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.
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good --- and easy to execute --- you'll make them for yourself, friends and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Tuscan fennel and raddichio salad; hand-rolled meatballs; risotto Milanese and sauteed broccoli rabe with garlic.
No one doesn't like doughnuts. That includes filled doughnuts, cake-style doughnuts, glazed doughnuts and much more. You'll learn how to make yeast and cake doughnut doughs; then create different fillings and toppings, including pastry creams and glazes. Our menu includes: Classic Yeast Doughnuts & Blueberry Cake Doughnuts with glazes and fillings!
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).
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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