CBCC staff recently donated their time to teach a troop of Girl Scouts how to cook and helped the troop earn a "World Thinking Day"
badge and learn more about Peru. Banquet and Catering Captain Marlith Cargill
shared information about her home country Peru with the troop and shared Peruvian musical instruments, a flag, Alpaca woolen rugs, maps, and more. Assistant General Manager Angie Teel, CMP,
spoke to the troops about educational and professional opportunities in the events industry and answered questions about being a "girl boss" in 2020. Executive Sous Chef Sarah Leavell
put together a Peruvian menu and taught the troops how to make homemade empanada dough for Smoked Chicken Empanadas, Aji Verde Sauce, Peruvian Purple Papas Bravas, and Quinoa con Leche. Chef Sarah was joined by Assistant Catering Manager KateLynn Dunning
in a discussion on the food culture of Peru, and a tour of a professional kitchen with some health. culinary, and safety protocols shared. Chef Sarah also bought the girl
s take home gifts of Peruvian Lemon Verbana Soda, Peruvian Chocolates, Peruvian Purple Potatoes, and Peruvian Lemon Verbana Tea. KateLynn described the event as "an amazing and fun evening full of positive female leadership energy!" This is not the first or last time CBCC has hosted Girl Scout troops, so stay tuned and thanks again to the staff and troop leaders for making this happen.