“Voted one of the 10 Coolest Cooking Camps in the US!”
— Bon Appétit Magazine
A week-long exploration of food for kids ages 10 to 16*
Welcome to Cooking Camp! It’s the most fun a kid can have this summer, if they spend a lot of time thinking about food and tinkering in the kitchen. There are no pre-requirements for attending cooking camp; just a curiosity about all types of food + cooking.
Each session will be led by 2 of our Chef-Instructors, who have been teaching this popular program for 9+ years, and have a knack for engaging this age group in all things culinary.
We want to encourage all kids to start a good, lifelong relationship with food, so please be in touch if our pricing is a barrier. We are happy to work with you.
*Is your teen 16+? Check out our 5-Day Culinary Boot Camp offered each summer.
Questions? Please reach out to Jennifer @ 917-803-6857 or jennifer@homecookingny.com.
AGES: Designed for kids ages 10 to 16; classes will be divided between ages 10-13 and 13-16; if your child is 13, you can choose which makes more sense.
DETAILS: Camps run Monday-Friday | 9:30am – 12:30pm OR 2:00pm – 5:00pm
(Morning sessions are scheduled for the 10-13 age group; the afternoons for 13-16 year olds)
PRICE: Each 5-day camp is $675 and is limited to 10 kids, to allow kids maximum interaction with their teachers. (Sibling discount is 10% off both registrations; please inquire and we’ll give you the discount code.)
SUMMER 2024 are OPEN!
For 10 – 13 year olds (sessions are 9:30am – 12:30pm, M-F)
Session A: July 29 – August 2
Session B: August 5 – 9
Session C: August 12 – 16
Session D: July 15 – 19 or August 19 – 23
Session E: July 22 – 26 or August 26 – 30
For 13 – 16 year olds (sessions are 2:00pm – 5:00pm, M-F)
Session A: June 17 – 21 or July 29 – August 2
Session B: August 5 – 9
Session C: August 12 – 16
Session D: July 15 – 19 or August 19 – 23
Session E: July 22 – 26
SESSION A
DAY 1: Italian
Fresh Ricotta Gnocchi with Sage Browned Butter
Handmade Fettuccine with Fresh Basil Pesto
Kale Salad with Garlicky Breadcrumbs
Macerated Berries with Zabaglione
DAY 2: Asian
Vietnamese Summer Rolls with Fresh Mango and Chicken / Nouc Cham Dipping Sauce
Potsticker Dumplings / Black Vinegar Dipping Sauce
Beef Stir-fry with Thai Basil, Pineapple, Red Peppers, and Snap Peas
Coconut Sticky Rice with Fresh Mango
DAY 3: Mexican
Homemade Corn Tortillas
Fresh Guacamole
Soft Tacos with Squash-Mushroom-Poblano + Spice-Rubbed Steak
Creamy Lime Coleslaw
Mexican Chocolate Torte
DAY 4: Comfort Foods
Lemony Chicken Piccata
Mashed Potatoes with Roasted Garlic & Rosemary
Caesar Salad
Individual Fruit Pies
Day 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.
SESSION B
DAY 1: French
Hanger Steak with Wild Mushroom Ragout
Pommes Anna
String Beans with Lemon Gremolata
Dark Chocolate Mousse with Fleur de Sel Whipped Cream
DAY 2: Italian
Lemon-Rosemary Roasted Chicken
Creamy Parmigiano Polenta
Roasted Broccoli with Garlic and Almonds
Lemon Tiramisu
Day 3: Japanese
Assorted Sushi Rolls
Steamed Shrimp Shumai Dumplings
Salad with Carrot-Ginger Dressing
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: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of three and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.
SESSION C
DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Fresh Hummus
Greek Salad
Banana-Chocolate Phyllo Rolls
DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata
DAY 3: Indian
Mango Lassis
Homemade Potato Samosas with Cilantro-Mint Chutney
Chicken Tikka Masala
Homemade Naan Bread
Basmati Rice Pilaf
DAY 4: Baking
Make and Decorate Your Own Birthday Cakes!
Eclairs with Caramel-Vanilla Bean Pastry Cream
Pasta Primavera (to quell sugar shock)
DAY 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.
SESSION D
DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad
Lemon-Strawberry Tiramisu
DAY 2: Cheesemaking
Pulled Mozzarella
Fresh Ricotta Cheese
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches
Roasted Peaches with Honey and Fresh Ricotta
DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta with Berry Compote
Individual Molten Chocolate Cakes
Lunch Salad (to quell sugar shock)
DAY 4: Fresh Pasta
Fresh Pasta Dough 101
Pesto Lasagna alla Genovese
Three Cheese Ravioli
Stuffed Shells with Homemade Marinara Sauce
DAY 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.
SESSION E
Day 1: Mexican
Chicken Enchiladas
Elotes (“Street Corn”)
Guacamole and Homemade Tortilla Chips
Mexican Wedding Cookies
Day 2: Spanish
Paella with Chicken (or Vegetables)
Patates Bravas
Fresh Tomato-Garlic Bread
String Beans with Smoky Vinaigrette
Day 3: Korean
Bulgogi Bowls
Korean Scallion Pancakes
Kimchi Fried Rice
Sesame Cucumbers
Day 4: Summer Dinner
Slow-Roasted Salmon with Tomatoes, Zucchini, and Dill
Succotash with Lemon Gremolata
Blueberry Cobbler
Homemade Vanilla Ice Cream
Day 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.