TEEN SUMMER CAMPS NOW OPEN!
Class sized are limited. REGISTER NOW!
Chef Joel enjoys teaching teens and would be happy to offer more classes for this age group. If you would like to arrange a class for a group of teens, please contact Chef Joel: firstname.lastname@example.org.
Teens and older children are especially welcome in Chef Joel’s afternoon (PM) summer camps, as well as Kids Summer Classes and Workshops (listed below)
6/12-15 (Mon-Thurs) – 1:30pm–4:30pm – PM Camp: Techniques of French Cuisine
This intensive 4-Day Camp will allow teens to learn classic, fundamental French culinary techniques that will enable them to cook any food perfectly. They will hone their cooking skills while learning fun, new, delicious menus. No prerequisites required, but expect to be challenged! Location: St. Mark’s. Camp Cost: $225.
Monday: Vichyssoise with Fresh Baguettes; Citrus Boursin; Chicken Roulade with Red Pepper and Basil; Baked Rice Pilaf; White Chocolate Mousse Cake.
Tuesday: Tomato Bisque with Lemon Thyme Madeleines; Biftek Hatche (French-Style Chopped Beef with Onions and Thyme); Potato Dauphinoise ; Tarte Tatin with Cinnamon Crème Chantilly
Wednesday: Quiche Lorraine; Fish en Papillote with Fresh Pasta; Ratatouille Salad; Creme Brulee with Petit Fours
Thursday: Salad Nicoise; Roasted Garlic Boule; Coq au Vin; Chocolate and Strawberry Profiteroles
6/19-22 (Mon-Thurs) – 1:30pm–4:30pm – PM Camp: International Foods – 4-Day Class
This intensive 4-Day Camp will allow teens to hone their cooking skills while exploring flavors from around the world using locally-purchased ingredients to prepare fun, new, delicious menus. Feel like you’ve traveled the world without leaving Madison! No prerequisites required, but expect to be challenged! Location: St. Mark’s. Camp Cost: $225.
Monday: Irish: Irish Potato Soup with Cheese Toasties; Leek and Bacon Tart; Shepard’s Poultry Pie; Colcannon; Shortbread.
Tuesday: Moroccan: Shrimp Brioutes (Stuffed Pastry Packets); Khobz (Moraccan Bread); Chicken Tagine with Couscous; Gazelle Horns (Almond Pastries with Orange Flower Water)
Wednesday: Indian: Spicy Potato Samosas with Coriander Mint Chutney; Indian Chickpea and Vegetable Soup; Vegetable Tikka Masala with Jasmine Rice and Cucumber Raita; Sevaya Kheer (Vermicelli and Milk Pudding with Golden Raisins and Almonds)
Thursday: Japanese: Ton-jiro (Pork and Vegetable soup); Cucumber Rolls; Tempura Vegetables; Chicken Teriyaki with Rice; Dora Yaki (Sweet Pancakes with Sweet Bean Paste).
8/7-10 (Mon-Thurs) – 1:30pm–4:30pm – PM Camp: American Culinary Adventure
This intensive 4-Day Camp will allow teens to hone their cooking skills while learning fun, new, delicious menus. Participants will get to enjoy some classic regional favorites as well as twists on old stand-by’s. Basic kitchen skills, including food safety and sanitation as well as knife skills will be covered. No prerequisites required, but expect to be challenged! Location: St. Mark’s. Camp Cost: $225.
Monday: Homemade Chicken Meatballs with Herbed Gravy and Cream Biscuits; Classic Kentucky Burgoo with Cheddar Dumplings; Apple Dumplings with Caramel Sauce.
Tuesday: Crescent Rolls; Roasted Turkey and Vegetable Kebabs with Honey Dijon Sauce; Mashed Potato Cakes; Seven Layer Salad; Lemon Bars
Wednesday: Corn and Potato Chowder; Round Bread; Beef and Cheese Sandwiches with Roasted Red Pepper; Roasted French Fries; Peanut Butter Mousse with Chocolate Sauce
Thursday: Barbecued Chicken; Potato and Vegetable Salad; Tomato and Cucumber Salad; Honey Poppy Seed Coleslaw; Wisconsin Cheddar and Jalapeno Corn Muffins; Fruit Shortcakes
8/14-17 (Mon-Thurs) – 1:30pm–4:30pm – PM Camp: Noodles! – 4-Day Class
Each day camp participants will learn and practice unique noodle-making techniques, then use the noodles they make to prepare a variety of savory dishes. Egg-based Ramen Noodles start the week off as kids learn the basics of making that smooth and tender dough. Sophisticated Soba Noodles made of buckwheat follow, then Rice Noodles and finally Italian Pasta Dough. Note: This class is not gluten free. Location: St. Mark’s. Camp Cost: $225.
Monday: Ramen Noodles: Teens will make Ramen noodles, then will make slowly simmered broths, with luscious roast pork and eggs cooked to perfection. Also on the menu: Roasted Chicken Ramen; Peanut Butter Ramen Salad; Miso Ramen; Meatball Ramen with Sticky Orange and Soy Sauce.
Tuesday: Soba Noodles: Sesame Soba Noodles; Silky Soba Noodles with Spicy Sesame Sauce; Crispy Soba Noodle Pancakes with Barbecued Chicken and Vegetables; Nori Rolls with Salmon and Soba.
Wednesday: Rice Noodles: Thai Rice Noodles with Chicken and Broccoli; Pork and Vegetable Pho; Pad Thai; Cambodian Rice Noodle with Shrimp and Peas.
Thursday: Raviolis: Three Cheese Ravioli; Spinach and Feta Ravioli; Italian Sausage Ravioli; Plus Plain Egg Pasta; Marinara Sauce and Alfredo Sauce.
SUMMER CLASSES AND WORKSHOPS
6/13 (TUES) – 5:30-7:30PM – KIDS KNIFE SKILLS
Empower your child to help with the cooking by learning real knife skills/techniques that will stay with them for as long as they cook! Children are great at chopping, dicing and mincing when they learn the proper techniques and safety guidelines. Kids will practice cutting a variety of fruits, vegetables, and bread. They will learn special techniques for cutting onions, carrots, peppers and other vegetables, as well as learning how to paste garlic, mince parsley, and make chiffonade of lettuce. Sign them up now for this intense hands-on life skills lesson with Chef Joel. Dinner will be served at the beginning of class. Location: St. Mark’s. Class Cost: $40.
6/14 (WED) – 5:30-8:00PM – KIDS PIZZA! PIZZA! WORKSHOP
Making pizza from scratch is a skill for life! Once they get this down, you can have your children make pizza whenever they want. Kids will work together in class to make classic pizza dough and tomato sauce from scratch, then they’ll get to prepare fun variations, including a dessert pizza. On the menu: Classic Pizza Dough; Whole Wheat Pizza Dough; Cheese Stuffed Pizza Crust; White Pizza; Cheese Pizza; Italian Sausage Pizza; Nutella and Banana Pizza. Location: St. Mark’s. Class Cost: $50.
6/20 (TUES) – 5:30-8:00PM – KIDS WHOOPIE PIES WORKSHOP
Everyone loves this classic New England treat! Kids will learn to make Classic Whoopie Pies and then will try some fun twists, including a savory Whoopie Pie recipe! Kids will make, bake and take home this delicious variety of Whoopie Pies: Classic Chocolate & Vanilla Whoopie Pies: Strawberry Shortcake Whoopie Pies; Banana Bread & Nutella Whoopie Pies; S’mores Whoopie Pies; and Cheesy Cornbread Whoopie Pies with Honeyed Cream Cheese. Location: St. Mark’s. Class Cost: $50.
6/21 (WED) – 5:30-8:00PM – KIDS HAND PIES WORKSHOP
What could be better than a delicious dessert that fits perfectly in the palm of your hand? Maybe a savory meal in the palm of your hand! They’re versatile, fun, and oh-so-tasty. Kids will learn to make, bake and take home a variety of flavorful hand pies from around the world: Salted Caramel Apple Hand Pies; Peach Hand Pies; Jamaican Jerk Chicken Hand Pies; Ham and Cheese Hand Pies; Australian Meat Pies. Location: St. Mark’s. Class Cost: $50.
8/8 (TUES) – 5:30-8:00PM – KIDS CHOCOLATE WORKSHOP
Who doesn’t love chocolate? Kids will make these scrumptious chocolate treats and will get to take some home to share (or not!). On the menu: Double Chocolate Cheesecake Brownies; White Chocolate Mousse Cakes; Chocolate Truffles; and Chocolate and Banana Trifle. Location: St. Mark’s. Class Cost: $50.
8/9 (WED) – 5:30-8:00PM – KIDS DIM SUM WORKSHOP
This traditional style of Chinese cuisine involves small bite-sized portions served on small plates. It’s fun both to make and eat! Kids will enjoy making and then sharing these tasty treats: Happy Wontons with Pleasurable Sauce; Steamed Spareribs with Black Beans; Curry Puffs; Chinese Pancakes; Chinese Egg Tarts. Location: St. Mark’s. Class Cost: $50.
8/15 (TUES) – 5:30-8:00PM – KIDS SUMMER ROLLS WORKSHOP
Summer rolls are delicious and nutritious. Fresh, not fried; filled with fragrant fresh herbs, rice vermicelli and protein; then wrapped in Vietnamese rice paper and served with dipping sauces, summer rolls are fun to make and great to eat. Kids will learn techniques to make a variety of Summer Rolls including Classic Vietnamese Summer Rolls; Korean BBQ Beef Summer Rolls; Shredded Pork Summer Rolls; and Chicken and Broccoli Summer Rolls, as well as Peanut Dipping Sauce; Mirin Soy Sauce; and Nuac Cham Dipping Sauce. Location: St. Mark’s. Class Cost: $50.
8/16 (WED) – 5:30-8:00PM – KIDS SUMMER BAKING WORKSHOP
Fun class for kids who love to bake. We’ll heat up the kitchen for baked treats so you don’t have to heat up yours. This class will add to your kids’ baking repertoire with delicious new recipes and techniques for sweet and savory bakes. Participants will make and bake the following dishes (and they will get to take some home to enjoy with friends and family). On the menu: Lemon Galettes; Coconut Macaroons; Caramel Rolls; Apple Turnovers; Potato and Cheese Biscuits; and Twice Baked Potatoes with Ham and Cheddar. Location: St. Mark’s. Class Cost: $50.
Teen cooking classes are designed for youth ages 13-17. If you have any questions about which classes are appropriate for your child, please contact Chef Joel.
Register by emailing Chef Joel at: email@example.com to reserve a spot. Class sizes are limited. Once you receive confirmation that space is available, please send a check made payable to Chef Joel Olson to PO Box 5643, Madison, WI, 53705-5643.
Class costs are listed. Costs include recipe packets to take home and all foods, equipment, and materials necessary to complete the recipes.
Teen cooking classes are held at St. Mark’s Lutheran Church, 605 Spruce St., Madison, 53715.
CHEF JOEL OLSON:
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