Program Info
The Curriculum
A week-long deep dive into professional cooking — built for curious, ambitious teens who want to cook at the highest level.
What We Teach
Core Curriculum Areas
Every session covers all six areas — building a complete foundation in professional cooking over the course of one week. Attend whenever you want, we start fresh each week. Returning students go up to a new, more challenging set of recipes.
Week 1 Foundation
Knife Skills & Kitchen Fundamentals
Every great chef starts here. Students master proper knife grip, blade control, and the foundational cuts used in professional kitchens — julienne, brunoise, chiffonade, and more.
Core Technique
Heat & Cooking Methods
Sauté, braise, roast, poach, steam, and grill. Students learn when and why to use each method — and how heat transforms ingredients at a molecular level.
Seasonal Sourcing
Seasonal & Local Sourcing
Students learn to shop like a chef — reading quality, understanding seasonality, and building menus around what's fresh.
Creative Cooking
Recipe Development & Flavor Theory
Beyond following recipes — students learn to taste critically, balance flavors, and develop their own dishes from scratch using the five basic tastes and flavor pairing principles.
Finishing Skills
Plating & Presentation
Food is visual before it is tasted. Students learn the visual language of professional plating — negative space, height, sauce work, and garnish — used in Michelin-starred kitchens.
Pastry Arts
Baking & Pastry Techniques
From laminated doughs to soufflés, the pastry kitchen demands precision. Students explore the science of baking — gluten development, emulsification, and sugar work.
Choose Your Path
Pick Your Concentration
Students choose either Savory or Pastry as their concentration for the week — diving deep into the track that excites them most.
SavorySavory Program
Savory students work in the world of entrees and appetizers. Each day's recipe set includes a paired appetizer and entrée made by each student — think mini shrimp lettuce wraps paired with pad thai, or chicken satay alongside crispy Thai BBQ ribs. Bold flavors, complete meals, from scratch.
- Knife skills & station management
- Appetizer + entrée pairings daily
- Global cuisines & flavor profiles
- Plating & professional presentation
- Safety, sanitation & clean stations
PastryPastry & Baking Camp
Pastry students work with real professional-level equipment — giant mixers, speed racks, and precision tools — to master the art of sweets. Fruit tarts, crème brûlée, all sorts of cakes, macarons, pies, and more, all from scratch. Special focus on glazes, sauces, and handmade frosting.
- Professional mixers & speed racks
- Fruit tarts, crème brûlée & macarons
- Laminated doughs & soufflés
- Glazes, sauces & handmade frosting
- Precision baking science
A Day in the Life
Daily Schedule
8:00 AM
Breakfast at the Dorms
Residential students start the day together with breakfast at the dorms.
10:00 AM
Classes Begin
Students head into the professional kitchen and the day's culinary sessions get underway.
12:00 PM
Family Meal
Students cook and eat lunch together — a tradition borrowed from real restaurant kitchens. It's a daily ritual that builds community and reinforces the morning's techniques.
1:00 PM
Afternoon Recipe Sessions
Afternoons are dedicated to cooking a large variety of recipes. Students work through multiple dishes — exploring different cuisines, techniques, and flavor profiles. Students are in the kitchen cooking most of the day.
5:00 PM
Family Dinner
Every day ends with a fully plated and presented family dinner — all students and staff sit down together to enjoy the dishes made that day. It's a proud moment that mirrors the real restaurant experience.
6:00 PM
Evening City Experience
We take the city on together. Students and staff head out for curated evening excursions — exploring local neighborhoods, food scenes, and iconic spots until around 10pm.
10:00 PM
Dorm Time
Back at the dorms, students wind down for the night. We have a doors-shut policy so everyone gets their space — but no lights-out, so night owls can keep the energy going.
All Skill Levels
Built for Every Cook
No experience needed. Whether your teen has never cooked or dreams of culinary school, Summer Culinary meets them exactly where they are.
Beginner
First-Time Cooks Welcome
Never held a chef's knife? No experience needed — and no problem. Our instructors meet every student where they are. Beginners build confidence fast in a supportive, encouraging kitchen environment.
Intermediate
Build on What You Know
Already comfortable in the kitchen? Our curriculum pushes intermediate cooks into new territory — advanced techniques, unfamiliar cuisines, and more complex flavor work.
Advanced
Cook Like a Pro
Experienced home cooks and aspiring culinary students get access to restaurant-level challenges and the chance to lead their own kitchen station.
Ready to Cook at the Highest Level?
2027 session dates are coming soon. Join our list to be notified first.