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 chef-instructors, who have been teaching this popular program for 10+ 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.
Questions? Please call us @ 917-803-6857 or email [email protected].
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. (If your teen is 17+ and has a level of strong kitchen confidence, consider our (5 Day) Culinary Boot Camp for Beginners this summer.)
DETAILS: Camps run Monday – Friday | 9:30am – 12:30pm OR 2pm – 5pm
PRICE: Each 5-day camp is $695 and is limited to 10 kids, to allow kids maximum interaction with their teachers.
SUMMER 2027 CAMPS: These will be posted by mid-February 2027 and will run (more or less) weekly June 21st – August 27th.
For 10 – 13 year olds (9:30am – 12:30pm, daily: Monday – Friday).
Session A:
Session B:
Session C:
Session D:
Session E:
For 13 – 16 year olds (2pm – 5pm, daily: Monday – Friday)
Session A:
Session B:
Session C:
Session D:
Session E:
SESSION A
DAY 1: Italian
Fresh Ricotta Gnocchi with Sage Browned Butter
Handmade Fettuccine with Fresh Basil Pesto
Antipasto Salad
Macerated Berries with Zabaglione
DAY 2: Dim Sum
Steamed Shrimp Shumai
Vegetable Potsticker Dumplings
Crispy Chicken Wontons
Steamed Pork and Cabbage Dumplings
DAY 3: Mexican
Homemade Corn Tortillas
Fresh Guacamole
Adobo Chicken Tacos
Spanish Rice and Beans
Pineapple + Cucumber Aqua Fresca
DAY 4: Comfort Foods
Herb-Roasted Chicken
Oven Fries
Parmigiano Breaded Zucchini Steaks
Chocolate Mousse with Salted Whipped 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.
SESSION B
DAY 1: French
Crostini with Roasted Tomatoes and Goat Cheese
Steak with Wild Mushroom Ragout
Pommes Anna
Honey-Butter Glazed Carrots
Brioche Bread Pudding
DAY 2: Italian
Lemon-Rosemary Roasted Chicken
Creamy Parmigiano Polenta
Roasted Broccoli with Garlic and Almonds
Homemade Garlic Bread
Biscotti with Vanilla Pudding
Day 3: Japanese
Assorted Sushi Rolls
Soba Noodles with Sesame-Miso Sauce and Summer Vegetables
Steamed Edamame with Garlic Sauce
Day 4: Caribbean
Jerk Chicken Wings
Fried Plantains
Green Peas and Rice
Cabbage-Carrot Slaw
Pound Cake with Whipped Cream and Berries
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 Chickpea Hummus
Sheet Pan Roasted Salmon with Orzo
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
Egg Salad Tea Sandwiches
DAY 3: Indian
Mango Lassis
Homemade Potato Samosas with Cilantro-Mint Chutney
Chicken Tikka Masala
Chana Masala
Homemade Naan Bread
Basmati Rice Pilaf
DAY 4: Baking
Make and Decorate Your Own Birthday Cakes!
Eclairs with Vanilla Pastry Cream
Brown Butter Chocolate Chip Cookies
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 with Avocado Chimichurri
Lemon-Strawberry Tiramisu
DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Citrus Olive Oil Cake
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
Homemade Cavatelli with Parmigiano Cream Sauce
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
Cheese and Vegetable Quesadillas
Elotes (“Street Corn”)
Guacamole and Homemade Tortilla Chips
Watermelon and Cucumber Salad with Honey-Lime Dressing
Pineapple and Mango Cobbler
Day 2: Spanish
Paella with Chicken (or Vegetable)
Patates Bravas with Romesco Sauce
Tortilla Espanole
Day 3: Korean
Bulgogi Bowls
Korean Scallion Pancakes
Kimchi Fried Rice
Sesame Cucumbers
Day 4: Summer Dinner
BBQ Chicken
Creamy Potato and Cauliflower Mash
Sugar Snap Pea Stir-Fry
Triple Melon Salad with Lime Whipped 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.