Browse our 2026 photo gallery from the POP-UP CAMPS, ans SPRING I & II SESSION classes, which cover various culinary techniques: knife skills, piping, grating, peeling, concepts related to vocabulary development, direction following, critical thinking, and teamwork. 

 VALENTINE POP-UP CAMP 2026

PINK VALENTINE PASTA AND STRAWBERRY SHORTCAKE

Our Valentine’s Day Camp was filled with sweet treats, savory skills, and so much heart. From scratch-made **beetroot pasta** (hello, naturally pink noodles!) to the dreamiest strawberry shortcakes, our students truly *poured their hearts* into every step. We kneaded dough with care, cracked eggs with confidence, measured with precision, and used manual pasta makers like true chefs. As we worked the dough, we talked about how **gluten bonds are formed** and explored vocabulary like *translucent*, *elasticity*, and *pliable*. Watching them see (and feel!) how dough transforms as those gluten strands develop was pure kitchen magic.

Our strawberry shortcakes were the perfect sweet finale. Students practiced knife skills while slicing strawberries, measured ingredients carefully for shortbread, and whipped up fluffy Chantilly cream with electric mixers. From macerating berries to mixing and assembling, every step was a chance to build confidence, coordination, and communication. Happy Valentine’s Day from our Kidz Kitchen family to yours!

 SPRING I CLASSES 2026

Irish Soda Bread and Leprechaun Shakes

Our Junior Chefs helped us celebrate the first day of our Spring Session and the start of our third year in business! It was wonderful to see so many familiar faces returning, along with some new chefs joining us for the very first time. Today’s recipe was a classic Irish Soda Bread, and each chef had the opportunity to make their own individual loaf. As we mixed and measured, we talked about how soda bread gets its name and how this traditional Irish quick bread uses buttermilk and baking soda as its leaveners instead of yeast. Our chefs also practiced important cooking vocabulary like zest, score, incorporate, leaven, and hollow while preparing their dough. During class, we also introduced our chefs to currants—tiny, sweet berries that grow on shrubs. Currants are smaller and sweeter than raisins and are a classic ingredient often found in traditional Irish soda bread.

A small pat of rich, creamy Kerrygold butter melted beautifully over the warm soda bread and added the perfect finishing touch.

Our Junior Chefs also practiced an important kitchen skill: separating an egg yolk from the white. Before trying it with real eggs, we practiced the technique using plastic eggs. It takes patience and concentration, and we were so proud of our chefs for sticking with it and working hard to learn this new skill! To go along with their Irish treat, the chefs made delicious Lucky Leprechaun Shakes. And the bright green color? No food coloring at all! The color came entirely from dark leafy spinach, along with the refreshing flavor of pure peppermint extract. It was a fun and tasty way to add a little nutrition to our festive drink. We loved spending the afternoon cooking with this fantastic group of Junior Chefs and can’t wait to see them again for our next class.

Chicken Pot Pie

Today in The Kidz Kitchen, our Junior Chefs rolled up their sleeves and made chicken pot pie from scratch!  We focused on building strong kitchen skills, practicing safely holding a knife, properly holding food while cutting, and exploring several cutting techniques. Our chefs worked hard chopping carrots, onions, and garlic—our flavorful aromatics—while learning how these ingredients create delicious aromas that fill the kitchen. We also introduced the term “mise en place,” helping our students understand the importance of preparing and organizing ingredients before cooking.  We practiced sautéing, making sure to keep our “awkward elbow” up and out of the way to stay safe while cooking. After cubing chicken breast and bringing all of our ingredients together, each chef topped their creation with a light, flaky puff pastry. The result? A warm, savory dish that was the perfect complement to today’s sunny but chilly March day. So proud of our Junior Chefs for their focus, teamwork, and growing confidence in the kitchen!

Spring Surprise Cupcakes

Springtime sweetness was in full bloom in The Kidz Kitchen today! Our Junior Chefs celebrated both spring and Easter by creating Spring Surprise Cupcakes—and what a delicious adventure it was! The chefs learned to make three different fillings and compared and contrasted their flavor profiles. On the menu: a bright raspberry cream, a zesty lemon cream, and a rich chocolate cream. Using heavy cream as our base, we explored how simple ingredients can transform into something truly special. Safety was front and center as we practiced using a hand mixer, and we built our culinary vocabulary with words like aerate, incorporate, mixture, sift, and decorative. After filling cupcakes using a piping bag, it was time to get creative! Our chefs topped their treats with buttercream and had so much fun decorating—turning their cupcakes into adorable bunnies, blooming flowers, and cheerful baby chicks using marshmallows and colorful candies.

Two-Ingredient Flatbread

Our students created 2-ingredient flatbreads using a simple, nutritious base of self-rising flour and Greek yogurt.

Not only is this recipe easy and accessible, but the addition of Greek yogurt adds protein and extra nutritional value, helping us understand how ingredients can be both delicious and nourishing. Students explored flavor by seasoning their dough with either classic Italian seasoning or trying something new for many—za’atar, a fragrant Middle Eastern spice blend. We discussed the role of leaveners and how they help create a soft, tender texture in baked doughs and breads. Each chef rolled their dough into neat oblong shapes before cooking the flatbreads on the griddle until golden and warm. Once cooked, we built layers of flavor and texture:  A creamy, flavorful dill spread. Fresh greens, choosing between arugula or spinach. A colorful variety of fresh-cut vegetables, including tomatoes, cucumbers, green onions, and sweet peppers. Our focus also included a review of knife skills, as students carefully prepped vegetables with growing confidence and precision. Throughout class, we reinforced key culinary vocabulary: leavener, oblong, versatile, incorporate, and savory. We are incredibly proud of their growth, independence, and kitchen skills throughout these four classes, and we look forward to inviting many of them back for our next session, where they will continue to build on and improve the skills they are learning in the kitchen!

SPRING II PHOTOS COMING SOON!