An after-school cooking camp for kids 7-14
Oct 15, 22, 29 & Nov 5 | 4-5:30pm
Chef JR is a four-week cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques, our young chefs will learn about hygiene and safety in the kitchen. At the end of every workshop, our young chefs will be returning home with a few treats to share and will receive a recipe book at the end of the four week course. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork, organization, planning and problem solving.
Oct 15 — Week 1: Perfect Pizzas
We will learn the basics of dough-making and we will practice safe knife handling skills while chopping up our pizza toppings. Kids can bring some extra pizza dough at home to share with the family!
Oct 22 — Week 2: Creative Crepes
We will be making sweet and savoury versions of crepes while practicing plating techniques since we also eat with our eyes! For our sweet crepe, we will be making an apple-pear crepe with homemade Chantilly cream. The savoury crepe will be a feta and roasted vegetable crepe. Your family can create new and creative fillings at home to fill up all the extra crepes that your child will have.
Oct 29 — Week 3: Ricotta & Ravioli
Kids will be learning how to make both pasta and ricotta from scratch. Our pasta will be assembled into spinach-ricotta raviolis to be served over a simple sage brown butter sauce.
Nov 5 — Week 3: Creative Cupcakes
We will wrap up our workshops on a sweet note! Kids will have their choice to make either vanilla or chocolate cupcakes along with buttercream frosting. Ample time will be given to cupcake decorating to exercise our artistic talents.
$125 + HST
Charlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching, travelling the world and discovering new cuisines. While teaching in Colombia, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills, Charlotte spent the entire summer running a culinary camp as head chef.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.