Summer Culinary Camp for Young People
Inspire your young chef with two- and three-day cooking workshops at The Seasoned Chef Cooking School. Our instructors, Executive Chef Dan Witherspoon and Chef Amy Hoyt, will take your young student on exciting and educational culinary adventures, starting with an introduction to classic basic cooking skills, and continuing with a fascinating exploration of the hottest trends in cooking: Regional Modern American Cusines,
Farm to Table experiences and even Farmer's Market Challenges! Our workshops ignite culinary imaginations and satisfy even the most ardent curiosity.
Participants will learn chef-guided, hands-on cooking techniques. With these newfound skills, your son or daughter can now take an active part in the heart of the home: the kitchen. Sharing fresh and delicious food will create a positive environment that brings family into the kitchen to share quality time together. It's also a great way to impress friends and classmates with new skills that are sure to delight!
Young chefs will learn the importance of fresh, local, seasonal ingredients, basic cooking and baking techniques, knife skills, the importance of health and safety, as well as many other skills and techniques necessary for the emerging chef. Learning to cook develops creativity, multiple academic skills and team-work. And, not only that – it all takes place in a very fun atmosphere with other young people who love to cook!
Our Culinary Camps for are designed for students aged 11-14 and 15-19. Each workshop will have a maximum of 18 students.
Note: When space is available, students may sign up for one day only, at $85.00 per class.
two-Day Culinary camps:
INTRODUCTION TO BASIC SKILLS
9:00 AM – 1:00 PM
Monday & Tuesday, June 10th -11th (Ages 11-14)
Monday & Tuesday, July 15th-16th (Ages 15 -19)
A two day, hands-on experience that will last a lifetime for your young chef. Students will learn basic knife skills, safety and sanitation, and basic culinary and baking techniques that will give confidence to students in their home kitchen. This is the perfect first taste for any young person who is interested in food and cooking.
This class will cover blanching, roasting, emulsification, braising, and sautéing.
Chopped Salad with Classic Vinaigrette; Triangle Tip Roast with Roasted Red Pepper and Shallot Ragout; Sautéed Filet of Tilapia with Lemon Herb Aioli; Rice Pilaf; Roasted Summer Vegetables; and Broccoli with Cheese Sauce.
This class will cover basic pastry, high altitude adjustments, meringue, yeast dough, quick bread and pound cake.
colorado outdoor dining
9:00 AM – 1:00 PM
Thursday & Friday, June 13th - 14th (Ages 11-14)
In this exciting two day class we will explore the beautiful, locally grown food in our state and teach techniques for grilling. The first day celebrates the Farm-to-Table experience. We will meet at Congress Park for the complete al fresco experience and on day two, a hands-on, delicious Colorado-themed menu workshop. Students will learn basic knife skills, safety and sanitation, and basic culinary and baking techniques that will give confidence to students in their home kitchen.
Day One: Farm to Table
Melon and Cucumber Salad with Spicy Bacon Dressing; Salted Kale Chips; Goat Cheese and Roasted Pepper
Panini; Roasted Summer Vegetable and Orzo Salad; Strawberry Shortcakes; Basil-infused Lemonade.
Day Two: Cooking Outdoors
Buffalo Cheese Sliders; Chicken, Bacon and Pickled Jalapeno Skewers with Orange Salsa; Corn and Pepper Relish; Quick and Delicious Baked Beans; Grilled Vegetable Salad; Grilled Bananas with
Three-Day Culinary Camp
Regional American Cuisine
9:00 AM – 1:00 PM
Monday, Tuesday & Wednesday, June 24th, 25th & 26th (Ages 11-14)
Monday, Tuesday & Wednesday, August 5th, 6th & 7th (Ages 15-19)
Day One: Tex-Mex
7 Layered Bean Dip; Guacamole; Tomato Salsa; Beef Tostadas; Chicken Fajitas; Layered Lime Mousse and Gelatine Cups.
Day Two: California Cuisine
Avocado and Grapefruit Composed Salad with Green Goddess Dressing; Grilled Santa Maria Tri-Tip; Roasted Peppers and Seasonal Vegetables; Lemon and Baby Artichoke Pasta Salad; Orange Chiffon Cake with Strawberries.
Day Three: Italian American Pizza and Calzones made from homemade Dough; Spaghetti and Meatballs; Eggplant Parmesan; Homemade Red
Sauce; Frittata; Frozen Tiramisu.
BASIC SKILLS AND FARMERS MARKET CHALLENGE
9:00 AM – 1:00 PM
Monday, Tuesday & Wednesday, June 17th, 18th & 19th (Ages 15-19)
Monday, Tuesday & Wednesday, July 29th, 30th & 31st (Ages 15-19)
This class is tailored especially for the High School Student. This class is fast paced and loaded with all the information students will need to feed themselves for the rest of their
life. Day One and Two will focus on knife skills and basic culinary techniques every cook should know. Day Three is a friendly competition to test what the students have learned. We will shop at the local Farmer’s Market in the morning and then the students will be judged on their creativity, use of techniques, and how they budgeted for
Day One: Basic Culinary and Knife Skills - Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Vanilla Crème Anglaise.
Day Two: Basic Culinary and Knife Skills - Workshop 2
Minestrone al Pesto; Classic Caesar Salad; Braised Pork Shoulder Ribs; Creamy Polenta; Perfect Roasted Chicken with Mushroom-Marsala; Asparagus Butternut Squash and Roasted Red Pepper Medley; Lemon Mousse.
Day Three: Farmers Market Challenge
Culinary Creativity, Techniques & Use of Budget Allotment Competition!
The Seasoned Chef Cooking School - 999 Jasmine Street, Suite 100 Denver, CO 80206
Contact and Enrollment
To enroll for one or more of these workshops, please register for a class
or call us at 303.377.3222.