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


$175 per one week session

Ages 6-11

Culinary Camp is a great opportunity to expose your child to new foods, people and cultures. From Savory Crepes to Soufflés, Empanadas to Margarita Pizza, these hands-on camps focus on cooking from scratch using fresh ingredients. Chef Christianne
Winthrop loves to teach children about cooking in a fun environment. Every day of the week is a new culinary experience! Lunch is provided. Emergency Form required for participation. Menus subject to change.

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Culinary Camp

Ages 6-8

June 30-July 3 *No Camp 7/4; pro-rated fee $145.
America Week

Day 1: Whole Roast Chicken, Mashed Potatoes & Gravy, Glazed Carrots, Berry Cobbler
Day 2: Macaroni & Cheese, Parmesan Roasted Broccoli, Melon Salad, Fruity Flag Cakes
Day 3: Vegetable Pot Pie, Grilled Corn on the Cob, Cauliflower with Cheese Sauce, Apple Pie
Day 4: Cheeseburger Sliders, Baked Sweet Potato Fries, Baked Beans, Fruit Skewers, Apple Crisp

August 11-15
Mastering Basic Baking
Day 1: Red Velvet Cupcakes, Carrot Cake Cupcakes, Cream Cheese Frosting
Day 2: Chocolate Chunk Cookies, Classic Cocoa Brownies, Oatmeal Sandwich Cookies with Vanilla Filling
Day 3: French Cheese Puffs, Cream Puffs, Vanilla Pastry Cream, Profiteroles with Chocolate Sauce
Day 4: Pizza Party! Herbed Breadsticks, Caesar Salad, Margarita Pizza
Day 5: Cut-Out Vanilla & Chocolate Cookies, Royal Icing

August 25-29
Sweet and Savory-Pies and Tarts

Day 1: Pate Brisee, Quiche Lorraine, Cheese Quiche, Mini Apple Pies with Crumble Topping
Day 2: Quick Puff Pastry, Chicken Pot Pie, Tarte Tatin (French apple tart) w/ Cinnamon Whipped Cream
Day 3: Sweet & Savory Empanadas (hand held pies), Beef & Vegetable Pot Pie with Cheddar-Rosemary Biscuits, Fresh Peach Tarts with Raspberry Coulis
Day 5: Roasted Summer Vegetable Galette, Lemon Meringue Pie, Key Lime Pie.

Ages 9-11

July 28-August 1
International Baking   

Day 1: Italy: Pizza Party! Herbed Breadsticks, Caesar Salad, Margarita Pizza
Day 2: Germany: Pretzels - cheese stuffed, pretzel dogs, cinnamon-sugar sweet pretzels
Day 3: Argentina: Sweet & Savory Empanadas 
Day 4: France: Sweet & Savory Soufflés
Day 5: England: Scones with Dried Fruit, Homemade Butter & Jam, English Muffins

August 18-22
International Cuisine  

Day 1: France: Stuffed & Rolled Savory Crepes, Béchamel Sauce, Sweet Crepes with Fruit & Chocolate Sauce
Day 2: Italy: Minestrone Soup, Bruschetta, Parmesan Risotto, Vanilla Panna Cotta with Berries
Day 3: Greece: Spanikopita, Greek Salad, Kefetedes (meatballs), Tzatziki, Yiaourti me Meli (yogurt & honey)
Day 4: Mexico: Turkey Tacos, Spanish Rice & Beans, Virgin Tropical Fruit Margaritas, Arroz con Leche
Day 5: Ireland: Soda Bread, Fresh Butter, Shepherd's Pie, Cabbage with Bacon, Barm Brack

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.