We are working on plans to take our summer camp cooking instruction up a notch. We have a group of several experienced scouters and even a professional chef brainstorming on what would go into the most thorough, useful, and fun cooking program that could be offered in a camp setting. Part of the story will be establishing an outdoor kitchen area that can teach and give kids experience in any aspect of outdoor cooking imaginable.
From a practical standpoint...this is going to generate a lot of dishwater, way beyond what is envisioned in our "standard practices." While we will be teaching the boys Leave No Trace principles to take back to their troop camping situations, we need to design an infrastructure that can handle a bit more grey water than you can "sprinkle around the campsite." Who has experience or ideas on this?
cooking merit badge
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We are working on plans to take our summer camp cooking instruction up a notch. We have a group of several experienced scouters and even a professional chef brainstorming on what would go into the most thorough, useful, and fun cooking program that could be offered in a camp setting. Part of the story will be establishing an outdoor kitchen area that can teach and give kids experience in any aspect of outdoor cooking imaginable.
From a practical standpoint...this is going to generate a lot of dishwater, way beyond what is envisioned in our "standard practices." While we will be teaching the boys Leave No Trace principles to take back to their troop camping situations, we need to design an infrastructure that can handle a bit more grey water than you can "sprinkle around the campsite." Who has experience or ideas on this?