Is your teen ready to take their culinary skills to the next level? In this week-long Boot Camp, The Chopping Block's seasoned chefs will teach teens, ages 12 to 16, essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, knife skills, meat and vegetable…
Is your teen ready to take their culinary skills to the next level? In this week-long Boot Camp, The Chopping Block's seasoned chefs will teach teens, ages 12 to 16, essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, knife skills, meat and vegetable cookery, making dough and baking. Additionally, they will understand the hows and whys of cooking, preparing them for a future of confidence in the kitchen.
Day One: Breakfast and Brunch
- Knife Skills Lesson
- Build-Your-Own Omelets
- Eggs Benedict (Poached Eggs with Hollandaise Sauce)
- Over-Easy Eggs with Crispy Home Fries
- Blueberry-Buttermilk Pancakes
- Biscuits with Sausage Gravy
- Banana-Chocolate Chip Muffins
- Homemade Bagels with Herb Cream Cheese
Skills covered in class:
- Knife Skills
- Egg Cookery
- Making Hot Emulsions
- Selecting Potatoes
- Making Batters
- Griddling
- Selecting Fresh Fruit
- Preparing Quick Breads
- Making Roux and Béchamel
- Making, Shaping, Proofing and Boiling Yeast Dough
- Determining Dough Doneness
Day Two: Lunch
- Neapolitan Pizzas with Assorted Toppings
- Fresh Cream of Tomato Soup
- Crispy Chicken, Bacon and Avocado Sandwich with Aioli
- Grilled Vegetable Pasta Primavera with Pesto and Feta
- Falafel with Hummus, Tomatoes and Cucumbers
- Teriyaki Shrimp Stir Fry with Steamed Rice
Skills covered in class:
- Knife Skills
- Preparing and Rolling Out Yeast Dough
- Selecting and Skinning Tomatoes
- Balancing Flavors
- Selecting Chicken, Shrimp and Avocados
- Dredging
- Determining Chicken (White Meat) and Shrimp Doneness
- Making Cold Emulsions
- Grilling Vegetables
- Preparing Fresh Herb Sauces
- Working with Dried Beans, Herbs and Spices
- Deep Frying
- Making Bean Dips
- Getting Familiar with Asian Ingredients
- Steaming Rice
Day Three: Dinner
- BLT Sliders with Oven Roasted Sweet Potatoes
- Fried Chicken Thighs with Homemade Macaroni and Cheese
- Miso-Glazed Salmon with Sesame Broccoli
- Homemade Fettucine with Tomato, Roasted Garlic Cream and Carbonara Sauces
- Chickpea and Vegetable Curry with Cucumber-Yogurt Sauce
- Grilled Steak Burritos with Tomatillo Salsa, Guacamole, Rice and Beans
Skills covered in class:
- Knife Skills
- Selecting Ground Meat, Beef, Chicken and Fish
- Roasting Root Vegetables
- Working with Fresh Herbs, Spices and Tomatillos
- Pan Frying
- Determining Chicken (Dark Meat) Doneness
- Preparing Béchamel
- Working with Miso Paste
- Roasting Fish
- Sautéing Green Vegetables
- Making and Rolling out Fresh Pasta Dough
- Preparing Pasta Sauces
- Roasting Garlic
- Getting Familiar with Indian Ingredients
- Making Yogurt Sauces
- Marinating and Grilling Beef
- Determining Meat Doneness
- Steaming Rice
Day Four: Baking and Pastry
- Multigrain Loaf
- Cinnamon Rolls
- Eclairs (Custard Filled and Chocolate Glazed Pastries)
- Chocolate-Zucchini Bread
- Vanilla Layer Cake with Chocolate Buttercream Frosting
- Flan
Skills covered in class:
- Getting Familiar with and Understanding Baking Ingredients and Techniques
- Making, Proofing, Shaping and Baking Yeast Breads
- Determining Dough and Cake Doneness
- Preparing Pâte à Choux and Pastry Cream
- Selecting and Working with Chocolate
- Making Quick Breads
- Mixing Cake Batter
- Frosting and Decorating
- Working with a Piping Bag
- Preparing Buttercream
- Cooking Sugar to Soft Ball Stage
- Making and Baking Custards
- Caramelizing Sugar
Day Five: Snacks and Party Food
- Fried Cheese Curds with Homemade Ranch Dressing
- Crab Cakes with Remoulade
- Deviled Eggs
- BBQ Pulled Pork Sliders with Carolina Mustard Sauce
- Spinach-Artichoke Dip with Homemade Pita Chips
- Korean Chicken Wings
- Loaded Nachos with Homemade Cheese Sauce
- Chocolate Chip Popcorn Balls
- Red Velvet Cupcakes with Cream Cheese Frosting
Skills covered in class:
- Balancing Flavors
- Deep and Shallow Frying
- Selecting Crab Meat
- Breading
- Selecting Chicken
- Preparing Asian Sauces
- Hard Boiling Eggs
- Selecting and Braising Pork
- Working with Spices
- Preparing Béchamel
- Understanding Baking Ingredients
- Mixing Cake Batter
- Determining Cake Doneness
- Preparing Frosting
Our Teen Camps are recommended, but not required as prerequisites for this program.