In this five-day food camp just for kids ages 10-17, you'll acquire all the cooking techniques, knife skills and ingredient preparation expertise needed to make your own complete, gourmet meals. Each day brings brand-new knowledge, fun, and a delicious lunch at the end of the session! Day 1: Homemade Soup Day: We'll learn basic knife skills, as well as sautéing, identifying greens for salad, and vinaigrettes. You'll make: greens and herbs with balsamic vinaigrette; and soups, including chicken noodle, and tomato (with grilled cheese sandwiches, of course). Day 2: Mexican Restaurant Faves. We'll learn advanced knife skills and grilling. You'll make: guacamole; grilled steak tacos; cheese enchiladas; fresh corn tortillas; and Mexican chocolate brownies. Day 3: Lunch Specials. We'll learn how to bake fresh yeast bread and bake cookies. You'll make: spicy-sweet chicken wings; grilled chicken paillard on a bed of salad; hummus and veggie sticks with fresh pita; and snickerdoodles. Day 4: The focus is on fun: Breakfast for Dinner. You’ll build on your skills by adding direct-heat griddle cooking and presentation. You'll make: pancakes and toppings; baked egg strata; rainbow fruit skewers with honey-yogurt sauce; and granola. Day 5: Mystery Basket Day! This is just like the competitions on TV. Using skills mastered in Days 1-4, you and your teammates will receive one secret ingredient that you must use in two dishes. You’ll have a mini-storeroom of ingredients to pick from to execute your two ideas. No judging; just lots of fun and creativity. What you make is up to you!
Five 3 Hour Lessons
Level 1
$725
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
The simple yet refined flavors of Tuscan cooking are world famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant; bistecca alla fiorentina; pollo alla toscana and cipolline agrodolce.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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