Homepage > ... > Youth Programs > Camp > Culinary CampE-mail storyPrint friendly format


Explore the world of the culinary arts in these week-long camps that focus on the fundamentals of cooking and baking!

9 a.m.-12 p.m
$175 per one week session
(*$110 per one week session for Nov. 24-26)

Culinary Camp is a great opportunity to expose your child to new foods, people and cultures in a fun environment. From savory
crepes to soufflés, enchiladas to gnocchi, these hands-on camps focus on cooking from scratch using fresh ingredients. 
Every day of the week is a new culinary experience! Lunch is provided. Emergency Form required for participation.
Menus subject to change.

> Arts Camp

> Summer Arts Camp

> Fall Arts Camp

> Early Childhood

> Children

> Teen Programs

> For Families

Fall Sessions

Ages 6-11

September 22-26
Paris in the Fall - French Cooking for Kids

Mon. - Cheese Soufflé; Spinach Soufflé; Tomatoes Stuffed with Bread Crumbs, Herbs & Garlic; Chocolate Soufflé
Tue. - Cheese Quiche; Gratin of shredded potatoes with ham, eggs & onions; Seasonal Fruit Galette with Raspberry Coulis
Wed. - Sautéed Breast of Chicken with Cream Sauce, Broccoli with Mornay Sauce, Glazed Chocolate Spongecake
Thu. - Savory Beef with Onions and Herbs; Glazed Carrots & Petit Pois, Upside-down Apple Tart
Fri. - French Cooking Challenge

September 29-October 3
International Dinners

Mon. - Cheese Enchiladas, Spanish Rice & Beans, Guacamole, Agua Fresca
Tue. - Sweet & Savory Stuffed Crepes
Wed. - Vegetarian Phở, Banh Mi Sandwich, Corn with Chile & Scallion, Vietnamese Spongecake
Thu. - Caesar Salad with Parmesan Crisps & Herbed Croutons, Sweet Potato Gnocchi with Brown Butter & Sage Sauce, Vanilla Panna Cotta with Berry Sauce
Fri. - Cooking Challenge

October 6-10
All American Meals

Mon. - Tomato Basil Bisque with Parmesan Crisps; Macaroni & Cheese with 3 Cheeses; Apple Crisp with Cinnamon Whipped Cream
Tue. - Whole Roasted Lemon Chicken with Pan-Roasted Vegetables; Massaged Kale Salad with Honey-Lemon Dressing; Lemon Granita with Fresh Berries
Wed. - Turkey Meatloaf with Mashed Potatoes & Gravy; Sauteed Green Beans with Almonds; Chocolate Mousse
Thu. - Cornflake Chicken, Grilled Corn on the Cob, Pasta Salad, Fruit Skewers with Chocolate Sauce
Fri. - Cooking Challenge

November 24-26* (No camp 11/27, 11/28)
New Thanksgiving Favorites

Mon. - Butternut Squash Soup, Fresh Rolls with Homemade Honey Butter, Sage & Sausage Stuffing, Butterscotch Pudding
Tue. - Whole Spatchcocked Turkey, Cider-Glazed Carrots with Fresh Thyme, Mashed Potatoes with Rosemary & Garlic Gravy, Pumpkin Bread
Wed. - Apple Pie - each student will take home a whole, 9" unbaked pie ready to go in the oven on Thanksgiving Day!

More about the instructor:

Chef Christianne Winthrop is a Los Angeles area-based freelance food, health and parenting writer, recipe developer, culinary instructor and boutique caterer with writing credits in The Los Angeles Times, SeriousEats.com, CBS Local's "Best of LA" blog and more. She is a Chef Instructor for the Gourmandise School of Sweets & Savories in Santa Monica and for the Garden School Foundation - a non-profit focused on teaching children about gardening and healthy eating.