CULINARY SUMMER CAMPS IN MADISON

SUMMER CAMP DESCRIPTIONS –

Chef Joel will be offering the following Culinary Summer Camps in 2023, with awesome new menus:

• 6/12-15 – American Culinary Adventures  (AM/PM)
• 6/19-22 – Bake Shop: “Summer Sweets; Some Are Not”  (AM/PM)
• 6/26-29 – Techniques of French Cuisine: Vegetarian  (AM/PM)
• 7/31-8/3 – International Baking: “Around the World in 20 Bakes”  (AM/PM)
• 8/7-10 – Noodles!   (AM/PM)

6/12-15 – American Culinary Adventures   (AM/PM)    (VO)

In this intensive hands-on 4-day summer camp participants will hone their cooking skills while learning fun, new, delicious menus.  Participants will start by learning basic kitchen skills, including knife skills, as well as food safety and sanitation, and will then prepare inspired American menus featuring some classic regional favorites as well as twists on old stand-by’s.  No prerequisites required, but expect to be challenged!  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $285 per participant per participant per session.

• Monday:  Zucchini and Tomato Tart with Fresh Mozzarella; Tart Dough; Fresh Buttery Breadsticks; Chicken or Mushroom Wellingtons with Herbed Gravy and Mashed Sweet/ Russet Potatoes; Apple Tartlets with Caramel Sauce.
• Tuesday:   Potato and Sweet Corn Chowder; Turkey and Cheddar Sliders on Fresh Baked Buns with Sweet Red Pepper Mayonnaise; Fresh Rolled Pasta with Tomato Butter; Strawberry Mousse with Chocolate Cookies.
• Wednesday: Southern Chopped Salad with Honey Lime Dressing; Tortilla and Vegetable Soup with Hand Rolled Tortilla Chips; Golden BBQ Chicken & Vegetable Kebabs; Hoppin’ John; Shortcakes with Berries and Cream.
• Thursday:  Chicken and Vegetable Soup with Cheesy Dumplings;  Homemade Buttery Crescent Rolls; Macaroni and Three Cheese Whole Wheat Pizzas; Fresh from the Garden Salad with Buttermilk Ranch Dressing; Double Chocolate Skillet Brownies.

6/19-22 – Bake Shop: “Summer Sweets; Some Are Not”   (AM/PM)    (V)

In this intensive hands-on 4-day summer camp participants will learn to make a variety of delicious sweet and savory bakes, including muffins, tarts, cupcakes, quick breads and yeast breads.  They will also prepare a different baked meal for lunch each day. Participants will learn or improve their general baking skills and culinary techniques.  No prerequisites required, but expect to be challenged!  All meals this week are Vegetarian.  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $285 per participant per session.

• Monday: Strawberry Jam Biscuits; Chef Joel’s Favorite Tart Dough; Lemon and Blueberry Tarts; Chocolate and Candied Orange Tarts; Cheddar Scones with Buttermilk Glaze; Parmesan Bread Twists.  For lunch: Noodle, Herb and Cheese Bake.
• Tuesday: Key Lime Cupcakes; Strawberry Shortbread with Almond Whipped Cream; S’ More Napoleons with Fresh-made Graham Crackers, Baked Meringue and Chocolate Ganache; Tomato and Basil Tarts; Fresh Buttery Breadsticks.  For lunch: Loaded Twice-Baked Stuffed Potatoes.
• Wednesday: Coconut Macaroons; Banana Cake with Cream Cheese Frosting; Peach Cobbler with Brown Sugar Whipped Cream; Garlic Knots; Beaten Biscuits.  For lunch: Cheesy Baked Vegetables and Rice.
• Thursday: Raspberry and White Chocolate Whoopie Pies; Cream Cheese “Pound” Cake; Pineapple and Cherry Dump Cupcakes; Cheddar and Chive Flatbread; Multigrain Slider Buns.  For lunch: Cheddar and Zucchini Strada.

6/26-29 – Techniques of French Cuisine   (AM/PM)    (V)

This intensive hands-on 4-day summer camp will allow kids to learn classic, fundamental French culinary techniques that will enable them to cook any food well.  Whether participants are beginner cooks or budding chefs, this camp will help them to develop or improve their culinary skills and techniques while learning classic French recipes for delicious vegetarian dishes.  No prerequisites required, but expect to be challenged!  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $285 per participant per session.

• Monday:  French Onion Soup with Gruyere Croutons; Fougasse (traditional Provencal leaf-shaped flatbread); Herbed Boursin; Flammkuchen (or “Tarte Flambée” – Alsatian pizza-like tart with creamy feta, pesto and tomatoes); Vegetable Stock; and for dessert, Pâte à Choux with Chocolate Crème Chantilly and Fresh Berries.
• Tuesday:  Goat Cheese and Zucchini Quiche; Pate Sablée; Faluche (traditional soft bread from northern France); Pot-au-feu (a delicious vegetarian version of the classic French stew); and for dessert, Sablé Bretons (French shortbread cookies).
• Wednesday:  Cool, Crisp Ratatouille Salad with Classic Vinaigrette; Traditional French Baguettes; Cassoulet (a classic from southern France: rich, slow-cooked stew with white beans, smoked tofu and roasted carrots); and for dessert, Chocolate Soufflés with Orange Sauce.
• Thursday:  Parmentier (French cottage pie with lentils and mashed sweet and russet potatoes); Leek Gratin; Ficelles (skinny loaves of French bread); and for dessert, Classic Crêpes with Crème Pâtissière and Fresh Fruit.

7/31-8/3 – International Baking: “Around the World in 20 Bakes”   (AM/PM)    (V)

In this intensive hands-on 4-day summer camp participants will learn to make a variety of delicious sweet and savory bakes, including different international breads. They will also prepare a different baked meal for lunch each day.  In additional to honing their general baking skills, participants will learn several different bread-making techniques and styles while preparing a variety of yeast and quick breads from around the world (and also closer to home).  No prerequisites required, but expect to be challenged!  All meals this week are Vegetarian.  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $285 per participant per session.

• Monday:  Japanese Hokkaido Milk Loaf; Brazilian Cheese Puffs; Egyptian Saboob Flatbread; Any-Berry Galette (rustic French berry tart); and Sablé Bretons (French butter cookies).  For lunch: Mexican Fiesta Mac and Cheese.
• Tuesday:  Moroccan Khobz; Rosemary Focaccia; Irish Soda Bread; Indian Naan; Baked Alaska; and Berenji (Persian rice cookies).  For lunch: Classic Italian Margarita Pizzas.
• Wednesday:  Iranian Barbari Bread; Lemon Thyme Madeleines; Ramazan Pidesi (Turkish flatbread with sesame seeds); Pavlova with Macerated Berries; and Chocolate Biscotti.  For lunch: Potato and Vegetable Empanadas.
• Thursday:  English Muffins; Handmade Greek Pitas; Italian Cornbread with Parmesan and Sundried Tomatoes; Sicilian Gooey Three Cheese Loaf; Southern Caramel Rolls; and Scandinavian Sugar Crisps.  For lunch: Jamaican Baked Rice and Peas.

8/7-10 – Noodles!   (AM/PM)    (VO)

Each day of this intensive hands-on 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.  Classic Italian Pasta start the week off as kids learn the basics of making that traditional dough and use it to make a variety of different pasta shapes.  Egg-based Ramen Noodles follow, then a day of different international noodles, and finally, delicious Rice 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 camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $285 per participant per session.

Complete descriptions and full menus for all camps coming soon. 

Please don’t hesitate to email Chef Joel with any questions: Hemmachef@gmail.com

Chef Joel works hard to accommodate all needs, including food allergies/sensitivities and special dietary requests—such as gluten-free, lactose-free, no pork, vegetarian, vegan, etc, whenever possible.  And most dishes can be made vegetarian.  Please let us know if you/your children have any special dietary needs or requests.**

**NOTE:  Unfortunately, Chef Joel cannot always accommodate food restrictions; sometimes ingredients are integral to dishes being prepared.  For example, accommodating a student requiring gluten-free dishes would not be possible for a Noodles camp or pasta class.)

MORE INFORMATION ABOUT SUMMER COOKING CAMPS:

LOCATION –

Culinary camps will be held at St. Mark’s Lutheran Church, 605 Spruce St., Madison, 53715.

Camps are held in the kitchen, which is in the basement.  Please enter the building from the north side entrance (from Spruce Street), by the playground.  There will be a sign on the door for the cooking classes.

PARKING –

There should plenty of street parking available.  There is also a small parking lot behind the building, accessible from Hickory Street.

DRESS CODE –

• Participants are strongly encouraged to wear a facial mask for food safety and disease prevention.
• Long Hair should be pulled back or put in a ponytail.
• Participants must wear close-toed shoes.
• Short-sleeved shirts are recommended.
• Hemmachef will provide aprons and towels to use during the class.

EQUIPMENT –

All equipment, foods, and materials necessary to complete the recipes are provided by Chef Joel.

CONSIDERATIONS –

Please inform Chef Joel of any of the following:

•         Food allergies or restrictions, such as lactose-intolerance or celiac disease
•         Special Physical Needs
•         Special Educational Needs

CLASS PHILOSOPHY –

Participants are expected to behave with civility and respect for the Chef, the other participants, the equipment, and the food.

PARENTS IN CLASS –

Parents and/or guardians are not encouraged to stay during children’s cooking camps and classes.  Please contact Chef Joel if you are a parent who feels your child has special needs.

PHOTOGRAPHS –

Chef Joel or other Hemmachef representatives may take photographs during camp for use in marketing and promotional materials, with parental consent.  No names or other personal information will be included in these photographs.

CLASS CANCELLATION POLICY –

Please inform Chef Joel as soon as possible if you will not be able to attend a camp session.  Your full camp payment minus a $25 non-refundable deposit will be refunded up to 4 weeks prior to the date of the camp.  If you cancel after this time you will not receive a refund.  You may have someone attend in your child’s place, however.

If Chef Joel must cancel for any reason, every effort will be made to reschedule the camp, and if you cannot attend at the new time, you will receive a full refund.

INCLEMENT WEATHER –

Camps will conducted unless City of Madison buses are not running due to inclement weather.