In the Summer of 2019, My Cooking Party will launch its Kid's Culinary Academy. After 15 years in business hosting tens of thousands of children and adults for special events, we are about to spread our wings and take on camp culture. That said, as with all we do, we aim to set ourselves apart from other Kid's Cooking Classes in NYC and beyond by creating an environment where children could actually learn the skills that are necessary to make magic in the kitchen. I'm sure you have all seen the shows like Top Chef Junior and Chopped Junior where little contestants make big things happen with fire and knives...My Cooking Party's Kids Cooking Academy has a vision to train small chefs so that they could come home and cook a meal.
We look forward to hosting your children this summer as we launch a cooking camp like none other!
KID'S CULINARY ACADEMY SUMMER CAMP
8-13 YEARS OLD
JULY 13-17, 2020 AND JULY 20-24, 2020
MONDAY - FRIDAY / 9AM-12PM
Two Week Minimum to Participate
WEEK ONE - THE FUNDAMENTALS OF COOKING
This is part one of our two-part program. All participants will take week one and week two.
During this camp we will work with our little chefs with the aim of giving them real skills to operate in the kitchen.
DAY ONE - WE WILL TEACH KNIFE SKILLS
, so campers can safely chop, slice, and dice for the remainder of the program . All camp days conclude with a sit down meal experience where the kids will enjoy what has been made. The following days are aimed at making chefs proficient in the following areas:
DAY TWO - SEARING AND SAUTEEING
DAY THREE - FRYING AND STEAMING
DAY FOUR - ROASTING AND POACHING
DAY FIVE - BAKING AND GRILLING
WEEK TWO - PRACTICING YOUR CRAFT
This is part two of our two-part program. All participants will take week one and week two.
During this camp we will be executing meals that are fit for an adult audience. What sets our academy apart is that we won't be oversimplifying things by making chicken fingers and mac and cheese. Instead our little chefs will be making things like filet mignon and haricot vert...followed by apple tatin.
All activities end with chefs sitting to enjoy the meal they have prepared.