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Culinary Tour of Europe Kids Camp Ages 8-12

COVID-19 Cancellation Policy - We understand that things are a bit unstable right now. We want to assure you that, should the outbreak not be contained in time, you will be fully refunded for the cost of the camp. Of course, we all hope that doesn't happen, but if it does, you can rest assured we will do right by our customers.

This Culinary Tour of Europe is a five-day culinary camp where students will learn hands-on how to make traditional dishes from four distinct cultures, then use the skills they’ve learned to 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. 

  • Classes are five consecutive days (Mon-Fri). Each class is two hours.
  • 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 & 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’re 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. Do 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 team up with one other camper and take everything they’ve learned throughout the week and put it on display for their chefs, friends, and family. 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 team that they think has shown us that they’ve really learned something! The pantry will be stocked and the stage will be set, then 3 secret ingredients will be revealed and the young chefs will do what they can to wow the judges. 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 team 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
  •  Sauce making
  •  Emulsifying
  •  Vinaigrettes

Chef Instructor: TBD

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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This camp is for ages 8-12. Parents/guardians may stay for the duration of the class, but are encouraged to sit back, relax, and let the students work independently.

Price is per student


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Included Materials



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