6/27-30 – International Street Food  (AM or PM)

7/5-6 – International Cuisines: Asian & Mexican (AM, 2-day camp)

7/5-6 – International Cuisines: Ukrainian & Filipino (PM, 2-day camp)

8/1-4 –  Noodles!  (AM or PM)

8/8-11 – Mastering French Techniques  (AM or PM)

Location: St. Mark’s. 
All Camps are 4-day camps (Mon-Thurs), except where noted.
AM camp sessions are 9:30am–12:30pm.   
PM camp sessions are 1:30–4:30pm.
Camp Cost: $265 per participant per session (4-day camps)
$135 per participant per session (2-day camps).

Full descriptions and menus coming soon!

NOTE:  All Camps are nut-free.
And most dishes can be made vegetarian.
If you have special dietary needs/requests, please let us know.
Chef Joel is happy to try to accommodate special requests—-such as vegetarian, no pork, lactose-free, gluten-free, vegan, etc.–if possible.

Children and teens 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.  Email



Culinary camps and cooking classes are generally 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.


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


  • Participants must wear a facial mask for Covid-19 prevention (in compliance with Dane County mandates.  If mask mandates change, we will update our policies as well.)
  • 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.


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


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


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


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.


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.


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.


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


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.


6/27-30 (M-Th) – International Street Food  (AM session: 9:30am–12:30pm each day; PM session: 1:30–4:30pm each day)

In this intensive hands-on 4-Day Camp participants 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: $265 per session.

  • Monday: A Day in Delhi:  Dilli Ki Aloo Chaat (fried potatoes with tamarind, mint and lime on baked Papdi crackers); Chatpata Bhel (tomato, puffed rice and date chaat on Papdi); Pani Puri (hollow fried dough balls with filled with spicy chickpeas); Matar Katchori (green pea-filled fried pastries); Aloo Tiki (fried potato cakes); and Sandesh (Paneer, sugar and cardamom sweets) for dessert.
  • Tuesday: Strolling the Streets of Scandinavia:  Smørrebrød (Danish open-face sandwiches with fresh-baked rye bread, butter and a variety of savory topping choices); Tunnbrödsrulle (hand-rolled Swedish flatbread wrap with mashed potatoes and fresh-made sausages); Lörtsy filled with Lihapyorykoita (fried half-moon shaped pastries filled with Finnish meatballs); Kvæfjordkake (Norway’s national cake with sponge cake, meringue and vanilla pudding).
  • Wednesday: Roaming in Rome:  Pesto Arancini, (Fried rice balls) Panelle (chickpea fritters); Polpettine de Carne (Mini-Italian Meatballs) with a Creamy Tomato Sauce; Piadine (Flatbread) with Fresh Herbed Ricotta; and scrumptious baked Cannoli Cups for dessert.
  • Thursday: Amble around Africa:  South African Bunny Chow with Carrot Salad  (hollowed-out loaves of fresh bread filled with sumptuous stewed chicken and vegetable curry with a refreshing carrot slaw); Ugandan Rolex (fresh Chapatis stuffed with scrambled eggs, peppers, onions and green cabbage); Ghanaian Kelewele (spicy fried plantains); South African Koeksisters (fried donuts dripping with simple syrup).  Location: St. Mark’s.  Camp Cost:  $265 per participant

7/5-6 (Tu-W) – International Cuisines: Asian & Mexican (AM session: 9:30am–12:30pm each day)

This hands-on mini-camp offers a great way for kids to learn new, really useful skills and also enjoy great meals that incorporate new flavors and foods.  Kids will learn a myriad of culinary techniques as they prepare delicious meals in this two-day edition of International Cuisines Camp.

  • Day OneAsian:  Eggdrop Soup; Sesame Flatbread; Happy Wontons with Pleasurable Sauce; Sweet and Sour Chicken and Vegetables; Com Gung Tuong (Garlic and Ginger Rice); and Chinese New Year Cookies for dessert.
  • Day TwoMexican:  Cheese and Tortilla Soup; Molletes (Mexican Bean and Cheese Sandwich) with Bolillos (Fresh Mexican Rolls); Shredded Chicken with Lime and Avocado with Mexican Rice; Galletas con Chochitos (Mexican Butter Cookies with Sprinkles for dessert.  Location: St. Mark’s.  Camp Cost:  $135 per participant

7/5-6 (Tu-W) – International Cuisines: Ukrainian & Filipino (PM session: 1:30–4:30pm each day)

This hands-on mini-camp offers a great way for kids to learn new, really useful skills and also enjoy great meals that incorporate new flavors and foods.  Kids will learn a myriad of culinary techniques as they prepare delicious meals in this two-day edition of International Cuisines Camp.

  • Day OneUkrainian:  Chicken Kiev (baked, breaded herb-butter-filled chicken cutlet); Deruni (Ukrainian potato pancakes); Salad Olivier (creamy potato and vegetable salad); and Honey Babka for dessert.
  • Day TwoFilipino:  Chicken Mami (Filipino chicken noodle soup); Pandesal (Filipino bread rolls); Pinsec Frito (fried dumplings) with Sweet and Sour Dipping Sauce; Kawaling Pinoy (crispy BBQ pork skewers); and yummy Banana Q (fried bananas with caramelized sugar) for dessert.   Location: St. Mark’s.  Camp Cost:  $135 per participant

8/1-4 (M-Th) –  Noodles!  (AM session: 9:30am–12:30pm each day; PM session: 1:30–4:30pm each day)

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.  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!  Location: St. Mark’s.  Camp Cost: $265 per session.

  • Monday: Ramen – There are innumerable variations of ramen, made from these basic components: broths, noodles, seasonings, and toppings.  Participants will first learn to make the ramen noodles, and will then learn to make classic broths for different delicious styles of ramen:  miso, chicken, sweet pork, and savory pork (based on the four base “tare” (flavors)):  Shio, Shoyu, Miso, and Tonkotsu.  A variety of toppings will be available to customize the ramen dishes you choose to make (both meat and vegetarian).  Ginger Cookies round out the menu.
  • Tuesday: Rice Noodles – Learn to make these quick and easy, gluten-free noodles and use them to prepare these delicious dishes:  Roast Chicken with Thai Rice Noodles; Vegetable Pad Thai; Coconut Rice Noodles with Ginger and Wilted Summer Greens; and Quick Vegetable Pho.  For dessert: Saigon Cinnamon Cookies.
  • Wednesday: Italian Pasta – Prepare handmade egg pasta then decide which pasta shapes and/or raviolis you wish to make. Choose from these fun pasta shapes: Cavatelli (small hollow shells); Orecchiette (small ear-shaped pasta); Pappardelle (large broad flat noodles) and Quadrucci (little squares).  For ravioli, choose from these three delicious fillings: Three Cheese; Spinach and Feta; Italian Sausage, Peppers and Onion.   Pastas will be tasted with these two sauces: Agloi e olio (Garlic and Oil) and Classic Marinara.  For dessert, Chocolate Biscotti rounds out the menu.
  • Thursday: International Noodles – Chinese Biang Biang Noodles; German Spätzle; 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: Biang Biang Mian-Spicy Noodles with Beef and Vegetables. Spätzle with Homemade Bratwurst Patties; Kopytka with a Chicken and Vegetable Gravy; French Butter Cookies for dessert.  Location: St. Mark’s.  Camp Cost:  $265 per participant.

8/8-11 (M-Th) – Mastering French Techniques  (AM session: 9:30am–12:30pm each day; PM session: 1:30–4:30pm each day)

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:  It would be very helpful to have taken a Basic Knife Skills class.  Location: St. Mark’s.  Camp Cost: $265 per session.

  • Monday:  Le Tourin d’Ail Doux, (smooth garlic soup); Ficelles (thin French baguettes); Quenelles de Brochet with Sauce Nantua (fish quenelles with crayfish sauce); Pomme Puree (decadently buttery riced potatoes); Tomates à la Provençale (Braised tomatoes with herbs); and Gateau Basque (traditional shortbread Basque cake with cherry filling).
  • Tuesday:  Tarte Flambeau (Alsatian bacon and onion tart made with pate Brisée); Chicken Breast au Poivre with Lemon Beurre Blanc (pepper-crusted sautéed chicken breast with lemon butter sauce); Pommes de terre Sarladaise (sautéed potatoes with garlic); Courgette à la Boulangère (zucchini baked with sliced onions); and Floating Islands (meringue floating in crème anglaise).
  • Wednesday:  Salmon Rillettes (salmon spread made with in-house smoked salmon, fresh salmon, lemon, mayonnaise and herbs); Sea Salt and Thyme Crackers; Chicken, Goat Cheese and Chive Soufflés with Riz Nature and Garlic Confit; Crème Carottes (butter-braised carrots with cream); and Clafoutis (baked cherries in a light batter with powdered sugar).
  • Thursday:  Vichyssoise (cold potato and leek soup); Fougasse (French flatbread); Coquilles St-Jacques (gratinéed scallops); Croquettes de Maïs (fried corn fritters); Tian Provençale (baked layered zucchini and tomato with cheese and herbs); and Gâteau Mille Crêpes (layered crepe and pastry cream cake).