CULINARY SUMMER CAMPS IN MADISON

SUMMER CAMP DESCRIPTIONS –

Register now!  Camps are starting to fill up!   Full menus coming soon.  Email Hemmachef.com to register.

6/16-19 – International Breads & Baking  (AM or PM) — All New Menus!   (V)

In this intensive hands-on 4-day summer camp participants will learn to prepare a different baked meal for lunch each day and then will focus on making breads, as well as 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), as well as some delicious international baked sweet treats.  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:  Piadine (Italian fried flatbread); Pletzlach (Polish onion flat rolls); Estonian Leib (dark rye bread); Irish Lemon Blueberry Quick Bread; German Chocolate Soft Pretzel Sticks; and scrumptious Southern Pecan Tassies.  For lunch: Kuku Kadoo (Persian Zucchini Frittata).

Tuesday:  Italian Tomato and Basil Pull-Apart Rolls; Lemon Brioche; English Tea Scones; Eastern Africa Chapati; Langues de Chat (French cat-tongue cookies); Japanese Mochi Cookies (mochi-filled butter cookies).  And for lunch: Pinsa (Roman pizza dough) with Tomatoes and Cheese.

Wednesday:  British Salt Sticks (tender breadsticks); Weggli (Swiss milk bread); Scottish Bannocks (skillet-fried bread);  Bulgarian Pitka; Jammie Dodgers (British shortbread cookies with jam); and yummy Jamaican Chocolate Cookies.  For lunch: Vegetable Shepard’s Pie with Yorkshire Pudding.

Thursday:  Alpkäse Biscuits (Swiss cheese biscuits); Italian Ciabatta; Jamaican Hardo Bread ; Küüslauguleivad (Estonian garlic bread–made from Leib); Chinese Egg Cakes; and Irish Potato Apple Bread.  For lunch: Turkish Pide.

6/23-26 – Oodles of Noodles!  (AM or PM) — All New Noodle Dishes!   (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.  Wonderful Ramen noodles start the week, followed by silky Soba noodles.  Then classic Italian Pasta, and 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: 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:  Sesame Garlic Ramen Noodles;  Cheesy Ramen Noodles;  and Ramen Cakes with Scallions and Herbs, as well as:  Quick Pickled Carrots;  Sweet Potato;  and Miso Butter Cookies.  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.

Tuesday: 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:  Soba Noodle Soup with Spinach and Tempura Sweet Potatoes;   Soba Noodle and Vegetable Spring Rolls with Soy Lime Dipping Sauce;  Zaru Soba (cold soba noodles) with sweet and savory Tsuyu Dipping Sauce;  Sesame Soba Noodles with Scallions;  and Gochujang Soba Noodles.  they will also make yummy, crumbly Macha and Black Sesame Shortbread Cookies for dessert.

Wednesday: 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 variations, pasta dishes and sauce options.  Pasta Variations:  Classic Egg, Spinach, Red Beet, Saffron, Peppered, or Whole Wheat.  Pasta Dishes:  Herb-Laced Ricotta Ravioli;  Cannelloni with White Beans and Spinach;  Pasta Caponata;  “Macaroni” and Cheese.  Pasta Sauces:  Basil and Parmesan Pesto;  Parmesan Cream Sauce;  Roasted Tomato and Basil Sauce.   And for dessert, campers will learn to make crunchy, delicious Bersaglieri (Chocolate cookies from the city if Catania, Italy).

Thursday: International Noodles – Participants will learn to make different styles of noodles from different countries and will then prepare delicious savory dishes with them:  Potato Starch Noodles with Garlic and Soy Sauce;  Chinese Handmade Noodles with Ginger-Fried Vegetables;  Stir-Fried Udon Noodles with Homemade Mentsuyu (Japanese noodle soup base);   Mohnnudeln (thick Austrian noodles with poppyseeds and honey).  They will make Guatemalan Champurradas (yummy, crispy baked cookies) for dessert.

8/4-7 – Summer Sweets  (AM or PM) — All New Menus!   (V)

In this intensive hands-on 4-day summer camp participants will learn to make a variety of sweets, including lots of delicious baked goods and sweet breads.  They will also prepare a savory dish for lunch each day.  Participants will hone their general culinary skills, including baking and bread-making techniques, while preparing a variety of delicious sweets!  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:  Chocolate Key Lime Tarts (made with Chef Joel’s Favorite Tart Dough); Blueberry Breakfast Biscuits; Vanilla Cupcakes with Vanilla Simple Syrup; Cinnamon & Sugar Bread Twists; and Honey Bunch Scones with Buttermilk Glaze.  For lunch: Boursin Cheese and Pasta Bake.

Tuesday:  Pavlova with Crème Chantilly and Fruit; Maple-Glazed Apple Muffins; Brown Butter Shortbread; Pear Tartlets; Strawberry and Rose Water Napoleons; and Cinnamon Bun Bites with Vanilla Icing.  For lunch: Tomato, Zucchini and Mozzarella Gratin.

Wednesday:  Baked Apple Cider Donuts; Classic Carrot Cupcakes with Cream Cheese Filling; Pear Betty; Kolaczki (Polish cookies with fruit fillings); and Chocolate & Orange Fork Biscuits.  For lunch: Cheesy Baked Potatoes with Vegetables.

Thursday:  Chocolate and Vanilla Hucklebucks; Sweet Potato Cakes with Marshmallow Brûlée;  Upside-Down Peach Coffee Cake; Meetha Paratha (fried sweet Indian flatbread); and Orange Bun Sliders.  For lunch: Vegetarian Croque Monsieur Sandwiches.

8/11-14 – WisCooks!  Advanced Cooking Camp (AM or PM) — All New Menus!

This intensive 4-Day Camp will allow kids to learn new cooking skills as well as practice basic fundamental culinary 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 to prepare wonderful dishes specifically-chosen for this intense camp, including some delicious classic French recipes.  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:  French Onion Soup Gratinée with Fresh Baked Ficelles (small French bread loaves); Classic Caesar Salad with Garlic Bread Twists; Caponata with Crispy Wontons; Chicken Cordon Bleau; Gnocchi with Brown Butter;  and for dessert, Peach Strudel.

Tuesday:  Minestrone Soup with Pesto and Parmesan Focaccia; Nicoise Salad with Sweet Pepper Vinaigrette; Pan-Grilled Asparagus with Hollandaise Sauce; Steak au Poivre with Sauce Béarnaise; Wild Rice Pilaf; and Chocolate Terrine for dessert.

Wednesday:  Cream of Potato and Leek Soup with Herbed Cheddar Cheese Bread; Grilled Romaine Lettuce and Tomato Salad with Creamy Lemon Mayonnaise;  Gravlax with Mustard Dill Sauce and Potato Crisps; Crab and Brie Soufflés; Creamy Mashed Potatoes and wonderful Kolaczki (fruit-filled Polish pastries) for dessert.

Thursday:  Roasted Tomato Bisque with Chive Cream Biscuits; Marinated Greek Vegetable Salad; Poached Shrimp with Ravigote Sauce; Pan-Seared Pork Tenderloin with Jus; French Lentils with Garlic and Herbs; and Pear Charlottes for dessert.

8/18-21 – WisBakes!  Bake the World a Better Place (AM or PM) — All New Menus!   (V)

In this intensive hands-on 4-Day Camp participants will learn to make delicious baked goods from around the world.  A variety of delicious sweet and savory bakes will be prepared that highlight international flavors and ingredients, including different international breads.  Participants will hone their general baking skills, as well as learning several different bread-making techniques.  They will also prepare a different baked meal for lunch each day.  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:  Chinese Bakery Cream Buns; Bahkri (unleavened Indian rice bread); Lebanese Maneesh with Za’atar Topping; Outydse Soetkoekies (traditional South African biscuits), and Malaysian Pineapple Tarts.  For lunch: Savory Vegetarian Hand-Pies.

Tuesday:  Savory Roulade with Herbed Boursin Filling; Moroccan Batbout (puffy Moroccan pita); Babà Rustico with Provolone, Herbs and Mozzarella (savory Italian loaf baked with cheese and herbs); Piparkokur (Icelandic pepper cookies–similar to ginger snaps); and Chocolate Cake with Caramel Sauce.  For lunch: Spinach, Provolone and Mozzarella Stromboli.

Wednesday:  Sheermal (rich Persian bread flavored with rosewater and saffron); Somum Ekmek (Turkish everyday bread); Thyme and Cheddar Biscotti; Baking Powder Biscuits with Fruit and Creme Chantilly; and Crustless Lemon Tartlets.  For lunch: Tyropita (cheese-stuffed Greek pastries).

Thursday:  New York-Style Bagels; Zambian Mealie Bread (cornbread flavored with mild green chilis); Chilean Marraquetas (crusty white bread rolls); Kyekyre Paano (toasted cornmeal cookies from Côte d’Ivoire); and Apple Pie Cinnamon Rolls.   For lunch: Baked Rice with Roasted Tomatoes and Garlic Confit.

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 –

• Long Hair should be pulled back or put in a ponytail.
• Participants must wear close-toed shoes.
• Short-sleeved shirts are recommended.
• Participants are welcome to wear facial masks while preparing food for food safety and disease prevention.
• 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.  No names or other personal information will be included in these photographs.  Please let us know if you would prefer not to be included in any potential 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 60 days prior to the start date of the camp.  If you cancel between 60 days and 30 days prior to the start date of the camp, your camp payment minus a $50 non-refundable deposit will be refunded.  If you cancel within 30 days of the camp start date 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.

— Updated 3/1/2025