Cooking Uptown will offer two culinary programs for three age groups. The first set of courses, Kids Cooking Adventure, is designed for youngsters ages 8-10 and 11-13 and will be held in the months of June and July. The second set of courses, Escoffier’s Young Chefs, is focused on young adults ages 14 – 17 and is scheduled for the month of July. Both programs of children’s classes are structured similar to Cooking Uptown’s adult classes, including hands-on participation and dedicated instructor involvement. Children will learn to use knives and will be cooking on the stove and in the oven. Knife and kitchen safety will be an integral part of these classes.
Nikki Moore returns as the chef instructor for this second summer of kids cooking classes. She teaches adult classes at Cooking Uptown and is a graduate of Johnson & Wales. Moore enjoys introducing kids to cooking and offers in-home kids classes through her culinary business, FOOD LOVE. “Last year’s classes were a big success, but I believe this year’s courses will be even better” says Moore. “With exciting new menus, offerings for even younger cooks, and our continued focus on kitchen confidence and proficiency, it should be a fun and delicious summer in the Cooking Uptown kitchen.”
Cooking Uptown’s Kids Cooking Adventure and Escoffier’s Young Chefs classes are designed to inspire the imagination of your young aspiring chef. You'll reap the benefits of a youngster who can cook for themselves and the entire family.
Along with lots of fun and camaraderie, your child will be learning a broad spectrum of important subjects:
COMMUNICATIONS: Listen and follow instructions on kitchen protocols and cooking safety.
FRENCH: Participate in the classic Brigade kitchen system and use associated vocabulary.
ENGLISH: Use proper culinary terminology when reading and following recipes.
MATH: Learn how to properly measure ingredients and portion foods.
ANATOMY: Learn the parts of meats, fruits and vegetables and how each is prepared and cooked.
PHYSICS: Use the appropriate tools, gadgets and techniques for different cooking methods.
CHEMISTRY: Determine appropriate combinations of ingredients and properly season food to taste.
TIME MANAGEMENT & ORGANIZATION: Work with others to efficiently complete assigned activities.
CREATIVE ARTS: Prepare, sample, plate, present and serve a variety of dishes and cuisines.
KIDS COOKING ADVENTURE:8-10 Year Olds JUNE 2012 child must be born between June 6, 2001 and June 5, 2004 - NO EXCEPTIONS
Classes will be primarily instructor led. We limit the class size for the 8-10 year olds to 10 participants. Each child will be involved in making all 3 items during each class. We invite parents to attend the last 30 minutes of our final class on Friday to enjoy tasting the food that has been prepared and see our awards ceremony. Included in the price of the class will be a chef hat and jacket for each child to be used during classes and to take home with them at the end of the week. Each child also receives a booklet with all of the recipes on the last day.
I CAN COOK!
Tuesday through Friday, June 5 - 8, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
In this introductory class kids will get basic culinary instruction while learning how to make delicious dishes for every time of the day. Kitchen safety and basic knife skills will be stressed in this class designed to give kids confidence in the kitchen.
Day 3: Snack Attack Chewy Gooey Granola Bars
Black Bean Sliders with all the Fixins’
Chicken Lettuce Wraps
Day 2: Lunch Cream of Broccoli-Cheddar Soup
Classic Pepperoni & Veggie Pizzas Southwestern Club Warps
Day 4: Dinner Paper-Baked Chicken with Bell Peppers and Onions
The World’s Cheesiest Macaroni & Cheese Summer Broccoli Salad
AT THE FARMER’S MARKET
Tuesday through Friday, June 12 - 15, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
This class takes inspiration from our local farmer’s market. Kids will become familiar with summer produce and learn delicious recipes that will have them excited to eat their vegetables!
Day 1: A Weeknight Dinner Pork Tenderloin with a Fresh Fruit Salsa
Mushroom Quinoa
Stuffed Summer Squash
Day 3: Soups & Salads Refreshing Tomato Gazpacho
Salad Nicoise (French Salad of Vegetables & Tuna)
From the Garden Vegetable Soup
Day 2: Farmer’s Market Sweets & Snacks Cheese & Mushroom Quesadillas with Tomato Salsa
Peach Upside Down Cake
Watermelon Ice Pops
Day 4: Summer Cook-out Turkey Burgers Pasta Salad with Summer Veggies
Roasted Corn with Herb Butter
AROUND THE WORLD
Tuesday through Friday, June 19 - 22, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
Explore flavors from around the world, in this class that focuses on the cuisines from four different countries. Kids will explore new culinary traditions while learning new techniques for the kitchen.
Day 1: Argentina Flank Steak with Chimichurri Sauce
Cheese and Ham Empanadas
Oven-Roasted Potatoes
Day 3: Morocco Chicken Tagine
Couscous with Herbs and Almonds
Carrot and Raisin Salad
Day 2: China Baked Egg Rolls Sesame Chicken Stir-Fry with Peppers, Broccoli & Onions Steamed Jasmine Rice
Day 4: Italy Homemade Noodles with Hearty Bolognese Sauce
Oven-Roasted Broccoli with Garlic and Parmesan
KIDS COOKING ADVENTURE:11-13 Year OldsJUNE/JULY 2012 child must be born between June 6, 1998 and June 5, 2001 - NO EXCEPTIONS
Classes will be primarily instructor led. We limit the class size for the 11-13 year olds to 10 participants. Each child will be involved in making all 3 items during each class. We invite parents to attend the last 30 minutes of our final class on Friday to enjoy tasting the food that has been prepared and see our awards ceremony. Included in the price of the class will be a chef hat and jacket for each child to be used during classes and take home with them at the end of the week. Each child also receives a booklet with all of the recipes on the last day.
I CAN COOK!
Tuesday through Friday, June 26 - 29, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
In this introductory class kids will get basic culinary instruction while learning how to make delicious dishes for every time of the day. Kitchen safety and basic knife skills will be stressed in this class designed to give kids confidence in the kitchen.
Day 1: Breakfast Breakfast Burritos Make-Your-Own Smoothies Banana Bread Muffins
Day 3: Snack Attack Chewy Gooey Granola Bars
Black Bean Sliders with all the Fixins’
Chicken Lettuce Wraps
Day 2: Lunch Cream of Broccoli-Cheddar Soup
Individual Pizzas Southwestern Club Warps
Day 4: Dinner Paper-Baked Chicken with Bell Peppers and Onions
The World’s Cheesiest Macaroni & Cheese Summer Broccoli Salad
AT THE FARMER’S MARKET
Tuesday through Friday, July 10-13, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
This class takes inspiration from our local farmer’s market. Kids will become familiar with summer produce and learn delicious recipes that will have them excited to eat their vegetables!
Day 1: A Weeknight Dinner Pork Tenderloin with a Fresh Fruit Salsa
Mushroom Quinoa
Stuffed Summer Squash
Day 3: Soups & Salads Refreshing Tomato Gazpacho
Salad Nicoise (French Salad of Vegetables & Tuna)
From the Garden Vegetable Soup
Day 2: Farmer’s Market Sweets & Snacks Cheese & Mushroom Quesadillas with Tomato Salsa
Peach Upside Down Cake
Watermelon Ice Pops
Day 4: Summer Cook-out Turkey Burgers Pasta Salad with Summer Veggies
Roasted Corn with Herb Butter
AROUND THE WORLD
Tuesday through Friday, July 17-20, 11:00 AM - 2:00 PM $260 per child, hands-on 10 participants
Explore flavors from around the world, in this class that focuses on the cuisines from four different countries. Kids will explore new culinary traditions while learning new techniques for the kitchen.
Day 1: Argentina Flank Steak with Chimichurri Sauce
Cheese and Ham Empanadas
Oven-Roasted Potatoes
Day 3: Morocco Chicken Tagine
Couscous with Herbs and Almonds
Carrot and Raisin Salad
Day 2: China Baked Egg Rolls Sesame Chicken Stir-Fry with Peppers, Broccoli & Onions Steamed Jasmine Rice
Day 4: Italy Homemade Noodles with Hearty Bolognese Sauce
Oven-Roasted Broccoli with Garlic and Parmesan
ESCOFFIER’S YOUNG CHEFS:14-17 Year Olds JULY/AUG 2012 child must be born between June 6, 1994 and June 5, 1998 - NO EXCEPTIONS
We limit the class size for the 14-17 year olds to 12 participants. The focus of these classes will be on your young chef mastering the skills and techniques necessary to be proficient in the kitchen. Each class will focus on a specific set of skills that will build on each other throughout the course. Day 4 of each class will be a restaurant simulation where students will be in charge of creating and preparing a menu of their choice from the skills they’ve acquired during the week. We invite parents to attend the last 30 minutes of this final class to enjoy tasting the food that has been prepared and see our awards ceremony. While each weeklong Escoffier’s Young Chefs class will complement the other, the classes can be taken on their own.Included in the price of the class will be a chef hat and jacket for each young adult to be used during classes and to take home with them at the end of the week. Each young adult also receives a booklet with all of the recipes on the last day.
TOP CHEF ACADEMY I
Tuesday through Friday, July 24 – 27, 11:00 AM - 2:00 PM $260 per child, hands-on 12 participants
This class focuses on culinary basics such as stocks, mother sauces, and pan-sauces. Participants will gain valuable kitchen experience to make them more confident and proficient cooks. New skills will be put to the test as participants create and prepare a meal for the restaurant simulation on day 4.
Day 1:Knife Skills/Soups & Stocks French Onion Soup
Soupe au Pistou (French Vegetable Soup with Pesto)
Cream of Broccoli Soup
Chicken, Beef and Vegetable Stock
Day 3: Pan-Sauces and Pan-Frying Chicken Piccata
Pan-seared Salmon with Beurre Blanc Sauce
Fried Coconut Shrimp with Spicy Dipping Sauce Pork Tonkatsu (Japanese Pork Cutlet) with BBQ Sauce
Day 2: The Mother Sauces Chicken with an Herb Veloute Sauce
Pasta with Summer Tomato Sauce
Hollandaise with Roasted Asparagus
Seared Flat-Iron Steak with Espagnole
The Cheesiest Macaroni & Cheese
Day 4: Rice Cookery/Restaurant Simulation Risotto with Bell Peppers and Tomatoes
Rice Pilaf with Summer Herbs and Pecans
TOP CHEF ACADEMY II
Tuesday through Friday, July 31 – August 3, 11:00 AM - 2:00 PM $260 per child, hands-on 12 participants
While this course stands on its own, it will build on the techniques taught in Top Chef Academy I. Participants will gain experience in egg, vegetable, and seafood cookery, while also learning how to roast. New skills will be put to the test as participants create and prepare a meal for the restaurant simulation on day 4.
Day 1: Knife Skills/Egg Cookery Caramelized Onion Tart
Berry and Mascarpone Tart
Vegetarian Sushi
Roasted Red Pepper and Potato Frittata
Orange Soufflé with Crème Anglaise
Day 3: Seafood Cookery Spicy Stir-Fried Shrimp with Snow Peas
Mussels as la Provencal
Flounder Meuniere
Tilapia en Papillote with Lemon & Shallots
Day 2: Roasting & Vegetable Cookery Lemon Roasted Chicken
Herb-Roasted Pork Loin
Sautéed Green Beans with Tomatoes & onions
Summer Succotash
Roasted Root Vegetables
Day 4: Pasta/Restaurant Simulation Homemade Pasta & Ravioli
Please download and complete the registration form to accompany your payment for classes.
Below is a video of our kids cooking classes in 2011
Our Kids Class offering for 2012 will be available in January 2012.
If you'd like to be among the first to receive our kids class schedule when it is available, please sign up for our email.
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