Culinary Kid’s Camps

467006637-300x232Inspire your young chef with two- and three-day cooking workshops.

 

Young chefs will learn the importance of fresh, local,  seasonal ingredients, basic cooking and baking techniques, knife skills, the importance of health and safety, and many other skills and techniques necessary for the emerging chef. And, not only that – it all takes place in a very fun atmosphere with other young people sharing the same great experience!

Our Culinary Camps are designed for students aged 11-14 and 15-19. Each workshop will have a maximum of 18 students. Note: when space is available, students may sign up for one day only.

Learning to cook develops creativity, multiple academic skills and team-work.

 

Kids-ChefsParticipants will learn chef-guided, hands-on cooking techniques. With these new-found skills, the young chef can now take an active part in the heart of the home: the kitchen. Sharing fresh and delicious food will create a positive environment; bringing family into the kitchen to share quality time together.

Executive Chef Dan Witherspoon and Chef Amy Hoyt, take your young student on exciting and educational culinary adventures. We’ll begin with an introduction to time-honored, fundamental cooking skills that every cook needs to know and then we’ll introduce the new chef to the art and science of baking at altitude.  Our workshops ignite culinary imaginations and
satisfy even the most ardent curiosity.

It’s also a great way to impress friends and classmates with new skills that are sure to delight!

 


Two-Day Culinary Camps:

classes-for-kids-31-300x225INTRODUCTION TO BASIC SKILLS

9:00 am – 1:00 pm

For Ages 11-14:
Tuesday, June 17 & Wednesday, June 18
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Monday, July 14 & Tuesday, July 15
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For Ages 15-19:
Monday, June 23 & Tuesday, June 24
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Monday, July 28 & Tuesday, July 29
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$170 per student

A two day, hands-on experience that will last a lifetime for the young chef.  Students will learn basic knife skills, safety and sanitation, and basic culinary and baking techniques that will give confidence to students in their home kitchen.  This is the perfect first taste for any young person who is interested in food and cooking.

Day One:  This class will cover blanching, roasting, emulsification, and sautéing. Enjoy Chopped Salad with Classic Vinaigrette; Triangle Tip Roast with Roasted Red Pepper and Shallot Ragout; Sautéed Filet of Tilapia with Lemon Herb Aioli; Rice Pilaf; Roasted Summer Vegetables;  Broccoli with Cheese Sauce.

Day Two: This class will cover basic pastry, high altitude adjustments, meringue, yeast dough, quick bread and pound cake. Enjoy Cream Scones; Toasted Coconut Muffins; Toll House Cookies; Artichoke Pesto Rolls; Lemon Pound Cake; Mixed Nut Tart; and Angel Food Cake with Fresh Berry Coulis.

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Three-Day Culinary Camps:

collegeKids1-300x210DINNER, BREAKFAST AND BACK PACK
9:00 am – 1:00 pm

For Ages 11-14:
Monday, Aug. 4, Tuesday, Aug. 5 &
Wednesday, Aug. 6
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For Ages 15-19:
Monday, Aug. 11, Tuesday, Aug. 12 &
Wednesday, Aug. 13
REGISTER FOR THIS CAMP

$235 per student

Day One: Dinner
Caesar Salad as a First Course or Entrée; Summer Corn and Black Bean Soup; Chicken Cacciatore; Asian Pork Stir Fry; Grilled Beef Brochettes; Roasted New Potatoes; Strawberry Shortcake.

Day Two: Breakfast
Eggs three Ways, Frittata, Omelette and over Easy; Buttermilk Biscuits; Breakfast Potatoes; Home Made Pork and Apple Sausages; Banana Walnut Pancakes with Home Made Blueberry Syrup; Monster Cinnamon Rolls; Home Made Granola.

Day Three: Back Pack for Travel plus Heating in a Microwave
Create Your Own Stuffed Pizza; Fruit “Sushi” Roll Ups with Honeyed Rice Crispies; Ultimate Macaroni and Cheese in Baguette; Beef Quesadillas with Fresh Salsa; PBJ Pockets; No Bake Brownies with Oreo Crust.

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