TEEN 4-Day Summer Camp - Top Chef Essential Cooking Techniques (2096)

TEEN 4-Day Summer Camp - Top Chef Essential Cooking Techniques (2096)

299.00

TEEN SUMMER CAMP:  ESSENTIAL COOKING TECHNIQUES
Ages 12-17

Monday, June 24th - Thursday, June 27th @ 1:30pm - 4:00pm
HANDS-ON
CHEF/INSTRUCTOR: Teresa Fox, Cherisse Byers, Cat Browne

This Summer, Whisk has developed a fun-filled camp dedicated to teaching teens the essential cooking techniques taught at our favorite culinary schools!  In Whisk’s Essential Cooking Techniques Camp, we will introduce a series of menu items each day that incorporate a variety of cooking techniques.  Whisk’s chefs will teach your teens when and where to use certain techniques, and how to put different techniques together to create a dish.  The camp will also focus on teaching our teen chefs knife skills, food safety, team work, healthy dietary practices, how to read and organize recipe procedures, and preparing “mis en place“ (everything in its place - measuring & chopping ingredients before they begin cooking).  They will be working in small teams to develop their team cooking skills.  Our professional culinary team will inspire your teens and give them skills that will last a lifetime!  This hands-on camp is designed just for teens, ages 12 to 17, and the $299 cost covers the cost for the entire 4-day camp.

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 incorporating the techniques they have learned that day.

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: One pan wonders
-
Lemon chicken in “hobo packs” with herbed couscous (steaming and campfire cooking)
-One sheet dinner beef tacos (roasting, one pan meals, seasoning)
-One dish lasagna (sauce essentials, layering ingredients, baking, freezing)

Day Two: Working with meats 
-
Chicken Marbella with rice pilaf (searing, braising, perfecting rice)
-Pork cutlets Milanese with mustard (breading and pan frying)
-Asian grilled steak with vegetable zoodles (marinades, grilling, and spiralizing)

Day Three: Pâte-á-choux
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Chocolate eclairs (pâte-á-choux sweet pastry, filling and glaze)
-Cheddar and chive cheese puffs (savory pastry)
-Churro waffles with dulce de leche (batters, waffle making, and warm toppings)

Day Four: Biscuits
-
Bacon and chive drop biscuits (savory biscuits)
-Classic buttermilk biscuits (batter, working with molds, baking)
-Chicken biscuits with pimento cheese (tenderizing, coating, pan frying)
-Strawberry shortcakes (quick summer desserts)

CAPACITY: 12

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