Junior Chef Camp (ages 14-18)

1290 North Avenue,Cleveland WI 53015

13 June, 2022

Description

High school students with an interest in culinary arts, this day camp is for you! High school students, this is your chance to learn about kitchen safety, baking techniques, global cuisine, and more! Junior Chef Camp is geared to students ages 14-18 who are interested in learning culinary arts skills in a supportive learning environment. Students attend all four sessions: June 13-June 16 from 9 a.m. until 3 p.m. Junior Chef Camp is held in the Culinary Arts Lab at Lakeshore Technical College in Cleveland, WI. Registration is open until May 27, 2022. All attendees are required to return a parent/guardian approval form by June 6, 2022. You'll receive the parent/guardian approval form via email when you register. Two teaching chefs will be guiding students each day. Enrollment for this camp is limited to 18 students. Please see the schedule and topics below! Cost: $124.60 (includes a chef coat) Schedule and Topics: Day 1: June 13, 2022 (Chef Quinn) Skills Day: Intro to the Culinary Environment Equipment Safety & Sanitation Ingredient Knowledge Knife Skills Day 2: June 14, 2022 (Chef Tanna) Baking Day: Create & Taste Breads, Tarts, and Cookies Pastry Careers Plating & Garnishing Day 3: June 15, 2022 (Chef Amanda) French Cuisine Day: French Cookery & Techniques Create & Taste Classic French Cuisine History of French Chefs & Food Day 4: June 16, 2022 (Chef Amanda) Global Cuisine Day: Create & Taste a Variety of Recipes from Around the World Explore the Global Pantry Service Skills & Techniques Meet the Chefs: Chef Amanda Weber: Chef Amanda has a passion for innovative culinary techniques and the discussion surrounding culinary philosophy. With a creative flair, Chef Amanda provides students with the confidence to enhance their skills. Her experience with her own restaurant and event company helps drive her commitment to culinary and hospitality excellence. Chef Brian Quinn: Originally from the South, Chef Quinn’s cooking and teaching style both radiate with heat and humidity. He has thirty-one years of experience in the Industry and has always endeavored to bring his passion for history, literature, science, and philosophy to the classroom kitchen. Chef Tanna Reel: A recent graduate of the program, Chef Tanna’s passion for learning landed her as teaching assistant in the Culinary Arts program where she was able to build upon her experience from the American Club. Chef Tanna loves to share her passion for artisan breads and baking techniques. For more information, please contact Amanda Weber via [email protected].