Become a Camp Master Chef
By Rasmus Caspersen Photograph: Lars Blomgren Andersen
Impress your camp friends by making the most awesome open sandwiches, a luxurious starter, the wildest stew and the most delicious dessert. The Food Troops will teach the guides and scouts that camp food is not only pasta and meat sauces. Every day 1,000 guides and scouts participate in the activity that lasts the entire day. In the morning the sandwich bread is prepared with a lot of cold meat, for example mackerel and mayonnaise, pheasant salami, potatoes, tomatoes, herbs and so on. It is not the ordinary, flat sandwiches with tin liver paste – no, the ingredients are very fresh and from the local area. There is room to use your imagination and create some fantastic, open sandwiches.
The culinary guide at the Food Troops, Tine Holst, studies Health and Nutrition in Aarhus. She is not active in the scouting and guiding movement herself, but she participates at the Jamboree to teach us about healthy, fresh food that may stimulate our senses. This morning Tine works as a culinary guide for about 15 scouts and guides. They start their day at the square where local farmers offer their products for the preparation of food. There is also a giant herb bed where the participants can harvest their own herbs.
This morning Thorbjørn Eichner, 12, from the Ballum YMCA Scouts in Denmark is making a mix of mackerel and mayonnaise from a smoked mackerel that he has skinned himself. Together with his patrol he has made two different kinds of open sandwich. The sandwiches are nicely decorated with herbs and berries. After the lunch break they will start on the dinner menu consisting of three courses: The starter is clams. For the main course they have prepared a hot pot of red deer shoulder that must simmer over a gentle fire for a couple of hours and the dessert consists of a true symphony of berries.
Thorbjørn Eichner being served a sandwich with fish cake made of haddock and a pheasant salami that he and his patrol have made at the Food Base