Metz Culinary Management has introduced a new summer program at Newberry College designed to inspire young aspiring chefs while strengthening ties to the local community. Called “Spatula Squad,” the two-day camp introduced children ages 6 to 12 to basic culinary skills, safe food handling, and table etiquette in a fun, hands-on environment.
Under the guidance of the Metz dining team at Newberry, participants toured the campus kitchens and prepared eight kid-friendly recipes, including chicken parmesan sandwiches, pizza bagels, turkey BLT wraps, spaghetti and meatballs, and simple desserts like crispy rice cereal treats and chocolate chip cookies.
“The response from both parents and kids was overwhelmingly positive,” said Jasmin Bautista, Assistant General Manager of Metz Culinary Management at Newberry College, who organized the camp. “Many of the kids went home eager to help out in their own kitchens. Parents told us it was all they talked about and immediately asked if we’d be offering it again next year.”
The program also serves a second purpose by helping Metz retain valuable dining staff during the slower summer months. It allowed team members to pick up extra work, stay connected, and meaningfully contribute during the lull between school terms.
“The program grew out of asking ourselves, what could we do during the summer that benefits both the community and our employees?” explained Josh Christopher, Metz Regional Support Manager. “With ‘Spatula Squad,’ we can keep staff engaged while giving kids in the Newberry community a positive, memorable experience. It’s a win for everyone.”
Metz plans to expand “Spatula Squad” in 2026, potentially adding holiday mini-camps as well as high school-level sessions focused on more advanced cooking techniques.