KIDS COOKING CAMP WEEK (5 DAYS: MON-FRI; AGES 7-11)

9:00am - 1:00pm, Monday, Mar 26th

Wondering what the Dirty Apron kitchen has in store for budding chefs in 2023? Once again, the cooking school will turn into an action-packed classroom this summer, where teens measure, chop, sift, sauté and eat their way to new found knowledge, skills and attitudes toward food yet again.

During this five-day camp, the young brigade of cooks will be guided through a curriculum designed to include all aspects of cooking and baking. Designed with young learners in mind, kids will be actively engaged in the cooking process, from start to finish.

Using demonstrations and small group stations, children will get hands-on experience cooking with fresh, local ingredients creating dishes from around the world. With brand new meals and recipes being once again featured this year, new participants will be more than welcome while return students will embrace the opportunity to broaden their culinary knowledge and skills. 

Our chefs have once again designed a great menu that will be suitable for both - first-time campers, as well as return students looking to expand their culinary knowledge and skill. Please scroll down to the menu section for the 2023 cooking camp menu.

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Tuition for this summer cooking camp includes: instruction, daily recipe book, hands-on cooking with close supervision, snacks and fine dining. All materials and equipment are provided. At the end of the week the young chefs get to take home, you guessed it, their Dirty Apron. 

$600.00 Per Person
- 1 spots remaining
Registration Closed

Online Registration is now closed for this event. For same-day bookings, please call us at 604 879 8588 or click here for the next available dates.

WAITLIST REGISTRATION

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Course Menu

Course 1

MONDAY - YOUR FRIENDLY BUTCHER: 1. THE DIRTY BURGER, PARMESAN AIOLI, HOUSE RELISH, SESAME BUN 2. GRILLED LEMONGRASS PORK CHOP, VIETNAMESE SPRING ROLL 3. BRIOCHE BUN DONUTS

Your Friendly Butcher: an introduction into the art of butchery, as you learn to butcher your own pork chop and grind your hamburger meat.
Course 2

TUESDAY - VEGETARIAN 101: 1. BUTTERNUT SQUASH RAVIOLI, PAN ROASTED MUSHROOMS, SAGE BROWN BUTTER SAUCE 2. GREEN THAI CURRY, VEGETABLE STIR FRY, COCONUT RICE 3. SORBET

Vegetarian 101: today is all about exploring and developing flavour, as flavour profile knowledge is an important foundation of all cooking.
Course 3

WEDNESDAY - FRENCH TECHNIQUES: 1. BEEF BOURGUIGNON 2. CRISPY SEARED DUCK BREAST, ORANGE GASTRIQUE 3. CREPES

French Techniques: It's time to work on (and build) your knife skills. What better opportunity to practice than a classic French menu?
Course 4

THURSDAY - SWEET TREATS: 1. CHOCOLATE TRUFFLES 2. ECLAIRS, PASTRY CREAM 3. CONFETTI COOKIE ICE CREAM SANDWICH

Sweet Treats: Pastry day is everyone's favourite day. Learn the ins and outs of sweet pastry baking. A skill that is a treat that keeps giving for years to come.
Course 5

FRIDAY - TOKYO DRIFT: 1. Sushi 2. Chicken Teriyaki Yakisoba 3. Matcha Creme Brulee

Tokyo Drift - Another camp favourite! Build on your new-found culinary techniques and skills as you explore the rich and exciting flavours of Japan, followed by graduation.

Other Available Dates

Sorry, there is no other available dates for this class.