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), Sauté (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; Wedge Salad with Buttermilk-Chive Dressing. Sauté: Herb and Honey Marinated Chicken Thigh; Summer Vegetable Succotash; Sun-Dried Tomato- and Ricotta-Filled Pasta; Vegetable Brodo. Pastry: Neapolitan Éclairs; Pastry Cream and Summer Fruit Galette; Pie Crust; Whipped Cream.
