Vaughan - March Break Cooking Camp - Week 1, March 14-18 2022 - The Chef Upstairs

Vaughan - March Break Cooking Camp - Week 1, March 14-18 2022

Our March Break Cooking Camp is sure to inspire your child's inner chef!

Available for junior chefs aged 7-16, our camp program runs from 9 a.m. - 4 p.m. and features a daily themed breakfast, lunch and snack (please see menu below)

We offer a hands-on experience to get kids comfortable in the kitchen and try new foods, all while encouraging their creativity. Our junior chefs will learn to make all of the recipes from scratch, learn to use a variety of utensils, learn kitchen safety and hygiene, how to properly measure dry and liquid ingredients, how to follow a recipe, table etiquette and much more. In between cooking and eating, the kids will enjoy food-themed activities and time outside to play and help tend to our garden.

We are 100% Nut and Peanut Free!

We offer programs throughout the school year including weekend/evening classes, PD Day camps, Winter Break and Summer Camps, as well as private parties.

Week 1 – March 14-18

Monday - Canadiana:

  • Pancakes and maple-glazed bacon with fresh fruit
  • Ultimate grilled cheese sandwiches with fresh made bread
  • Creamy tomato soup
  • Veggie sticks and baked 4-cheese spinach dip
  • Maple scones

 Tuesday - Mexican Classics:

  • Breakfast burritos with fresh fruit
  • Cheese and chicken quesadillas with homemade tortillas
  • Chips, salsa and guacamole
  • Mexican street corn
  • Tres Leches cake

Wednesday – Exploring Pizza Dough

  • Frittatas and fresh fruit
  • Pizza, calzones and garlic bread twists- homemade dough and sauce with cheese and freshly sliced toppings/fillings
  • Caesar salad
  • Stracciatella gelato
  • Take Home: Focaccia Bread to share with the family

Thursday – Japanese Sushi Bar

  • Japanese street crepes with fruit fillings and whipped cream
  • Roll your own sushi with fresh made sushi rice, assorted fish and vegetable fillings
  • Miso soup
  • Green salad with Goma dressing
  • Chocolate dipped fruit dusted with matcha green tea


  • Chef and kids’ choice – decision made throughout the week


Week 2 – March 21-25

American Monday:

  • Classic American breakfast: scrambled eggs, bacon, hash browns and toast with fresh fruit
  • Smash burgers with homemade buns
  • Corn on the cob
  • Caesar salad
  • Chewy chocolate chip cookies

 Tuesday - A Taste of Mexico:

  • Chilaquiles (tortillas, eggs, cheese, beans and salsa) with fresh fruit
  • Bursting Burritos! Chef’s choice of fillings (beef, chicken, beans, veggies and rice)
  • Chips, salsa and guacamole
  • Pina Colada ice cream (kid-friendly 😉)

Wednesday – Handmade Italian

  • Frittatas and fresh fruit
  • Homemade pappardelle pasta with slow-cooked chicken ragu
  • Garden salad with croutons and balsamic vinaigrette
  • Assorted biscotti (Italian-style cookies)
  • Take Home: Pasta Dough to show your family how we roll!

Thursday - Dim Sum, Family Style

  • Mango, banana and chocolate chip pancakes
  • Assorted dim sum – steamed and pan-fried dumplings (chicken, shrimp or vegetarian)
  • Shanghai-style noodles
  • Sesame-soy bok choy and carrots
  • Mango cakes with coconut whipped cream


  • Chef and kids’ choice – decision made throughout the week



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