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Salad Verte with French Vinaigrette
Spinach and Mushroom Crêpes with Creamy Mornay Sauce
Pate A Choux
Orange Creamsicle Macarons
What you will learn
Learning the key techniques of cooking is important for everyone— teens included! This spring break, bring in your junior chef in for our two-day culinary camp filled with hands-on culinary exploration of the wonderful cuisine of France. Working side-by-side with our expert instructors and other young cooks, teens will learn essential cooking techniques that are a foundation for a lifetime of fun and creativity in the kitchen.
In addition to kitchen fundamentals like basic knife skills, how to follow recipes, measuring, mixing, and kitchen safety; we’ll show kids how to use an assortment of traditional kitchen tools and time-tested techniques from one of the most popular cuisines in the world.
This hands-on camp is designed for kids ages 13-17. Classes are about two hours a day for two days and participants must register for both days. No single day enrollments.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.