Monday – Breakfast for Dinner
If you make breakfast for dinner, is it still the most important meal of the day? We may never know. What we do know is that by the end of this class students will be able to poach an egg to perfection, make a creamy deluxe hollandaise sauce, use baking powder/soda to make fluffy pancakes, and make fresh whipped cream. These are skills every chef must learn on their way to becoming a master. Menu: Prosciutto & Asparagus Eggs Benedict w/ Hollandaise, Lemon Ricotta Pancakes.
Tuesday – Homemade Ravioli
Making fresh pasta is a skill that not many people have tried, but this is one time the effort is worth the reward. After making fresh pasta dough from scratch, you'll use a pasta machine to roll the dough into sheets. These will then be filled with a sausage (vegetarian/non-pork option available) and ricotta filling. Add the fresh classic Red sauce that you'll make and sit and enjoy the best ravioli you've ever had. Menu: Fresh Sausage and Ricotta Ravioli with Red Sauce.
Wednesday – French Technique
The French are considered the pioneers of modern cooking techniques. Around the world, chefs use methods the French developed and we even use their language for many things in the kitchen. In this class, students will learn how to properly sear and cook a piece of meat so that it stays juicy and how to build a fond that becomes a beautiful pan sauce. Delicious! Menu: Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, and Bistro Potatoes, Chocolate Mousse
Thursday – Chicken Parmesan and Strawberry Shortcake
What's better than Chicken Parm? Not much. In this class you will make a tomato sauce from scratch as well as a breaded and pan-fried chicken breast each crisped to a perfect golden brown. Then you'll assemble your Chicken Parmesan by layering the buttery noodles, crispy chicken, melty mozzarella, salty umami Parmigiana Reggiano. The meal isn't over though, because you'll also make a fresh buttery shortcake and macerated strawberries. Add homemade whipped cream and enjoy! Menu: Chicken Parmesan and Strawberry Shortcake with Whipped Cream.
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!
- 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
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.
This camp is for ages 8-13. Price is for 1 student.