Our Signature Cooking Camp returns to the First Presbyterian Church kitchen in Santa Monica for its 5th season! Located just steps to the Promenade, this location is conveniently located near the acclaimed Santa Monica farmers market and local restaurants. Summer 2013 offerings include our popular half-day and full day sessions featuring delicious new themes and recipes, weekly field trips to the farmers market, an Iron Chef challenge, baking treats to donate to the Westside Food Pantry, and a tasting day for parents. New for 2013: Tot Chef Books for Cooks series (ages 3-6) and CIT — Chef-in-Training — program (ages 15-18).
What Makes Our Camp Unique:
- Farmers Market and Iron Chef Challenge: Weekly field trip to the local farmers market, where Kitchen Kids learn about seasonal farm to fork eating. After the secret ingredient is unveiled, young chefs head to the market in small groups led by a culinary coach to shop for the freshest produce available. Chefs return to the kitchen for an Iron Chef Challenge!
- Cooking for the Common Good: Kitchen Kids experience the joy of cooking for others when they bake and package cookies, which are then delivered to Step Up on Second.
- Around the Table Fridays: Parents are invited to join us for an incredible tasting on Fridays at 11:30 (2:15 during Restaurant Camp). Witness and taste your child’s accomplishments first hand!
|Bakery and Cafe’||July 1 to 5 (closed on the 4th)||Santa Monica||9am – 12:15pm||$348 Register|
|Taste of TV||July 8 to 12||Santa Monica||9am – 12:15pm||$435 Register|
|Restaurant Camp||July 15 to 19||Santa Monica||9am-3pm||$525 Register|
|Critic’s Choice||July 22 to 26||Santa Monica||9am – 12:15pm||$435 Register|
|Ultimate Eats||July 29 to Aug 2||Santa Monica||9am – 12:15pm||$435 Register|
|Restaurant Camp||August 5 to 9||Santa Monica||9am–3pm||$525 Register|
|Restaurant Camp||August 12 to 16 (Just Added!!!)||Santa Monica||9am-3pm||$525 Register|
|CIT Program||Every Session||Santa Monica||8:45am-12:30pm (3:15pm Restaurant Camp)||$275 ($330 Restaurant Camp, $220 week of July 4) Register|
|Books for Cooks I||Session 1 – Tuesday and Thursday each week for 3 weeks – Dates are: July 9, 11, 16, 18, 23, 25 (T/Th)||Santa Monica||9am-9:45am||$150 Register|
|Books for Cooks II||Session 2 – Tuesday and Thursday each week for 3 weeks – Dates are: July 30, August 1, 6, 8, 13, 15 (T/Th)||Santa Monica||9am-9:45am||$150 Register|
Session Theme Details
Bakery and Cafe
The best meal all day is one enjoyed at a café! This week our chefs will be cooking the wonderfully creative recipes from California cafes and French bakeries. The week will be filled with fluffy sweets and delectable savories, such as berry muffins, red velvet cupcakes, fruit tarts with chantilly cream, fresh salads, paninis, homemade quiche, calzones, eclaires, gazpacho, banana breads, baguettes, cookies, and more! It’s sure to be the most scrumptious week at Kitchen Kid yet!
Have you ever imagined what it might be like to start and operate a restaurant? At Kitchen Kid’s full-day Restaurant Camp, budding chefs, entrepreneurs, artists, and young restaurant enthusiasts will launch their very own restaurant! Kitchen Kids are immersed in every step of the process: from picking a name, choosing the theme, designing the decor, writing the menu, learning etiquette, and creating, cooking, and serving the signature dish. At the beginning of the week chefs will tour the kitchen and front of house of the popular local restaurant: celebrity chef-owned Border Grill. Additionally, Kitchen Kids will cook their own unique lunch each day, and practice cooking their chosen signature dishes. On the last day of camp, parents are invited to “opening night” at their child’s new restaurant.
Sample Day One Schedule:
9:00 – 10:00 am
- Orientation Games
- What is a restaurant? White board brainstorm on restaurants, cuisine, names, décor, etc.
10:00 – 11:00 am
- What to serve? Previewing real menus
- Kitchen orientation and scavenger hunt
11:00 – 2:00 pm
- Cook and eat lunch: Italian Restaurant Day
- Zucchini and basil risotto
- Homemade pizza with all the toppings
- Caprese pasta salad
- Chocolate tiramisu
2:00 – 3:00 pm
- Discussion on Italian food and culture and restaurant themes
- Prepare interview questions for next day’s restaurant tour
- Restaurateur notebooks and food collage
- Palate development: blind taste testing game
Taste of TV
Have you ever wanted to be on a food competition show? Here is your chance! Team up with fellow foodies for Kitchen Kid’s special version of TV’s best food shows: Cupcake Wars, the Great Food Truck Race, Chopped, & Iron Chef Challenge. Each day will feature a show’s tasty and fun competition as campers hone their culinary skills and activate their creative juices. On the last day of camp we’ll select and cook favorite recipes of TV’s most popular celebrity chefs. Our taste buds are sure to be the winners all week long!
If you love dining out, this week’s for you! We’ll be cooking food from different types of restaurants and learning the language of an esteemed food writer. Chefs will feast on Asian Take-Out (like homemade wonton soup, beef and broccoli stir fry, & coconut fried rice), delight in an All-American Diner, get gourmet with French Fine Dining, and go modern at a Small-Plates Tapas Bar with chicken and goat cheese quesadillas, mini corncakes with avocado salsa, bacon-wrapped dates, & mini meatballs with white bean hummus. Chefs will discuss palate development, plating, and meal pairing. At the end of the week each chef will write a short food review of a meal they ate – and cooked – during the week. It’s sure to earn 5 stars!
This week we’ll be making the most delicious, quintessential recipes for each meal of the day! That means we kick off Monday with a breakfast buffet of perfect pancakes, cinnamon buns, rosemary bacon, veggie strata, and fresh fruit smoothies. On Tuesday we’ll design the ultimate lunchbox with fun sandwiches, soups, salads, and cookies. Wednesday we head to the Farmers Market for our Iron Chef Challenge. Thursday we master essential appetizers, after-school snacks, and party foods, and on Friday expect to make the perfect family dinner: ulitmate macaroni and cheese, perfect roasted chicken, summer salad with citrus vinaigrette, and heavenly brownies. This week’s mission is to give chefs the tools and skills they need to create delicious, healthy meals for their family any time of the day. Campers will have fun learning about palate development, culinary techniques, and how to follow their taste buds to put new twists on classics recipes.
Books for Cooks
Reading has never tasted so good! This summer come quench your tot chef’s thirst for culinary adventure and develop his or her appetite for nutritious nibbles with Books for Cooks! Books reinforce academic and social skills, while recipes expand the culinary horizons of your tot-chef. In this fun class, we encourage kids to use all their senses to explore and experience new flavors and ingredients. Kitchen safety and culinary basics are integrated in each lesson. Healthy recipes may include Little Pea Tacos, I Will Never Not Ever Eat a Tomato Salsa, Strega Nona’s Pesto Pasta, and Ferdinand’s Paella.
Kitchen Kid’s new CIT program provides the opportunity for teens to develop leadership and culinary skills. Ideal for high school students who love helping younger kids and being in the kitchen, this program promises to be fun and rewarding. Special roles include assisting coaches with theTot Chef class, creating extra recipes throughout the week, and organizing the farmers market day.
Additional Details & FAQ
- Camp Location: First Presbyterian Church kitchen, 1220 Second St. Santa Monica, CA 90404.
- Our camps are fully hands-on culinary experiences with maximum class size of 15 chefs (20 during Restaurant Camp) and a culinary coach to kid-chef ratio averaging 1:4.
- Camps are taught by Kitchen Kid culinary coaches – professionally trained chefs and classroom educators.
- Camp is open to chefs ages 7-14: kids entering 1st and 8th grade. (We occasionally accept eager 6 year olds entering 1st grade.) Because of our small class size, excellent ratio, and shared passion for cooking, this diverse age range has proven beneficial and compatible. (See exceptions: CIT Program and Tot Chefs Books for Cooks series)
- We provide chaperoned “valet” drop-off and pick-up outside in the courtyard. A Kitchen Kid coach will be outside 5 minutes before and after camp begins and ends, eliminating the need for parents to park and walk their child in. Please walk your child in on the first day of camp. Coach will not be outside for pick up on Friday because of parent tasting.
- Each session includes all ingredients, recipe book, farmers’ market field trip, and Kitchen Kid gift.
- Campers make and eat their lunch during camp each day. Please pack a water bottle and snack, if desired.
- Campers must wear close-toed shoes.
- We are not a nut-free kitchen, but we are able to accommodate campers with certain allergies and dietary restrictions. You will have the opportunity to notify us of these concerns during the enrollment process.
Enjoy a $25 discount for early bird enrollment (by April 15)! (Less for Books for Cooks and CIT sessions.) Discounts also exist for siblings enrolled in the same session and when enrolling in multiple sessions.
For scholarship information, please click here.Register Online Download Camp Brochure PDF