Level 1 & 2 Culinary Bootcamp (ages 11-16)

This week long, camp is designed for aspiring young chefs, blending the foundational skills of Culinary 1 with the advanced techniques of Culinary 2. For four hours each day, students will experience a fully hands-on curriculum that builds kitchen confidence and expertise. Days 1-2 cover safety, knife skills, and flavor dynamics (Level 1 Culinary Academy), while Days 3-4 focus on essential techniques (Level 2 Culinary Academy).

• Classes are five consecutive days (Mon-Fri).
• Each class is four hours.
• 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.
• Campers will cook and enjoy a full meal for lunch and take home a second, ready-to-reheat meal prepared during the afternoon session. 

Monday

Knife Skills 101
Look sharp and be safe! Campers will learn how to safely use a knife to chop, dice, and julienne. Today's menu features tacos with all the fixin's. Students will use their knife skills to prep all the ingredients themselves. Chef will talk about the many herbs and spices used in Latin cooking. Then it’s time to put together the tacos and top with the self-made salsa. Campers will cut up mangoes for a sweet treat.
Kitchen Skills 101 (take-home)
Students begin the day learning about kitchen equipment, kitchen safety, hygiene, and culinary terminology. Chef will lead campers through making pizza dough. Then, each student will make their own pan-grilled pizzas, one savory and one sweet. As a bonus, students will learn different ways to tie dough so they can make pizza knots at home!

Tuesday

Fabulous French Toast
During this delicious class, you'll create three amped up versions of French Toast, giving you three new taste sensations. Cooking at your own cooktop you'll create French Toast with Salted Caramel Bananas, S'mores Stuffed French Toast, and then a Croissant French Toast with Brandy Pecan Maple Syrup and Pears. 
Flavor Dynamics (take-home)
Salty, Sweet, Bitter, Sour, and Umami. We all know what they taste like, but do we know how to balance and combine them into amazing dishes every time? Probably not. That's what this class is about. Students will train their palates to taste each of these individually, and how they interact when used with each other and on meats and vegetables. We'll also cover how to use different sources of salt, acids, fats, herbs, and spices that come from many cultures around the world.  The canvas will be noodles, and we're going to paint them with flavor!

Wednesday

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. These are skills every chef must learn on their way to becoming a master. Menu: Eggs Benedict with Hollandaise, Lemon Ricotta Pancakes.
Homemade Ravioli
In this exciting class, you’ll learn how to make your very own pasta dough from scratch. Get ready to mix, knead, and roll out the dough, turning simple ingredients into something amazing! While your dough takes a little rest, you’ll make a delicious Classic Red Sauce from scratch to go with your ravioli. Menu: Herbed Ricotta and Sausage Ravioli with Classic Tomato 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 Chicken Breast w/ White Wine Mushroom Cream Sauce, Bistro Potatoes, and Chocolate Mousse
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!  

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.  

Cancellation requires a 21-day notice via email (info@thelearningkitchen.com) or in person. Rescheduling requires a 14-day notice via email or in person.  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.