Jr. Chef Camps

Becky’s Kitchen at The Mary C. O’Keefe Cultural Center will be offering summer Jr. Chef Camps for young food enthusiasts ages 7-14. In addition to preparing a varied menu each week, the Jr. Chefs will be taught kitchen safety, knife skills (age appropriate), a variety of food preparation techniques, table setting and service, dining etiquette, and proper cleaning of the kitchen.  Parents are invited to dine with students the last day (Friday) of each session with a reservation and a lunch fee of $5.00 per guest (max of 2 guests). There is a minimum/maximum on class attendees  of 7/14. All camps include a 9- 12 PM session and 1- 4 PM session for each.

 

Ages: 7- 14

Price: Members: $210/ Non-Members: $235 (Includes Jr. Chef Apron)

JUNE CAMPS

Instructor: Robin Pate

 

June 3-7 

American Classics

9 AM- 12 PM or 1-4 PM

6/3 : Chicken and Dumplings

Farmer’s Market Butterbeans

Roasted Grape Tomatoes

Molten Chocolate Lava Cakes

6/4: Pineapple Teriyaki Turkey Meatballs

Hibachi Fried Rice with Vegetables

Wonton Napoleon with Strawberry Coulis

6/5: Apple-Stuffed French Toast

Homemade Breakfast Sausage Patties

Potato Latkes

6/6: Chicken Parmesan Stuffed Shells

Fresh Snap Beans

Seasonal Fruit Pizza

6/7: Sausage and Ham Jambalaya

Granny’s Creamy Coleslaw

Cheesy Cornbread

Lemon Ice Box Pie

June 10-14

Kids’ FAVORITES

9 AM-12 PM or 1-4 PM

6/10: Rosemary Encrusted Pork Chops

Garden Risotto

Spiralized Carrots

Decorative Chocolate Dipped Sugar Cookies

6/11: Oven Fried Chicken Tenders

Mac and Cheese

Chef’s Salad with Homemade Ranch Dressing

Blueberry Yum Yum

6/12: Eggs Benedict

Dauphinoise Potatoes

Summer Fruit Smoothies

6/13: Beef and Vegetable Soup

Cheesy Biscuits

Chocolate Chip Cookie Ice Cream Sandwiches

6/14: Shrimp Scampi

Handmade Fettuccini

Caprese Salad Kabobs

Tiramisu

June 17-21

US of A ‘Staples’ (United States of America ‘Staples’)

9 AM-12 PM or 1-4 PM

6/17: Turkey Sloppy Joes on Homemade Biscuits

Baked Sweet Potato Fries

Homemade Ice Cream Banana Splits

6/18: Swiss Steak

Homemade Mashed Potatoes

Roasted Asparagus

Peach Shortcakes with Whipped Cream

6/19: Chicken Gumbo with Rice

Potato Salad

French Bread and Fresh Churned Butter

Crème Brulee

6/20: French Omelet

Potato Latkes

Homemade Applesauce

Homemade Breakfast Sausage Patties

6/21: Fish Tacos with Handmade Tortillas

Pineapple Salsa

Mexican Street Corn

Churros with Chocolate Dipping Sauce

 

June 24-28

Around the World

9 AM-12 PM or 1-4 PM

6/24: Stuffed Roasted Chicken and Vegetables

Ricotta Gnocchi

Chocolate Pots de Crème with Decorative Chocolates

6/25: German Meatballs with Gravy

Spätzle with Herbs and Butter

Pineapple Upside Cupcake

6/26: Croque Monsieur

Baked Ratatouille

Berry Filled Crepes with Chantilly Cream

6/27: Fish and Chips

Tangy Tartar Sauce

Granny’s Creamy Coleslaw

English Trifle

6/28: Marinated Chicken Fajita Kabobs

Homemade Salsa

Handmade Tortillas

Dessert Nachos

 

 

JULY CAMPS

Instructor: Michael & Stephanie Paoletti

 

July 8-12

Introduction to Cakes

9 AM- 12 PM

The Jr. Chefs will immerse themselves into the vast world of cakes this week. They will learn the different types of cakes and their traditional fillings. The Jr. Chefs will create their own mini cakes such as German chocolate cake and lemon pound cake, as well as cupcakes and cake truffles.

7/8-7/9: Yellow Cake, Chocolate Cake, Red Velvet Cake, and Lemon Pound Cake

7/10: Cream Cheese Icing, Buttercream, and Fudge Icing

7/11: Cake Design

7/12: Cake Truffles and Cupcakes

July 8-12

Fundamentals of Baking

1- 4 PM

Throughout the duration of the week, the Jr. Chefs will learn the basic methods of baking including the biscuit method, the muffin method, and the creaming method. They will then use these methods to make items such as cookies, pies, quick breads, and tarts.

7/8: Muffin Method- Seasonal Fruit Muffin, Cornbread, and Chocolate Cupcake

7/9: Biscuit Method- Biscuit and Seasonal Fruit Scone

7/10: Creaming Method- Chocolate Chip Cookie, Pound Cake, and Fudge Brownie

7/11: Mississippi Mud Pie, Seasonal Fruit Tart, and Banana Bread

7/12: Family Showcase

July 15-19

Eggs & Breakfast

9 AM- 12 PM

This week we will learn the history behind eggs and how they are in every food culture across the globe. The Jr. Chefs will learn basic knife skills, how to properly cook all kinds of eggs, as well as breakfast foods such as French toast, pancakes, and waffles. They will also learn the different breakfast cuisines across the globe.

7/15-7/16: All Eggs- Scrambled, Poached, Sunny Side Up, Over Easy, Over Medium, Over Hard, Fried, and Omelets

7/17: Waffles, Pancakes, and French Toast

7/18: Shakshuka, Hangtown Fry, Peasants Frittata

7/19: Family Showcase

July 15-19

Travel Across the Americas

1- 4 PM

This week your Jr. Chef will learn the different food styles and cultures from different parts of North America. We will touch on different cities and their cuisines such as the Mississippi Gulf Coast, New Orleans, Miami, San Francisco, and Chicago. Your Jr. Chefs will learn some of the staple recipes and foods from the areas discussed.

7/15: Mississippi Gulf Coast- Boiled Shrimp, Corn, Potatoes, Cocktail Sauce, and Tartar Sauce

7/16: New Orleans- Roast Beef and Gravy Po’Boy, Tater Tots, and Coleslaw

7/17: Miami- Seafood Ceviche and Tropical Popsicle

7/18: San Francisco- Mission Burrito

7/19: Chicago- Chicago Deep Dish Pizza and Chicago Style Hot Dog

July 22-26

Fundamentals of Cooking

9 AM- 12 PM

In this class, your Jr. Chefs will learn basic knife skills and knife cuts. We will show them the different types of cooking- braising, sautéing, grilling, etc. They will also learn how to identify different herbs and vegetables, and how to then cook different recipes utilizing what they have learned.

7/22: Knife Cuts, Vegetable Identification, and Stocks

7/23: Braised Chicken, Glazed Carrots, and Mashed Potatoes

7/24: Chicken and Dumplings and Chicken Noodle Soup

7/25: Seared Pork Tenderloin with Grits and Bacon

7/26: Family Showcase

July 22-26

Explore Different Cuisines

1- 4 PM

Throughout the week we will explore different cuisines from different countries such as Italian, French, Asian, and American. The Jr. Chefs will learn what makes each cuisine different and learn staple ingredients to go along with each country. The Jr. Chefs will then take what they learned and cook dishes native to the different countries.

7/22: American- Cheeseburger and French Fries

7/23: Italian- Homemade Pasta Noodles and Pesto

7/24: French- Roast Chicken, Truffle Potatoes, and Ratatouille

7/25: Chinese- Sesame Glazed Chicken and Fried Rice

7/26: Mexican- Tacos el Pastor and Beans and Rice

July 29- August 2

Eggs & Breakfast

9 AM- 12 PM

This week we will learn the history behind eggs and how they are in every food culture across the globe. The Jr. Chefs will learn basic knife skills, how to properly cook all kinds of eggs, as well as breakfast foods such as French toast, pancakes, and waffles. They will also learn the different breakfast cuisines across the globe.

7/29-7/30: All Eggs- Scrambled, Poached, Sunny Side Up, Over Easy, Over Medium, Over Hard, Fried, and Omelets

7/31: Waffles, Pancakes, and French Toast

8/1: Shakshuka, Hangtown Fry, Peasants Frittata

8/2: Family Showcase

July 29- August 2

Fundamentals of Baking

1-4 PM

Throughout the duration of the week, the Jr. Chefs will learn the basic methods of baking including the biscuit method, the muffin method, and the creaming method. They will then use these methods to make items such as cookies, pies, quick breads, and tarts.

7/29: Muffin Method- Seasonal Fruit Muffin, Cornbread, and Chocolate Cupcake

7/30: Biscuit Method- Biscuit and Seasonal Fruit Scone

7/31: Creaming Method- Chocolate Chip Cookie, Pound Cake, and Fudge Brownie

8/1: Mississippi Mud Pie, Seasonal Fruit Tart, and Banana Bread

8/2: Family Showcase