Get a head start on your dream of becoming a professional chef (or just cooking like one!). With emphasis on learning classic techniques and working as a team, students will rotate stations each day – garde manger, saucier, entremetier, patissier – preparing various dishes at each station using fresh, seasonal ingredients. Our last day, students will receive a basket of ingredients and put their heads together to create a contemporary American bistro menu of their own dishes for our judges to critique.
The camp is for students ages 10-15 years of age (no exceptions!)
CU will provide beverages and lunch for our students each day.
The series is 5 half-days, Monday-Friday, August 14-18 , from 9:30 AM to 1:00 PM each day.
Upon registration, you’ll receive a information packet with a form to complete and return to us.