Summer With The Cooking Shop

Notes about our camps:

If a camp has the same name or a similar concept as a previous year’s camp, don’t be afraid to sign up! We have changed around the recipes entirely (or in the case of Around the World, the countries we will be discussing), and so there will be entirely new things for your child to learn!


All camps unless otherwise noted are geared for ages 5-13 and will be from 9am to 3pm, Monday through Friday of the week listed.


We can provide care until as late as 6pm, contact us for details and additional fees.


Deposit required to secure your child’s spot in a camp, final payment will be required by 5/1/2020.

  • 7/13/2020 July

    Farm to Table ($50 Deposit) ($180 Total)

    Spots Left: 12

    This week we will be learning all about the importance of local farms and sustainable food resources! We will be learning about seasonal produce and how to use them in our everyday cooking. This camp will include lots of knife skills, learning to "eat the rainbow" and diversify not only our fruits and veggies, but our meat products as well!

  • 7/20/2020

    Baking Around the World ($50 Deposit) ($180 Total)

    Spots Left: 11

    With countries as diverse as France, Japan, Venezuela, New Zealand, and Finland on our schedule, we're covering a lot of ground in this camp! We'll be discussing food from all these countries, but with emphasis on their baking! Expect breads, pastries, fruit and veggies, some knife skills, and lots of knowledge!

  • 7/27/2020

    Advanced Learning ($50 Deposit) ($190 Total)

    Spots Left: 12

    This camp is for children who are ready to take their cooking to the next level! We are going to be learning all week about different cooking techniques and styles. We will cover such techniques as saute, roasting, slow cooking, frying, baking, and plate presentation, as well as topics including healthy and sustainable foods, knife skills, and best of all, creativity!

  • 8/03/2020 August

    Beyond Advanced ($50 Deposit) ($190 Total)

    Spots Left: 12

    You asked for it, last year's 1/2 day camp is now a FULL-DAY camp! We'll cover knife skills from fruit to sushi, soups and sauces (including new world mother sauces), molecular gastronomy, baking and desserts, and plate presentation!