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Chef Matthew Dyer and students serve dinner at Camp Smile-A-Mile retreat

Aug 20, 2014

Chef Matthew Dyer and students serve dinner at Camp Smile-A-Mile retreat

Recently, Chef Matthew Dyer and students from his CUL 1010 and CUL 1020 classes at Culinard, the Culinary Institute of Virginia College in Birmingham traveled to Children's Harbor at Lake Martin to make dinner for the Young Adult Retreat for Camp Smile-A-Mile. The students participating in serving dinner at the retreat were Jeremy Powell, Sarah Montgomery, Erica Davis, Brandon Hayhurst and Tamkea Yarborough.

Chef Dyer and his students served Greek grilled chicken with roasted potato, zucchini and squash with Greek yogurt dressing. Dessert was vanilla cupcakes and chocolate chip cookies.

Chef Dyer goes to Camp at Lake Martin and Children's Hospital in Birmingham throughout the year and offers cooking demonstrations, cookie decorating and cupcake decorating with the campers.

Camp Smile-A-Mile's mission is to provide year round challenging, unforgettable recreational and educational experiences for young cancer patients, their families as well as young adult survivors from Alabama at no cost to the families. Camp Smile-A-Mile provides these patients, families and survivors with avenues for fellowship, helps them cope with their disease and helps prepare them for life after cancer.