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Kids Camps

Our Camps capture the world of culinary arts for today’s young adults and help fuel a passion for spending time in the kitchen. We encourage young adults to create a sense of ownership in their home kitchen and to be a part of bringing their family together around the dinner table. Our camps not only help expand the palate of our students, but they give experience, education and confidence to those youth who want to venture into the kitchen on their own. Our acclaimed professional chefs teach classic cooking skills to make healthy, tasty and interesting dishes. During our camps students take a hands-on role in the planning and preparation of delicious gourmet family meals. Students take the knowledge and experience they have gained working with our chefs home to their kitchens to prepare tasty meals for their family with great confidence.

REGISTRATION: Please return your completed registration form to Office@blueribboncooking.com

Blue Ribbon Classic Culinary Camp

This camp encompasses an array of delicious local and global favorites. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and food made from scratch. Lunch and snacks will be made each day. Your young chef will rub elbows with professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day. The highlight of this comprehensive week is our Thursday Graduation Dinner when students present their accomplishments to their own guests by preparing and serving a full four-course dinner.

Classic Culinary Camp

A sampling of what our campers will accomplish:

  • Learn how to cook a large variety of foods
  • Basic knife skills
  • Create appetizers, soups, salads, entrees and desserts utilizing a wide array of ingredients
  • Cook according to practical daily themes that include Breakfast, Healthy Snacks, Baking & Pastry, Easy Weeknight Dinners, Approachable Entertaining Dinners
  • Get cooking tips and learn about kitchen safety
  • Iron Chef Challenge
  • Create an elegant 4-course meal and serve it to family and guests

$445 Camp Fee + $250 Supply Fee

Supply Fee includes:

  • Chef’s jacket
  • Professional-quality chef’s knife
  • Blue Ribbon electronic cookbook
  • Diploma
  • Daily lunch
  • Daily culinary ingredients
  • A student ticket for Thursday Night’s Graduation Dinner

$325 Deposit required for registration Payment in full is due 7 days prior to the camp start date. Camp deposits are non-refundable. With 3 weeks notice, the camp deposit may be transferred for up to 2 years towards a future camp or any of our events, classes or merchandise.

Thursday Night Graduation Dinner 6:30 pm. (Guests over the age of 21 are invited to bring wine if they would like to enjoy it with dinner. Blue Ribbon cannot supply wine.)

Children (Under 12): $30
Adults (12 and Over): $45

Baking and Pastry Camp

Learn how to bake from scratch! Grab a rolling pin and put on an apron! We’re going to be sifting, whisking, kneading, mixing and measuring as we bake savory and sweet creations from scratch.

You’ll learn skills from the basics of proper measuring and correct utensil use to cake creations, flaky pie crusts, the basics of working with yeasted dough and much more! The highlight of this comprehensive week is our Thursday Graduation Dinner when students present their accomplishments to their own guests by preparing and serving a full four-course dinner.

Sample Baking and Pastry Camp Curriculum

Monday: Yeasted Breads, Quick Breads and Muffins

  • Fresh Yeasted Bread
  • Pizza and Foccacia
  • Biscuits
  • Scones
  • Muffins and Tea Breads

Tuesday: Cakes, Cheesecake, Frosting and Fillings

  • Carrot Cake with Cream Cheese Frosting
  • Classic Cheesecake
  • Chocolate Cake with Chocolate Ganache Frosting
  • Yellow Cake with Fruit Filling and Butter Cream Frosting
  • Angel Food Cake

Wednesday: Pastries and Chocolate

  • Pate au Choux
  • Strudel
  • Danishes
  • Chocolate:
  • Mousse
  • Ganache
  • Garnishes
  • Frosting and Sauces

Thursday: Pies, Quiche, Tarts and Cookies

  • Galette
  • Fruit Tart
  • Cream Pie
  • Fruit Pie
  • Savory Pies / Quiche
  • Cookies

Baking & Pastery Camp

FOR ALL AGES

$445 Camp Fee + $250 Supply Fee

Supply Fee includes:

  • Chef’s jacket
  • Baking utensil collection
  • A professional baking cookbook
  • Diploma
  • Daily lunch
  • Daily culinary ingredients
  • A student ticket for Thursday Night’s Graduation Dinner

$325 Deposit required for registration Payment in full is due 7 days prior to the camp start date
Camp deposits are non-refundable. With 3 weeks notice, the camp deposit may be transferred for up to 2 years towards a future camp or any of our events, classes or merchandise.
Thursday Night Graduation Dinner 6:30 pm. (Guests over the age of 21 are invited to bring wine if they would like to enjoy it with dinner. Blue Ribbon cannot supply wine.)

Children (Under 12): $30
Adults (12 and Over): $45

Advanced French Culinary Camp

Students that have attended a Blue Ribbon summer camp, or the equivalent, can join us for an advanced course on classic French cooking. Traditional French techniques are considered to be one of the world’s most refined and elegant culinary styles. It is renowned for both its classical (“haute cuisine”) and provincial styles. Many of the world’s greatest chefs are or were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.

Learning objectives for this camp:

  • Students will be able to execute traditional French culinary techniques, learn exceptional knife skills and be able to make the five classic (mother) sauces.
  • Students will learn good menu design and be able to create a cohesive menu from unlimited recipe resources.
  • Students will be able to make shopping lists from those recipes, coordinate the execution and timing of those recipes, and plate and garnish their creations.
  • As a graduation project students will work in small groups to completely design, cook and serve a seven course meal (including starter, salad, pasta, homemade sorbet, entrée, dessert, and cheese course) to their family and friends at the Graduation Dinner Party.

Sample Advanced Curriculum

Monday:

  • French Cooking Methods
  • The Art of Seasoning and Flavoring: Spices, Herbs and Flavoring Agents
  • Graduation Menu Development and Recipe Selection

Tuesday:

  • Sauces and Dressings: Classic and Modern Day
  • Graduation Menu Recipe Selection and Shopping Lists

Wednesday:

  • Basic Baking & Pastry Principles, Methods & Techniques
  • Graduation Dinner Planning and Organization

Thursday:

  • Presentation: Food Plating and Garniture
  • Graduation Dinner Preparation and Service

Advanced French Culinary Camp

FOR ALL AGES

$500 Camp Fee + $300 Supply Fee

Supply Fee includes:

  • An advanced cookbook
  • Knife case
  • Knife sharpener
  • Diploma
  • Daily gourmet lunch
  • Daily culinary ingredients

$400 Deposit required for registration. Payment in full is due 7 days prior to the camp start date. Camp deposits are non-refundable. With 3 weeks notice, the camp deposit may be transferred for up to 2 years towards a future camp or any of our events, classes or merchandise.

7 Course Thursday Night Graduation Dinner 6:00 pm: includes starter, salad, pasta, homemade sorbet, entrée, dessert, and cheese course. (Guests over the age of 21 are invited to bring wine if they would like to enjoy it with dinner. Blue Ribbon cannot supply wine.) $75 per person (all ages)

Mom & Me Camp (for all ages)

Young chefs: bring your parent, grandparent, or caregiver and learn together how to make fun and healthy meals that the whole family will love.
Adults: bring your child and help them to gain some self-sufficiency in the kitchen while you simultaneously gain some independence. While dinner may frequently be over all too soon—cut short by homework, practice, or bath time—preparing meals together in the kitchen can help you steal a little more time with your kids. The kitchen is warm, the pace relaxed, and the conversation easy. Working together in the cooking is a collaborative effort that bonds, overflowing into all areas of your relationship. Each session ends with a delicious lunchtime feast of all the dishes created in class.

Mom and Me Curriculum

Around the World – July 1st

  • Sushi Workshop
  • Homemade Gnocchi with Butter and Grated Parmesan Cheese
  • Chicken Enchiladas Supreme
  • Caesar Salad with Homemade Croutons
  • Crème Brulee

Homemade Pasta and Pie Dough – July 15th

  • Homemade Pasta with Marinara Sauce
  • Rustic Italian Focaccia
  • The Best Meatballs in the World
  • Roasted Chicken Pot Pie
  • Very Berry Pie

Mom & Me Camp

$125 per each pair of adult and child

  • $65 for each additional family member
  • Includes lunch and recipe packets

$125 payment due in full for registration. Camp payments are non-refundable. With 3 weeks notice, the camp deposit may be transferred for up to 2 years towards a future camp or any of our events, classes or merchandise.

Camp Dates 2016

Classic Culinary Camp Dates
SENIOR – AGES 14-18:
June 27-June 30th

JUNIOR – AGES 7-13:
July 11th-July 14th
July 25th-July 28th

FOR ALL AGES 7-18:
July 5th-July8th (Tuesday-Friday due to the 4th of July holiday)
July 18th-July 21st
August 1st-August 4th SOLD OUT
August 8th-August 11th SOLD OUT
August 15th-August 18th – SOLD OUT

9:00am – 3:30pm
Monday – Thursday (except the week of July 5th)

Baking & Pastry Camp Dates
FOR ALL AGES 7-18
June 27th- June 30th SOLD OUT!
July 11th- July 14th SOLD OUT!
July 18th – July 21st SOLD OUT!

9:00am – 3:30pm
Monday – Thursday

Advanced French Culinary Camp Dates
FOR ALL AGES 7-18
August 1st-August 4th

9:00am-3:30pm Monday-Wednesday & 11:00am-7:00pm Thursday

Mom & Me Camp Dates
Friday July 1st OR Friday July 15th
1-Day Session

10:00am – 1:00pm