Teen Boot Camp
Seats available: 16
$950.00
Monday 06-24-2019
9AM - 3PM

AT MERCHANDISE MART

Is your teen ready to take their culinary skills to the next level? In this week-long Boot Camp, the Chopping Block's seasoned chefs will teach teens, ages 12 to 16, essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, knife skills, meat and vegetable cookery, making dough and baking. Additionally, they will understand the hows and whys of cooking, preparing them for a future of confidence in the kitchen.
DAY ONE: BREAKFAST AND BRUNCH
Knife Skills Lesson; Build-Your-Own Omelets; Eggs Benedict (Poached Eggs with Hollandaise Sauce); Over-Easy Eggs with Crispy Home Fries; Blueberry-Buttermilk Pancakes; Biscuits with Sausage Gravy; Banana-Chocolate Chip Muffins; Homemade Bagels with Herb Cream Cheese. SKILLS: Knife Skills; Egg Cookery; Making Hot Emulsions; Selecting Potatoes; Making Batters; Griddling; Selecting Fresh Fruit; Preparing Quick Breads; Making Roux and Béchamel; Making, Shaping, Proofing and Boiling Yeast Dough; Determining Dough Doneness.
DAY TWO: LUNCH
Neapolitan Pizzas with Assorted Toppings; Fresh Cream of Tomato Soup; Crispy Chicken, Bacon and Avocado Sandwich with Aioli; Grilled Vegetable Pasta Primavera with Pesto and Feta; Falafel with Hummus, Tomatoes and Cucumbers; Teriyaki Shrimp Stir Fry with Steamed Rice. SKILLS: Knife Skills; Preparing and Rolling Out Yeast Dough; Selecting and Skinning Tomatoes; Balancing Flavors; Selecting Chicken, Shrimp and Avocados; Dredging; Determining Chicken (White Meat) and Shrimp Doneness; Making Cold Emulsions; Grilling Vegetables; Preparing Fresh Herb Sauces; Working with Dried Beans, Herbs and Spices; Deep Frying; Making Bean Dips; Getting Familiar with Asian Ingredients; Steaming Rice.
DAY THREE: DINNER
BLT Sliders with Oven Roasted Sweet Potatoes; Fried Chicken Thighs with Homemade Macaroni and Cheese; Miso-Glazed Salmon with Sesame Broccoli; Homemade Fettucine with Tomato, Roasted Garlic Cream and Carbonara Sauces; Chickpea and Vegetable Curry with Cucumber-Yogurt Sauce; Grilled Steak Burritos with Tomatillo Salsa, Guacamole, Rice and Beans. SKILLS: Knife Skills; Selecting Ground Meat, Beef, Chicken and Fish; Roasting Root Vegetables; Working with Fresh Herbs, Spices and Tomatillos; Pan Frying; Determining Chicken (Dark Meat) Doneness; Preparing Béchamel; Working with Miso Paste; Roasting Fish; Sautéing Green Vegetables; Making and Rolling out Fresh Pasta Dough; Preparing Pasta Sauces; Roasting Garlic; Getting Familiar with Indian Ingredients; Making Yogurt Sauces; Marinating and Grilling Beef; Determining Meat Doneness; Steaming Rice.
DAY FOUR: BAKING AND PASTRY
Multigrain Loaf; Cinnamon Rolls; Eclairs (Custard Filled and Chocolate Glazed Pastries); Chocolate-Zucchini Bread; Vanilla Layer Cake with Chocolate Buttercream Frosting; Flan. SKILLS: Getting Familiar with and Understanding Baking Ingredients and Techniques; Making, Proofing, Shaping and Baking Yeast Breads; Determining Dough and Cake Doneness; Preparing Pâte à Choux and Pastry Cream; Selecting and Working with Chocolate; Making Quick Breads; Mixing Cake Batter; Frosting and Decorating; Working with a Piping Bag; Preparing Buttercream; Cooking Sugar to Soft Ball Stage; Making and Baking Custards; Caramelizing Sugar.
DAY FIVE: SNACKS AND PARTY FOOD!
Fried Cheese Curds with Homemade Ranch Dressing; Crab Cakes with Remoulade; Deviled Eggs; BBQ Pulled Pork Sliders with Carolina Mustard Sauce; Spinach-Artichoke Dip with Homemade Pita Chips; Korean Chicken Wings; Loaded Nachos with Homemade Cheese Sauce; Chocolate Chip Popcorn Balls; Red Velvet Cupcakes with Cream Cheese Frosting.
SKILLS: Balancing Flavors; Deep and Shallow Frying; Selecting Crab Meat; Breading; Selecting Chicken; Preparing Asian Sauces; Hard Boiling Eggs; Selecting and Braising Pork; Working with Spices; Preparing Béchamel; Understanding Baking Ingredients; Mixing Cake Batter; Determining Cake Doneness; Preparing Frosting.
Our Teen Camps are recommended, but not required as prerequisites for this program.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.