A week-long exploration of food for kids 10 to 13 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

Camps are limited to 10 students to allow kids maximum interaction with their teachers. 

DAY 1: French
Crostini with Roasted Tomatoes and Goat Cheese
Steak with Wild Mushroom Ragout
Pommes Anna
Honey-Butter Glazed Carrots
Brioche Bread Pudding

Day 2: Italian
Lemon-Rosemary Roasted Chicken
Creamy Parmigiano Polenta
Roasted Broccoli with Garlic and Almonds
Homemade Garlic Bread
Biscotti with Vanilla Pudding 

Day 3: Japanese
Assorted Sushi Rolls
Soba Noodles with…

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

This class will meet at the same time, Monday-Friday, for a total of 5 classes.

• Monday, July 6 - Friday, July 10, 10am-1pm - Chef Susan Streit Sherman
• Monday, July 20 - Friday, July 24, 10am-1pm - Chef Susan Streit Sherman

DAY 1: Knife Skills + Vegetable Techniques
SKILLS COVERED:
Knife Skills + Sharpening ~ Vegetable…

A week-long exploration of food for kids 13 to 16 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

Camps are limited to 10 students to allow kids maximum interaction with their teachers.

DAY 1: French
Crostini with Roasted Tomatoes and Goat Cheese
Steak with Wild Mushroom Ragout
Pommes Anna
Honey-Butter Glazed Carrots
Brioche Bread Pudding 

DAY 2: Italian
Lemon-Rosemary Roasted Chicken
Creamy Parmigiano Polenta
Roasted Broccoli with Garlic and Almonds
Homemade Garlic Bread
Biscotti with Vanilla Pudding

Day 3: Japanese
Assorted Sushi Rolls
Soba Noodles with…

This class is designed to help you become more comfortable with classic French pastry techniques.
 
We'll focus on working with both puff pastry and pâte à choux doughs, while creating treats that are both impressive and approachable.

We’ll make:

• Cinnamon-Sugar Palmiers – Buttery, crisp puff pastry cookies
• Galette Des Rois -- Puff pastry cakes filled with almond frangipane
• Savory Gougères with Whipped Goat Cheese – Light, cheesy puffs filled with tangy whipped goat cheese
• Cream Puffs -- Crisp pâte à choux rounds filled with chantilly cream

A week-long exploration of food for kids who love to cook!

All classes are hands-on and include a full sit-down lunch at the end of each class.

​Camps are limited to 10 students to allow kids maximum interaction with their teachers.

Each camp runs Monday-Friday.

DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Chickpea Hummus
Sheet Pan Roasted Salmon with Orzo
Greek Salad
Banana-Chocolate Phyllo Rolls

DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata
Egg Salad Tea Sandwiches

DAY 3: Indian
Mango Lassis
…

A week-long exploration of food for kids 13 to 16 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

​Camps are limited to 10 students to allow kids maximum interaction with their teachers.

Each camp runs Monday-Friday.

DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Chickpea Hummus
Sheet Pan Roasted Salmon with Orzo
Greek Salad
Banana-Chocolate Phyllo Rolls

DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata
Egg Salad Tea Sandwiches

DAY 3: Indian
Mango Lassis
…

Elevate your salad game forever! 

You'll learn:

• How to prep and store crisp salad greens,
• Make a perfect vinaigrette and other dressings, 
• Add heartiness (beans, grains, nuts) for "dinner salads"
• Add variety, with herbs, pickles, and other crunchy ingredients, and 
• How to properly season your salad so it sings

Based on the season, we'll create and eat:

• Zucchini Ribbon Salad with Pistachios and herbs 
• Stone Fruit and Tomato Salad with Mozzarella and Arugula  
• Summer Fattoush with Shaved Asparagus, Radishes, Snap Peas and Fava Beans, Crunchy Pita and Herby Green Olive Dressing 
• Cucumber Spear Salad with…

Most American's experience with Japanese food is experienced through the lens of the sushi restaurant. But Japanese home cooking covers so much more territory. 

This class will cover the breadth of savory ingredients and cooking techniques that highlight this umami-packed cuisine ("umami" is Japanese for "deliciousness").

MENU:

• Japanese Vegetable Curry with Pickled Daikon
• Yakisoba (Stir-fried Noodles with Pork Belly and Vegetables)
• Yudofu/Hiyayakko (Seasoned Silken Tofu)
• Steamed Haiga Rice 

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

This class will meet at the same time, Monday-Friday, for a total of 5 classes.

• Monday, July 6 - Friday, July 10, 10am-1pm - Chef Susan Streit Sherman
• Monday, July 20 - Friday, July 24, 10am-1pm - Chef Susan Streit Sherman

DAY 1: Knife Skills + Vegetable Techniques
SKILLS COVERED:
Knife Skills + Sharpening ~ Vegetable…

This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
If none of the start dates work for you, please join our general Boot Camp Waitlist. We'll alert you when new sessions are added. If you don't want to wait, please consider our DIY Culinary Boot Camp op…

We love the bold, tangy, and bright flavors of Greek food, which is so suitable for cooking in a home kitchen, yet most people enjoy it mainly as a take-out option. We'll like to change that.

MENU:
Horiatiki (Classic Greek Salad with Feta)
Fresh Pita Bread
Melitzanosalata (Charred Eggplant Mezze)
Pan-Seared Lamb Shoulder Chops with Rosemary-Garlic Jus
Greek Lemon Potatoes

There is more out there to bake with than just all-purpose white flour. Come explore the wide range of nutty whole grain flours you can use to up the flavor and impact of your baked goods. 

We'll Bake:

• Rye English Muffins
• Buckwheat Chocolate Cake with Earl Grey Ganache
• Whole Wheat Apple Galettes 

A week-long exploration of food for kids 10 to 13 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

Camps are limited to 10 students to allow kids maximum interaction with their teachers.

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad with Avocado Chimichurri
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Peach-Raspberry Trifle

DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta…

A week-long exploration of food for kids 13 to 16 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

​Camps are limited to 10 students to allow kids maximum interaction with their teachers.

Each camp runs Monday-Friday.

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad with Avocado Chimichurri
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Peach-Raspberry Trifle

DAY 3: Baking
Individual Fruit Crisp with Homemade…

​​Join us as we tour NYC's largest and most beloved farmers market: the Union Square Greenmarket!

We'll wander through the farm stands, sampling and shopping for local produce and farm-made products to fill our shopping basket.
 
Along the way, we'll discuss:

• What makes something "local"
• Why "organic" is not the most important label at the market
• What is currently in season and at its peak of flavor
• What are the most important products to buy at the market
• Tips for choosing the best produce

After 45 minutes of tasting and shopping, we'll head downtown via subway to our cooking school in SoHo where…