Kids

Cooking Camp for Kids, Session B (10-13 year olds)

A week-long exploration of food for kids 10 and up.

All classes are hands-on and include a full sit-down lunch at the end of each class. (Please alert us ahead of time if there are any food allergies).

Classes are held Monday-Friday of the week you registered for, 10am - 1pm each day.

Chef-Instructor: Sue Gonsalves + Ryan Chow


DAY 1: French Bistro

Hanger Steak with Wild Mushroom Ragout

Pommes Anna

String Beans with Lemon Gremolata

Dark Chocolate Mousse with Fleur de Sel Whipped Cream


DAY 2: Northern Italian

Lemon-Rosemary Roasted Chicken

Creamy Parmigiano Polenta

Roasted Broccoli with Garlic and Almonds

Lemon Tiramisu


Day 3: Japanese

Handmade Assorted Nori Maki

Steamed Shrimp Shumai Dumplings

Salad with Carrot-Ginger Dressing

Green Tea Ice Cream


Day 4: Comfort Foods

Roasted Pork Tenderloin with Plums

Real Macaroni and Cheese

Braised Collard Greens with Bacon

Cream Puffs with Vanilla Pastry Cream


DAY 5: "Chopped" Challenge

Shopping trip! The group will venture out for a short  expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of three and, with the chef's guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they've learned over the week of cooking together.

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