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Summer Camps 2020
We're back with another round of exciting Kids Camps this Summer!
Scroll down to see your options. Level 1, Level 2, or a Tour of Europe!





Some things to know about our Kids Camps: 
Classes are five consecutive days (Mon-Fri). Each class is two hours.  Class size is limited to maintain social distancing with one Chef Instructor and support staff.  Each student cooks individually at their own cooktop and prep station. No group cooking here! Every day, campers will cook a full meal, and usually have leftovers to take home!


Level 1 Culinary Academy (Ages 8-12) (Ages 8-16)
In this 5-day Culinary Academy, students will be introduced, hands-on, to all the aspects of the kitchen. They'll learn about kitchen equipment, safety, knife skills, and hygiene. Then the real fun begins as each camper will make their own foods like pizza, tacos, and the 5 mother sauces. We'll have a day of flavor dynamics where we focus on tasting and understanding the foundations of flavor. On the last day things will heat up with a secret ingredient competition! Scroll down or check the calendar for a more in depth description on the recipes and techniques to be learned.

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 self-made salsa. Campers will cut up mangos for a sweet treat.

Tuesday - Kitchen Skills 101
Students begin their Culinary Camp adventure learning about kitchen equipment, kitchen safety, hygiene, and culinary terminology.  Chef will lead campers through making pizza dough. 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 - 5 Mother Sauces
The 5 Mother Sauces are the backbone of any good chef, essential to making all your favorite meals. Here campers will learn the foundations of really good cooking and are taught to explore their creative side.  Stock, roux, bechamel, veloute, espagnole, tomato, hollandaise, oh my! Each camper makes their own alfredo sauce to be enjoyed with pasta.  Balanced with a salad and self-made vinaigrette with fruit on the side.

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.  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 chef who scores the highest based on taste, technique, creativity and presentation!  

To maintain safe social distancing each student will receive their own competition box with pantry items and a mystery bag containing 3 Secret Ingredients. Once the secret ingredients are revealed, the clock begins and students will have 60 minutes to wow the judges.  Chef will offer guidance and answer questions to help students apply what they’ve learned during the week.

The highest scoring chef will be awarded a prize!

Level 2 Culinary Academy  (Ages 8-12) (Ages 11-16) (Ages 8-16)
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 made to be very hands-on, without group cooking, except on the final day when students team up for battle in the cooking competition! Scroll down or check the calendar for a more in depth description on the recipes and techniques to be learned.

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 Two Ways
Making fresh pasta is already a skill that not many people have tried, but we’re not going to stop with just that.  That fresh pasta will be turned in to two types of ravioli, with two different fillings, and two different sauces.  It’s important to learn how different flavors can work with each other, or not, and to learn that some combos will be better than others. Menu: Roasted Butternut Squash Mozzarella Ravioli w/ Red Sauce, Sun-Dried Tomato Ricotta Ravioli w/ Mushroom Cream Sauce

Wednesday – French Technique
The French are considered the pioneers of modern cooking technique.  Around the world, chef 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 that it stays juicy and how to build a fond that becomes a beautiful pan sauce. Delicious! Menu: Salad w/ Vinaigrette, Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, and Bistro Potatoes.

Thursday – Sunday Roast
The Sunday Roast is a tradition which isn’t very common anymore, but we hope it has a revival, because it’s like having Thanksgiving every week!  This class is packed with knowledge.  Students will learn to stuff, tie, roast, and carve a whole Cornish hen (basically just a mini chicken),  glaze veggies, make perfect fluffy mashed potatoes with a potato ricer, and how to use a roux and some seasoning to make a rich and flavorful gravy to pour over their meat and potatoes. Menu: Whole Roasted Cornish Hen, Glazed Carrots, Buttermilk Mashed Potatoes, and delicious Gravy.

Friday - Secret Ingredient Competition
The whole week leads up to this.  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 chef who scores the highest based on taste, technique, creativity and presentation!  

To maintain safe social distancing each student will receive their own competition box with pantry items and a mystery bag containing 3 Secret Ingredients. Once the secret ingredients are revealed, the clock begins and students will have 60 minutes to wow the judges.  Chef will offer guidance and answer questions to help students apply what they’ve learned during the week.

The highest scoring chef will be awarded a prize!


A Culinary Tour of Europe (Ages 8-12) (Ages 11-16) (Ages 8-16)
This Culinary Tour of Europe is a 5-day culinary tour where students will learn hands-on how to make traditional dishes from four distinct cultures, then use the skills they’ve learned compete for a prize in a culinary battle! Students will spend one day each in England, Germany, France, and Spain learning related techniques, recipes, and culture.  On the final day, the Secret Ingredient Competition challenges students skills, knowledge, and creativity. Scroll down or check the calendar for a more in depth description on the recipes and techniques to be learned.

Monday: Intro & England
Before we cook anything we’ll learn about kitchen safety, equipment, hygiene, and vocabulary.  We’ll also play the name game and talk about the week’s plan. 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 going to learn how to make a delicious cheese sauce using a roux. To make this a bit more well-rounded meal, students will also learn how to bread and brown chicken schnitzel to crispy, 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.  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 chef who scores the highest based on taste, technique, creativity and presentation!  

To maintain safe social distancing each student will receive their own competition box with pantry items and a mystery bag containing 3 Secret Ingredients. Once the secret ingredients are revealed, the clock begins and students will have 60 minutes to wow the judges.  Chef will offer guidance and answer questions to help students apply what they’ve learned during the week.

The highest scoring chef will be awarded a prize!