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Summer Camps 2022

We're back with another round of exciting Kids Camps this Summer!

Culinary Academy Level 1

Culinary Academy Level 2

Culinary Tour of Europe!

Purchase your spot now
to avoid missing out...camps fill early every summer.

Some things to know about our Kids Camps: Classes are five consecutive days (Mon-Fri or Tue-Sat during the weeks of Memorial Day and July 4th). Each class is two hours. Class size is limited to 12 students with one Chef Instructor and support staff. Classes for Ages 8 - 16. Each student cooks individually at their own cooktop and prep station. No group cooking here! Each day, campers will cook a full meal, and usually have leftovers to take home!


Level 1 Culinary Academy

In this 5-day Culinary Academy, students are introduced, hands-on, to all aspects of the kitchen. They'll learn about kitchen equipment, safety, knife skills, and hygiene. Then the real fun begins as each camper cooks their own foods like pizza, tacos, and French toast. We'll have a day of flavor dynamics where we focus on tasting and understanding the foundations of flavor. On the last day things heat up with a Secret Ingredient Competition!

Monday - Knife Skills 101
Look sharp and be safe! Campers will learn how to safely use a knife to chop, dice, and julienne.  Today's menu features tacos with all the accompaniments.  Students will use their knife skills to prep all the ingredients themselves.  Chef will talk about the many herbs and spices used in Latin cooking.  Then it’s time to put together the tacos and top with the salsa they've prepared. 

Tuesday - Kitchen Skills 101
Students continue their Culinary Camp adventure learning about kitchen equipment, kitchen safety, hygiene, and culinary terminology.  Chef will lead campers through making pizza dough from scratch. Then, each student will make their own pan-grilled pizzas, one savory and one sweet.  As a bonus, students will learn different ways to tie dough so they can make their own pizza knots at home!

Wednesday - Fabulous French Toast
During this delicious class, you'll create three amped up versions of French Toast, giving you three new taste sensations. Cooking at your own cooktop you'll create French Toast with Salted Caramel Bananas, a Stuffed French Toast with Apples and Cinnamon Cream Cheese, and then a Croissant French Toast with Maple Syrup and Pears. 

Thursday - Flavor Dynamics
Salty, Sweet, Bitter, Sour, and Umami.  We all know what they taste like, but do we know how to balance and combine them into amazing dishes every time? Probably not. That's what this class is about. Students will train their palates to taste each of these individually, and how they interact when used with each other and on meats and vegetables.  We'll also cover how to use different sources of salt, acids, fats, herbs, and spices that come from many cultures around the world.  The canvas will be noodles, and we're going to paint them with flavor!

Friday - Secret Ingredient Competition
The whole week leads up to this.  Working in teams of two, students will take everything they’ve learned throughout the week and put it on display.  It’s a fun and friendly competition, and everyone at The Learning Kitchen is a winner, but our judges will have the tough task of choosing the young chefs who scores the highest based on taste, technique, creativity and presentation!  

The highest scoring chefs will be awarded a prize!

Level 2 Culinary Academy  
This Level 2 Culinary Academy is a 5-day camp for students who already have some kitchen confidence and want to up their game.  We will focus on techniques and skills that students can use in all of their cooking, not just when making these recipes. Each day has a new menu and new techniques to learn. Students will do everything from start to finish. Our classes are hands-on, without group cooking. On the last day things heat up with a Secret Ingredient Competition!

Monday – Breakfast for Dinner
If you make breakfast for dinner, is it still the most important meal of the day? We may never know. What we do know is that by the end of this class students will be able to poach an egg to perfection, make a creamy deluxe hollandaise sauce, use baking powder/soda to make fluffy pancakes, and make fresh whipped cream.  These are skills every chef must learn on their way to becoming a master.  Menu: Prosciutto & Asparagus Eggs Benedict w/ Hollandaise, Lemon Ricotta Pancakes.

Tuesday – Homemade Ravioli
Making fresh pasta is a skill that not many people have tried, but this is one time the effort is worth the reward.  After making fresh pasta dough from scratch, you'll use a pasta machine to roll the dough into sheets. These will then be filled with a sausage (vegetarian/non-pork option available) and ricotta filling. Add the fresh classic Red sauce that you'll make and sit and enjoy the best ravioli you've ever had. Menu: Fresh Sausage and Ricotta Ravioli with Red Sauce.

Wednesday – French Technique
The French are considered the pioneers of modern cooking technique.  Around the world, chefs use methods the French developed and we even use their language for many things in the kitchen. In this class, students will learn how to properly sear and cook a piece of meat so it stays juicy and how to build a fond that becomes a beautiful pan sauce. In addition, you'll learn how to make a simple, yet decadent Chocolate Mousse. Delicious! Menu: Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, Bistro Potatoes, Chocolate Mousse.

Thursday – Chicken Parmesan and Strawberry Shortcake
What's better than Chicken Parm? Not much.  In this class you will make a tomato sauce from scratch as well as a breaded and pan-fried chicken breast each crisped to a perfect golden brown.  Then you'll assemble your Chicken Parmesan by layering the buttery noodles, crispy chicken, melty mozzarella, salty umami Parmigiana Reggiano. The meal isn't over though, because you'll also make a fresh buttery shortcake and macerated strawberries. Add homemade whipped cream and enjoy! Menu: Chicken Parmesan and Strawberry Shortcake with Whipped Cream.

Friday - Secret Ingredient Competition
The whole week leads up to this.  Working in teams of two, students will take everything they’ve learned throughout the week and put it on display.  It’s a fun and friendly competition, and everyone at The Learning Kitchen is a winner, but our judges will have the tough task of choosing the young chefs who scores the highest based on taste, technique, creativity and presentation!  

The highest scoring chefs will be awarded a prize!

 

Culinary Tour of Europe
This 5 day camp is designed for students who love to explore new tastes (or, better yet, want to learn how to make at home the tastes they already love). Our classes are hands-on, without group cooking. On the last day things heat up with a Secret Ingredient Competition!

Monday: Intro & England
Before we cook anything we’ll learn about kitchen safety, equipment, hygiene, and vocabulary.  Once we are sure we know how to be safe, we’ll dive right into the food!  For this class we will focus on the food of England, making a Shepherd’s Pie and a classic English trifle for dessert! Menu: Shepherd’s Pie w/ Beef, Veggies, and Mashed Potatoes, and an English Trifle Dessert. 

Tuesday: Germany
If you’ve never had Spaetzle, you’re missing out.  They fall somewhere between a noodle and a dumpling, they’re easy to make, and have a unique shape and texture that kids love. You know what else kids love? Cheese. So, we’re learning how to make a delicious cheese sauce using a roux. To round out the meal while learning an important culinary technique, students will also learn how to bread and brown chicken schnitzel to a crispy and juicy perfection. Menu: Spaetzle Mac & Cheese w/ Chicken Schnitzel.

Wednesday: Spain
Rice for dinner AND for dessert! Paella is Spain’s most famous dish, popular around the world.  There’s a good reason for that - it’s delicious, it’s beautiful, and it’s pretty much a whole meal in one. Our paella has chicken, shrimp, lots of veggies, and of course that richly flavored rice with a crunchy bottom.  Arroz con Leche is rice that’s slowly cooked in milk with cinnamon, sugar, and sometimes a splash of vanilla. So yummy! Menu: Authentic Spanish Paella and Arroz con Leche.

Thursday: France
There are so many excellent foods from France, but we can’t do them all so we chose crepes. We’ve never met a crepe we didn’t like.  In this class students will make a little extra crepe batter so they can take a few practice runs and perfect their technique before making the real deal.  We’ll talk about tips and tricks that will make crepe making seem less daunting and more fun!  Menu: Ham, Egg, and Cheese Savory Crepes and Macerated Berry Cream Cheese Crepes.

Friday - Secret Ingredient Competition
The whole week leads up to this.  Working in teams of two, students will take everything they’ve learned throughout the week and put it on display.  It’s a fun and friendly competition, and everyone at The Learning Kitchen is a winner, but our judges will have the tough task of choosing the young chefs who scores the highest based on taste, technique, creativity and presentation!  

The highest scoring chefs will be awarded a prize!


Purchase your spot now