Kids in the Kitchen – 5 Day – Paris Sweets – Pastries, Confections & Crepes This 5 day camp is designed for kids 8-12 years old. MONDAY, February 20th – FRIDAY, February 24th FROM 10:00 AM – 12:00 PM, Everyday Whether your child already enjoys baking or is interested in learning how to make delicious French pastries, this week-long session is the perfect match. During this hands-on week, Chef Lee Baker will creatively teach your child all the tricks and techniques needed to turn out a boisseau of pastries. Each day your child will make different French treats which they will sample in class and then bring the rest home to share. Your child will make the following each day! Monday – Choux Pastry Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream Tuesday – Little French Cakes Brown Butter Financiers, Chocolate Friands Wednesday – Puff Pastry Palmiers, Blackberry Cream Cheese Pinwheels Thursday – Confections Homemade Vanilla Marshmallows, Fruit Jellies Friday – Crepes Dessert Crepes with Butter, Lemon and Sugar, Whipped Cream and Strawberries or Nutella and Bananas All classes are taught by a culinary professional along with two 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 so we are unable to accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – Paris Sweets – Pastries, Confections & Crepes This 5 day camp is designed for kids 8-12 years. MONDAY, July 18th – FRIDAY, July 22nd FROM 10:00 AM – 12:00 PM, Everyday Learning the art of French pastry making will set you up for a lifetime of successful baking! In this week-long session, Chef Lee Baker will provide you with all the techniques needed to turn out a boisseau of pastries. Each day you will sample your pastries, confections and crepes and bring the rest home to share. If you are interested in baking or simply love to eat delicious French pastries, this session is for you! Monday – Choux Pastry Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream Tuesday – Little French Cakes Brown Butter Financiers, Chocolate Friands Wednesday – Puff Pastry Palmiers, Blackberry Cream Cheese Pinwheels Thursday – Confections Homemade Vanilla Marshmallows, Fruit Jellies Friday – Crepes Sweet Dessert Crepes, Butter Lemon and Sugar, Whipped Cream and Strawberries, Nutella and Bananas All classes are taught by a Culinary Professional, with 2 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. We will follow the most recent King County Covid regulations. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – Paris Sweets – Pastries, Confections & Crepes This 5 day camp is designed for kids 8-12 years. MONDAY, August 23th – FRIDAY, August 27th FROM 10 AM -12 PM Learning the art of French pastry making will set you up for a lifetime of successful baking! In this week-long session, Chef Lee Baker will provide you with all the techniques needed to turn out a boisseau of pastries. Each day you will sample your pastries, confections and crepes and bring the rest home to share. If you are interested in baking or simply love to eat delicious French pastries, this session is for you! Monday – Choux Pastry Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream Tuesday – Little French Cakes Brown Butter Financiers, Chocolate Friands Wednesday – Puff Pastry Palmiers, Blackberry Cream Cheese Pinwheels Thursday – Confections Homemade Vanilla Marshmallows, Fruit Jellies Friday – Crepes Savory Buckwheat Galette with Ham, Gruyere Cheese and Fried Egg, Sweet Dessert Crepes with Berries All classes are taught by a Culinary Professional, with 2 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.