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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.
  • Each student cooks individually at their own cooktop/prep station. No groups cooking here. 
  • 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
Before we cook anything we’ll learn about kitchen safety, equipment, hygiene, and vocabulary.  Once we are sure we know how to be safe, we’ll dive right into the food!  For this class we will focus on the food of Mexico, making homemade beef and cheese empanadas - including the dough!  Menu: Beef and Cheese Empanada with homemade dough.

Tuesday: Greece
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, cucumber, tomato, and onion, then slather on the tzatziki and drizzle with olive oil. It’s the kind of meal that always leaves you wishing you made more. Menu: Handmade Flat Bread, Greek Chicken Gyro with Tzaziki sauce.

Wednesday: Thailand
In Thailand, some restaurants will fill your table with all kinds of veggies, herbs, and proteins to be put into spring rolls.  You'll begin with a mini knife skills class as you prepare fresh spring rolls. Then you'll make everyone's favorite Thai food: Pad Thai. Menu: Fresh Spring Rolls and Pad Thai.

Thursday: Japan
Class begins with more knife skills as you dice veggies then scramble eggs and learn how to use a wok to stir-fry making fried rice the authentic way.  Next you'll you'll mix and make teriyaki sauce from scratch as you prepare chicken teriyaki. Menu: Egg and Vegetable Fried Rice and Chicken Teriyaki.

Friday: Secret Ingredient Competition

The whole week leads up to this.  Working in teams of two, 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 chefs who scores the highest based on taste, technique, creativity and presentation!  

The highest scoring chefs 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: 


Ramon Montes

Ramon was born and raised in San Diego, California. While going to college for his dance degree, he was also working at local restaurants where his passion for food really kicked in. Ramon decided to retire from the stage and go back to school for his Culinary Arts degree. He’s always been interested in not only how to cook, but also what happens to the food when we cook it. From the shared cultural experience to the science of cooking, Ramon loves every aspect of food but also loves teaching others about the art. Growing up in a traditional Mexican household, food was always a major part of his life, and now he is glad to share his knowledge and culture with others. He hopes you leave his classes not only learning about food, but with more passion for cooking.


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.

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



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