Summer 2018 Cooking Camps
Summer is around the corner and we’ve got big plans! Join us at one of our cooking camps throughout DC, Maryland and Virginia! Each camp will focus on a different fun theme and a variety of skill sets will be taught. For more details on each theme we offer, check out this year’s selections below!
Our themes are created for ages 4 – 14 and have “kick it up” and “take it down” on each recipe as a notch listed to vary the difficulty level of each recipe. This way campers of all ages enjoy our program as they to explore, grow and learn!
***Arlington County Camp Registration Opens Wednesday, February 14th at 7AM.***
***Camp Listings Can Currently Be Found HERE!***
Themes & Descriptions
Check out our camp themes
Students will learn different regional specialties of Italy, a country that is incredibly diverse in terrain and food culture. Go beyond pasta and explore delicacies like chicken piccata, eggplant parmesan, Caprese salad, tiramisu, and much, much more! Find out what makes Italian food so popular worldwide.
Students will find a unique set of ingredients in their “baskets” each day with which to create a daily menu. Emphasis will be on fresh, seasonal, and healthy ingredients. Learning to cook in this way teaches kids to be flexible, adaptive, and to think on their feet.
Students will be presented with a different ingredient each day and will prepare 3 unique dishes that span from appetizer to dessert. For example, your chef might find mango as the daily ingredient and the menu might include a tropical salad with basil vinaigrette, seared shrimp with mango-avocado relish, and vanilla ice cream with raspberry and mango sauces.
This week students will push the limits on the snack concept and prepare a variety of wholesome, delicious, and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite-sized munchies like chicken salad cups, homemade granola bars, veggie nachos, roasted red pepper hummus with homemade pita chips, and more. No one will go hungry this week!
American cuisine is inspired by cultures around the world but has become uniquely and deliciously its own! For most Americans, nothing says summer like Hamburgers, Hot Dogs and Potato Salad. And while some of those items are definitely on our All American Summer Menu, we are also going to explore American cuisine from sea to shining sea, from Southern BBQ to California’s twist on the BLT to the countrywide favorite Strawberry Shortcake! Come dive into summer with Tiny Chefs. It will feel like the 4th of July all week!
Turn your favorite breakfast dishes into the main event as dinner options. How about a cheddar-chive frittata with fresh salsa? Or Brunch pasta with bacon and eggs? Maybe you’d prefer a more traditional French toast, dressed up with bananas and blueberries? Any way you slice it your little chef will love tucking into these comforting breakfast classics.
A trip to Paris anyone? Students will learn what makes French bistro fare so revered. They’ll master such delicacies as French onion soup, cassoulet, quiche Lorraine, apple tarts, cream puffs, and much more. Tres bon!
Tapas seem to be all the rage these days, and while they can come from just about anywhere, we’ll focus on Spanish and Italian tapas (called Cichetti) this week. Your chef will learn to make a variety of one bite wonders like Caprese salad on a stick, classic tomato bruschetta, sizzling garlic shrimp, stuffed peppers, and much, much more.
With the plethora of offerings at the grocery stores these days it can be confusing to decipher between what is actually healthy and what is simply parading in healthy “disguise.” In this camp we will empower students to own their health and make their own decisions regarding food choice. We’ll examine labels and packaging and focus on whole, plant based foods. Students will prepare a variety of foods that are not only nutritious but also delicious! Get ready to be wowed by roasted sweet potato “fries,” chopped salad with green goddess dressing, and whole wheat couscous salad with pesto and snow peas, plus much more! Healthy never tasted so good.
Move beyond the basics and stretch your baking repertoire to include things like biscuits, muffins, cupcakes, fruit tarts, and dessert sauces. Students will also learn measurements and equivalents, as well as basic techniques like folding, whisking, and rolling during this week.
Baking Bootcamp with an Emphasis on Cake Decorating!! Do you have a burgeoning baker on your hands? This summer students will jump feet first into a variety of baking techniques and traditions, covering ground like cookies and bars, breakfast pastries, International desserts, and more, with a special focus on creating beautiful cupcakes and cakes. Within our focus topic of cake decorating, students will learn how to make icings and how to apply a variety of different decorating techniques to create masterpieces that are not only delicious but beautiful too!
Arlington Traditional School (Arlington Co): June 22-26, 9am-3pm, 9-12 yrs Registration is now closed.
Mexican and Southwestern foods are among the most popular cuisines in America. In this summer camp, Tiny Chefs will learn to make their favorite Mexican items like salsas, guacamole, tortilla chips, enchiladas, quesadillas, empanadas, rice pudding, churros and chocolate, and the list goes on and on and on!
Get ready to explore different Asian cuisines as we cruise through China, Japan, Vietnam, Thailand, and India. Students will learn a variety of cooking techniques like steaming, sautéing, chopping, and rolling, as they prepare and then sample dishes like Pad Thai, Summer rolls, Potato curry, Samosas, and Stir fry. Students will be introduced to a number of different flavors this week too, like cilantro, tamarind, turmeric, and more. Get your taste buds ready for this tasty adventure through Asia!
Holidays conjure up memories and nostalgia and so much of it food related! Get ready for a week of delicious celebrations as we whip up Thanksgiving Pumpkin parfaits, Fourth of July cupcakes, Valentine’s Day Chocolate Raspberry mousse cups, Halloween spider web pizzas, and Cinco de Mayo veggie quesadillas with guacamole, plus much, much more! What could be more fun than enjoying Valentine’s Day goodies in July?
Cupcakes are all the rage and it’s a trend that’s clearly here to stay! If you’ve ever been curious about how the pros make those cupcakes so precious and ornate, and if competition is your middle name, then this is the week for you! We’ll spend three days on cupcake basics-measuring, mixing, baking, and frosting, and then finish the week with two days of baking battle! Small teams will face off with one another to compete for the title of “Best Cupcake!” May the best cupcake win!
Tiny Chefs will be making connections between the world of cooking and the world of print! For the younger Tiny Chefs set, we will relate cooking concepts and recipes with themes and characters drawn from selected children’s books. Picture reading a selection from “Paddington Bear” followed by a scone making session. Or “Cloudy with a Chance of Meatballs,” paired with a spaghetti and meatballs party!
The older Gourmet Chefs set will explore the inner workings of a cookbook text, first decoding and preparing recipes selected from classics like Julia Child’s “The Art of French Cooking,” or from new favorites like Mario Batali’s “Molto Italiano.” Next, students will set to work crafting and testing their own recipes, creating one recipe by the session’s end. Your chef will be expert in reading recipes by the end of this series!
Who doesn’t love cookies? There is nothing as comforting as the aroma and taste of freshly baked cookies. Tiny Chefs and Gourmet Chefs will be exploring the world of cookies! We will be learning the basic delicious chocolate chip cookie and creating sweet and savory cookies for all types of cookie lovers! Whoopie Pies, Ice Cream Sandwiches, and Brownies will not be forgotten! The Tiny and Gourmet Chefs will learn valuable baking skills and methods along with exploring the world of cookies!
Nothing feels more like summer than going to the Caribbean! We are going to be sipping on wonderful fruit daiquiris made from fresh pineapple, coconuts, papayas and other scrumptious island fruits. The students will be making tropical salsas with mangoes and pineapples, it will feel like island paradise! Seasonings of the tropics are included, such as Jerk and Curry, in fabulous dishes from the islands.
Everyone enjoys Iron Chef and Top Chefs, our Gourmet Chefs will have their own culinary showdown. The chefs will compete in groups to conquer Gourmet Chef Challenge criteria which will consist of: Most Original Recipe, Most colorful, Healthiest, Tastiest, and many other fun themes! The camp will also include working on teamwork and team building skills.
So many of us today are gluten insensitive, gluten intolerant, or have been diagnosed with Celiac (an autoimmune disease/response to gluten), or even have someone in our families who qualifies! Our modern supply of wheat, the main constituent of our gluten consumption, has become so hybridized and overloaded with protein that it’s much harder to digest than the wheat of a generation ago. Join us for a week of delicious and nutritious gluten-free cooking! We’ll explain which foods to avoid, and explore the wide array of options available to our young chefs who are gluten-free. It’s always a party with Tiny/Gourmet Chefs!
Everyone knows that even the youngest kids love to create in the kitchen and we at Tiny Chefs have developed a class just for the preschool culinary set! In this specially designed program, we connect cooking concepts and recipes with themes and characters drawn from selected children’s books, and add songs and motion and movement activities to keep our tiniest chefs engaged. Picky eater Lola from I Will Never Not Ever Eat a Tomato will help us make Morning Glory Muffins, we will learn the Chicken Dance while waiting for our Cheese Strata to bake and sing On Top of Spaghetti while making Pasta Primavera. Each day will also introduce the students to “Kitchen Science” — fun experiments that will teach them how science and food go hand-in-hand.
Like superheroes, superfoods may appear average, but these foods have special nutrition superpowers. Classes discover ten different superfoods and learn why they are so powerful. Students learn delicious preparations such as: Blueberry-Oat Smoothies, Pomegranate-Orange Salad, Seared Salmon, Creamed Kale and Dark Chocolate-Acai Berry Bites. Join us to learn all about these superheroes of the food world!
There is a growing trend in America towards a Meatless diet or at least a less-Meat diet. Millions of people worldwide already limit meat consumption for religious reasons. Now Some people are giving up meat to support Animal rights, because they enjoy documented health benefits or minimize their energy consumption and the impact eating meat has on the environment. If you, or your Tiny Chef, have been contemplating or already embrace a Vegetarian lifestyle, we have created this course is the perfect introductory session to learn about Meatless vegetarian cooking. We have put together a week’s worth of healthy, tasty recipes that will prove you don’t need meat to make the meal!
Superheroes have to eat too and we are going to let our Tiny and Gourmet Chefs figure out and make their favorite character’s meals! Does Spiderman like Make-your-Own Spider Web Pizza best? Does Hulk like our Smashing Mac and Cheese with Broccoli because it has green in it or would he & Iron Man share some Captain America’s Apple Pie? After they have spent several weeks creating heroic menus, they will close out the session by designing their own superhero and deciding what their favorite food will be. Come join us for some superhero culinary adventures!
Kid cooks, bakers and chefs have joined the ranks of elimination style cooking contests and here at Tiny Chefs we are getting in on the action! In this exciting session, classes will be separated into rotating teams and each team will create recipes that are judged by the instructors in a blind taste test. Sometimes the teams will create the same item, and compete head to head, other times they will create different recipes within a theme such as Snack Attack or Sweet and Savory Pies. May the best team win!
Does your kid love to dip their food? Chips in salsa, veggies in hummus, bread sticks in marinara sauce? How about dipping donuts in glazes and toppings? In this fun, nutritious and delicious camp, the Tiny Chefs will do all of that! Savory recipes like Mexican Layered Dip or Spinach and Artichoke Dip in Wonton Wrappers will be made side-by side with Lemon Glazed Blueberry Donuts and Pumpkin Donut Holes with Cinnamon Topping. These are just a few of the types of recipes your Tiny Chef will enjoy as they dip and dunk (and bake and blend) their way through our newest camp!
If your Tiny or Gourmet Chef dreams of someday having their own restaurant, sign them up for this inventive session! Each week the students will produce a different course (appetizer, soup, main dish or dessert) or an item from a certain cuisine and build a restaurant around it. Over the course (ha ha) of the session they will also be working on a final idea for their own restaurant, expanding on the types of foods their particular restaurant would serve based on the experiences they have had in class. Students will be introduced to a variety of cuisines, cooking skills and presentations over the semester.
Who can resist warm, flaky pastry, fresh from the oven? It doesn’t matter if it is bursting with sweet, fruity, creamy deliciousness or flavorful, savory goodness, either way you just want to dive in! Tiny and Gourmet Chefs will learn techniques to create the classic pastry dough needed for such staples as Pies, Tarts and Quiche, plus the delicious fillings to go inside them. They will also work with puff pastry, pizza dough and phyllo as we explore recipes for Homemade Pop Tarts, Pizza Pie, Turnovers and Spanakopita. Pot Pies, Pie Pops and Empanadas…if there is pastry on it, under it or around it, we will probably be making it!
Never have food challenge reality shows been so popular and Chopped! is a favorite here at Tiny and Gourmet Chefs! We like it so much we decided to base a whole week long camp on the concept. Our version has the added twist of focusing on different cuisines every day of camp. So, each day the Tiny and Gourmet Chef campers will be presented with a basket with 3 or 4 ingredients, which reflect these different cuisines—French, Italian, Mexican, Asian and “All-American”. Using those ingredients and working within those cuisines, they will challenge themselves to make mouthwatering specialties, traditional favorites and explore new ingredients, tastes and combinations.