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PHOTO GALLERY ​2024

Browse our 2024 photo gallery from the SPRING I & II SESSION classes, which launched the beginning of The Kidz Kitchen!

 SPRING I CLASSES 

February 2024: Chef Rose installs The Kidz Kitchen logo sign in front of Grace St. Paul's Church---making it official!
Welcome to our first day of classes--March 16, 2024!
Our invaluable assistant chefs---Marie and Allie
Our first group of junior chefs in The Kidz Kitchen
Practicing knife skills
Learning how to safely grate cheese
Shamrock quesedillas
We made a "healthy" version of a Shamrock Shake----minty and creamy (you would never know there was spinach in this drink!)
Celebrating the end of our first day of classes
Chef Rose explains kitchen safety when using electrical appliances
Knife skills for apple slicing--we're making french toast with cinnamon apples and whipped cream
Using plastic eggs to practice egg cracking
Learning to whisk eggs
So proud of our apples and french toast dish!
Learning to core apples safely
We use cut-proof gloves for safety when peeling with sharp blades and grating.
Time to make spring vegetable soup
Making a mire poix (celery, onions and carrots)
Measuring vegetable broth at eye level is key.
A quick biscuit recipe goes perfectly with our vegetable soup.

SPRING II CLASSES 

Teamwork makes the dream work in The Kidz Kitchen!
Making strawberry and blueberry mini muffins for Mother's Day
Cooking is a multisensory language-based experience. We use our senses to help us describe various aromas, textures.
Posing with our moms after our Mother's Day themed class.
Making energy bites from scratch is messy business.
Learning good knife skills is one of the foundations of our classes.
Food Art----making spring critters with various fruits and veggies.
Our team is all in the family! Pictured: Assistant Chefs Allie, Marie, Maria and Head Chef Rose
Our space consists of an open classroom and workstations for each student and a full commercial kitchen.
Making lasagna cups for our Father's Day class
We use our senses to describe various fresh herbs.
Making a homemade lemon vinaigrette to accompany our Father's Day salad skewers (aka panzanella)
We gave "dad jokes" to our dads along with the lasagna cups and salad skewers.
Posing with our dads at the conclusion of our Father's Day themed class.
Peeling potatoes for hashbrowns
Sweet and savory chips go great with our sweet and savory dips!

SUMMER CAMPS 

We held three summer camps in 2024---"Breakfast Buddies," "Farm to Table", and "Around the World"

BREAKFAST BUDDIES camp 

We made breakfast treats all week long during our "Breakfast Buddies" summer camp. Pictured: sweet potato cinnamon rolls.
A tropical breakfast smoothie is a refreshing way to start the day!
We played "I Have Who Has" to get more familiar with kitchen equipment and practice good listening.
Ready to make breakfast sausage balls.
Making crepes filled with strawberries and cream.
Learning how to wrap a breakfast burrito.
We made homemade raspberry pop tarts! (Sooo much better than store bought!)
We made our own waffle batter for these "summer sunflower" waffles.
Granola from scratch is so good--and easy to make!

FARM TO TABLE camp 

Farm to Table" summer camp used local and seasonal ingredients to create these mini blueberry-apple pies (Blueberries were hand picked at Emery's Blueberry Farm in New Egypt, NJ)
Z is for Zucchini! We make Zucchini noodles (with fresh pesto sauce) and learned to use a spiralizer.
Garden Veggie Pizza---we made a two-ingredient pizza dough and practiced knife skills for cutting seasonal veggies.
We made zucchini fries and learned the wet hand/dry hand method.
Chef Rose introduces "butterfly pea" tea leaves. This magical ingredient transformed the color of our homemade lemonade.
Cheers to our magical lemonade!
We made pickles! Kirby cucumbers were transformed into tart, garlicy deliciousness.
We made homemade butter while getting a little exercise...lot of shaking transformed the cream to butter.
Our summer fruit salsa lesson focused on knife skills.
Making new friends and enjoying new foods is the best part of summer cooking camp!
Assistant Chef Marie helps a junior chef with her knife skills.

AROUND THE WORLD camp 

Students proudly show off their Quiche Lorraine. The Gruyere cheese and smoky bacon made our tarts très magnifique!
Our trip to France included quiche lorraine, mousse au chololat and gâteau au yaourt (yogurt cake is one of the first recipes young French children learn to make.)
We learned to use a piping bag and make a simple, airy, chocolate mousse.
Making pasta from scratch was an amazing experience---we listened to Italian music while we made the dough.
We learned to use a manual pasta maker. It was so much fun!
The pasta strands need to dry on a rack before we add them to boiling water.
Our junior chefs are so proud of their work!
We used fresh ingredients to make a red sauce for our pasta.
We visited Spain and made churros! We baked, not fried, these sweet treats and then rolled them in cinnamon sugar.
Taquitos from Mexico were filled with corn, beans and cheese. We carefully spread the ingredients and rolled the tortillas before baking them in the oven.
Our junior chefs learned how to make veggie sushi and using bamboo mats, nori wraps, and sticky rice.
Keeping it authentic--we practiced picking up and eating our sushi with chop sticks.
Boba tea is all the rage--and we learned how to make it using tapioca pearls--although we skipped the caffeine and substituted oat milk! So much fun to make and drink!
Our veggie sushi was so yummy---but our candy sushi was even more fun to create!
We played matching games to learn about the flags of many countries.

FALL I & II CLASSES 

Fall classes extended from September to December, with an emphasis on seasonal and holiday themes.
(Fall, Halloween, Thanksgiving, Christmas/Winter)

FALL I CLASSES 

Fall is apple season! We practiced techniques for coring, peeling and slicing apples using safe knife skills and various kitchen tools.
Chef Rose taught the junior chefs the science behind caramelization. We learned how to turn sugar into caramel---such a delicious fall treat!
Students recorded their observations while watching sugar transform from solid to liquid (caramel) form.
Making pumpkin waffle batter, using various fall spices.
A junior chef proudly displaying his pumpkin waffles.
Making cinnamon sugar chips shaped like fall leaves to accompany a fall fruit salsa.
Practicing safe knife skills and techniques for a fall fruit salsa.
Mummy stromboli was on the menu! We made a two-ingredient dough from scratch and filled it with sauce, cheese, pepperoni and veggies.
Learning how to roll and fold dough.
A sweet ending to our FALL I session. We made spider web cookies and learned to use a piping bag.
We also made homemade peanut butter cups (using sunflower seed butter). SO much better than store bought!
Learning the science behind tempering chocolate.
Making our sunflower seed butter filling for our candy cups.
Coating cupcake liners with chocolate takes a little patience.

FALL II CLASSES 

The FALL II session focused on Thanksgiving and Winter Holiday cooking fun---our chefs learned to create delicious side dishes and sweet holiday treats.
Carrots and parsnips were on the menu. We peeled and sliced them, then coated the root veggies in a maple-parmesan dressing and oven-roasted them.
Corn bread muffins are the perfect accompaniment to our root veggies.
We created mini pumpkin pies by making a simple and delicious pumpkin mixture that included all the flavors of fall.
An egg wash gave our mini pies a glossy coating and helped seal our pies.
Junior chefs learned to make maple-cinnamon whipped cream to go with their mini pumpkin pies.
In The Kidz Kitchen we use a variety of electric appliances, including hand blenders.
We practiced using a piping bag to decorate the tops of our pies.
We worked with puff pastry in one of our holiday themed classes. We made a nut-free pesto to make these decorative Christmas tree appetizers.
We brushed a layer of pesto onto our puff pastry.
Chef Rose demonstrates how to skewer puff pastry.
Junior chefs practice more knife skills as they made veggie skewers using cucumbers, tomatoes, peppers and cheese.
We used a vegetable peeler to make decorative cucumber ribbons.
The final class of our FALL II session was all about cookie baking! We learned to make thumbprint cookies with various filling including chocolate ganache, apricot and raspberry. We added sprinkles for a festive touch!
We decorated bakery boxes and filled them with our delicious sweet treats.
We enjoyed a cup of hot chocolate while we waited for our cookies to finish baking in the oven.
Our junior chefs learned the importance of gratitude and giving back to others this holiday season. We collected approximately 100 non perishable goods and donated them to a local food bank to help others in need during the holidays.
Each session concludes by recognizing the accomplishments of our junior chefs. We are so proud of all they have learned during the session and celebrate it with a certificate of recognition and a round of applause!