KIDS 4-Day Summer Camp - Top Chef Jr. Summer Abroad (2094)

KIDS 4-Day Summer Camp - Top Chef Jr. Summer Abroad (2094)

299.00

Kids 4-Day Summer Camp:  Top Chef Jr. Summer Abroad
Ages 7-11

Monday, June 17th - Thursday, June 20th @ 10:00am-12:30pm
HANDS-ON
CHEF/INSTRUCTOR: Teresa Fox, Cherisse Byers and Cat Browne


This Summer we are whisking your kids off for a “Summer abroad” culinary adventure with all new menus for them to explore.  In this hands-on 4-day camp focused on learning, teamwork, and fun in the kitchen, these young chefs will cook global recipes filled with interesting new flavors; and learn cooking techniques and culinary skills from expert chefs.  Our young chefs will also learn basic kitchen and knife skills, proper food safety and healthy dietary practices. Register now for this 4-day camp focused on world cuisine.

Each day we will introduce a different global cuisine with the menus incorporating classic cooking techniques; sautéing, roasting, steaming, grilling, and baking. Our young chefs will also be working in small teams to develop their team cooking skills. 

We will teach them how to read and organize recipe procedures, preparing “mis en place“ (everything in its place - measuring & chopping ingredients before they begin cooking). At the end of the 4-day camp, our young chefs will have developed skills to cook a meal for everyone at home!

On the first day, each camper will be given the week’s recipes packets, so that they can become familiar with what they will be cooking throughout the week. Each day of the camp, they will prepare a complete meal including dessert from a different region of the world. On the last day, there will be a competition allowing them to creatively demonstrate their new cooking skills!

Important Requirements:
-Students are required to wear closed toe shoes and tie their hair back if they have long hair.
-Parents must pick their students up promptly at the end of class, as we cannot watch the students after the class ends.
-If a student has ANY dietary restrictions, parents must fill out Whisk’s dietary restriction form at least 2 weeks prior to the beginning of the camp(s) the student is attending.

Menus:

Day One: Asia and the Hawaiian Islands
(Day 1 includes instruction on Kitchen Basics and Knife Skills)
-Vegetable spring rolls with 3 dipping sauces
-Aloha shoyu chicken
-Japanese negimaki steak and vegetable roll-ups
-Palm tree and pineapple cookies

 Day Two: Latin America and the Caribbean 
-
Beef empanadas with chimichurri sauce
-Yucca fritters with mojo sauce
-Fritada de gallina (braised chicken in a spiced orange sauce)
-Bunuelos

Day Three: All American BBQ
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Carolina style hot dogs with chili and coleslaw
-Summer harvest pasta salad
-Roasted corn on the cob with an herb compound butter
-Top Chef Jr. cupcake challenge

Day Four: Mambo Italiano Homemade Pasta Workshop
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Gnocchi with peas and carrots in a light cream sauce
-Bow tie pasta with fresh marinara sauce and parmesan
-Chocolate fettuccini

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