Teaching Table's series exclusively for junior chefs ages 11 to 14 who have a passion for cooking and want to develop their culinary independence. In this 6-part 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
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
Three Bean and Sweet Potato Chili
Waffles & Pancakes
Massaged Kale Salad with Cider Vinaigrette
Bengali Red Lentil Dal with Spiced Basmati Rice
Cavatelli with Mushroom Cream Sauce
Ramen Noodle Soup
Participants commit to all 6 Thursday afternoons: March 14th, 21st, & 28th, April 4th, 11th and 18th, 4:00-6:00 pm each week. On April 18th, students can 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 students’ interests, cooking experience and goals.
Cost is $365 per student, inclusive of all 6 sessions, an apron, all ingredients and culminating meal for a family member.