Basics for Budding Chefs camp is designed for zealous beginner chefs who want to learn more about the fundamentals of cooking. This week teaches the novice chef the basics of knife skills, cooking terms and techniques, baking, sauces and seasonings, all the way to making the perfect pie. The basics don’t mean boring and we will create a fabulous daily lunch complete with take home samples!

Camp culminates with a dinner served by the graduates to their families and friends

Who says pie making is impossible? A good Croissant can only be had in France?? A cream puff available only in the grocer’s freezer???

In Cake and Companywe'll decipher all those baking terms; creaming, folding, aerating, proofing, kneading- we'll find out why cakes fall, bread is tough, custard curdles or why your Aunt Dolly's pie crust is like cardboard! Join us for a week long introduction to pastry and cake making; buttercreams, petit-fours, sweet and savory pies, puff pastry, quiche, flatbreads and quick breads. That’s the cake and the company is all the great things we love to eat with our baked goods-soups, salads, grilled paninis and more-always hands-on and enough information to teach Aunt Dolly a thing or two.

TOP CHEF
July 25-29

Top Chef- is a week long camp designed for those who love the “game”, the freedom to create, positive competition and want to experience culinary stardom! Each day will start with a new “quick fire” where students will be challenged to improvise the cooking task at hand; strange ingredients…weird cooking tools…no stoves or ovens… and the winner(s) for that day get an advantage or prize. The week ends with “Restaurant Wars” on Friday night as parents and families come to dine at each team’s new restaurant and sample each menu and vote for the team who will earn the prestigious title of Top Chef.  Pick a knife from the knife block to designate the team for that day and away you go… Voting is done by blind taste tests by students and kitchen staff-with emphasis on positive competition and mutual respect for all chefs.

Culinary Geographic
August 15-19
Ages 12-16

For the adventurous foodie! Come join us for a week long exploration of the different cuisines from around the world. Each day we'll prepare menus from new places and discover the ingredients, methods and techniques from different ethnic cuisines; Italy, regional America, Sardinia, Asia, The Middle East, Eastern Europe, The Greek Islands-there is no where we won't go. We'll also see how some of the food has been altered to fit our palates! We'll travel far and wide with the students setting our itinerary. Camp includes a field trip to an ethnic restaurant and local ethnic food stores.

Camp culminates with a served catered meal (by the graduates) for family and friends.