This is Teaching Table's first series just for junior chefs ages 11 to 14 who have a passion for cooking and want to develop their culinary independence. In this 4-part after school series, participants will learn the following culinary basics:
Kitchen safety and sanitation
Roasting & Baking
Sautéing & Pan-frying
Seasoning and Flavor Development
Soups & Stews
Menu planning & improvisational cooking
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
Massaged Kale Salad with Cider Vinaigrette
Bengali Red Lentil Dal with Spiced Basmati Rice
Ramen Noodle Soup
Eggplant Parmesan or Lasagna
Participants must commit to all 4 Monday afternoons: October 15th, 22nd, 29th and November 5th from 4:00-5:30 pm each week. On November 5th, each student can invite one family member to come sample the final meal they’ve prepared.
This will be an intentionally small group session for personalized learning opportunities.
Cost is $250 per student, inclusive of all 4 sessions, all ingredients and culminating meal for a family member.