4-Day Healthy Teens, Healthy Planet

We've edited one of our most popular camps to accomodate the holiday week. In this fun, four-day series, young chefs will discover how delicious healthy dishes can be. We’ll focus on whole foods and plant-centric menus that will have teens eating their veggies and asking for more. Your teen will love working alongside classmates exploring the cuisines of other cultures. Plus, our instructor will explain how using fresh, seasonal ingredients is great for both the palate and the planet.

We’ll get hands-on and cover fundamentals such as basic knife skills, how to read and follow a recipe, measuring and mixing, and the importance of kitchen safety. Along the way, teens will learn to create a variety of delicious sweet and savory dishes.

Teens ages 13-17 are welcome to join this popular culinary camp. Classes run about two hours each and last for four consecutive days. Each young chef will take home a packet of the recipes they make and a Sur La Table apron. Share your love of cooking by giving your teen a foundation that will benefit them for a lifetime and an experience they’ll never forget.

*Please Note: Classes are only available as a four-day series. No single day enrollments. You can review each day's specific menu by selecting the “Menu” tab above.

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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
• Students 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
• All class participants receive a coupon good for 10% off in-store purchases good for the duration of the camp

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.