Memories From Our 2026 Around the World Summer Cooking Camp

 
 

At Passion For Spices™ this year, our 16th annual Around the World Kids & Teens Cooking Camp was a great success again. We are thrilled to provide a platform for our young generation to learn about food and culture, and provide a true culinary experience. Our team at Passion for Spices™ were so happy to see the eagerness of our young chefs and their enthusiasm in learning new skill sets. We had a great group of happy campers. Please see the details below.

Foods of the World I — American Road Trip

July 6 – 10

Southern California: Where the campers prepared Chicken Street Tacos and Tangy Slaw, and Black Bean Soup, and made Burritos with Tortillas from Scratch during the workshop

Pennsylvania Dutch: Where the campers prepared Individual Chicken Pot Pies and Apple Cider Donuts, and Cottage Pie in a Muffin Tin during the workshop

Louisiana Creole: Where the campers prepared Gumbo, Red Beans, and Dirty Rice, and New Orleans Bread Pudding during the workshop

Southeast: Where the campers prepared Pulled Chicken with Tangy Cole Slaw and Corn Muffins, and Sweet Potato Pie during the workshop

Midwest: Where the campers prepared American Chop Suey/Goulash and Pickle Canoes, and a Broccoli Chicken Casserole during the workshop

Foods of the World II — Around the World

July 13 – 17

Mexico: Where the campers prepared Fresh Corn Tortillas, Chicken Taco Bar, Fresh Salsa, and Guacamole, and Mexican Hot Chocolate and Churros during the workshop

Italy: Where the campers prepared Fresh Homemade Pasta and Sauce, and Focaccia during the workshop

France: Where the campers prepared Ratatouille and Crepes, and Classic French Pastries during the workshop

China: Where the campers prepared Classic Dumplings and Dipping Sauce, and Stir Fry Chicken with Fried Rice and Szechuan Noodles during the workshop

India: Where the campers prepared Butter Chicken and Classic Naan, and Mango Lassi, and Homemade Samosas and Chutneys during the workshop

Arts & Science

July 20 – 24

Art of Baking: Where the campers prepared Classic Homemade Bread, Apple and Cheese Scones, and a Dutch Baby with Berries during the workshop

Pickles and Canning: Where the campers prepared Sour/Kosher Pickles and Ham Sandwiches, and Seasonal Homemade Jam/Preserves during the workshop

Art of Pies: Where the campers prepared Chicken Pot Pie and Apple Dumplings, and a Mocha Banana Cream Pie during the workshop

All About Cheese: Where the campers prepared Fondue and Classic Mac and Cheese, and Cheesy Garlic Pull-Apart Bread and Salad during the workshop

Pasta Day: Where the campers prepared Colorful Beetroot and Spinach Raviolis with Tomato Sauce, and Pici Pasta with Classic Sauce during the workshop

Farm to Table

July 27 – 31

All About Corn: Where the campers prepared Mexican Style Grilled Corn with Chicken and a Three Bean Salad, and Corn Pudding during the workshop

All About Allium Family: Where the campers prepared a Scallion Pancake and French Onion Soup, and a Leek and Gruyere Tart during the workshop

All About Tomatoes: Where the campers prepared Caprese Salad, Roasted Tomato Soup, and a Tomato Tart, and made Tomato Jam and Ketchup during the workshop

All About Potatoes: Where the campers prepared a Shepherd’s Pie and Sweet Potato Parsnip & Fennel Au Gratin, and Duchess Potatoes during the workshop

All About Berries: Where the campers prepared a Mixed Berry Palette and Strawberry Smoothie Bowl with Homemade Granola, and a Berry Sorbet/Ice Cream with Homemade Cones during the workshop

Culinary Teen Competition

Basics of Soups, Broths, and Knife Skills

Our teens and young adults kicked off Week 5 with the fundamentals — coming along to make some classic soups while building the knife skills that carry through the rest of the week.

 
 

Day 1 — Basics of Soups, Broths, and Knife Skills: Come along and make some classic soups

Day 2 — Starters & Salads: Great ways to start great meals

Day 3 — Sides: Accompaniments that add extra appeal to any meal

Day 4 — Main Courses: Both vegetarian & non-vegetarian

Mystery Market Basket Competition

On the last day it was time for the cooking competition, where our teens and young adults cooked a four-course meal and presented it to their parents and friends. Below are a few highlights from the big day.

Day 5 — Mystery Market Basket Competition: Teens/young adults cook a four course meal and present to parents

On the second day, we learned how to make a super flavorful and simple grilled zucchini with fresh herbs, shallots, garlic, and topped with fresh tomato sauce. This day we also learned how to spatchcock a chicken and cut a chicken into 8 pieces. Spatchcocking is hard but it’s super important to learn ways of cooking a chicken. Most people don't know how to do this skill but it is super important to learn for a cheaper option for chicken. With this, we made two types of chicken, Super delicious and flavorful tandoori chicken, and a simple yet super good herb-grilled chicken. We also made an amazing garlic confit mashed potato. In the end, we all enjoyed this delicious meal.

 
 

On the third day, we learned how to make pasta two ways. First was an egg pasta dough used for the ravioli we were making, which we filled with a ricotta spinach filling that turned out great. We then used a cutting tool to get the pasta into a square shape. This was served with a homemade basil pesto sauce. Next, we learned how to make Semolina Pasta for the Orecchiette, which is a pasta with a similar size of gnocchi rolled over a fork or a tool with lines to get its iconic look. We served this pasta with an amazing homemade tomato sauce.

On the fourth day, we learned how to make 4 different types of desserts. The first one was a Peach Crisp which had a bunch of delicious fresh peaches, lots of warm spices, brown sugar, and topped with a homemade biscuit for the top. The second dessert we made was a Plum Cobbler Tart which was filled with fresh plums, an apple, and a bunch of warm spices along with a crisp crumbly top! Next, we made a Vanilla and Chocolate Pudding. It was super good and not overly sweet which I thought made it better than any other pudding I have had before. Last we made meringues which was for the next day because they had to sit for hours out to set. These where made with egg whites and sugar. At the end of ghe day we topped everything with ice cream!

On the last day, it was time for the cooking competition which was where we made a big meal for all of our families. We arrived 3 hours early to start our big meal. We started with prepping everything for a buffet-style meal. We also had to prep the dining room with tablecloths, silverware, plates, and napkins. We got assigned what to do in the kitchen and we tried our hardest to make the food super good in big batches. We also were assigned roles when the parents started coming in working as hosts and greeting people, as well as helping people to their seats. Once the parents started rolling in at 6 pm we started to bring out our food we worked super hard on. For this meal we had, garlic bread, fruit plates, smashed potatoes, Grilled zucchini with fresh tomatoes, Spinach Tahiri Rice, We also made Grilled chicken, and tandoori chicken as well as some ricotta-filled ravioli with a choice of tomato or pesto sauce. For dessert, we made peach cobbler topped with a scoop of fresh vanilla ice cream and meringues we prepped yesterday! It was really fun to feed the parents and our siblings and see them enjoying the food we worked hard on.

Overall the Passion-for-spices teen culinary camp was an incredible experience where I learned so much with making food from different cultures. I'm happy I did this camp a second year and overall truly enjoyed this class.

Soups, Salads, Broths: Our campers made a very well liked soups and starters, Corn Chowder and Spinach Tahiri for this event, as well as Grilled Zuchini. The Teens also built their skills like knife skills and basic stock making.

Starters, Homemade Pastas, and Sauces: in the spirit of the name, campers prepared a full complement of starters, with a Dumpling Assortment, Chicken Satay, and Semolina Pasta.

 
 

Sides and Desserts: Campers produced French Style Potatoes and Mediterranean Couscous with Rice to accompany any main course

 
 

Main Course: Our campers prepared the savory Roasted Spatchcocked Chicken with Classic Style Ratatouille, fit for a king. The final day, we had our annual cook off, where the camper’s parents came to sample everything that the campers had made.

 
 

Mystery Market Basket Competition: The Campers cooked a three course meal to present to friends and family.

Passion For Spices™ Team is Gearing Up For our Annual Around The World Cooking Camp 2026

 
 

We are thrilled to have our Annual Summer Camp for kids and teens in person for 2026. Passion for Spices™ Team will strictly be following the state guidelines along with our own protocols to maintain the health of our campers and the Passion for Spices™ Team. This is our 16th year of our Around the World Summer Camp. The Passion for Spices™ Team can’t wait to be with the campers and enjoy the culinary adventure.

Foods Of The World I: American Road Trip
July 6-10

This year, we have introduced our new week, Foods of the World I: Roadtrip America, where the young chefs will explore different food and culture of different regions in the US. We will be introducing them to the Southern California, Pennsylvania Dutch, Louisiana Creole, Southeast, and Midwest food. Some of the highlights include the Louisiana Creole day, where the campers will be cooking Gumbo, Red Beans and Rice, and New Orleans Bread Pudding.

Foods of the World II: Around the World
July 13-17

The Passion for Spices Team is looking to forward to welcoming the campers to a fun culinary. The second week is our International Foods of the World Week, where the young chefs will be making stops all around the globe. This year, the culinary regions that the young chefs will experience are foods from Mexico, Italy, France, Asia, and India.

Arts & Science
July 20-24

The third week of our summer cooking camp is all about the art and science of the cooking process. Our chefs will be teaching basic cooking techniques, and the young chefs will get enhanced in their skills of making various dishes including pasta, baked goods, etc. This year we will be showcasing the art and science of baking, canning, pies, cheese, and pasta.

Farm To Table
July 27-31

For the Farm to Table week, we will be showcasing local and fresh seasonal food ingredients, and utilizing them in multiple recipes. The young chefs are introduced to various fruits and vegetables, and our recipes will enhance their culinary skills as well as get them used to a variety of foods in their diet. This year we will be featuring corn, alliums, tomatoes, potatoes, and berries to the young chefs. Each day, the campers will be learning outdoor cooking methods and enjoying the abundance from the local farms.

Culinary Teen Competition
August 3-7

For our Culinary Teen Competition, we put several teams of teens to the progressive culinary test! Our professional chefs will be working with each team everyday, and each team will learn new techniques, building their skills as they go. At the end, they will increase their skills in planning, preparing, creating and presenting a 3 course meal using mystery ingredients from our seasonal "market basket" along with open access to our "community pantry." Finished dishes will be judged on presentation, use of seasonal ingredients, technique, flavor development, and teamwork. Based on their performance, teams are awarded points, with each team receiving a daily score. On the final day, daily scores will be added together and whichever team has the most points wins!

The families enjoying the food the teens prepared from the Mystery Basket given to them

As we showcase here, our young chefs ages vary from five to teen, and is organized in such a way that they learn at their appropriate levels. Our Passion for Spices™ team are well experienced professionals, who will be guiding and training the kids to get the best experience in this culinary journey.

All  of the ingredients used during the weeks of camp are organic, fresh, and non-processed. Each day we have a totally different theme, but all to show kids that their food can be delicious, healthy, and sustainably grown!

Check out the details of our Around the World Summer Camp below, including the camp brochure and registration page:

Register for cooking camp
camp brochure
memories from our previous camps

Passion for Spices™ Invites Dads to Celebrate Father's Day

At Passion for Spices™, we create food experiences and memories with families and friends. We teach techniques and classic recipes from around the world, while incorporating the highest quality, local and sustainable food ingredients. This Father's Day, we invite you to come and join a special class assigned for father’s and father-figures alike. Our culinary experiences are memorable where you cook delicious meals and break bread with your family members and friends. Our father’s deserve more than a day of appreciation, this is a tradition we want to continue and share.

Because fathers deserve more than one day of appreciation; they deserve a tradition. And what better tradition than cooking great food together?

Below are the details of some of our curated classes:

Mastering the Grill

Friday, June 19, 2026 / 6:00 PM – 8:30 PM

Father's Day falls on June 15th — but the celebration doesn't have to stop there. Join us on June 19th for an evening dedicated to the king of all cooking methods: the grill. From the perfect sear on a rib-eye to the bold, aromatic notes of Tandoori-spiced chicken, this class brings together global flavors and grilling techniques in a way only Passion for Spices™ can.

Menu

  • Hot-Smoked Salmon with Spicy Mango Salsa

  • Grilled Rib-eye Steak

  • Tandoori Style Chicken

  • Curried Carrot and Golden Raisin Salad

  • Classic Manhattan (BYOB)

Knife Skills 101

Saturday, July 11, 2026 / 5:00 PM – 7:30 PM

In this class, you'll learn basic knife skills and explore the different types of knives used in professional and home kitchens. Our chef instructors will walk you through proper grip, control, and safety, then guide you through the fundamental cuts every confident cook should know. To put your new skills to work, we'll prepare and enjoy classic dishes made with fresh, seasonal ingredients.

What to Expect

  • You’ll learn the fundamental cuts: mince, dice, brunoise, batonnet, and julienne.

  • You’ll learn to sharpen the knife and how to properly hold and handle a chef's knife

  • Knife safety and kitchen efficiency techniques

  • Hands-on practice using seasonal vegetables and herbs

Sign up here
Sign Up Here

More than a gift — a tradition worth keeping

A tie gets forgotten in the back of a drawer. A cooking class becomes a story Dad tells for years. At Passion for Spices™, we believe dads deserve appreciation all year long; not just one Sunday in June. Both of our Father's Day specials make for an unforgettable shared experience, and our year-round adult cooking classes mean there's always something new to learn and taste together.

for those that cannot make it to a class, We have agreat option; a gift of cooking where you can purchase a gift card to use towards future classes to choose from

Private Events

Book a Private Event

Adult Cooking Classes

Book Adult Classes

Gift Cards

Buy a Gift Card

Whether you're coming with a spouse, a sibling, or the whole family, our classes are designed to be warm, welcoming, and a whole lot of fun. No experience necessary! All you need is a love of great food and good people. Spots fill up fast, so reserve yours today and give Dad something to remember!

Cheers to all the dads from Passion for Spices™ team!

Passion for Spices™ hosts Young Professionals Networking event

At Passion for Spices™, our cooking school has always been more than a place to learn to cook. It's a place to connect and break bread. This week, we were thrilled to open our doors to the Suburban Chamber of Commerce's Young Professionals Networking Group, welcoming a wonderful mix of young professionals (and not-so-young professionals) from local and neighboring communities and businesses. Guests had the opportunity to share their stories, forge new connections, and enjoy an evening of great conversation in a warm, flavorful setting.

This event was organized by the Suburban Chamber of Commerce, with a special thanks to Samantha T. Alfonso, who chairs this Young Professionals networking series for making it such a memorable gathering.

 
 


A Commitment to Community

At Passion for Spices™, our passion extends well beyond culinary education. We are deeply committed to the local community and the businesses that make our towns thrive. Our CEO and Founder, May Fridel, also serves as Vice Chair of the Suburban Chamber of Commerce — a role that reflects her belief that strong communities are built one relationship at a time.

Passion for Spices™ is a cooking school, team-building destination, and organic spice purveyor rooted right here in Summit, NJ. From hands-on adult cooking classes and corporate team-building events to kids' programs and private cooking experiences, everything we do is guided by sustainable practices and a celebration of global culinary traditions. Our mission is to provide a platform to break bread with local communities, including our business community, while sharing the knowledge of good food.

Learn more at www.passionforspices.com

📍 31 Woodland Avenue, Summit, NJ 07901

📞 (908) 380-0644

About the Suburban Chamber of Commerce

The Suburban Chamber of Commerce is the voice of business for the communities of Summit, Berkeley Heights, and New Providence in Northern Union County, New Jersey. Established in 1917, the Chamber has been a cornerstone of the local business community for over a century, connecting businesses, fostering growth, and strengthening ties between entrepreneurs, professionals, and community leaders.

Whether you're a seasoned executive or just starting your professional journey, the Suburban Chamber offers a wealth of networking opportunities, resources, and events — including signature programs like First Friday breakfast gatherings and Wine Down Wednesday after-hours networking — all designed to help you grow your business and your network.

Learn more at www.suburbanchambers.org

📍 24 Beechwood Road, Suite 229, Summit, NJ 07902

📞 (908) 522-1700

✉️ info@suburbanchambers.org

Follow the Suburban Chamber of Commerce on social media:


Special Thanks to Our Guests

Our evening was kicked off by our Suburban Chamber of Commerce Chair, introducing the Young Professionals Networking Chair Samantha Alfonso, and James Kwan of Ace Pension Solutions, LLC . We were honored to have members of the Greater Westfield Area Chamber of Commerce (GWACC) join us for the evening, including Mario Cesario, who serves as Vice President of the Board of Directors. Their participation is a testament to the spirit of cross-community collaboration that events like this are all about. Everyone who attended had to opportunity to share their story and showcase their business. We look forward to hosting our next event where we will engage more businesses and professionals.

 
 

Everyone enjoyed the spread of delicious appetizers from the Passion For Spices™ team. Also Jason Udrija, owner of Celestino's Pizza & Ristorante provided some of his popular bites, including his fan-favorite pizza pinwheels. Adam Brown of The Adam M. Brown Law Group, LLC, one of our board members generously provided the wine as well. Many thanks to everyone that made this evening a big success!

Thank you to everyone who joined us for this special evening. We look forward to continuing to be a gathering place for our community — one spice, one story, and one connection at a time.

To stay up to date on events, cooking classes, and more at Passion for Spices, follow us on Facebook and Instagram, or visit passionforspices.com.