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

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:

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

**(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.)


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

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

Please don’t hesitate to email Chef Joel with any questions:

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.)



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.


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


  • 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.


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.