camps or classes for kids?

163
10
Joined Mar 2, 2002
Hi All,
My 13 year old niece has been saying she wants to become a chef since she was 8 years old. My brother sent me an email asking if I knew of anything she might be able get involved with now to reinforce her interest and talent. Does anyone know of any food related kid's summer programs or camps that would be approriate for a 13 year old? They live in Nashville, TN, but travel is not out of the question.

Thanks,
RF
 
7,375
69
Joined Aug 11, 2000
Nashville is not THAT far from STL. I teach a 2 week local foods culinary intensive the first part of Aug. It is day camp though. Saturday I could put her to work at Clayton Farmer's Market on the cooking demos or helping with the Heirloom Tomato Festival.
The museums are FREE as is the zoo and Arch...STL is actually very family friendly. And there are so many things to do and see in the area. :)
 
163
10
Joined Mar 2, 2002
Shroomgirl,
That sounds like something she would really enjoy. The local foods emphasis plus farmer's market would appeal to her. I bet ole Grandpa could come up with the funds for a 2 week vacation to STL if mom and dad can't :) It's educational, afterall! How can I/they get more info on your seminar?
Thanks,
RF
 
7,375
69
Joined Aug 11, 2000
Center of Contemporary Art (314) 725-6555 I'm pretty sure they have a website, I've not navigated it. Culinary Intensive Camp, first 2 weeks for Aug.
If they are filled already give me a e-mail and I'll see what I can do. ;)
I just wrote the outline for the class....2 farmers, one restaurant, one visiting chef,
1) not every tomato is the same.....
2) infusions
3) maki and vietnamese springrolls
4) fillo
5)quesa dillas with dips (salsa, guacamole etc)
6) Ice creams, custards etc (bought a cone maker at a yard sale!!!)

They keep a notebook and I will walk them through formulas (ice cream, sushi rice), but there are NO recipes to rely on....we taste and cook. They write notes and adapt with their palates. Amazing how at the end of two weeks they are really into experimenting in the kitchen.....it is so great to see them working hands on with fillo etc....
I teach them what I would teach anyone.....we make sweetened chevre and berry strudel, we make beet salad, we make dressings from an asst of oils, vinegars and sweeteners, we make ginger lemongrass ice cream.....
 
163
10
Joined Mar 2, 2002
Thanks, Shroomgirl,
I'll give a call and see what's going on with the enrollment. This sounds soooooo up her alley :)

RF
 
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