National Health Outreach and Engagement Conference 2024

Condrasky, M, Haddon, L, McClanahan, M, McInnis, K, Blackwell, D, Baillie, C, Williford, G, and Cummings, R.
A one-day hands- on ‘Cooking Like a Chef’ (CLC) summit was held by the team: 4-H Healthy
Living, Rural Health, and Food Systems and Safety Clemson Cooperative Extension; SC State
University 4-H 1890 Extension; Food, Nutrition and Packaging Sciences Department in
collaboration with Healthy Me Healthy South Carolina.

Together the team of (n=23) agents/adults reached (n= 34) senior 4-H participants and (n=8)
culinary arts high school students from eight county areas for a full day at the Culinary Arts
Program at the Center for Advanced Technical Studies Chapin, SC. The objectives were to
educate youth on culinary nutrition, build confidence in different cooking skills, and build up a
collaborative network of students and agents.

Together all attendees (n= 65) created a model of collaboration that will transcend benefits in
reaching youth and families on the ease in which practicing healthy cooking at home can be
accomplished. A peer-to-peer teaching style has been implemented for CLC week- long camps
that will be held in each of the participating counties to reach 150 children. Camps will utilize
the recipes from the 2024 CLC cooking manual that were practiced at the summit.

Pre and post questionnaires and program evaluation were administered to examine fidelity.
Preliminary results indicate an improvement in the camp participants perceived improvement
confidence in practicing knife skills and mise en place organization the kitchen.
The impact is evident in the collaboration of the team representing youth and the simple joy of
cooking healthy foods for one’s family in South Carolina