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Around the World in 4 Cuisines Kids Camp Ages 8-13



Around the World in Four Cuisines is a five-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 Mexico, Greece, Thailand, and Japan learning related techniques, recipes, nutrition, and a little bit of culture.  On the final day, the Secret Ingredient Competition challenges students skills, knowledge, and creativity. 

  • Classes are five consecutive days. Each class is two hours.
  • Classes are limited to 7 students
  • Each student cooks individually at their own cooktop/prep station. No groups. 
  • 6 feet between cook stations and dining seats.
  • 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 & 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 meat inside of bread, and empanadas are one of the best!  We’ll use ground beef and have some 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 Dessert – 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 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 judge will have the tough task of choosing the cook that best demonstrates what they've learned! The pantry will be stocked and the stage will be set, then 3 secret ingredients will be revealed so the young chefs can wow the judge. Chef will offer guidance and answer any questions to help students make their best effort. The judge will be paying attention to taste, technique, creativity, and presentation. In the end, the top chef will be awarded a prize!


Skills Learned:
  • Kitchen safety
  • Kitchen equipment
  • Knife skills/safety
  • Stove/Oven use
  • Nutrition
  • Flavor Dynamics
  • Mise en Place
  • Temp. Control
  • Recipe reading
  • Measuring
  • Mixing/whisking
  • Herb & Spice identification
  • Time Management
  • Creativity
  • Pan-frying/Sauté
  • Searing
  • Stir-frying/Wok
  • Rice/grain cookery
  • Sauce making
  • Emulsifying
  • Vinaigrettes
  • Slurries
  • Dough kneading/rolling
 

Chef Instructor: 


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.

A minimum 14-day notice via phone or in-person is required for class cancellations. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.

Got questions? Call, email, or check our FAQ page.

Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.

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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.

This camp is for ages 8-13. Price is per student.

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Included Materials


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This class cannot be purchased online. Please contact the store for more information.