Teaching Table's series exclusively for junior chefs ages 10 to 14 who have a passion for cooking and want to develop their culinary independence. In this 8-session after school series, participants will learn the following culinary basics:
Kitchen safety and sanitation
Roasting & Braising
Sautéing & Pan-frying
Seasoning and Flavor Development
Soups & Stews
Baking & Dessert
Menu planning & improvisational cooking
Seasonality of ingredients
Specific menu items will be collaboratively determined by the instructor and participating students. Just to illustrate, some possibilities might include:
Oven Roasted Chicken with Herb Potatoes and Vegetables
Baked Cauliflower Macaroni and Cheese
Fish en Papillotte
Ramen Noodle Bowls
Bengali Red Lentil Dal with Spiced Basmati Rice
Cheesy Tomato Quiche with Herb Crust
Cavatelli with Mushroom Cream Sauce
Spaghetti Cacio e Pepe
Dark Chocolate Sea Salt Brownies
Participants commit to all 8 Wednesday afternoons: September 11th - November 6th, 4:00-6:00 pm each week, (no class on October 9th). On November 6th, students invite one family member to come sample the final meal they’ve prepared.
This cohort is intentionally small for personalized learning opportunities. Menus and skill instruction will be tailored to the student’s interests, cooking experience and goals.
Cost is $485 per student, inclusive of all 8 sessions, an apron, all ingredients, recipes and culminating meal for a family member.
Register now by completing this form: