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Summer Camps 2021
We're back with another round of exciting Kids Camps this Summer!
Culinary Academy Level 1 or Level 2, and Around the World in 4 Cuisines!

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). Each class is two hours.  Class size is limited to maintain social distancing with one Chef Instructor and support staff. Classes for Ages 8 - 18. 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

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

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. 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 Brandy Pecan 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.  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  
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 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, 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. 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 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!

Around the World in 4 Cuisines

Monday: Intro & Mexico
Kitchen Introduction 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.

Empanadas & Elotes – Every culture in the world has their version of stuffed and fried bread, and empanadas are one of the best!  We’ll be making a potato and cheddar filling with optional add-ins, then fill ‘em, fold ‘em, press ‘em, and fry ‘em. Elotes is a Mexican grilled street corn dish topped with sour  cream, lime, cilantro, and cheese.

Tuesday: Greece
Handmade Flatbread, Chicken Gyros, & Tzatziki – There is something magical about turning flour, water, salt, and yeast into a delicious bread.  After making the flatbread, students will fill them with marinated and pan-roasted chicken, then slather on the tzatziki and drizzle with olive oil. It’s the kind of meal that always leaves you wishing you made more.

Wednesday: Thailand
Rice Wrapper Fresh Spring Rolls, Chicken Satay, and Mango Sticky Rice – In Thailand, some restaurants will fill up your table with all kinds of veggies, herbs, proteins to be put into spring rolls.  First, we’ll prepare all the fillings, then students will dunk their rice wrapper in warm water to soften it, fill it with goodies, wrap it up and dip it in some sauce. A perfect pair for spring rolls is the peanut-y grilled chicken satay skewers.

Thursday: Japan
Egg Fried Rice, Teriyaki Chicken, & Cucumber Salad The bento box is an iconic Japanese meal.  It’s got all the protein, starch, and veggies a body needs!   Students will chop salad veggies and emulsify a sesame dressing. Next, they’ll dice veggies, scramble eggs, and learn how to use a wok to stir-fry their fried rice the authentic way.  Finally, they’ll mix and make the teriyaki sauce from scratch, then sear and slice the chicken.

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!


Purchase your spot now