3 Squares and a Sweet is a five-day culinary exploration of every day American fare where students will learn hands-on how to make everything they need to fuel their bodies from sunrise to sunset, then use the skills they've learned to compete for a prize in a culinary battle! Students will spend one day each on breakfast, lunch, dinner, and dessert learning related techniques, recipes, and nutrition. On the final day, the Secret Ingredient Competition challenges students skills, knowledge, and creativity.
- Classes are five consecutive days (Mon-Fri). Each class is two hours (11am-1pm).
- Classes are limited to 12 students with one Chef Instructor and two support staff.
- Each student cooks individually at their own cook top/prep station. No groups.
- Every student will learn every aspect, not just bits and pieces. Hands-on learning.
- Every day, campers will cook a full meal, and usually have leftovers to take home!
Monday: Intro & Breakfast
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. After that, we’ll jump right into the cooking!
Scratch-made Sausage & Frittata – Start the day strong by building some biceps. Students will help chef put some pork in the meat grinder and crank out some sausage to be mixed up and pan fried. Next, we’ll dice up some healthy veggies, whisk our eggs, and cook a yummy frittata.
Burgers & Oven Fries – Get ready to help out Mom and Dad at the next barbecue because by the end of this class students will be able to impress the neighbors with their fully loaded burgers. Think bacon, fried eggs, caramelized onions, and chipotle mayo. They’ll also make an easier and healthier version of french fries using the baking method and for another side they'll make slaw.
Chicken Parmigiana, Butter Noodles, & Garlic Bacon Green Beans – This is a classic. What’s not to like? Crispy breaded chicken, rich tomato sauce, and melty mozzarella. Yum. Yum. Yum. Add some buttered noodles and nice fresh green beans to round it all out. We’ll be pounding and breading chicken, building complex flavors in our sauce, and learning how to keep green beans crisp and nutritious.
Apple Pie a la Mode – Satisfy that summertime craving for sweets. Hot apple pie with ice cream on top is the perfect way to end the day. Mixing and rolling a pie crust dough will get the juices flowing. Slicing and cooking up the apples will keep it going. Then, while the pies bake, we’ll really be burning up some calories as we shake like crazy making ice cream in a bag and learn about how ice and salt make it all possible. Yay, science!
Friday: Secret Ingredient Competition
At The Learning Kitchen Kids Camp everyone is a winner, but one pair will be crowned Kings of the Kitchen! Everything they’ve been practicing this week leads up to this battle. Students will be given 3 secret ingredients to be used in their dish. Chefs will judge based on taste, technique, creativity, and presentation. Doing your homework and having a game plan is highly encouraged! Chefs will offer guidance and answer questions to help you make your best effort! The team who makes the best dish will be awarded a prize!
- Kitchen safety
- Kitchen equipment
- Knife skills/safety
- Stove/Oven use
- Flavor Dynamics
- Mise en Place
- Temp. Control
- Recipe reading
- Herb & Spice identification
- Time Management
- Sauce making
- Dough kneading/rolling
- Ice Cream Science
Comfortable clothes, closed-toe shoes, and long hair pulled back is recommended.
Parents/guardians may stay for the duration of the class, but are encouraged to sit back, relax, and let the campers work independently.
7-day cancellation policy.
Price is for 1 student.
Chef Instructor: Gerrie Bielefeld
Chef Gerrie has over 35 years of experience as a culinary instructor, executive chef, hospitality expert, and culinary consultant and is a proud graduate of The Culinary Institute of America in Hyde Park, New York and holds a Bachelor’s of Science degree in Hotel and Restaurant Management from The Conrad Hilton College of The University of Houston, Texas. She was also the Senior Culinary Instructor for The International Culinary School at The Art Institute in Cincinnati.Chef Gerrie is a culinary expert, “seasoned” teacher, and hilarious kitchen adventurer. She has hilarious stories that you'll have to hear to believe...nothing's off the table when you're with her! Leave your inhibitions behind and let Chef Gerrie be your guide to combining food, flavor, and fun. You may just like it (and her) too much!
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.