KIDS COOKING CAMPS

Summer Kids Cooking Camps – June 3 -7 and June 10 -14

Savory Senses: Kids & Teens Cooking Camp – June 3-7

In this week-long class, we’ll explore where taste comes from and learn how to taste our way through the world of cooking. As we cook each day, we’ll taste, adjust, cook a bit more, and taste again. This will instill an intuitive sense of what tastes right and good. We’ll also test our tasting skills by making comparisons between scratch-cooked foods and a few pre-packaged foods.

Parents, my kids camps are taught at the same level as my adult classes. Your kids will be making dinner after this week. And, as usual, my focus will be on sourcing healthy ingredients and why cooking from scratch is always the healthiest choice!

Topics covered:

  • Cuisines of the world
  • Entrées, sides and salads
  • Discovering & utilizing the five tastes: salty, sweet, bitter, sour, and umami

Along the way, we’ll address:

  • Kitchen safety
  • Loads of cooking technique
  • The science of cooking
  • Prepping, preparing & plating
  • And much more!

Sweet Treats: Kids & Teens Baking Camp – June 10 – 14

In this week-long class, we’ll bake different doughs each day (see below for the complete list). Students will learn the art of baking from scratch using quality flours and healthy fats – no chemicals involved. We’ll talk about the importance of enjoying quality scratch-baked goods in moderation (the way the French do!) and bake sweet and savory treats using the techniques and tools of professional bakers.

On Friday, we’ll have a Bake-Off – and invite the parents to come & taste the results!

Parents, my kids camps are the taught at the same level as my adult classes. Your kids will take over the home baking. And, as usual, my focus will be on sourcing healthy ingredients and why cooking from scratch is always the healthiest choice!

Topics covered:

  • Baking techniques
  • How to use baking tools & supplies
  • Time-management: an essential part of baking

We’ll bake:

  • Pâte à Choux (cream puff dough), Éclairs, Gourgere (or “Cheesy Puffs”)
  • Pie Doughs and Sweet and Savory Free-Form Pies
  • Cake Baking, Cupcakes, and Frostings
  • Designer Cookies
  • Biscuits & Scones

Along the way, we’ll address:

  • Kitchen safety
  • The science of baking
  • Prepping, preparing & plating
  • And much more!

Click for More info: http://www.communitycuisine.com/classes