CULINARY SUMMER CAMPS IN MADISON

2024 SUMMER CAMPS FOR KIDS/TWEENS/TEENSDates and Menus Set!

6/10-13 – Summer Bakes: Sweets and More  (AM or PM)   (V)

Sorry – AM camp is completely full.  PM camp is almost full!

6/17-20 – International Street Food  (AM or PM)   (VO)

PM camp is almost full!

6/24-27 – Noodles!  (AM or PM)   (VO)

AM camp is almost full!

7/29-8/1 – Mastering French Techniques  (AM or PM)   (VO)

Still space in both AM and PM camps!

8/5-8 – International Breads & Baking  (AM or PM)   (V)

Sorry – PM camp is completely full.

For all camps:

Location:  St. Mark’s Lutheran Church, 605 Spruce St., Madison, 53715.

All Camps are 4-day camps (Mon-Thurs).

AM camp sessions are 9:30am–12:30pm.   

PM camp sessions are 1:30–4:30pm.

Camp Cost:  $295 per participant per session.

See CAMP DESCRIPTIONS for full menus and additional information about our culinary summer camps.

To Register:  Please email Hemmachef@gmail.com

Special Offer:  For anyone enrolling in more than one camp (either camps for more than one participant, or more than one camp per participant), each camp participant will be offered a special discount of 50% off of one individual Youth cooking class.  [The Fine Print:  Offer valid upon receipt of camp payment.  Only one offer valid per person/camp participant.  Good for any individual Youth class through 8/8/2024.  Individual classes are one-time/one-session only, generally two hours in length.  They are listed on our website under Children’s Cooking Classes.  NOT VALID for multi-session camps, Parent-Child classes, or Adult classes.]   (To take advantage of this offer, please email us with the individual class you would like to take and mention this Special Offer.)

NOTE:  All Camps are nut-free and vegetarian (V) or “Vegetarian Optional(VO) (meat is optional; can easily be left out of menu item(s)).  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.**

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

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 Hemmachef@gmail.com.

**(Unfortunately, Chef Joel cannot always accommodate all 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 pasta class or Noodles camp.)

SUMMER CAMP DESCRIPTIONS –

Chef Joel will be offering the following Culinary Summer Camps in summer 2024:

6/10-13/2024 – Summer Bakes: Sweets and More  (AM or 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!  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $295 per participant per session.

Monday:  Hummingbird Cupcakes with Cream Cheese Frosting; Cinnamon Brown Sugar Hand Pies; Whole Wheat Everything Crackers with Hummus; Vanilla Whoopie Pies with Chocolate Filling; Pear and Golden Raisin Slump.  For lunch:  Baked Four Cheese Pasta Shells with Tomato Cream Sauce.

Tuesday:  Brown Butter Shortbread Cookies; Apple Cinnamon Pandowdy; Cheesejacks (crispy cheese and oat snacks); Blueberry Lemon Cupcakes; Shortcakes with Macerated Berries, Cream Biscuits and Crème Chantilly.  For lunch:  Baked Macaroni, Broccoli and Cheese Cups.

Wednesday:  Peach Streusel Muffins; Rosemary and Tomato Flatbreads; Chocolate Cobbler; Cheddar and Chive Scones with Herb Butter; Chocolate Brownie Cookies.  For lunch: Mozzarella and Basil Calzones.

Thursday:  Key Lime Poke Cakes with Fluffy Meringue; Strawberry and Rhubarb Crisp; Parmesan Cheese Shortbread Crisps with Herbed Boursin; S’mores Cookies; Blackberry Cheesecake Tarlets.  For lunch: Twice-Baked Potato Bar.

6/17-20/2024 – International Street Food  (AM or PM)   (VO)

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 camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $295 per participant per session.

Monday: Pakistani – Delicious, Crispy Onion Pakora (onion fritters) with Curry Ketchup; Red Lentil and Beef (optional) Chapli Kebabs with Coriander and Mint Chutney; Fresh-Baked Naan;  Aloo Kay Kababs (golden-fried breaded potato patties); Chicken (optional), Chickpea and Vegetable Shawarma with Lemon Yahini Sauce; and yummy Nankhatai (buttery cardamom cookies) for dessert.

Tuesday: South American – Argentinian Empanadas with Spinach, Cheese and Chicken (optional); Peruvian Causa (layered mashed potato and vegetable cakes); Chilean Completo (“total meal in a bun” with handmade “hot dog” or black bean burger, avocado and other toppings); Pao de Queijo (Brazilian cheese bread); Carne en Palito (meat on a stick – optional); and for dessert, Cinnamon Sugar Sopapillas.

Wednesday: Greek – Charred Lemon and Garlic Chicken or Tofu Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (feta cheese pies); Dolmadas (vegetable and rice-stuffed grape leaves); Kolokithokeftedes (delicious, crispy Greek zucchini fritters); and Koulouria (sesame and honey sweet bread) for dessert.

Thursday: Vietnamese – Goi Cuan (fresh vegetable and rice noodle spring rolls) with Soy Ginger Dipping Sauce; Bánh Xèo (crispy crêpes with choice of fillings: pork, shrimp and bean sprouts or sautéed greens, scallions and sprouts); Bánh Mì (classic Vietnamese French bread sandwich) with tofu (Bánh Mì Chay) or pork (Bánh Mì Thịt) and Quick-Pickled Vegetables; and for dessert, delicious Saigon Cinnamon Ginger Cookies.

6/24-27/2024 – Noodles!  (AM or 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 starts the week off as kids learn the basics of making traditional pasta dough and use it to make a variety of different pasta shapes and dishes.  Other international Noodles follow.  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: $295 per participant per session.

Monday: Italian Egg Pasta – Participants will learn the basics of making egg-based pasta dough from scratch, and will then learn how to roll, cut and form the dough into different pasta shapes, as well as exploring different pasta flavors.  On the menu:  Tomato Pasta; Spinach Pasta; Pasta alla Norma (pasta with tomatoes, fried eggplant, ricotta and basil); Pasta alla Carrettiera (pasta with olive oil, garlic, pecorino and breadcrumbs); Three-Cheese Raviolis (with ricotta, Parmesan and cottage cheeses) with Basil Pesto; Spinach and Cheese Raviolis with Alfredo Sauce; and for dessert, crunchy, delicious Chocolate Orange Biscotti.

Tuesday: Ramen – Participants will learn to make ramen noodle dough from scratch, then roll, stretch and cut the dough into fresh noodles. They will also learn to make the wonderful broths that are standard choices for ramen and explore a wide range of ramen garnishes while enjoying a ramen feast!  Participants will also learn to make these delicious dishes featuring their handmade noodles:  Honey Lime Ramen Salad and Spicy Ramen with Miso Glazed Tofu.  Plus delicious Sesame Cookies for dessert.  Accompaniments for the fresh-made ramen and broths will be divided in the following categories with examples of each:  Spicy– minced peppers, hot sauce, fresh ginger;  Sweet– Hoisin, brown sugar, mirin vinegar;  Sour/Tangy– Lime juice, pickled vegetables, rice vinegar;  Salty/Umami– Soy sauce, mushroom soy, sesame oil, nori;  Crunchy-Scallions, sesame seeds, sweet potato chips;  Creamy– Coconut milk, kewpie mayonnaise;  Proteins– Soft boiled egg, tofu, chicken, pork (optional);  Greens– Baby bok choi, spinach, mustard greens;  Vegetables– Radishes, corn, tomatoes, green beans.

Wednesday: Soba – Soba noodles are unique, fun to make, and delicious to eat.  In this camp, participants will learn to make soba noodles from scratch and then use them to prepare these delicious dishes:  Otsu (ramen noodle salad with sesame ginger dressing, cucumbers, scallions and pan-seared tofu);  Curried Noodle Patties with Kewpie Mayonnaise and Chives;  Garlic Soba Noodles (with butter and Parmesan);  Green Curry Coconut Soba Noodles (with bok choi and edamame); and yummy, crumbly Green Tea Shortbread Cookies for dessert.

Thursday: International Noodles – Participants will learn to make different styles of noodles from different countries and will then prepare delicious savory dishes with them:  Pad See Ew (Thai fried rice noodles with chicken or tofu);  Sweet Potato Gnocchi with Parmesan Cream Sauce;  German Schupfnudeln (also called “finger noodles” because of their shape) with Brown Butter and Sage;  Stir-Fried Vegetables with Lomi Noodles (Filipino egg noodles); and rich French Butter Cookies for dessert.

7/29-8/1/2024 – Mastering French Techniques  (AM or PM)   (VO)

This intensive 4-Day Camp will allow kids to learn new culinary techniques as well as practice basic 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 delicious classic French recipes specifically-chosen for this intense camp.  Expect to be challenged!  Prerequisite:  It would be very helpful to have taken a Basic Knife Skills class.  AM camp session: 9:30am–12:30pm.  PM camp session: 1:30–4:30pm.  Location: St. Mark’s.  Camp Cost: $295 per participant per session.

Monday:  Potato and Leek Soup with Chive Cream (called “Vichyssoise” when served chilled);  Traditional Baguettes;  Herbed Boursin;  Chicken with Mushrooms and Cream OR Sautéed Mushrooms and Cream;  Pommes de Terre Puree (velvety mashed potatoes);  Ratatouille Nicoise;  Pâte à Choux with Chocolate Crème Chantilly and Macerated Berries.

Tuesday:  Roasted Tomato Bisque with Goat Cheese and Basil Crostini;  Fougasse (traditional Provencal leaf-shaped bread);  Spinach and Parmesan Soufflés;  Cassoulet (traditional dish from the South of France with slow-stewed white beans, duck and smoky sausage OR white beans, roasted carrots and caramelized tomatoes);  White Chocolate and Cherry Le Petit Gateau.

Wednesday:  Flammkuchen (or “Tarte Flambé” – classic Alsatian pizza-like tart with creamy feta, pesto and tomatoes);  Faluche (traditional soft bread from northern France);  Biftek Hache (French-style hamburgers or mushroom burgers with onions and thyme);  Pissaladière Pasta with Creamy Garlic Sauce (pasta with caramelized onion, Parmesan and olives);  Sablé Bretons (French shortbread cookies).

Thursday:  Quiche Lorraine with French Savory Tart Dough;  Roasted Garlic Boule (classic round French loaf);  Salmon en Papillote with Lemon and Dill;  Camargue Rice Pilaf (red rice);  Blanched Green Beans with Roasted Red Pepper Sauce;  Crème Brulee with Petits Fours.

8/5-8/2024 – International Breads & Baking  (AM or PM)   (V)

In this intensive hands-on 4-day summer 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 techniques and styles while preparing a wide variety of yeast and quick breads from around the world (and also closer to 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: $295 per participant per session.

Monday:  Scottish Shortbread;  Brötchen (crusty German bread rolls);  English Lemon Squares;  Plushki (Russian cinnamon rolls);  Socca (garbanzo flour-based flatbread from Southeastern France).  And for lunch: Mexican Cornbread Casserole.

Tuesday:  Tao Su (traditional Chinese shortbread cookies);  Pooris (fried Indian flatbread);  Brown Sugar Tartlets with Chef Joel’s favorite tart dough;  Tapalapa (West African-style baguettes);  Kołaczki (jam-filled Polish cookies).  And for lunch: Greek Spanakopita (spinach packets/phyllo triangles).

Wednesday:  Kakaós Csiga (Hungarian cocoa “snails”/rolls);  South African Chocolate Pepper Cookies (nice and chocolaty with a hint of black pepper);  Irish Soda Crackers;  Transylvanian Honey Cookies;  Parāoa Parai (Maori frybread from New Zealand.  And for lunch: Twice-Baked Loaded Smashed Potatoes.

Thursday:  Spesiur (traditional Icelandic cookies);  Aish Baladi (whole-wheat Egyptian flatbread);  Chinese Egg Cakes (light and airy old-style Chinese egg cakes);  Sequilhos (Brazilian cornstarch cookies);  and Knäckebröd (Swedish crispbread).  And for lunch: Japanese Curry Vegetable Rice Bake.

To Register:  Please email Hemmachef@gmail.com

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 all 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 encouraged to wear facial masks 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.