Learn to Cook with Chef Joel Olson!

Chef Joel offers great cooking classes and workshops for kids and teens  in Madison, WI.

Class sizes are limited.

Register now!

Email now to reserve a spot:  hemmachef@gmail.com

Children of all levels of ability, interest, and experience are welcome in Chef Joel’s cooking classes.  They will learn to cook and develop their love of food and fellowship through fun, hands-on classes and workshops that focus on developing cooking skills that will last a lifetime.

Children’s classes are generally tailored for children ages 8-12, but older children/teens are welcome in many classes and camps.  Younger children (ages 6-8) are welcome in Chef Joel’s Parent-Child Classes.  If you have any questions about whether classes are appropriate for your child, please contact Chef Joel.

Chef Joel has considerable experience working with persons with physical and developmental disabilities.  He feels strongly that all individuals, regardless of ability levels, can successfully participate in culinary classes and he works hard with all students to ensure that they fully participate in each class.

Chef Joel may offer classes on days when Madison (MMSD) schools are off or have early release so your children can learn useful skills while having fun.  Please note the Location for each class.

For information on special culinary events for children, such as Birthday Parties, Scouting events, special celebrations and more click here.

UPCOMING COOKING CLASSES

APRIL

4/7 (Sat) – 9-11am; 12-2pm; 3-5pm – Girl Scout Cooking Badge Workshops: Cooking Simple Meals for Juniors Workshops: Take Charge: Cook It Yourself!
Sorry, these workshops are all SOLD OUT.  Chef Joel will be offering them again in Fall, 2018

Complete all 5 steps of the Junior Simple Meals Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson of Hemmachef.  Discuss how to think like a chef and learn culinary skills while preparing 4 dishes:  Breakfast Burritos featuring perfect Soft Scrambled Eggs; Tomato, Cheese and Lettuce Whole Wheat Butty (Buttery British Sandwich); No Cook Mini-Cheesecake Tartlets; and Composed Taco Salad with Crispy Chips, Lettuce, Tomatoes, Black Beans and Cheese with a Sweet and Savory Salad Dressing.  (Nut-free, vegetarian.)  Register by April 2.  Location: St. Mark’s.  Class Cost: $25.

4/10 (Tues) – 4:00–6:00pm – Kids Dumpling Feast

Kids will work with different wrappers, dough and fillings to make a sumptuous Asian-inspired Dumpling Feast!  On the menu:  Pan-Fried Leek Buns (Shui Jian Bao); Homemade Vegetable Wonton Soup; Chinese Pork and Shrimp Dumplings (Jiao Zi); and Sugar Glazed Strawberry Wontons.  Location: St. Mark’s.  Class Cost: $45.

4/17 (Tues) – 5–7pm – Kids Pocket Pies Class – (NEW!)

Learn how to make great fun food to eat with your hands! Pocket pies were the original “bag lunches,” without the bag! – a whole meal you could put in your pocket and take out and eat when you were hungry. Kids will help to prepare then enjoy the following variety of sweet and savory pies: Salted Caramel Apple Pocket Pies; Honeyed Peach Pocket Pies; Savory Chicken and Vegetable Pocket Pies; and Sausage, Apple and Cheddar Pocket Pies.  Location: St. Mark’s. Class Cost: $45

4/18 (Wed) – 4–6:30pm – Kids Taco Workshop

Not the drive-through variety but imagine making delicious Homemade Tacos!  Participants will learn to prepare both flour and corn tortillas from scratch, then they will make Homemade Taco Seasoning which will be used to season Garlic Chicken Filling and Vegetarian Black Bean and Roasted Red Pepper Filling.  Two Salsas will also be prepared: Pico De Gallo and Fresh Fruit Salsa, along with a Roasted Corn and Sweet Pepper Side Dish.  Plus plenty of Tasty Taco Fixin’s!  Location: St. Mark’s.  Class Cost: $50.

4/20 (Fri) – 5:30-8pm – Teen Cuisine: All About Tacos

Not the drive-through variety but imagine making delicious Homemade Tacos!  Teens will learn to prepare both flour and corn tortillas from scratch, then they will make Homemade Taco Seasoning which will be used to season Garlic Chicken Filling and Vegetarian Black Bean and Roasted Red Pepper Filling.  Two Salsas will also be prepared: Pico De Gallo and Fresh Fruit Salsa, along with a Roasted Corn and Sweet Pepper Side Dish.  Plus plenty of Tasty Taco Fixin’s!  Location: St. Mark’s.  Class Cost: $50.

4/21 (Sat) – 9:30am–1:00pm – Kids Kitchen Improv: Cooking without a Recipe Jr.

Kids should be prepared to take their cooking to the next level without having to worry about getting “Chopped” in this fun, challenging workshop.  Instead of complaining, “There is Nothing to Eat!,” kids will learn to recognize that there is usually plenty to eat, it will just take a some thought, effort and a little time.  After a quick overview of flavor profiling and general cooking principles, participants will team up in small groups and come up with a plan to cook a variety of dishes using the ingredients on hand.  Each participant will get to make something they have come up with.  Options will include vegetarian and gluten-free items.  (Other dietary concerns will be considered upon request.)  The class will emphasize practicing safe knife skill and kitchen skills while keeping workspaces clean and organized.  This is not a class for beginning cooks.  Participants should have the ability to read and understand recipes and think in terms of what should be started first when preparing a meal.  Location: St. Mark’s.  Class Cost: $60.

4/21 (Sat) – 2:00–4:30pm – Kids French Bistro

These French Bistro recipes are easy to prepare, much like the home-style cooking served in most French bistros. On the menu: Soupe à l’Oignon Gratinée (French Onion Soup Gratinee); Parmesan Cream Crackers; Bistro Roasted Chicken with Roasted Garlic and Pommes Frites; Tarte Tatin.  Location: St. Mark’s.  Class Cost: $50.

4/24 (Tues) – 4:00–6:00pm – Kids Pasta Class

Make Tuesday night Pasta Night!  Kids will learn the techniques of making Fresh Egg Pasta and then rolling it out using a pasta machine.  Fresh pasta sheets will then be used to make cheese raviolis as well as Angel Hair and Fettuccine Pastas.  Alfredo Sauce and Marinara Sauce will also be prepared in class to taste with the pasta.  Location: St. Mark’s.  Class Cost: $45.

4/28 (Sat) – 12:30–3:30pm – Kids Tarts Workshop

Kids will learn to make a variety of delicious sweet and savory tarts and have a chance to work with Phyllo Dough, Puff Pastry, as well as Chef Joel’s favorite Tart Dough.  They will get to sample them in class plus take home some of each.  On the menu:  Phyllo Leek and Cream Tarts; Caramelized Onion Tart with Parmesan; and Lemon Tart with Strawberry Sauce.   Location: St. Mark’s.  Class Cost: $55.

MAY

5/11/18 (Fri) – 5:30-8pm – Teen Cuisine: Mexican for Cinco de Mayo   (New Date)

Celebrate the culture and cuisine of Mexico for Cinco de Mayo!  Teens will learn to make these Mexican favorites: Classic Tortilla Soup with Hand Rolled Tortilla Chips and Queso Blanco; Mexican Chopped Vegetable Salad with Honey Lime Dressing; Chicken and Cheese Tostadas with Picco de Gallo; and Cinnamon Churros (Crullers).  Location: St. Mark’s.  Class Cost: $50.

5/12/18 (Sat) –- 12:30–2:30am – Kids “Cinco de Mayo” Fiesta   (New Date)

Celebrate the culture and cuisine of Mexico for Cinco de Mayo! Kids will learn to make these Mexican favorites: Classic Tortilla Soup with Hand Rolled Tortilla Chips and Queso Blanco; Mexican Chopped Vegetable Salad with Honey Lime Dressing; Chicken and Cheese Tostadas with Pico de Gallo; Cinnamon Churros (Crullers).  Location: St. Mark’s.  Class Cost: $50.

5/15 (Tues) – 4–6:30pm – Kids Ethiopian Cuisine – NEW!

Explore flavors and textures from this East African country (said to be the inspiration for Wakanda) while learning how to make classic Ethiopian dishes, as well as the tasty Injera bread used to consume these delicious dishes.  On the menu:  Injera (Spongy Sourdough Flat Bread); Beef Tibs Barbere (Rubbed Beef with Barbere, a traditional Ethiopian Spice Mix); Kik Alachi (Yellow Split Pea Stew); Misir Wot (Spicy Red Lentil Stew); Doro Wat (Traditional Chicken Stew); Himbasha (Ethiopian Flatbread). Location: St. Mark’s. Class Cost: $50.

5/18 (Fri) – 5:30-8pm – Teen Cuisine: Ethiopian – NEW!

Explore flavors and textures from this East African country (said to be the inspiration for Wakanda) while learning how to make classic Ethiopian dishes, as well as the tasty Injera bread used to consume these delicious dishes.  On the menu:  Injera (Spongy Sourdough Flat Bread); Beef Tibs Barbere (Rubbed Beef with Barbere, a traditional Ethiopian Spice Mix); Kik Alachi (Yellow Split Pea Stew); Misir Wot (Spicy Red Lentil Stew); Doro Wat (Traditional Chicken Stew); Himbasha (Ethiopian Flatbread). Location: St. Mark’s. Class Cost: $50.

5/22 (Tues) – 4–6:30pm – Kids Cuban Cuisine – NEW!

Cuban cuisine is amazingly rich and flavorful, drawing flavors and influences from Indigenous cultures, Spain, Africa, France and Caribbean cultures and ingredients. Enjoy making some delicious Cuban classics: Guiso de Maiz (Cuban Corn Stew); Picadillo (Sweet and savory simmered ground meat with a Sofrito (flavor-base/sauce) of onions, garlic and tomatoes, spices and raisins); Cuban-Style Flatbread; Cubano (Cuban Ham and Cheese Sandwich); and Torticas De Moron (Cuban Sugar Cookies with Guava). Location: St. Mark’s. Class Cost: $50.

JUNE

6/11-12 (Mon-Tues) – 5:30-8:00 pm – Cooking, Manners and Etiquette Mini-Camp – NEW!

This highly popular and effective etiquette class is designed for kids ages 10-15.  On day one, students will prepare a variety of foods, then sit and enjoy the rewards of their labor while discussing the concepts and rules of manners and etiquette.  On day two, students will prepare a four-course meal that they will help to serve restaurant-style.  While they dine and share, their dining etiquette will critiqued by Chef Joel in a lively and productive manner.  Recipes and handouts will be presented at the end of class.  Camp Cost: $85.

  • Day One:  Menu:  Minestrone with Herbed Garlic Flatbread; Turkey Meatballs with Fresh Tomato Sauce and Noodles; Scandinavian Sugar Cookies.  Topics:  Common Courtesy; Manners and Etiquette 101; Guest and Host.
  • Day Two:  Menu:  Bread and Butter Basket; Vegetable Soup; Fresh Green Salad; Chicken Wellingtons with Classic Velouté; Rice Pilaf; Vegetable Side Dish; Fresh Fruit Napoleons.  Topics:  Manners and Etiquette 102.
6/13 (Wed) – 5:30-7:30pm – Kids Knife Skills – NEW!

Empower your child to help with the cooking by learning real knife skills/techniques that will stay with them for as long as they cook!  Children are great at chopping, dicing and mincing when they learn the proper techniques and safety guidelines.  Kids will practice cutting a variety of fruits, vegetables, and bread.  They will learn special techniques for cutting onions, carrots, peppers and other vegetables, as well as learning how to paste garlic, mince parsley, and make chiffonade of lettuce.  Sign them up now for this intense hands-on life skills lesson with Chef Joel!  A light meal will be served during class.  Location: St. Mark’s.  Class Cost: $40.

6/26 (Tues) – 5:30-8:00pm – Pizza, Pizza, Pizza – NEW!

Kids work together to make pizza dough and tomato sauce from scratch. On the menu:  Classic Pizza Dough; Whole Wheat Pizza Dough; Cheese Stuffed Pizza Crust; White Pizza; Cheese Pizza; Italian Sausage Pizza; Nutella and Banana Pizza.  Location: St. Mark’s.  Class Cost: $50.

SUMMER CAMPS

  • All Camps are 4-day camps (M-Th).
  • AM Camps are 9am–12pm.
  • PM Camps are 1:30–4:30pm.
  • Kids ages 8-15 are welcome in both camps, but AM camps are geared more towards younger kids, While PM camps are geared more to older kids. Teens ages 13-17 are especially welcome in PM camps.
  • Location: St. Mark’s Lutheran Church, 605 Spruce St, Madison, WI 53715
  • Camp Cost: $235 per participant.
  • NOTE: All of our camps are nut-free.
6/11-14  (Mon-Thurs) – International Breads and Baking

In this intensive 4-Day Camp kids will learn to prepare a different baked meal for lunch each day and then will focus on making breads and other baked treats.  They will learn a variety of bread-making styles and techniques while preparing a wide variety of yeast and quick breads as well as cookies from around the world (and also closer to home).  No prerequisites required, but expect to be challenged!  Location: St. Mark’s.  Camp Cost: $235.

  • Monday:  Japanese Hokkaido Milk Loaf; Brazilian Cheese Bread; Venezuelan Arepa; Egyptian Saboob (Flatbread); and New England Joe Froggers.  For Lunch: Classic Macaroni and Cheese.
  • Tuesday:  Moroccan Khobz; Greek Pita; Irish Soda Bread; Chinese Scallion Flatbread; Indian Naan; and Nan-e Berenji (Persian Rice Cookies).  For Lunch: Cheese Pizza with Fresh Tomato Sauce.
  • Wednesday:  Indian Parathas; Iranian Barbari Bread; Lemon Thyme Madeleines; Ramazan Pidesi (Turkish Flatbread with Sesame Seeds); Orange Biscotti.  For Lunch: Baked Ziti.
  • Thursday:  Italian Focaccia; English Crumpets; Southern Cheddar and Chive Cornmeal Muffins; Flatbrød (Norwegian Flatbread); Jamaican Island Spiced Sugar Cookies.  For Lunch: Jamaican Baked Rice and Peas.
6/25-28  (Mon-Thurs) – Noodles!

Each day of this intensive 4-Day Camp participants will learn and practice unique noodle-making techniques, then use the noodles they make to prepare a variety of delicious savory dishes.  Egg-based Ramen Noodles start the week off as kids learn the basics of making that smooth and tender noodle dough.  Sophisticated Soba Noodles made of buckwheat follow, then Rice Noodles and finally classic Italian Pasta Dough.  (Note: This class is not gluten-free.)  No prerequisites required, but expect to be challenged!  Location: St. Mark’s.  Camp Cost: $235.

  • Monday: Ramen:  Slowly simmered broths with various classic toppings, including perfectly-cooked eggs. Also on the menu: Teriyaki Ramen Salad; Miso Ramen; Meatball Ramen with Sticky Orange and Soy Sauce.
  • Tuesday: Soba Noodles:  Soba Noodles with Sesame Sauce; Crispy Soba Noodle Pancakes with Barbecued Chicken and Vegetables; Summer Rolls with Salmon and Soba.
  • Wednesday: Rice Noodles:  Thai Rice Noodles with Chicken and Broccoli; Pad Thai; Cambodian Rice Noodles with Shrimp and Peas.
  • Thursday: Italian Pasta:  Buttered Egg Noodles; Three Cheese Ravioli; Spinach and Feta Ravioli; Marinara Sauce and Alfredo Sauce.
7/9-12 (Mon-Thurs) – American Culinary Adventure

This intensive 4-Day Camp will allow kids to hone their cooking skills while learning fun, new, delicious menus.  Participants will get to enjoy some classic regional favorites as well as twists on old stand-by’s.  The emphasis is on learning basic kitchen skills, including food safety and sanitation as well as knife skills, while preparing delicious food.  No prerequisites required, but expect to be challenged!  Location: St. Mark’s.  Camp Cost: $235.

  • Monday: Sautéed Vegetable Salad; Homemade Chicken Meatballs with Herbed Gravy and Cream Biscuits; Classic Kentucky Burgoo with Mashed Sweet and Russet Potatoes; Apple Tartlets with Caramel Sauce.
  • Tuesday:  Southern Chopped Salad with Honey Lime Dressing; Tortilla Soup with Crispy Tortilla Chips; Golden BBQ Chicken Strips; Hoppin’ John; Fruit “Shortcake” Roulade with Berries and Crème Chantilly.
  • Wednesday:  Potato and Sweet Corn Chowder; Beef, Cheddar and Caramelized Onion Sandwiches on Fresh Baked Round Bread with Sweet Red Pepper Mayonnaise; Fresh Rolled Pasta with Tomato Butter; Strawberry Mousse with Chocolate Cookies.
  • Thursday:  Turkey and Sun-Dried Tomato Sausage; Homemade Buttery Crescent Rolls; Carrot and Apple Slaw; Sweet and Russet Potato Cakes; Lemon Bars.
7/16-19  (Mon-Thurs) – International Street Foods

In this intensive 4-Day Camp kids will learn to make delicious popular street foods from around the world.  Street foods are often the tastiest and most popular fresh dishes from different cultures and highlight favorite local flavors and ingredients. This camp will give kids the chance to explore culinary offerings from 4 cultures with a wide range of delicious dishes while also learning/improving their culinary skills.  No prerequisites required, but expect to be challenged!  Location: St. Mark’s.  Camp Cost: $235.

  • Monday: Pakistani:  Chapli Kebabs (Spiced Beef Kebabs) with Naan; Crispy Onion Pakora (Onion Fritters) with Chutney Ketchup; Bun Kebab (Spiced Lentil and Egg Pattie); Aloo Kay Kababs (Potato Kebabs); Chicken Shawarma with Flatbread; Nankhatai (Buttery Cardamom Cookies).
  • Tuesday: South American:  Argentinian Empanadas with Chicken, Cheese and Spinach; Bolivian Trucha (Trout with Rice and Slaw); Peruvian Causa (Layered Mashed Potato and Vegetable Cakes); Pão de Queijo (Brazilian Cheese Bread); Carne en Palito (Meat on a Stick); Cinnamon Sugar Sopapillas.
  • Wednesday: Greek:  Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (Feta Cheese Pies); Dolmades (Vegetable and Rice Stuffed Grape Leaves); Kolokithokeftedes (Greek Zucchini Fritters); Koulouria (Sesame and Honey Sweet Bread).
  • Thursday: Vietnamese:  Bánh Xèo (Crispy Crepe with Pork, Shrimp and Bean Sprouts); Goi Cuon (Fresh Vegetable and Rice Noodle Spring Rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French Bread Sandwich with Tofu or Pork and Quick Pickled Vegetables); Saigon Cinnamon Ginger Cookies.
8/13-16  (Mon-Thurs) – Techniques of French Cuisine

This intensive 4-Day Camp will allow kids to learn classic, fundamental French culinary techniques that will enable them to cook any food well.  They will hone their culinary skills and techniques while learning fun, new, delicious classic French recipes.  No prerequisites required, but expect to be challenged!  Location: St. Mark’s.  Camp Cost: $235.

  • Monday:  French Onion Soup Gratinée with Fresh Baked Baguettes; Chicken Roulade with Red Pepper, Basil and Citrus Boursin; Pommes Boulangère (French Potato and Onion Bake); Seasonal Vegetable Fricassee; White Chocolate Mousse Roulade with Mixed Berries.
  • Tuesday:  Tomato Bisque with Lemon Thyme Madeleines; Bifteck Haché (French-Style Ground Beef Patty with Onions and Thyme); Fougasse (French Flatbread with Olives and Herbs); Tartiflette (French Potato, Bacon, and Cheese Bake); Tarte Tatin with Cinnamon Crème Chantilly.
  • Wednesday:  Quiche Lorraine (made with Pate Brisee); Fish en Papillote with Fresh Rolled Pasta; Sautéed Ratatouille Salad; Crème Brulee with Petit Fours.
  • Thursday:  Tourin (French Garlic and Onion Soup) with Roasted Garlic Boule (French rolls); Spinach and Parmesan Soufflés; Boeuf aux Carottes (Beef Stew with Carrots); Chocolate and Strawberry Profiteroles.

GENERAL CLASS INFORMATION

COOKING CLASS PARTICIPANTS:

Children’s classes are generally tailored for children ages 8-12, but older children/teens are welcome in many classes and camps.  Younger children (ages 6-8) are welcome in Chef Joel’s Parent-Child Classes.  If you have any questions about whether classes are appropriate for your child, please contact Chef Joel.

CLASS REGISTRATION:  

Register by emailing Chef Joel at: hemmachef@gmail.com to reserve a spot.  Class sizes are limited.  Once you receive confirmation that space is available, please send a check made payable to Chef Joel Olson to P.O. Box 5643, Madison, WI  53705-5643.

CLASS COSTS:  

Class costs are listed for each class.  Costs include recipe packets to take home and all foods, equipment, and materials necessary to complete the recipes.

CLASS LOCATION:

Classes are held at St. Mark’s Lutheran Church, 605 Spruce St., Madison, 53715.

CHEF JOEL OLSON:

For more information about Chef Joel click here or email: hemmachef@gmail.com

Also check us out – and Like us – on Facebook: Hemmachef and Cooking Classes in Madison[/vc_column_text][/vc_column][/vc_row]

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