From: July 7 - July 11

Do you have a kid who is culinarily curious?

This is a great class for the beginning young chef and a great refresher for those who know they like to cook but want to go a little deeper and gain more solid skills.

They will learn important things like kitchen safety, basic knife skills, how to read a recipe, how to set up their workspace, measuring, techniques in cooking like saute, sauces, braising, breaking down a chicken, the use of salt, spice, acid and sugar, how to cook non-mushy vegetables and so much more!

From: July 14 - July 18

This is the class for the bakers out there!

During this week, we tackle all manners of pastry from banana bread to croissants. Your young chef will learn about different doughs, from pie crust to puff pastry, from cakes to cookies, custards, chocolate, basic yeasted breads, pizza doughs, brioche, lamination techniques, sweet and savory pie fillings… the list is endless!

This is our most popular week and usually fills up first!

From: July 14 - July 18

This class is an advanced class for ages 13-17

Students will be led by our pastry chef colleague Francisco Machado!

This camp week is a special one as students will focus on advanced pastry and baking skills. Tempering chocolate, piping, tuiles, macaronage, spun sugar, enrobage, glaçage, décoratifs, lamination… to name a few!

This is a class that your young chef will never forget!

From: July 21 - July 25

This is a really fun week as we explore street food from around the globe!

Some of the places we pull from include India, Japan, Argentina, Armenia, Brazil, Colombia, China, Ecuador, El Salvador, Haiti, Iran, Myanmar (Burma), Mexico, Nepal, Thailand, Uzbekistan, Vietnam and the great continent of Africa.

Students will get to explore rich cultural histories connected through food, with the class culminating in their creating and operating their own stands for their families to enjoy at the end of the week!

This is a very popular camp week!

From: July 29 - August 1

This class is a really fun one because who doesn't love tasty little pockets of goodness?!?

From potstickers to ravioli (yes, ravioli) to chicken and dumplings,  we cover all these little gems and their sauces/broths/fillings, dough-making and folding techniques. Students will have an opportunity to make many different taste variations, and make everything from scratch. They come away with a new sense of appreciation for these little buddies after gaining understanding just how much work goes into them!

This tends to be the class where student leaders emerge, as some of our past students grew up making dumplings with their families! 

From: August 4 - August 8

Dive into the world of Molecular Gastronomy and learn about the really cool tricks and trends of the culinary world,  Learns gels, caviar, foams, how to smoke infuse, infusions, candy, making edible paper, marshmallows, deep fried ice cream and more!

From: August 11 - August 15

Think you've got what it takes to work the line? 

Let's put those skills to the test!  Learn all about how a restaurant functions, what all the positions do and in 1 week run the class restaurant.

Order up!

From: August 18 - August 22

Bring your favorite recipe you saw online and let's break it down!

Learn the trendy culinary fads that are taking the internet by storm.  Everything from flavor mashups to new techniques, we'll bring your creativity to the test!

It’s also… Mystery Basket Chopped Challenge Weeeeeeeek!

We will provide different types of ingredients and give preparation time limits. Your young chef will learn important time management skills and problem solving with creativity. This is our favorite week to watch and see what the young cooks come up with! Very delicious and entertaining for everyone involved!

From: August 25 - August 29

Learn your favorites from sushi and dumplings to Tikka Masala and naan and everything in between.  From sauces to full plated desserts, sweet and savory.

If you love the Asian Flavors, this is the class for you!