Our response to COVID-19 »

Lesson Plan

  • Made by cooking camp students: delicious veggie lasagna. Yum!

3 Locations. 1 curriculum.

Pro chefs. Pro Kitchens.

Our cooking camps program is designed for all skill levels. We have had newbies and we have had kids go on to participate in and even win Chopped Junior or Masterchef Junior after attending our program. Come as you are, we got you from there! All you need is a love of food and a desire to learn.

CLASSROOM ACADEMICS

Our students get formal classroom time in addition to their kitchen time each day.  This enables our students to learn and get formal training on concepts, skills, and techniques:

  • Knife Skills and Safety
  • Kitchen Safety rules – ‘call it out!’
  • Nutrition and Health
  • Label Reading / Deciphering
  • Ingredients / Substitution
  • Kosher, Vegetarian, and Vegan Alternatives
  • Plating
  • Saucing
  • Presentation
  • Food Photography

Demonstrations and Special Guests at each location:  We have had food bloggers, food photographers, and other experts talk to us at our cookings camps about their craft and how to achieve the best possible results in all aspects (including posting awesome pictures on social media!)  Check back or even better call or email us for the latest info on who is visiting, we are adding events all the time. Visit us at campusNYC and campusATX.

FINAL FRIDAYS: Our TV-style Competition

At the end of each session of culinary arts summer class we have a TV-style cooking competition on the last day, Friday afternoon.  If you watch the shows, you know what we mean!  Who will chop their way to victory this summer?

The competition in our culinary arts summer class is all in good fun, and students are placed in teams and tasked to make any appetizer, main course and dessert from the curriculum across the two weeks. Judges can include local chefs, foodies, food bloggers, and more.  Students work in teams and choose the recipes they want to present to the judges.

While parents/families have been invited to attend in the past, we are not sure how that will work this year given COVIDE group size limitations, so we will update this as needed and will certainly communicate with our families well ahead of camp. However we do intend to run these as usual, if possible, and this competition is held the final Friday of each session around 4pm.

Chimichurri steak for the judges
Chimichurri steak for the judges at our cooking camps

Sample winning recipes – all made from scratch by students:

Savory: Pan-seared plantains stuffed with chorizo and caramelized onions topped with avocado crema over lime and cilantro arugula

Savory: Blue-cheese butter-stuffed pan-seared chicken with quinoa and carrots drizzled with cherry-dark chocolate sauce

Pastry: Cherry clafoutis with a chocolate ganache and whipped cream garnish.  Served with lightly spiced donut with an apple filling and an apple cider glaze and fresh peach sorbet.

Making pastry treats for the judges
Making pastry treats for the judges at our cooking camps