Add "budding chef" to your brilliant progeny's repertoire. Only at PREP's Summer Cooking  Camps
will you find the full package including:

  • hild-friendly staff and environment  with 3-to-1 kid-to-staff ratio
  • 100% hands-on classes, kids make recipes from scratch (including pastas, sauces, salads and dressings, BBQs, stir frys, crepes, sushi, and much more)
  • Dynamic and interesting menus (no "baby" recipes), all made from whole food  ingredients  -- nothing canned, packaged, processed or preserved
  • Kids learn about recipes, ingredients, food and kitchen safety, knife skills,  healthy eating, teamwork, while having fun!

In our camps, kids get to learn, experiment and be adventurous in a low discipline, low rules learning environment where learning comes by doing. Our seasoned staff provides examples of tasks and then lets the kids do the work!  At PREP kids learn to cook by doing and by making mistakes and fixing them and by trying new things and improving on them. 

Essential cooking tasks like cutting and measuring and kneading and shaping and mixing and fixing and tasting are performed regularly by the kids.  And kids never cease to amaze us how capable and creative they are in the kitchen.

The menus below are close examples of the recipes and foods the kids will be making but is refined each summer and subject change.  We update menus as we go, based on what works the best, what kids like the best, etc. All Menu Subject to Change

  • Day 1 - Travels Thru Italy and the Mediterranean Fresh Pasta Making and Techniques, Herbed Pasta with Creamy Tomato Pomodoro Sauce, Spinach Salad with Strawberries and Feta, Apple and Pear Tarts
  • Day 2- Hoity Toity French Cuisine
    Grilled Flank Steak with Beurre Blanc Sauce, Salad Nicoise, Chocolate Souffles
  • Day 3- The Fabulous Far East
    Beef Wraps with Sizzling Rice, Asian Slaw, Stir Fried 7 Vegetables, Shortbread Cookies
  • Day 4 - Spanish Delights Chicken and Manchego Empanadas with Lemon Aioli, Broccoli Croquettes with Fontina and Pepperdue Aioli, Carrot Cake Cupcakes
  • Day 1 - Travels Thru Italy and the Mediterranean Pizza and Flatbread Techniques Asiago, Lemon Riccotta Gnocchi, Sausage and Caramelized Onion Flatbreads, Fruit Clafoutis
  • Day 2 - Hoity Toity French Cuisine Chicken Pot Pies, Haricot Verts with Mushrooms and Browned Butter, Pastry Puffs with Cream and Chocolate Sauce
  • Day 3 - The Fabulous Far East
    David Chang's Fresh Noodle Ramen Soup, Spring Rolls with Dipping Sauce, Dessert Dim Sum
  • Day 4 - Spanish Delights Spanish Steak and Potato Stir Fry, Ensalata Mixta, Bacon Cheddar Cornbread
  • Day 1- Travels Thru Italy and the Mediterranean Fresh Pasta Making and Techniques, Stuffed Lasagna Rolls, Stuffed Portobello Mushrooms with Tomatoes, Pear Crisp
  • Day 2- Hoity Toity French Cuisine
    Chicken Spinach Waldorf Salad, Scalloped Potatoes, French Macarons
  • Day 3- The Fabulous Far East
    Dim Sum Dumplings, Stir Fried Rice and Vegetables, Lemon Pudding Cupcakes
  • Day 4 - Spanish Delights Flank Steak Lettuce Wraps with Matchstick Vegetables, Salt and Vinegar Potatoes, Chocolate Chip Cookies
  • Day 1- Travels Thru Italy and the Mediterranean
    Hand Mad Gnocchi, Caesar Salad Salad, Double Banana Cupcakes
  • Day 2 - Hoity Toity French Cuisine
    Spinach Chicken and Mushroom Al Forno, Oven Baked Zucchini Sticks, Pear Crisp
  • Day 3- The Fabulous Far East
    Shrimp Egg Rolls, Seven Vegetable Stirfy, Fruit Salad
  • Day 4- Spanish Delights Chicken and Sausage Empanadas, Spanish Tortilla, Cinnamon Rolls

Teen Week Menu

  • 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