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Around the World in 4 Cuisines Kids Camp Ages 13-16


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 (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 & 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

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!


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

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: Rebecca Denney

Rebecca Denney is the chef and owner of Paleolicious and the Modern farmhouse Kitchen. Her specialties include gluten free, paleo, seasonal and vegetarian entrees. She is passionate about working with families to help them discover that healthy food should always be delicious.


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.


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