Teens at Whisk – Classic American Treats and Confections

This 5 day course is designed for teens ages 13 and up.

MONDAY, August 1st to FRIDAY, August 5th

From 2:00 PM to 4:00 PM, Everyday

Have you ever wanted to spend the week exploring the world of Classic American treats and confections?  If so, join Chef Jennifer Berry as she teaches you how to make all time favorites including; vanilla wafers, whoopie pies, peanut butter cups, apple turnovers, chocolate crunch bars, ice cream and so much more!  Whether you spend time baking at home or are just getting started, Chef Jennifer will teach you not only the fundamentals of baking but also many tips and tricks to up your kitchen skills. You will head home everyday with new goodies to share with family and friends.

MONDAY – Cookies

Homemade Vanilla Wafers, Chocolate Wafers with Vanilla Filling, Fudge Striped Cookies

TUESDAY – Snack Cakes

“Twinkie” with Whipped Cream Filling, Chocolate “Hostess” Style Cupcakes, Red Velvet Whoopie Pie

WEDNESDAY – Candies and Candy Bars

Homemade Peanut Butter Cups, Rice Krispies nTreats with Homemade Marshmallow Creme,
Milk Chocolate Crunch Bars

THURSDAY – Muffins and Turnovers

Muffin Mix, Blueberry Muffins, Apple Turnovers

FRIDAY – Ice Cream

Double Vanilla Ice Cream Base, Ice Cream Soda with Mexican Vanilla Syrup,Sundae with Malted Butterscotch Sauce, Maraschino Cherries and Whipped Cream

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.
  • We will follow current king country covid guidelines.

Kids in the Kitchen – Batters, Doughs & Macarons

This 3-day camp is designed for kids ages 8 to 12.

Wednesday, June 22nd to Friday, June 24th 
From 10:00 AM to 12:00 PM, Everyday

Get the basics for baking a variety of favorites ingrained early! Pastry Chef Thanh Tang will teach your kids baking techniques that get foolproof results: measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling.

Hand selected, kid-tested favorites will be taught in a way that makes learning fun and builds lasting pride. Each day the campers will sample their creations and take some home to share.

Wednesday – Breakfast Baked Goods
Cheddar Scones, Blueberry Muffins and Buttermilk Pancakes

Thursday  – Doughs
Pizzas & Pretzels

Friday – Macarons
Chocolate Macaron Shell with Chocolate Ganache and Vanilla Buttercream

  • 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, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Kids in the Kitchen – 5 Day Camp – Essential Baking Skills

These classes are designed for Kids ages 8 to 12!

Get the essential skills for baking a variety of favorites ingrained early! Previously at Poppy, Pastry Chef Thanh Tang will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it to give endless variations. Hand selected, kid tested favorites, are on the menu this week. Learning from our professional culinary team will inspire and give them a skill that will last a lifetime. At Whisk, we talk baking essentials in a way that makes learning fun and builds pride in kids. Each day campers will sample their creations, and take some home to share!

MONDAY, February 21st  TO FRIDAY, February 25th
Class Runs 10:00 AM to 12:00 PM, Everyday

Monday – The Creaming Method:

Lemon Poppy Seed Cookies and Triple Chocolate Chip Cookies

Tuesday – The Cut In Method:

Blueberry Scones and  a Flaky Pie Crust

Wednesday – All about Foams:

Strawberry Marshmallows and a Lemon Meringue Pie

Thursday – All about Batters:

Chocolate Muffins and Very Vanilla Cupcakes with Vanilla Buttercream Frosting

Friday – All about Doughs:

Sticky Buns and Cheese Bread


  • 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, wear closed toed shoes and a mask.
  • Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.