This 5-day camp is designed for kids 8- 12 years old.

MONDAY, August 23rd – FRIDAY, August 27th

FROM 10 AM – 12 PM

Join this engaging, summer cooking camp and take a trip down the coast into Latin America. Learn about five Latin American countries and the flavors that make each region unique. In this hands-on session, Chef Lee Baker will teach you about the Latin ingredients that make up these countries’ flavor profiles while expanding your child’s palette and knowledge. Each day they will learn a bit of geography, history and culture as they discuss the country while making a few recipes that highlight it. This is going to be the best trip that you’ll take your taste buds on!

Monday – Mexico

Chicken Enchiladas, Refried Beans, Elote (roasted corn on the cob finished with a mayonnaise sauce of lime, chili powder and Mexican cheese), Watermelon Agua Fresca

Tuesday – Puerto Rico

Tostones (fried green plantains with cilantro garlic sauce), Sorullitos (fried cornmeal sticks), Arroz con Gandules (popular rice dish with pigeon pea legumes), Coconut Flan

Wednesday – Brazil

Pão de Queijo (cheese puffs), Feijoada (hearty black bean and mixed meat stew), Brigadeiro (popular candy made for special occasions)

Thursday – Peru

Lomo Saltado (stir-fried strips of marinated beef in a savory sauce tossed with French Fries and Peruvian Rice), Alfajores (sandwich cookies)

Friday – Chile

Trio of Empanadas (savory and sweet hand pies filled with beef and onion, shrimp and/or cheese, seasonal fruits)

We will learn two techniques to cook these – both fried and baked.

• All classes are taught by a Culinary Professional, with 2 adult assistants.

• No prior cooking experience is required, just an interest to learn.

• For safety reasons, please tie long hair back and wear closed-toed shoes.

• Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.