Cooking Classes for Kids & Teens

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COOKING CLASSES at our SCHOOL (13+)

Kids 13 years+ are welcome to join any of the regularly scheduled adult classes at our SoHo cooking school, but please note that we require that an adult register along with the child if s/he is younger than 16.  Please browse our current  adult class schedule!

UPCOMING COOKING WORKSHOPS for KIDS (11+)

Monday, October 9 (Columbus Day): Fresh Pasta Workshop for Kids

Tuesday, November 7 (Election Day): Handmade Taco Workshop for Kids

Monday, January 15 (MLK Day): Baking Workshop for Kids

WEEK-LONG COOKING CAMPS for KIDS (11+)

All summer and during week-long school vacations, we offer Cooking Camp for Kids, an exploration of food for kids 11+.  We cover the culinary fundamentals to give them the groundwork they need to be safe and creative in the kitchen–knife safety, ingredient exploration, cooking techniques, and lots of eating.

The week culminates in a “Chopped” -style finale, where the students start the morning with a short shopping trip through the markets of Chinatown and Little Italy (right outside our front door) to collect ingredients to bring back to the school. In groups, they will draw from everything they learned that week and, with the chef’s guidance, cook up a meal of their own creation. Each daily 3-hour class culminates in a full sit-down lunch at the end,  when the students get a chance to appreciate their own cooking and get to know one another.

We offer 3 unique weeks of camp, so interested students can join us for more than one week.  Each camp runs Monday – Friday (11 – 2pm) and is $575.

Currently, all our summer camps are booked. To plan ahead, please make note of our upcoming Winter and Spring Break 2018 camp dates.

Session A: begins February 19, 2018

Session B: begins March 19, 2018

Session C: more dates to come

SESSION B

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
Rosemary-Garlic Roasted Chicken
Creamy Parmigiano Polenta
Sauteed Broccoli with Garlic and Almonds
Lemon Tiramisu

Day 3: Japanese
Handmade Assorted Nori Maki
Steamed Shrimp Dumplings
Salad with Carrot-Ginger Dressing
Sesame-Scallion Pancakes
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: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

 

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SESSION A

DAY 1: Northern Italian
Fresh Ricotta Gnocchi with Sage Butter
Handmade Fettuccine with Fresh Basil Pesto
Parmigiano Risotto
Kale Salad
Macerated Berries with Zabaglione

DAY 2: Asian
Vietnamese Summer Rolls with Fresh Mango, Chicken, and Cilantro
Shanghai Potsticker Dumplings with Black Vinegar Dipping Sauce
Beef Stir-fry with Thai Basil, Pineapple, Peppers, and Snap Peas
Coconut Sticky Rice with Tropical Fruit

DAY 3: Mexican
Homemade Masa Corn Tortillas
Fresh Guacamole
Soft Tacos with Two Fillings: Squash-Mushroom-Poblano &
Spice-Rubbed Skirt Steak
Fresh Cabbage Slaw with Lime
Mexican Chocolate Torte

DAY 4: Comfort Foods
Lemony Chicken Piccata
Mashed Potatoes with Roasted Garlic and Rosemary
Caesar Salad
Individual Apple or Peach Pies (seasonal)

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

SESSION C

DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Fresh Hummus
Greek Salad
Banana-Chocolate Phyllo Rolls

DAY 2: Brunch
Fresh Fruit Smoothies
Crepes with Assorted Fillings
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata

DAY 3: Indian
Mango Lassis
Potato Samosas with Cilantro-Mint Chutney
Chicken Tikka Masala
Fresh Naan Bread
Basmati Rice Pilaf

DAY 4: Baking
Make and Decorate Your Own Mini Birthday Cake!
Eclairs with Caramel-Vanilla Bean Pastry Cream and
Chocolate Ganache
Pasta Primavera (to quell sugar shock)

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.