Chef Joel is offering the following Culinary Summer Camps in Madison this Summer.
(See full descriptions for menus and additional information.)
6/17-20 (M-Th) – Techniques of French Cuisine (AM/PM)
6/24-27 (M-Th) – International Breads and Baking (AM/PM)
7/15-18 (M-Th) – International Street Food (AM/PM)
7/29-8/1 (M-Th) – Noodles! (AM/PM)
8/5-8/8 (M-Th) – Mastering World Cuisines (AM/PM)
8/12-15 (M-Th) – Mastering French Techniques (AM/PM)
AM sessions: 9am–12pm each day
PM sessions: 1:00–4:30pm each day
Camp Cost: $235 per participant per session
Location: St. Mark’s Lutheran Church,
605 Spruce Street, Madison, 53715.
NOTE: All Camps are nut-free.
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.
Children of all levels of ability, interest, and experience are welcome in Chef Joel’s classes.
Chef Joel has considerable experience working with individuals with special needs, including physical and developmental disabilities. He feels strongly that all individuals can successfully participate in culinary classes and works hard with all students to ensure that they fully participate in each class.
If your child has special needs, please let us know ahead of time so that Chef Joel can make sure to accommodate them.
Summer Camps are designed for youth ages 8-16, and all ages are welcome in all camps. However, we have found that older kids (11+) tend to take afternoon sessions, while younger kids may be more likely to take the morning sessions.
If you have any questions, please do not hesitate to contact us.
SUMMER CAMP DESCRIPTIONS –
7/29-8/1 – 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: Basic Knife Skills. 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.
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.