Kitchen Conservatory Kids Cooking Camps

THE APPRENTICE CHEF: GLOBAL BOOTCAMP
For aspiring chefs, children ages 7 to 11. Focus for this three-day bootcamp with Lydia Gwin will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create pozole verde con pollo, elotes, tostadas with refried beans and squash, guacamole and salsa with fresh chips, watermelon agua fresca, pork steamed dumplings with dipping sauce, fried rice, chicken meatballs, udon noodles with hot soy sauce and soft boiled egg, dahi bhalla - lentil fritters nana-style, ube ice cream, ravioli with pesto and marinara, apple tart, chocolate mousse, English scones, and tzatziki with pita chips.

THE APPRENTICE CHEF: BAKING BOOTCAMP
For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about sweet and savory baking from cupcakes to hot pockets, and so much more! The kitchen is going to heat up with overnight French toast, butterscotch brownies, oven-baked seasoned chicken tenders, s'mores cheesecake bars, lemon poppy seed muffins, cinnamon bun cookies, turkey-bacon hot pockets, blackberry crisp, cookies-and-cream cupcakes, baked mac-and-cheese bites, and chocolate cake donuts with chocolate glaze.

THE APPRENTICE CHEF: CREATING TREATS BOOTCAMP
For aspiring chefs, children ages 7 to 11. Spend three creative days in the kitchen with Lydia Gwin learning everything about baking bread, cookies, scones, pies, and tarts. This hands-on class will learn about quick breads and yeasted breads with cinnamon rolls, pizza rolls, pretzels with cheese sauce, banana chocolate bread, and cheddar drop biscuits, handmade pop tarts, mini fruit tarts, plus the students will experiment with building their own cookies and scones and personalizing them with a choice of mix-ins.