Around the World in Four Cuisines is a five-day culinary tour where you will learn hands-on how to make traditional dishes from four distinct cultures, then use the skills you've learned to 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.
In this Parent-Child class one parent and one child will work together at a single cook station.
- Classes are five consecutive days. Each class is two hours.
- Each parent/child team cooks 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 guacamole and beef and cheese empanadas - including the dough! Menu: Homemade Guacamole, 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
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- Time Management
- Creativity
- Pan-frying/Sauté
- Searing
- Stir-frying/Wok
- Rice/grain cookery
- Sauce making
- Emulsifying
- Vinaigrettes
- Slurries
- Dough kneading/rolling
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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 and up. Price is per parent/child team.
