Culinary Camp 2026 Session 2: June 15th-19th; Ages 12-18

Session 2: June 15-19th

Welcome to our Kids Culinary Camps!

Back for the 12th year, each camp runs Monday – Friday from 9 am to 1 pm within our cooking space at Bowers in Lower South End. We highlight all of our cooking classes by using local and fresh ingredients through neighboring farms and artisans. Our Award-Winning Kids Culinary Camps are meant to be more than your “cookie-cutter” or “kitchy” cooking class. Chef Alyssa’s Kitchen wants to teach the young chefs fantastic dishes!  We do kindly request that your child has some experience cooking with a parent in the kitchen before signing up. We offer monthly Parent/Child and Parent/Teen classes throughout the school year so you can join us for those as well.

All recipes are designed by Chef Alyssa and led by our chef instructor team made up of full-time team members with culinary and/or baking and pastry degrees and years of industry experience.

Each session of culinary camp will host 16 to 18 campers; split into two groups. Each group will each be led by one of our chef instructors. Additionally there will be a camp counselor to greet you and assist the campers each day.

On Friday afternoon, parents and siblings are invited to observe the end of class (around 12 pm) and enjoy lunch with their young chef.

Each child will receive an apron (first year campers) or other gift (returning campers) and recipe book to take home. Please let us know about any allergies as soon as possible!

Do you have a child who is on the age cusp one of the sessions? E-mail us and we’ll determine together the best place for them!

Pricing for each session is $458, which includes everything (including a daily snack). It’s best to sign-up early as our camps will sell out in advance. Tickets are non-refundable after May 1st, 2026. Please do not sign up for multiple camps as a placeholder. Any refunds will be issued by mailed check.

Notes: Camp is free of all nuts and sesame products (although some ingredients may be processed in a facility that processes these products). We do however, pride ourselves on using whole and mostly local ingredients!

We make substitutions and accommodations anytime possible. Although we cannot provide a substitute for all items that include egg, dairy, and/or gluten, there will certainly be something your camper will be able to eat and enjoy each day. Please list all allergen information when signing up. Camp can easily be made Vegetarian, make this request when signing up as well

Campers will be required to bring a large Tupperware container daily for all the items they will be bringing home. We want to do our part to conserve!

Groupings: While we do our very best to keep friends/siblings together in the same group to cook! Groups of 4 or more that sign up together may be split up on certain days to balance out ages and ability levels. Campers (who sign up in groups of 4 or more) will always cook with at least 1 person they came with! Thank you for your understanding.

Camp cancellations: see below for policies. Please note there is a $25 fee for any camp cancellations.

___________________

Each day of the class will focus on a specific theme. This will include: 

Monday: Everyday Favorites

Crispy Chicken Sandwiches

Sauces, Toppings and Pickles

Grilled Summer Vegetable Salad

Chocolate Chip Cookie Cake

Focused Skills: knife skills, baking yeast breads, grilling, cookie method, balancing flavors

Tuesday: Picnic in the Park

Toasted Focaccia Bread Paninis with Pesto, Fresh Mozzarella and Sliced Turkey

Camper-Created Salad

Berry Crumb Bar

Summer Punch

Focused Skills: expanded knife skills, emulsifying sauces and dressings, how to build components of a salad, summer harvest ingredients

Wednesday: Baking and Pastry

Strawberries and Cream Layer Cakes

Vegetable Quiche

Chocolate Swirl Cheesecake Squares

Focused Skills: cake method, baking with eggs, pie dough making, buttercream and frostings

Thursday: Korean

Bulgogi Lettuce Wraps

Pajeon scallion pancakes with Dipping Sauce

Korean Corn Cheese

Dessert – Mini Bingsu Cup with Assorted Toppings

Focused Skills: marinating, Korean staple ingredients, umami

Friday: Boards and Bites

Stuffed Pizza Rolls

Chicken Kebabs

Crudité Platter

Fruit Platter

Decorated Cake Pops

Focused Skills: garnishing decorative platters, flavor combinations for dips and sauces, piping frosting, hospitality and buffet service