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
What to know before coming to class:
Please arrive 10 minutes prior to start time as students are required to check in and classes start on time. Aprons are not mandatory, but suggested. We do not provide them, so feel free bring your own or treat yourself to one of our adorable selections. Closed toe shoes are also suggested and we ask that long hair is tied back for all classes. All cooking class students receive a 10 % discount on any purchase made on the day of the class excluding sale items, consumables, or Mrs. Meyers products.
Changes or cancellations made 7 days or more before the class date will receive a full refund.
Cancellations made 6 days or less before the class date will incur a 30% “cost of goods” fee.
No refunds, credits, rebookings or date exchanges can be given for cancellations or changes made on the day of the class or for no-shows.
If this policy doesn’t work for you, please do not pre-enroll as walk-ins are welcome if space is available. Reservations are transferable and if you are unable to attend a class you may send someone in your place without notice. Changes and cancellations may be made in-person or by calling our store at 562-430-1217 and speaking directly to one of our store employees. In rare circumstances, we may have to cancel a class. We will provide you with 24 hours notice and refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
Substitutions and Class Format:
Sometimes we may need to substitute ingredients, menu items, recipes or instructors. Our class size is limited and structured to allow each student the opportunity to work closely with the chef. Students are generally split into groups and prepare several dishes. All students receive a portion of every meal made in class. Any exception to our hands-on format will be labeled as "Demonstration”, "Demo" or "Lecture".