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Culinary Tour of Europe Kids Camp Ages 11-16

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
  • Each student cooks individually at their own cooktop/prep station. No group cooking here. 
  • Every student will learn every aspect, not just bits and pieces. Hands-on learning.
  • Each 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. Working in teams of two, 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
  •  Sauce making
  •  Emulsifying
  •  Vinaigrettes

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 11-16. 


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Included Materials



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