Vaughan - March Break Cooking Camp - Week 2, March 21-25 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 2 – March 21-25
Classic American breakfast: scrambled eggs, bacon, hash browns and toast with fresh fruit
Smash burgers with homemade buns
Corn on the cob
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)
Sesame-soy bok choy and carrots
Mango cakes with coconut whipped cream
Friday: IRON CHEF DAY!
Chef and kids’ choice – decision made throughout the week