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Some things to know about our Kids Camps: Classes are five consecutive days (Mon-Fri or Tue-Sat during the week of Memorial Day). Each class is two hours. Class size is limited to 12 students with one Chef Instructor and support staff. Classes for Ages 8 - 16. Each student cooks individually at their own cooktop and prep station. No group cooking here! Each day, campers will cook a full meal, and usually have leftovers to take home!

Level 1 Culinary Academy
In this 5-day Culinary Academy, students are introduced, hands-on, to all aspects of the kitchen. They'll learn about kitchen equipment, safety, knife skills, and hygiene. Then the real fun begins as each camper cooks their own foods like pizza, tacos, and French toast. We'll have a day of flavor dynamics where we focus on tasting and understanding the foundations of flavor. On the last day things heat up with a Secret Ingredient Competition!

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 accompaniments.  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 salsa they've prepared. 

Tuesday - Kitchen Skills 101
Students continue their Culinary Camp adventure learning about kitchen equipment, kitchen safety, hygiene, and culinary terminology.  Chef will lead campers through making pizza dough from scratch. 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 their own pizza knots at home!

Wednesday - 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 Croissant French Toast with Maple Syrup and Pears. 

Thursday - Flavor Dynamics
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!

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!  

The highest scoring chefs will be awarded a prize!

Level 2 Culinary Academy  
This Level 2 Culinary Academy is a 5-day camp for students who have lots of confidence and experience in the kitchen but want to up their game.  We will focus on techniques and skills that students can use in all of their cooking, not just when making these recipes. Each day has a new menu and new techniques to learn. Students will do everything from start to finish. Our classes are hands-on, without group cooking. On the last day things heat up with a Secret Ingredient Competition!  This class is not for beginners.

Monday – Homemade Ravioli
Making fresh pasta is a skill that not many people have tried, but this is one time the effort is worth the reward.  After making fresh pasta dough from scratch, you'll use a pasta machine to roll the dough into sheets. These will then be filled with a sausage (vegetarian/non-pork option available) and ricotta filling. Add the fresh classic Red sauce that you'll make and sit and enjoy the best ravioli you've ever had. Menu: Fresh Sausage and Ricotta Ravioli with Red Sauce.

Tuesday – 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, and make fresh whipped cream.  These are skills every chef must learn on their way to becoming a master.  Menu: Eggs Benedict w/ Hollandaise, Lemon Ricotta Pancakes.

Wednesday – French Technique
The French are considered the pioneers of modern cooking technique.  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 it stays juicy and how to build a fond that becomes a beautiful pan sauce. In addition, you'll learn how to make a simple, yet decadent Chocolate Mousse. Delicious! Menu: Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, Bistro Potatoes, Chocolate Mousse.

Thursday – 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!  

The highest scoring chefs will be awarded a prize!

Around the World in 4 Cuisines
This 5 day camp is designed for students who love to explore new tastes (or, better yet, want to learn how to make at home the tastes they already love). Our classes are hands-on, without group cooking. On the last day things heat up with a Secret Ingredient Competition!

Monday: Intro & Mexico
Before we cook anything we’ll learn about kitchen safety, equipment, hygiene, and vocabulary.  Once we are sure we know how to be safe, we’ll dive right into the food!  For this class we will focus on the food of Mexico, making homemade beef and cheese empanadas - including the dough!  Menu: Beef and Cheese Empanada with homemade dough.

Tuesday: Greece  There is something magical about turning flour, water, salt, and yeast into a delicious bread.  After making the flatbread, students will fill them with marinated and pan-roasted chicken, cucumber, tomato, and onion, then slather on the tzatziki and drizzle with olive oil. It’s the kind of meal that always leaves you wishing you made more. Menu: Handmade Flat Bread, Greek Chicken Gyro with Tzaziki sauce.

Wednesday: Thailand
In Thailand, some restaurants will fill your table with all kinds of veggies, herbs, and proteins to be put into spring rolls.  You'll begin with a mini knife skills class as you prepare fresh spring rolls. Then you'll make everyone's favorite Thai food: Pad Thai. Menu: Fresh Spring Rolls and Pad Thai.

Thursday: Japan
Class begins with more knife skills as you dice veggies then scramble eggs and learn how to use a wok to stir-fry making fried rice the authentic way.  Next you'll you'll mix and make teriyaki sauce from scratch as you prepare chicken teriyaki. Menu: Egg and Vegetable Fried Rice and Chicken Teriyaki.