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SUMMER CAMPS 2024 

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.
"Pie for my Birthday" was the inspiration for our "Page to Plate" presentation. Recipe and story credit: LilliPies Bakery in Princeton, NJ
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 

"Mangia, Mangia!" Around the World Summer Camp took our junior chefs on a trip to Italy, Japan, Mexico, Taiwan, Spain, and France.
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.