Vinton Boy Scout Troop learns culinary skills

By Debbie Adams

Boy Scout Royce Apple has taken on the assignment of teaching some basic culinary skills to the
rest of the boys in Troop 235 which meets in Vinton. Royce, a junior at William Byrd High
School, has been involved in scouting from Cub Scouts up until now.

He is also interested in cooking. In fact, he has studied Culinary Arts for two years at the
Roanoke County Public Schools Burton Center for Arts and Technology and has just been
accepted into the Hotel Roanoke Apprenticeship program.

Recently the scout leadership has dedicated several meetings to Royce demonstrating “some
camp worthy cooking,” according to Steve Thrasher. “Last month he made pancakes and for
many of our young Scouts, it was their first time to mix the batter and watch the bubbles as the
pancakes cooked. Most of the young guys even surprised themselves by successfully turning
their pancakes. It was a lot of fun and now they have the confidence to make these on a camping
trip.”

Cooking is a big part of camping and a necessary life skill, so much so that a Cooking Merit
Badge is required to earn the Eagle Scout rank in Scouting.

On April 15, Royce taught other members of the troop how to prepare quesadillas—another
camp-out cooking possibility. He had gathered the necessary ingredients (tortillas, two different
cheeses, pepperoni, ham, banana peppers, salsa, garlic, salt, and pepper) beforehand along with
cooking utensils (cast iron skillets and spatulas).

The first step was a thorough handwashing by those participating. Next, Royce placed the
tortillas flat in the skillets which had been heating on the stove in the kitchen at their Scout
building. He instructed the others to choose their toppings and sprinkle them on the tortillas. He kept an eye on the heat and when the cheese started melting, he—or the other Scout, depending
upon age and experience—folded the (now) quesadilla in half and browned it on each side.

Thrasher invited each Scout to use an apple peeler to cut apple coils as a side dish as they waited
for their turn to cook.

Royce says he got his interest in cooking from his father and Scoutmaster, Ryan. He has also
found cooking is a way to express creativity and “make people happy.”

The Scout troop, which does a lot of camping, has become interested in expanding their camp-
out menus. Leaders say they like to keep things simple, easy, and quick to make.

When asked what foods they have prepared on camping trips, the scouts mentioned eggs in a
bag, hashbrowns, hot dogs, foil pack dinners, and, of course, S’mores.

Royce says his own personal favorite food to prepare is anything stir-fried. He has taken the tour
of the Hotel Roanoke prior to beginning the 2,000-hour apprenticeship program, which covers
everything from dishwashing to learning the skills of a pastry chef. The curriculum includes all
aspects of banquets (food safety, knife skills), working in the Regency Room (mornings and
evenings with fine dining) Buffet rooms, the Pine Room (with pizzas/hearth and working in an
open kitchen), the Bakeshop (basic baking and pastry skills and dessert plating), and Front of the
House. It also includes training in purchasing and receiving, stewarding, and most importantly,
safety.

This is just one of the many activities the Scout Troop has participated in. In April they have
camped, hiked Buzzards Rock, assisted with the Stamp Show at Thrasher, worked on an Eagle
Scout project, and played basketball. In May there are plans for an Eagle Scout Court of Honor,
more hiking and cooking, GAGA Fun Ball Night, planting flags at Mountain View Cemetery for
Memorial Day, and more.

The troop is working on plans for a Cub Pack. All are welcome.

Vinton Boy Scout Troop 235 meets in the Scout Building located in the lower parking lot of
Thrasher Memorial United Methodist Church in downtown Vinton.