Great Culinary Camps for Summer 2018!
Chef Joel Olson is offering 5 sessions of camps for kids and teens from 8-17 years old.
Class sizes are limited.
Email now to reserve a spot: email@example.com
UPCOMING 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 – 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 – 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 – 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 – 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 – 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 INFORMATION ABOUT CHEF JOEL’S SUMMER CAMPS
Children of all levels of ability, interest, and experience are welcome in Chef Joel’s cooking camps. They will learn to cook and develop their love of food and fellowship through fun, hands-on camps that focus on developing cooking skills that will last a lifetime.
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. If you have any questions about which camps are appropriate for your child, please contact Chef Joel.
Chef Joel has taught culinary summer camps for kids and teens for over 20 years and enjoys working with youth and encouraging them to explore different flavors, tastes and cultures through cuisines from around the world. He encourages kids to enjoy cooking delicious food for themselves and their friends and family and has also inspired and encouraged young people to pursue careers in culinary arts.
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 camp.
For information on special culinary events for children, such as Birthday Parties, Scouting events, special celebrations and more click here.