The 4-H Future Chefs food and nutrition project group successfully completed a series of educational workshops recently.

“The participants gained valuable knowledge and skills,” said Tina McGuill of the Agri-Life Extension office.

Skills were learned in the areas of prevention of food borne illnesses, daily nutritional requirements using the MyPyramid, making healthy food choices by reading food labels, and substituting ingredients to make a recipe healthier.

Participants practiced kitchen safety skills while preparing Cheesy Pull Apart Calzones, Taco Bowls, and a chocolate cake.

Following the 4-H pledge, the young chefs used their “hands for larger service” by preparing diabetic cookies and delivering them to the residents at the Refugio Manor and the Mission Ridge Rehabilitation & Nursing Center.