These older chefs will take it up a notch and raise the bar to implement elaborate meals, apply greater culinary skills and use a wider array of fresh, organic ingredients. Someone call the editors at Cook’s Illustrated, Saveur magazine and the professors at the Culinary Institute of America, not to mention the producers of Master Chef.
Harvest, cultivate and design artisanal meals. These junior chefs will create culinary delights from the organic farm fresh produce and other locally sourced growers and purveyors. At week’s end, the chefs will have a finished recipe book, and an appetite for good dishes and fine food.
In addition, students will be able to visit with a local chef to learn about how to grow and harvest organic produce for restaurants and diners.
When: Mondays through Fridays, July & August, 9 am – noon
- Session 1: July 11-15
- Session 2: August 8 -12
Fee per session: $200members/$265 nonmembers (family membership included)
Also available: Lunch at the Farm, 12-1pm: a separate program available for all kids ages 3-12
Click here for information on how to Register & Pay by Mail