Kids 3-Day Spring Break Camp

Learning the key techniques of cooking and baking is important for everyone—especially kids! This spring break, bring in your little chefs for our three-day culinary boot camp filled with hands-on culinary exploration. Working side-by-side with our expert instructors and other young cooks, junior chefs will learn essential cooking and baking techniques as 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 around the world. On the last day of class we divide students into teams and let kids get creative in the kitchen during our cooking competition and show off what they have learned. Parents are encouraged to join us at the end of class that day and watch us crown the winning team. Who will be the next celebrity chef and what dish will win? This spring, share your love of cooking with your little one with an experience they’ll never forget.

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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
• 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.