Virginia Tech has kicked off its Advanced Culinary Camp, a way for teens to sharpen and learn new cooking skills.

This comes a couple of weeks after the school wrapped up its basic culinary camp for kids.

Basic campers Calvin and Zera Williams loved the camp so much, that they are already planning on signing up for next year's advanced course.

"I loved the people," Calvin said. "They're so kind, and have a great attitude about everything, and how they really explained things clearly."

The two got to learn skills like grilling, knife safety, sanitation, handling raw meat and even making pizza.

On Monday morning, they worked with Executive Chef Chang Yun to bake sole papillote.

"I always thought only professional cooks could cook, but I never thought I could actually cook that, so that was a fun discovery," Zera said.

Yun says it's never too early to sharpen those cooking skills.

"It's about bringing people together, and I think it's almost becoming a lost art," Yun said. "People don't cook at home anymore, so I think it's a very good skill to have."

Calvin and Zera hope to help their family cook dinner more often.

"I still have to grow on my cooking, it's a great experience at Virginia Tech, and I would definitely do it again," Calvin said.

Here's one version of Chef Yun's recipe for poached sole paupiettes:

  • 4 sole fillets
  • 1 shallot, brunoise
  • 1 clove of garlic, minced
  • 1 cup white wine
  • 1/4 pound butter
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 4 ounce sole saffron mousseline (see recipe)
  • 1 tablespoon Kosher salt
  • Parchment paper

Season sole with salt and pepper. Spread mousseline in even layer over the fillets and roll each piece to make paupiettes. Place seam side down.

Butter shallow pan and sprinkle shallots. Place paupiettes seam side down and add white wine.

Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper over fish to cover. Place pan in 300 degrees F oven for 10 to 12 minutes or cook until flesh is opaque or internal temperature is 145 degrees F.

Sole Papillote with Potato

Yields: 4 portions
4 sole filets
1 tbsp black pepper ground
1 shallot brunoise
1 tsp ground cayenne pepper
1 tsp lemon zest
1 thinly sliced potato
1 cup white wine
1 tbsp kosher salt
Parchment paper
1 tbsp chopped Kalamata olives
3 oz extra virgin olive Oil
1 tbsp chopped capers
1 cup grape tomato halves
1 oz melted butter
1. Cut 4 heart shapes out of parchment paper, large enough for fish filets. Butter both sides of the paper.

2. Place thinly sliced potatoes on half of the parchment paper heart and season with salt and pepper.

3. Place sole filets on top of the potatoes. Sprinkle olives, shallots, capers, grape tomatoes and lemon zest on each filet. Drizzle extra virgin olive oil and 2oz of white wine on each fish.

4. Fold top of the heart over the fish and crimp the edges of the paper to seal tightly.

5. Place parchment packages on a sheet pan and bake in 425 deg F oven for 7-9 minutes. The package should be puffy and the paper brown. Serve immediately by cutting open.