"Ever wonder what it's like to run a professional kitchen? Now's your chance! This is a four-day camp that gives aspiring chefs a true sneak peek into restaurant life. Campers will rotate through three essential stations Garde Manger (salads and appetizers), Sautée (main courses), and Pastry (desserts) mastering the speed and teamwork of a real restaurant line cook. The first three days are for practice, honing technical skills like knife cuts, searing, pasta -making, and pastry cream. On the final day, they'll put new skills to the test, hosting up to two guests for a three-course lunch made entirely by them! Get ready to work the line, build confidence, and serve up a grand fête!
Seats are for teens only, ages 13 to 16. This is a four day camp on August 3, 4, 5 and 6.
Menu: Garde Manger - Shrimp Cocktail, Cocktail Sauce; and Wedge Salad with, Buttermilk-Chive Dressing. Sautée-Herb and Honey Marinated Chicken Thigh; Summer Vegetable Succotash; and Sun- Dried Tomato- and Ricotta- Filled Pasta;, Vegetable Brodo. Pastry; Neapolitan Éclairs; Pastry Cream and Summer Fruit Galette; Pie Crust; Whipped Cream.
