TEEN 4-Day Summer Camp - Top Chef Summer Abroad (2100)

TEEN 4-Day Summer Camp - Top Chef Summer Abroad (2100)

299.00

TEEN SUMMER CAMP:  TOP CHEF SUMMER ABROAD
Ages 12-17

Monday, July 22nd - Thursday, July 25th @ 1:30pm - 4:00pm
HANDS-ON
CHEF/INSTRUCTOR: Teresa Fox, Cherisse Byers, Cat Browne

This Summer we are whisking your teens 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, our teen students will cook global recipes filled with interesting new flavors; and learn cooking “teen level” techniques and culinary skills from expert chefs. Your teen chefs will learn basic kitchen and knife skills, proper food safety, team work, and healthy dietary practices.

Each day we will introduce a different global cuisine with the menus incorporating classic cooking techniques; sautéing, roasting, steaming, grilling, and baking. And our teen chefs will 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 teen chefs will have developed skills to cook a fantastic meal for everyone at home! 

On the first day, each student 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!

This session is designed just for teens, ages 12 to 17, and the $299 cost covers the cost for the entire 4-day camp.

Important Requirements:
-
Students are required 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 and Top Chef Challenge
-
Carolina style hot dogs with chili and col slaw
-Summer harvest pasta salad
-Roasted corn on the cob with an herb compound butter
-Top Chef challenge

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


CAPACITY: 12

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