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Teen Culinary Camp — ages 15-18
July 23 @ 9:00 am - 12:00 pm$299
Monday, July 23 – Thursday, July 26, 2018
Ages 15 – 18
Reserve your spot today!
Following a farm-to-table approach, our hands-on cooking classes for kids and teens provide an opportunity to explore healthy cooking techniques, while gaining basic kitchen and knife skills, proper safety and sanitation, and reinforcing math, reading, and science skills. Students will leave with a better understanding of how to intuitively create healthier versions of their favorite foods, where their food comes from, and how to make healthier choices while at home, at school, or while dining out.
Working in teams, students will prepare a different meal each day, all from scratch, and then gather together toward the end of each class to enjoy what they’ve prepared. Students will receive an apron on their first day of boot camp, and a certificate on the last day of camp. Parents receive a 10% discount in our retail store while class is in session.
Monday: Breakfast – Building a Better Breakfast Sandwich
Poached eggs, house-made breakfast sausage, roasted Portobello, tarragon aioli, microgreens.
Skills: Food safety, knife skills, moist cooking methods/poaching, dry cooking methods/sautéing and roasting, emulsions, building and layering flavors with aromatics, herbs, and spices, how to grow microgreens at home.
Tuesday: Lunch – Eating the Rainbow
Veggie “sushi” wraps, house-made ranch and hummus, toasted sunflower seeds, fresh pickled vegetables, sweet potato cottage fries
Skills: Food safety, knife skills, food conservation, moist cooking methods/blanching, dry cooking methods/toasting/roasting, pickling (refrigerator style), sauces and dips, building and layering flavors with aromatics, herbs, and spices
Wednesday: Dinner – Healthy Italian Favorites
Fresh pasta with herb-roasted tomatoes and olives, house-made ricotta, chicken meatballs, seared Caesar salad wedge
Skills: Food safety, knife skills, working with dough, moist cooking methods/boiling, dry cooking methods/toasting/roasting, acidification, emulsions, building and layering flavors with aromatics, herbs, and spices
Thursday: Dessert – Sweet, Gluten-Free Endings
Flourless chocolate fudge brownies, strawberry sorbet, house-made ganache, macerated strawberries, fresh whipped cream
Skills: Food safety, knife skills, gluten-free baking, natural/unprocessed sugars (dates), sauces, osmosis, froths and foams
Once we receive your reservation, a Registration Packet will be emailed to you, or you may download it here. Please read each page carefully, including the Terms and Conditions which contain important information about what to wear, what to bring, and our sign-in/out procedures. All forms in the Registration Packet must be emailed to firstname.lastname@example.org or delivered to our store during regular business hours at least one day prior to your scheduled Boot Camp start date.