CULINARY SUMMER CAMPS FOR KIDS
2019 SUMMER CAMPS FOR KIDS/TWEENS/TEENS IN MADISON
Chef Joel will be offering summer camps the following weeks this summer:
NOTE: If you have special dietary needs/requests, please let us know. Chef Joel can often accommodate special requests—such as vegetarian, no pork, gluten-free, etc.–as well as food allergies.
6/17-20 – 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! AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
Monday: Vichyssoise (potato leek soup) with Fresh Baked Baguettes; Poulet Sauté à la Provençale (sautéed chicken with tomatoes); Pommes Purees au Gratin (mashed potatoes baked with cheese); Sauté de Légumes Fermière (sautéed fresh vegetables); and Fresh Fruit Tart with Pâte Sablée and Mixed Berries.
Tuesday: Shrimp Bisque with Parmesan Gougères (baked cheese puffs); Bitoks à la Russe (French-style beef patties with garlic and sour cream); Fougasse (French flatbread with olives and herbs); Nouilles Sautées aux Épinards (sautéed noodles with spinach); and Pear Tatin with Almond Crème Chantilly.
Wednesday: Soufflé au Fromage avec Jambon a la Crème (cheese soufflé with ham and cream sauce); Riz au Pois (rice with peas); Salade Verte avec Vinaigrette (green salad with vinaigrette dressing); and Crème Brulee with Sablée Breton (French butter cookies).
Thursday: Garbure (French ham and vegetable stew); Roasted Garlic Boule (round French rustic loaf with garlic); Fricassé de Poulet à l’Estragon (fricassee of chicken with tarragon); and Oeufs à la Neige (“Eggs in the snow” – poached meringues with Crème Anglaise).
6/24-6/27 – 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 many different 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! AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
Monday: Pandabono (Columbian cheese bread); Pampushky (Ukrainian garlic bread); Roosterkoek (South African grill cakes); Maori Fry Bread (from New Zealand); and An Pan (Japanese sweet bread with Anko – sweet bean paste). For Lunch: Tomato and Cheese Calzones.
Tuesday: Pain Haitian (Haitian Bread); Fougasse (French Flatbread); Irish Brown Bread; Chinese Steamed Buns; Iranian Lavash (soft, unleavened flatbread); and Portuguese Lavadores (washboard cookies). For Lunch: Pasta al Forno (Classic Italian baked pasta and cheese).
Wednesday: Ethiopian Injera (spongy Ethiopian flatbread); Lebanese Khobz (round bread); East African Chapati (unleavened pan-fried flat bread); Goat Cheese and Sun Dried Tomato Madeleines; and Gusinie Lapki (Russian “goose feet” cookies). For Lunch: Chicken and Potato Gratin.
Thursday: Jordanian Shrak (traditional Bedouin flatbread); Italian Grissini (breadsticks); English Muffins; Southern Ham and Cheese Biscuits; Nova Scotia Oatmeal Bread; and Israeli Sum Sum Sesame Cookies. For Lunch: Mexican Baked Rice, Beans and Eggs.
7/15-18 – International Street Food
In this intensive 4-Day Camp kids will learn to make delicious 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! AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
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; and Nankhatai (Buttery Cardamom Cookies).
Tuesday: South American – Argentinian Empanadas with Chicken, Cheese and Spinach; Chilean Completo (“total meal in a bun” with handmade sausage, avocado and other toppings); Peruvian Causa (layered mashed potato and vegetable cakes); Pao de Queijo (Brazilian cheese bread); Carne en Palito (meat on a stick); and Cinnamon Sugar Sopapillas.
Wednesday: Greek – Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (feta cheese pies); Dolmadas (vegetable and rice-stuffed grape leaves); Kolokithokeftedes (Greek zucchini fritters); and Koulouria (sesame and honey sweet bread).
Thursday: Vietnamese – Bánh Xèo (crispy crêpe with pork, shrimp and bean sprouts); Goi Cuan (fresh vegetable and rice noodle spring rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French bread sandwich)–with tofu (Bánh mì chay) or pork (bánh mì thịt) and Quick-Pickled Vegetables; and Saigon Cinnamon Ginger Cookies.
6/25-28 – Noodles!
Each day of this intensive 4-Day Camp, participants will learn and practice unique noodle-making techniques from around the world, 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. Rice Noodles follow, then classic Italian Pasta Dough, and then a day of different international noodles. Learning to make pasta and other noodles is fun and exciting for kids of all ages and they will be inspired to keep practicing at home. No prerequisites required, but expect to be challenged! AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
Monday: Ramen – Learn to make classic broths–miso, chicken, sweet pork, and savory pork–to be garnished with barbequed chicken, luscious roast pork, and eggs cooked to perfection, as well as delicious fresh noodles, of course! Also on the menu: Tahini Ramen Salad; Meatball Ramen with Sticky Orange and Soy Sauce; and Green Tea Cookies.
Tuesday: Rice Noodles – Thai Rice Noodles with Chicken and Broccoli; Pork and Vegetable Pho; Pad Thai; and Saigon Cinnamon Ginger Cookies.
Wednesday: Italian Pasta – Plain Egg Pasta; Three Cheese Ravioli; Spinach and Feta Ravioli; Italian Sausage Ravioli; Marinara Sauce; Alfredo Sauce; and Chocolate Biscotti.
Thursday: International Noodles – Japanese Yakisoba noodles (wheat noodles); German Spätzle; and Polish Kopytka (potato noodle dumplings). Kids will learn to make these three different styles of noodles from different countries and will then prepare dishes with them: Yakisoba and Yakisoba-Pan – stir-fried Yakisoba noodles prepared in two different ways with Yakisoba sauce; Spätzle with Chicken Schnitzel; Kopytka with Onion Gravy; and Sesame Cookies.
8/5-8/8 – Mastering World Cuisines
In this intensive 4-Day Camp kids will learn to make delicious dishes from around the world. Recipes from different cultures highlight a variety of flavors and ingredients that your child may be inspired to incorporate into everyday cooking! 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! AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
Monday: Mediterranean – Baba Ganoush and Hummus with Homemade Pita; Fattoush Salad (fresh chopped salad with toasted bread, mint and lemon); Baked Fish with Tomatoes and Olives; Kofta Kebab (ground beef, onion and parsley meatballs); and Loukoumades (Greek honey donuts)
Tuesday: Pan-Asian – Chinese Eggdrop Soup with Flaky Fried Scallion Flatbread; Vietnamese Pho; Korean Bibimbap (rice bowl); Thai Red Vegetable Curry; and Japanese Dorayaki (Sweet filled pancakes)
Wednesday: Central and South American – Panes con Pavo (Salvadorian turkey sandwiches with pickled vegetables and fresh baked bread); Argentinian Beef Empanadas; Feijoada (Brazilian stew with black beans, pork, rice and collards); and Brigadeiros (Brazilian fudge balls).
Thursday: Scandinavian – Gravlax (Swedish dill-cured salmon); Lohikeitto (Finnish Fish Soup); Scandinavian Meatballs with Lingonberry Jam and Mashed Potatoes; Knækbrød (Danish crispbread crackers); and Swedish Sugared Pretzels.
8/12-15 – Mastering French Techniques
This intensive 4-Day Camp will allow kids to learn new advanced culinary techniques as well as continue to practice classic, fundamental French techniques that will enable them to cook any food well. They will hone their culinary skills under the guidance of professional chef/highly-experienced culinary instructor Chef Joel while learning fun, new, delicious classic French recipes specifically-chosen for this advanced camp. Expect to be challenged! Prerequisite: Must have taken a Basic Knife Skills class. AM session: 9am–12pm. PM session: 1-4pm. Location: St. Mark’s. Camp Cost: $235 per session.
Monday: Soupe de Poisson (fish soup with vegetables); Ballotine de Poulet (boneless stuffed chicken with cheese and herbs.); Pommes Miette (sautéed potato cubes); Salade de Haricots Vert Vinaigrette (green beans with onion vinaigrette); and Fruit Clafoutis.
Tuesday: Salade d’Oranges aux Olives Noires (orange and black olive salad); Poule Pochée Sauce Suprême (poached chicken in cream sauce); Riz au Piment (rice with peppers); Courgettes à la Menthe (zucchini with fresh mint); and Profiteroles (cream puffs with tempered chocolate).
Wednesday: Beef Consommé with Herbed Croutons; Steaks au Poivre (beef steaks with crushed peppercorns); Pommes de Terre Duchesse (baked fluffy mashed potatoes); Carottes Vichy (steamed carrots); and Crème Caramel with Tuiles (caramel custard with sugar crisps).
Thursday: Canapés de Prosciutto au Fondue de Crabe (creamed crab with prosciutto on toast); Canard à l’Orange (duck with orange sauce); Nouilles à l’Alsacienne (egg noodles tossed with buttered bread crumbs and herbs); Concombres sautés (sautéed cucumbers); and French Lemon Tart.
GENERAL INFORMATION ABOUT CHEF JOEL’S SUMMER CAMPS
Location: St. Mark’s. All Camps are 4-day camps (Mon-Thurs).
AM camp sessions are 9am–12pm. PM camp sessions are 1-4pm.
Camp Cost: $235 per participant per session.
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 real culinary skills that will last a lifetime.
Kids do the cooking in our camps! (These are not demonstrations where Chef Joel does the cooking while kids watch and just get to stir stuff!) Kids use real Chef’s knives and other culinary equipment and Chef Joel challenges all kids to “up their culinary game” regardless of their current level of proficiency.
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 22 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. If your child has special needs, please don’t hesitate to contact us about participating in our culinary camps and classes.
Chef Joel works hard to accommodate all needs, including food allergies/sensitivities and special dietary requests—such as vegetarian, no pork, gluten-free, etc. Please let us know if you/your children have any special dietary needs or requests.
For information on special culinary events for children, such as Birthday Parties, Scouting events, special celebrations and more click here.