The CCHAC Little Chef Summer Camp successfully completed four sessions at Markham City Cafe. From the first session, which began on July 8th, to its successful conclusion today, the camp has become an unforgettable chapter in the children's summer lives.
The four-week program cleverly combined culinary learning, hands-on cooking, and outdoor activities. Each day featured a themed cooking experience and an hour of outdoor games, allowing children to learn culinary skills while maintaining a healthy and active lifestyle.
Throughout the four sessions, the children experienced the joy of making food, explored new flavors, and developed a team spirit through sharing and collaboration. Many parents commented that the summer camp was not only educational but also fun, helping their children grow in confidence and interest.
With the successful conclusion of four sessions, the CCHAC Little Chef Summer Camp has laid a solid foundation for the future. It demonstrated how food can serve as a bridge for learning, playing, and communication, bringing both knowledge and joy to a new generation of young chefs.
From July 7 to July 11, the very first CCHAC Little Chef Summer Camp was held at Markham City Cafe (101 Towncentre Blvd). With 11 enthusiastic participants aged 8 to 12, this five-day culinary journey offered a rich mix of food education, hands-on cooking, and fun outdoor activities.
Each day included one featured food experience and an hour of guided outdoor play, creating a well-rounded and unforgettable summer camp for our young chefs.
7 月 7 日至 11 日，第一届 CCHAC 小小厨师夏令营 在 Markham City Cafe（101 Towncentre Blvd） 成功举办。本次夏令营共有 11 位 8 至 12 岁的小朋友参与，大家在五天里一边学习烹饪知识，一边结交新朋友、参与户外活动，度过了一个快乐而充实的夏天。
每天，孩子们都会参与一项主题餐饮体验活动，并在老师的带领下进行约一小时的户外游戏，在动手与放松中收获快乐与成长。
CCHAC 小小厨师夏令营在 Markham City Cafe顺利完成了四期精彩活动。从7月8日开始的第一期，到如今圆满收官，夏令营已成为孩子们暑期生活中的难忘篇章。
为期四周共二十天的课程巧妙结合了餐饮学习、动手烹饪与户外活动。每天设置一个主题餐饮体验，并安排一小时的户外游戏，让孩子们在学习厨艺的同时，也保持健康活跃的生活节奏。
在四期活动中，孩子们感受到制作食物的乐趣，尝试探索新口味的创意，并在分享与合作中培养团队精神。许多家长表示，夏令营不仅寓教于乐，更让孩子们在自信与兴趣中成长。
随着四届活动圆满结束，CCHAC 小小厨师夏令营为未来奠定了坚实基础。它展示了饮食如何成为学习、玩乐与交流的桥梁，为新一代小厨师带来知识与快乐的双重收获。
From July 7 to July 11, the very first CCHAC Little Chef Summer Camp was held at Markham City Cafe (101 Towncentre Blvd). With 11 enthusiastic participants aged 8 to 12, this five-day culinary journey offered a rich mix of food education, hands-on cooking, and fun outdoor activities.
Each day included one featured food experience and an hour of guided outdoor play, creating a well-rounded and unforgettable summer camp for our young chefs.
7 月 7 日至 11 日，第一届 CCHAC 小小厨师夏令营 在 Markham City Cafe（101 Towncentre Blvd） 成功举办。本次夏令营共有 11 位 8 至 12 岁的小朋友参与，大家在五天里一边学习烹饪知识，一边结交新朋友、参与户外活动，度过了一个快乐而充实的夏天。
每天，孩子们都会参与一项主题餐饮体验活动，并在老师的带领下进行约一小时的户外游戏，在动手与放松中收获快乐与成长。
Chef Sun – Mastering Sushi and Chinese Pastry
Chef 孙——寿司以及中式面点的严谨课堂
Chef Sun – Mastering Sushi and Chinese Pastry
Chef 孙——寿司以及中式面点的严谨课堂
Chef Sun – Mastering Sushi and Chinese Pastry
Chef 孙——寿司以及中式面点的严谨课堂
Loretta – Culinary Creativity from George Brown
Loretta——乔治布朗学院学生的创意烹饪
Magic Noodle Master – The Art of Hand-Pulled Noodles
大槐树拉面——手工拉面的艺术
The CCHAC Little Chef Summer Camp successfully completed four sessions at Markham City Cafe. From the first session, which began on July 8th, to its successful conclusion today, the camp has become an unforgettable chapter in the children's summer lives.
The four-week program cleverly combined culinary learning, hands-on cooking, and outdoor activities. Each day featured a themed cooking experience and an hour of outdoor games, allowing children to learn culinary skills while maintaining a healthy and active lifestyle.
Throughout the four sessions, the children experienced the joy of making food, explored new flavors, and developed a team spirit through sharing and collaboration. Many parents commented that the summer camp was not only educational but also fun, helping their children grow in confidence and interest.
With the successful conclusion of four sessions, the CCHAC Little Chef Summer Camp has laid a solid foundation for the future. It demonstrated how food can serve as a bridge for learning, playing, and communication, bringing both knowledge and joy to a new generation of young chefs.
Chef 孙以其在中式面点、小吃及寿司方面的精湛技艺而著称，在小小厨师夏令营中，她带领孩子们学习包饺子，包子油条以及寿司。她的课程带有专业厨房的气质——严肃、规范、注重细节。她将孩子们视作未来的厨师，以高标准要求他们认真学习和实践。
她的教学既有严格的结构，也体现出灵活与体贴。每个动作都会由她先行示范，随后在孩子们的练习过程中进行严格指导。当遇到困难时，她会调整方式，甚至会将馅料进行改动，让孩子们能够在自己能接受的范围内完成操作。这种做法展现出她对食材的尊重不仅仅是工艺上的要求，更包含对学习者的关照。
在作品完成后，她总会毫不吝惜地给予孩子们鼓励与肯定。同时，她不断强调节约和珍惜粮食的重要性，让孩子们意识到烹饪不仅是技巧的磨炼，更是一种责任与感恩的体现。通过她的指导，孩子们在掌握厨艺的同时，也收获了对食材和生活的尊重。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
Chef 孙详细的向学生展示油条的正确做法
心灵手巧的孩子一学就会
学生展示他们最得意的成果——亲手制作的肉包
Loretta – Culinary Creativity from George Brown
Loretta——乔治布朗学院学生的创意烹饪
Loretta – Culinary Creativity from George Brown
Loretta——乔治布朗学院学生的创意烹饪
Loretta, a young culinary professional from the Culinary Management program at George Brown College, brought both expertise and energy to the Little Chef Summer Camp. With her well-rounded training, she was able to guide children through a diverse menu that included pizza, lasagna, and Hainanese chicken rice—dishes that were complex to prepare yet highly rewarding once completed.
Her teaching style combined thorough instruction with a relaxed atmosphere. Every recipe was presented in detail, down to preparing the sauces for Hainanese chicken rice by hand. She gave the children the freedom to work independently, allowing them to create dishes in their own way—even when pizzas came out in unusual shapes, every result was embraced. This balance of structure and flexibility made each session both organized and enjoyable.
Loretta also emphasized healthy eating habits, weaving them naturally into her lessons. When the children prepared bubble tea, she adjusted the recipe to exclude caffeinated teas, showing how health-conscious choices could be seamlessly integrated without sacrificing fun or flavor. Such attentiveness reflected her understanding of the connection between culinary creativity and wellbeing.
The sessions she led were always full and demanding, leaving the children tired but proud of what they accomplished. Each finished dish was met with excitement and satisfaction, reinforcing the joy of cooking one’s own food. Through her guidance, the young chefs not only learned technical skills but also discovered the pleasure of independence, creativity, and making thoughtful choices about what they eat.
我们有幸请到来自乔治布朗学院烹饪管理专业的 Loretta 。她是一位年轻而充满活力的厨师，她为小小厨师夏令营注入了专业与热情。科班出身的她带领孩子们完成了丰富多样的菜肴，包括披萨、千层面和海南鸡饭，这些菜品虽然制作复杂，但完成后的成就感格外强烈。
她的课堂既细致又轻松。每一道菜她都讲解得非常周全，甚至连海南鸡饭的酱料都让孩子们亲手制作。在教学中，她鼓励孩子们大胆动手，放手让他们发挥，即便披萨做成了奇形怪状的样子，她依然认可和接纳。这种既有条理又充满自由度的课堂，让孩子们在轻松氛围中学习和成长。
Loretta 特别注重将健康饮食的理念融入课程。例如在制作珍珠奶茶时，她刻意不用含咖啡因的茶，既保证了饮品的趣味性，也兼顾了孩子们的健康。这种贴心安排体现了她将烹饪创意与健康意识相结合的教学理念。
她的每一堂课都内容充实、节奏紧凑，孩子们虽然在过程中感到疲惫，但完成后都满怀喜悦与自豪。每一道成品都让他们体会到烹饪的乐趣，也让他们在实践中收获了独立、创造力和对饮食选择的思考。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
Loretta为孩子们精心准备了面饼以及材料，让孩子们自由选择放在披萨上的材料
学生参与到了海南鸡饭的酱料调制中来，自己动手完成每一个步骤
学生享用了属于他们自己的成果，太开心了！
学生们第一次试着做奶冻，简单好做，美味健康！
Magic Noodle Master – The Art of Hand-Pulled Noodles
大槐树拉面——手工拉面的艺术
Magic Noodle Master – The Art of Hand-Pulled Noodles
大槐树拉面——手工拉面的艺术
The ramen master from Magic Noodle brought one of the most anticipated experiences of the Little Chef Summer Camp. Drawing from the authentic craft of Lanzhou-style hand-pulled noodles, he demonstrated seven distinct noodle forms, ranging from thick ribbons to delicate threads. The children watched closely and lined up eagerly to try for themselves. Though their excitement filled the room, the process remained orderly, with each child taking a turn to pull noodles under the chef’s steady guidance.
Their interests varied—some gravitated toward thicker, hearty strands while others marvelled at the ultra-fine shapes—but the chef’s patience ensured that everyone was able to explore each variation. His methodical teaching and calm presence created an atmosphere where curiosity and discipline worked hand in hand. Encouragement was constant, and when children spoke of wanting to become ramen masters in the future, his response was warm and supportive.
Beyond the lessons, Magic Noodle extended the experience into a gesture of generosity. Every participant received a “Little Ramen Chef” certificate, entitling them to a discount at any Magic Noodle location for the following month. This thoughtful token not only deepened the connection with the craft but also left families with a tangible reminder of the experience. Some children, reluctant to see the session end, held on tightly to both their handmade noodles and their new certificates.
The chef’s kindness extended further when he prepared fresh ramen for all the staff, turning the lunch break into a shared celebration. The atmosphere was harmonious and joyful, reflecting the warmth of hospitality that underpins the tradition of noodle-making. For the children, this was more than just a cooking class—it was an encounter with cultural heritage, generosity, and the joy of food as community.
来自 大槐树兰州拉面 的拉面师傅为小小厨师夏令营带来了最受期待的环节之一。凭借正宗的兰州拉面技艺，他向孩子们展示了七种不同形态的手工拉面，从粗壮厚实到细如发丝，层次分明。孩子们全神贯注地观看示范，随后有序地排队上前尝试。虽然兴奋之情溢于言表，但在师傅耐心而细致的指导下，课堂始终秩序井然。
孩子们的喜好各不相同，有人钟情于粗面条的饱满，有人则对极细的形状惊叹不已。师傅为每一位孩子都耐心讲解，确保他们能体验到不同的拉面手法。他的教学条理清晰、态度温和，既保持了专业性，也让孩子们在愉快的氛围中建立自信。当孩子们说起未来想成为拉面师傅时，他毫不吝惜地给予鼓励。
大槐树还将这份体验延伸到课堂之外。每个孩子都获得了一张 “小小拉面师”证书，凭此在接下来一个月内到任意门店可享九折优惠。这份贴心的安排令家长们倍感惊喜，也让孩子们带着成就感和依依不舍的心情离开。
更令人感动的是，师傅在课程结束后为所有工作人员准备了拉面午餐，把中午时光变成了一场温馨的共享时刻。其乐融融的氛围展现了待客的真诚与饮食文化的温度。对于孩子们而言，这不只是一节烹饪课，更是一段关于文化传承、慷慨分享与集体欢乐的体验。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
学生第一次制作拉面，全神贯注，好像充满经验的老师傅
能够品尝到自己亲手制作的拉面，谁又能不露出这样的笑容呢？
Lily – Tradition in Decorative Dumplings
Lily老师——花样饺子中的文化传承
Lily – Tradition in Decorative Dumplings
Lily老师——花样饺子中的文化传承
Lily brought a vibrant dimension to the Little Chef Summer Camp by introducing the artistry of decorative dumplings and cultural noodle designs. With her expertise in Chinese pastry and traditional food crafts, she guided the children in shaping dumplings into a variety of creative forms. Her work extended beyond technique: using edible ink, she showed how noodles could become a canvas for calligraphy, resembling Spring Festival couplets and embodying a tradition recognized as part of China’s intangible cultural heritage.
Her passion for cultural education was evident throughout the session. She arrived with demonstration boards and models of intricately folded dumplings, inspiring the children to imagine the many ways a simple piece of dough could be transformed. Every movement reflected delicacy and skill, yet her patient manner ensured that each child could follow along and complete their own creations.
The atmosphere was filled with curiosity and appreciation as the children admired the beauty of both the dumpling shapes and the calligraphy strokes. Through Lily’s teaching, they not only practiced craftsmanship but also absorbed the deeper value of cultural heritage. Her emphasis on tradition gave the children a sense of connection to history while allowing them to express their own creativity.
By blending patience, artistry, and cultural pride, Lily’s session left a lasting impression. The children departed not only with skills in dumpling-making, but with an appreciation for food as a vessel of heritage and identity, carrying forward the importance of cultural transmission in the most delicious way possible.
Lily老师为小小厨师夏令营带来了别具一格的课程，她展示了 花样饺子与文化面点 的魅力。她擅长中国传统面点工艺，带领孩子们将饺子捏出各种造型，更通过食用墨水在面条上写下书法，如同春联一般，生动诠释了中国非物质文化遗产的独特价值。
她对文化传承的热情贯穿始终。课堂上，她带来配有示例的饺子模型板，让孩子们直观感受多样的造型之美。她的手艺精巧细致，但在教学中却极为耐心，确保每个孩子都能跟随节奏完成自己的作品。
孩子们在课堂上表现出浓厚的兴趣，不仅为花样饺子的造型所吸引，也被面条上的书法所震撼。通过 Lily老师的讲授，他们在动手实践中体会到了文化的厚重与精巧，理解到烹饪不仅是味觉的享受，更是历史与传统的传递。
她以耐心、艺术与文化自豪感相结合的方式，让课堂充满温度与意义。孩子们在收获饺子制作技能的同时，也种下了对传统饮食文化的敬意，体会到食物作为文化载体的重要性。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
学生第一次制作拉面，全神贯注，好像充满经验的老师傅
学生们分别在自己的面皮上写上了自己喜欢的内容
Lily老师不仅教大家包了饺子和面条，更是向孩子们弘扬了这份传统文化！
Chef Joseph Ho – Elegance in Cantonese Classics
何师傅——粤菜经典中的精致之美
Chef Joseph Ho – Elegance in Cantonese Classics
何师傅——粤菜经典中的精致之美
Lily – Tradition in Decorative Dumplings
Lily老师——花样饺子中的文化传承
Beyond the kitchen, the Little Chef Summer Camp provided children with opportunities to balance discipline and creativity through assignments, drawing, and outdoor play. Each day, participants reflected on their culinary lessons by completing small creative tasks, often drawing the foods they had prepared or re-imagining them in playful scenes. While some worked independently, many partnered with close friends, turning assignments into moments of collaboration. Teachers guided the process with gentle encouragement, focusing not on rigid grading but on imagination and self-expression. These sessions reinforced learning while allowing space for exploration and fun.
Equally important were the daily outings to a nearby park. There, children engaged in playground activities, enjoying the freedom of movement and the fresh air. Once a week, the schedule included a dedicated water park day, with children arriving prepared with a change of clothes for splashing, running, and playing freely. The contrast to the indoor kitchen was striking: outdoors, the children could let go completely, experiencing laughter, freedom, and the joy of nature.
Together, these activities outside the kitchen created balance within the camp. They offered both reinforcement and relaxation, combining learning with play, structure with freedom. The result was a well-rounded experience that nurtured not only culinary skills, but also creativity, teamwork, and a connection to the world beyond the classroom.
在厨房之外，小小厨师夏令营同样为孩子们安排了丰富的环节，通过作业、画画和户外活动，让纪律与创造得到平衡。每天，孩子们都会围绕当天学习的菜肴进行创作——有人画下刚学会的饺子，有人把寿司变成有趣的卡通场景。孩子们可以独立完成，也常与好朋友合作，老师则以宽容的态度引导与点评，鼓励他们发挥想象，而非拘泥于标准答案。这些环节既是学习的巩固，也是自由探索的舞台。
每日的固定出游则让孩子们在自然中释放活力。夏令营安排前往附近公园，孩子们在娱乐设施中尽情玩耍。每周还有一天专属的水上乐园时间，孩子们会带好更换的衣物，投入到泼水、奔跑与欢笑中。与厨房里的专注相比，户外活动让他们更加畅快，感受自由与自然的快乐。
这些“厨房之外”的安排，使整个夏令营更加完整。它们在学习与放松之间找到平衡，让孩子们在掌握厨艺的同时，也收获了创造力、团队精神和与自然的亲近，留下了多维度的美好回忆。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
何师傅亲手教孩子们将葱切成葱花
孩子们既欣赏到了何师傅的大师级烹饪表演，又能品尝美味的炒饭，非常开心！
Beyond the Kitchen
厨房之外
Beyond the Kitchen
厨房之外
Beyond the Kitchen
厨房之外
Conclusion
总结
Joseph Ho, a renowned Cantonese chef and head judge of the World Cantonese Cuisine Competition, joined the Little Chef Summer Camp to share both his culinary mastery and his approachable spirit. Despite holding such a prestigious position, he carried himself with warmth and humility, creating an atmosphere where the children could interact with him closely and comfortably.
His lesson centered on egg fried rice—a simple dish on the surface, yet transformed into artistry in his hands. He elevated the classic with refined presentation: the fried rice wrapped in a delicate layer of egg, accented with bright broccoli on the side. Every detail was explained with care, from how to slice green onions properly to how to prepare the rice for the ideal texture.
The session was lively and humorous, filled with laughter as Joseph guided the children step by step. He encouraged them to stand right beside him, giving them a front-row view of his technique and letting them see that even humble dishes could embody creativity and elegance. For the children, the experience was both educational and inspiring, showing them how tradition, skill, and artistry can be combined even in the simplest foods.
粤菜师傅 何师傅（Joseph Ho），世界粤菜厨皇大赛裁判长，为小小厨师夏令营带来了既专业又亲切的课堂体验。作为享有盛誉的评审长，他以谦逊和耐心取代距离感，热情地与孩子们交流，营造出开放而包容的学习氛围。
他带来的课程主题是蛋炒饭——看似家常，却在他的手中化作艺术。炒饭被细致地包裹在一层蛋皮之中，旁边点缀着翠绿的西兰花，既美观又诱人。他讲解入微，从葱的切法到米饭的准备方法，都一一细致传授，展现了专业的严谨。
课堂氛围轻松活泼，幽默的讲解让孩子们在笑声中学习。他不断鼓励孩子们靠近观察，让他们明白即使是最简单的菜肴，也可以通过创意和技艺焕发光彩。对孩子们而言，这堂课不仅仅是一场烹饪训练，更是一种启发——让他们看到饮食艺术之美，也感受到传统与创意在餐桌上的结合。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
孩子们在Water Park中尽情玩耍，贴近自然，劳逸结合！
孩子们可爱而又细致的画技展现了手工拉面的不同形态
Conclusion 总结
Conclusion 总结
Chef Joseph Ho – Elegance in Cantonese Classics
何师傅——粤菜经典中的精致之美
The Little Chef Summer Camp came to a successful close, leaving children with lasting memories of learning, creativity, and joy. Through diverse culinary lessons and cultural experiences, they discovered that food is not only a skill but also a way to express values, traditions, and imagination. Beyond the kitchen, activities such as drawing, outdoor play, and water sessions offered balance and freedom, making the camp both educational and enjoyable. It was a summer of growth, laughter, and inspiration—an experience to be remembered.
小小厨师夏令营圆满落幕，孩子们在学习、创造与欢乐中留下了难忘的回忆。通过丰富的烹饪课程与文化体验，他们体会到食物不仅是技艺，更是价值、传统与想象的表达。在厨房之外，作业、画画、户外与戏水环节让营员们在劳逸结合中成长，使夏令营既充实又充满乐趣。这是一个关于成长、欢笑与启发的夏天，值得铭记。
On the first day, campers learned how to roll their own sushi using ingredients like imitation crab, cucumber, and other colorful fillings. In the afternoon, they explored the world of fruit by cutting various fruits and assembling them into vibrant fruit skewers.
夏令营的第一天，小朋友们学习并亲手制作了寿司，选用了蟹柳、黄瓜等食材，体验了动手制作的乐趣。下午进入水果主题，小朋友们练习切各种水果，并将它们用木签串成五颜六色的水果串，既健康又好看。
大槐树为孩子们颁发了小小拉面师的证书，将夏令营的技艺衍生到课堂之外
这些点点滴滴，希望能为孩子们营造一个难忘的夏天…
Special Thanks
致谢
We extend our heartfelt thanks to the dedicated team at Magic Noodle for sharing their time and expertise with the children, and to Lee Kum Kee for generously sponsoring ingredients throughout the camp. We would like to thank Fotile for providing the steam-bake combination device, which made our summer camp so convenient! We would also like to thank Markham City Cafe for providing the venue for this summer camp! We would also like to thank Sun Sushi, So Sweet, TchinM Coffee, and Hi Yogurt for their generous support of this summer camp!
我们特别感谢 大槐树 Magic Noodle 团队的倾情支持和授课。感谢 李锦记 为本次夏令营提供的材料赞助。感谢 方太电器 提供的小方盒，为我们的夏令营带来了便利！感谢Markham City Cafe对本次夏令营提供的场地支持！感谢Sun Sushi, So Sweet, 青慕咖啡，Hi Yogurt对本次夏令营的大力支持！
这些点点滴滴，希望能为孩子们营造一个难忘的夏天…
感谢方太电器提供的多功能蒸烤一体机，为本次夏令营带来了便利！
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