July 30 - August 2 (Monday - Thursday)
11:00AM - 1:30PM
This Camp is a mini-version of PREP's Professional Chef Series
All skill levels invited - from Beginner to next Top Chef!
Teen-friendly staff and environment
100% hands-on classes, teens make everything from scratch (including pastas, sauces, salads and dressings...) from whole food ingredients -- nothing canned, packaged, processed or preserved
Teens learn about recipes, ingredients, food and kitchen safety, knife skills, healthy eating and teamwork, while having fun.
DAY 1: INTRO TO PROFESSIONAL COOKING
Introduction to the series, kitchen, chef instructor, safety and sanitation. Basic kitchen terms, utensils, accessories, pantry items.
Knife Skills and vegetable cuts.
Menu: Roast Chicken, Mashed Potatoes with Gravy, Moroccan Carrots with Mint, Fruit Salad
DAY 2: SOUPS AND VEGETABLE COOKERY
Knife cuts, Introduction to soups and stocks, Introduction to vegetable cookery, Sourcing and using seasonal ingredients. Cooking techniques: Blanching, rendering, sweating
Menu: French Onion Soup, Butternut Squash Soup, Sesame Spinach, Profiteroles
DAY 3: GRAINS AND STARCHES
Knife cuts, Introduction to pasta, potatoes and grains. Cooking techniques: Sauteing, braising, gratinee
Menu: Spaghetti Primavera, Ginger Risotto, Caesar Salad, Potatoes Au Gratin, Butterscoth Bread Pudding
DAY 4: MEATS AND POULTRY
Introduction to meat, Pan and reduction sauces. Cooking techniques: Searing, reduction, pan roasting, grilling, salad dressings
Menu: Peruvian Flank Steak and Potato Stir fry, Chicken Roulade, Red Leaf Pear and Gorgonzola Salad