province, the restaurant at The Westin Phoenix Downtown. Participation fee per kid is $225 until May 31, 2014. Participation fee per kid is $250 from June 1-8, 2014. Classes begin June 9, 2014, and students must be enrolled prior to day one.
For more information and to register for The Westin Phoenix Downtown’s summertime culinary camp for kids, visit: www.westinphoenixdowntown.com/summercamp.
Find us on facebook.com/WestinPhoenixDowntown or follow the property on @WestinPhoenix.
The Westin Phoenix Downtown and Province
333 N. Central Avenue, Phoenix, AZ 85004
About The Westin Phoenix Downtown
The Westin Phoenix Downtown opened on March 10, 2011, as a boutique hotel with 242 guestrooms and 15,000 square feet of meeting space. Located on floors 11 through 18 in the Freeport-McMoRan Center, the hotel features floor-to-ceiling windows with panoramic views of the Valley. The hotel offers signature services and amenities such as the Westin Heavenly Bed®, Westin Heavenly Shower® and Westin Workout®. Province, the hotel’s restaurant, combines Old World and new world culinary sensibilities and features modern American cuisine. For additional information about the hotel or for reservations, please visit www.westinphoenixdowntown.com.
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Maralyn D. Hill, M.Ed., The Epicurean Explorer
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