Culinary Camp 2025 Session 8: August 4th – 8th; Ages 12-18

Session 8: August 4th – 8th

Welcome to our Kids Culinary Camps!

Back for the 11th year, each camp runs Monday – Friday from 9 am – 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 campers; split into two groups of 8. 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 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. And 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 $450, 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 April 30, 2025. 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.

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

NY Italian, Tacos, Baking & Pastry, Stir Fry Rice Bowl and Boards & Bites

 

NY Italian

Calzones

Vegetable Chop Salad with Basil and Balsamic Drizzle

Zucchini with Parmesan Crisps

Chocolate Tiramisu

Focused Skills: knife skills, yeast dough making, thickening through reduction, baking basics through measurements and uses of fat and protein in eggs

 

Tacos

Traditional Tortillas

Street Corn & Quinoa Salad

Marinated Grilled Chicken Breast

Pico de Gallo

Guacamole

Peach Cake with Dulce de Leche

Focused Skills: local and seasonal produce, marinating, grilling, tortilla making, seasoning as you go, role of salt in cooking

 

Baking and Pastry

Monkey Bread

Cookie Sandwiches

Pigs in Blankets

Focused Skills: scaling ingredients, bread dough making, conventional sugar batter cookie method, buttercream filling

 

Stir Fry Rice Bowl

Steak and Vegetable Stir Fry

Steamed Rice

Fried Eggroll

Cinnamon Ice Cream

Focused Skills: Asian staple ingredients and how to use, sautéing, frying, basic rice cooking and differences in varieties

 

Friday: Boards and Bites

Crudité & Hummus

Pretzel Bites with Cheese Dip & Mustard Dip

Chicken Skewer & Barbeque Sauce

Fruit Platter with Yogurt Dip

Focused Skills: sauce making, balancing flavors, refined knife skills, role of garnishes, pretzel making

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-1 ticket is for 1 person

-Please note, just as in all CAK events each guest will be sharing equipment, tools, prep and ultimately the food they’ve made during the class with their table-mates.

-Camp registration becomes non-refundable April 30th. If you were to cancel after this date, we can only issue a credit if the camp ticket is filled by another camper