Passion for Spices™ 2025 Cooking Camp Week 3

 
 

To kick off our third week of the Passion for Spices™ Around the World Cooking Camp, we started with breadmaking. The kids made apple cheddar scones, which would usually have bacon in them; however, we omitted it for an equally delicious vegetarian and kosher option. Then our aspiring chefs got to make Dutch babies: a fluffy pancake creation that is thought to have originated in the American Northwest. In the morning, the kids made traditional sweet Dutch babies with organic seasonal berries. In the afternoon, the kids were able to get creative with savory dutch babies, which were a fun deviation from the norm. The kids went home with a lot of good recipes, so parents should be expecting a warm homemade breakfast sometime soon.

 
 

On Tuesday, the kids learned all about pickling. Pickling is an incredibly easy way to preserve food for long periods of time. For any fruits or vegetables sitting in the back of your fridge that are close to rotting, consider pickling them or turning them into preserves to extend their shelf life. The kids made bread and butter pickles, which are made with a vinegar-based brine as opposed to a salt-based brine. These pickles were enjoyed with tasty ham and cheese sandwiches at lunchtime. Along with pickles, the kids also made mango chutney in the morning. Mango chutney is made with stewed mangos, vinegar, lemon, and spices. It’s typically enjoyed with indian dishes. In the afternoon, the kids made fresh fruit jam, a simple yet mouthwatering way to get rid of any less-than-fresh berries. This jam was wonderful served with bread and butter.

Wednesday was the art of making pies. It might seem intimidating, but pie dough is super easy to make at home, so there’s no need to use store-bought pastry sheets. The kids made their own pastry dough, combining the butter and flour with their hands to make a flaky dough. Then they used that pastry dough to make chicken pot pie, a hearty and filling American staple. They also made a vegetable pot pie to accommodate dietary restrictions. The kids also baked apple turnovers. They peeled and sliced the apples themselves, then cooked them over the stove, and folded them into pastry dough. In the afternoon, the kids made seasonal fruit galettes with fresh organic peaches and blackberries. A galette is a kind of rustic tart where you fold the sides over the filling. It's easier than baking a pie, but it's just as delicious as one.

The fourth day of our cooking camp was focused on making homemade cheese. We started off with Ricotta. Ricotta is a simple white cheese from Italy. It's made from whey, milk, vinegar, and lemon. It’s a great source of protein and tastes perfect in pasta dishes like lasagna, which is how the kids used it. They made a beautiful lasagna using their freshly made ricotta. Lasagna is a stacked pasta dish with numerous variations, most of which feature a red sauce, some type of meat, and ricotta cheese. Lasagna originates from Italy. Different regions have different traditional lasagna recipes, which makes it a great adaptable recipe depending on what you have in your fridge. In the afternoon, our young chefs made paneer. A indian cheese that’s perfect in a spinach dish like palak paneer. Paneer is a fantastic vegetarian protein and a great recipe to have on hand.

 
 

Friday was pasta day. We began with an orechiette bolognese. The orechiette was made with a homemade semolina dough. The kids shaped the past themselves, learning two different pasta shapes: orechiette and cavatelli. Bolognese is a meat and tomato-based sauce traditionally made with a mirepoix of carrots, celery, and onions. In many Italian dishes, most tomato-based sauces are sweetened with carrots and celery instead of adding sugar, so try making your sauce or bolognese and see how it compares to store-bought in both flavor and nutrition. Along with the bolognese, the kids were also hard at work making sweet potato gnocchi. A pillowy dough made with potato, gnocchi is a simple yet popular pasta dish. The kids used forks to create that iconic gnocchi shape, and the potato pasta was served in a brown butter sage sauce. For the afternoon, the students got to learn how to make pici pasta, a method of rolling out pasta that resembles a sort of rustic spaghetti. None of the pasta shapes that the kids learned today required any kind of machine or kitchen-aid attachment. We encourage you to try making it at home!

campers preparing the orecciette and pici handmade pasta!

 
 

Passion for Spices™ 2025 Cooking Camp Week 2

 
 

During the second week of the Passion for Spices™ Cooking Camp, our Around the World tour began by introducing students to the underlying principles of Japanese food culture and practice. Following this context, our students applied the ideas practically by hand-folding chicken-and-vegetable gyoza and rolling California rolls on bamboo mats fully from scratch, using exclusively farm-to-table, sustainable ingredients. These hands-on exercises enabled them to apply the principles of precision and simplicity introduced earlier in our session discussions. In the afternoon, our students participated in an experiential learning workshop, working through the process of making dorayaki, a traditional Japanese pancake filled with red bean paste. Our students explored the techniques collaboratively—learning through observation, trial, and dialogue, experimenting with batter consistency and filling proportion. Day 1 concluded with a clear takeaway: Japanese cuisine exemplifies how thoughtful technique and simple ingredients can produce food that is both healthful and refined. As we move into Day 2, our students begin to engage more deeply with the cultural values and health philosophies embedded in the global food traditions we explore.

 
 

Our second day at Passion for Spices™ Cooking Camp brought students into the culinary world of the Mediterranean. Students began their hands-on work with a Mediterranean classic: falafel. Using soaked chickpeas, fresh parsley, cumin, cardamom, and other ingredients, they learned to form and fry crisp, golden patties from scratch. These were tucked into soft, freshly baked pita pockets, paired with a cool, tangy tzatziki made from Greek yogurt, cucumber, and garlic. They then made chicken souvlaki skewers, marinated with lime, mint, garlic, olive oil, and others. These skewers were then grilled to perfection, adding a protein-rich component that rounded out the meal. To go along with this, the students also made some delicious, soft pita bread. In the afternoon workshop, our focus shifted to spreads. Students created smooth, creamy hummus and muhammara dip, made with roasted red peppers, bread crumbs, onion, and more. This exploratory session emphasized texture, seasoning, and balance to achieve a harmonious result. By the end of Day 2, students had gained not only an appreciation for the nutritional wisdom of the Mediterranean but also a hands-on understanding of how modest, organic ingredients can come together to form a vibrant and satisfying table.

On Day 3, our journey took us to Italy—a country where regional, seasonal, and artisanal elements form the soul of its world-renowned cuisine. Students began the morning by making orecchiette from semolina dough, learning the thumb-press technique that gives this pasta its ear-like shape. These were paired with two classic sauces—slow-simmered tomato and a fragrant basil pesto—allowing students to explore the interplay between starch and sauce. Our afternoon was devoted to a focused pasta-making workshop, where students crafted fresh egg pasta dough from scratch, rolling and shaping it into tender ravioli filled with ricotta and spinach. They learned to knead by feel, gauge dough hydration, and seal the delicate parcels to avoid breakage during cooking. This hands-on session encouraged both individual creativity and group problem-solving, as students adapted to varying dough textures and cutter shapes. By the close of Day 3, students had immersed themselves in the rhythm of Italian cooking, where quality ingredients, practiced technique, and respect for tradition result in food that is both comforting and elevated.

Returning to North America, Day 4 spotlighted the layered, spice-forward cuisine of Mexico. Morning conversations focused on the vibrancy of fresh produce that exists in Mexican cuisine. We explored the historical and cultural journey of Mexican food, from Indigenous roots to regional specializations. Students began with the fundamentals: forming and pressing their own corn tortillas and preparing Mexican-style chicken with citrus and garlic. Salsa Mexicana offered a lesson in knife skills, as students finely diced tomatoes, onions, jalapeños, and cilantro to create a balanced, refreshing accompaniment. Our afternoon workshop shifted to something sweet—churros. Students prepared, piped, and fried the dough until golden, finishing them with cinnamon sugar. The process demanded precision in timing and temperature control while offering an opportunity for creativity through dipping sauces and shaping variations. By the end of the day, students came away with a deepened respect for how Mexican cuisine embraces boldness and balance, celebrating bright flavors, diverse textures, and cultural storytelling through every bite.

We concluded our global culinary journey with a deep dive into Indian cuisine, celebrated for its aromatic spices, layered techniques, and regional diversity. Morning discussions emphasized the cultural significance of masalas and flatbreads, along with the balance between creamy, spicy, and tangy flavor profiles that define Indian dishes. Students began their cooking session with soft, pillowy naan flatbread. They focused on the techniques of kneading, rising, and skillet-toasting to achieve the naan’s signature char and chewy texture. Next came Chicken Makhani, where students made a delicious sauce consisting of onion, tomatoes, and green chilies. The afternoon was dedicated to an immersive samosa workshop. Students rolled their own dough, created a spiced potato-and-pea filling, and learned to fold and seal the iconic triangular pastries. Emphasis was placed on texture and technique, from crimping edges to frying at the right temperature. As the day ended, students reflected on how Indian cuisine highlights the power of spice not just to flavor, but to heal, preserve, and tell stories. With this final session, our campers closed the week with a broadened palate and a new appreciation for the ways food connects us across continents and cultures.

 
 

The delicious tacos the young chefs prepared!

campers preparing naan and the butter chicken they prepared!

 
 

Passion for Spices™ 2025 Cooking Camp Week 1

 
 

For the first day of the Passion for Spices cooking camp, we travelled to the Midwest. The students started by making their very own pasty dough – that’s right, pasty, not “pastry”.  The Michigan pasty is a delicious dough pocket filled with meat and vegetables. It originated in the Michigan mining community, where it was popular for its handheld ease. Once they got their dough in the fridge to chill, our young chefs practiced chopping a variety of vegetables, allowing them to further hone their knife skills. Next, our students turned up the heat, both literally and figuratively. We put some pots on the burners and added our vegetables and spices to the pan, cooking them down until they became the perfect base for our turkey chili. Originally from the Texas-Mexico border, Turkey Chili offers a leaner, more heart-healthy alternative to traditional beef chili. While the turkey chili was simmering on the stove, we finished up our pasty filling. Once the filling was cool, the kids rolled out the dough and filled it, sealing it with a fork. Then we popped those in the oven. Needless to say, the kitchen smelled fantastic. In the afternoon, the young cooks were hard at work making cinnamon rolls from scratch. Every piece of the recipe, from the dough to the filling, was measured and mixed by the students. Even the icing was homemade! It was a sweet, protein-packed first day!

 
 

On Tuesday, we trekked to the Deep South and found ourselves in Louisiana. First up on the menu was a heart-warming cajun classic: étouffée. The students began by preparing the Holy Trinity. Different from a classic mirepoix, which features carrots, celery, and onions, the Cajun Holy Trinity is comprised of bell peppers, onions, and celery. It’s a staple in most traditional Cajun dishes. Our etouffee was roux-based, which is a method of thickening that utilizes an amalgamation of flour and fat that’s browned over the stove. Along with a roux and the holy trinity, we also added Cajun seasoning, a recognizable blend of paprika, garlic powder, black pepper, white pepper, onion powder, dried oregano, and cayenne pepper. Traditionally, étouffée is made with andouille sausage; however, we opted for chicken sausage for a more nutritional meal. For a hearty side dish, the young chefs also made cheesy grits. We brought the grits to a simmer and added seasonings like butter, Worcestershire sauce, garlic powder, and, of course, an ample amount of cheese. In the afternoon, we took some of the Cajun seasoning from earlier in the day, and the students marinated and grilled their very own version of blackened chicken, using a cast iron skillet to create those perfect grill marks.

 
 

For the third day of the Passion for Spices cooking camp, the students made dishes from the Southeast: biscuits and gravy, oven-fried chicken, and peach cobbler. To prepare the fried chicken, the young chefs dredged and breaded each breast to create the perfect crumb coating. Then the chicken was baked in the oven until crispy. We were able to achieve that crunchy fried texture without using seed oils or unnecessary fats. This healthier alternative preserved the mouthwatering flavor of Southern fried chicken while also improving its nutritional density. To accompany our main entree, we made a side of biscuits and gravy. The biscuit dough, handmade and cut by our students, was flaky and full of buttery layers. The gravy had a base of homemade chicken stock and was thickened with a roux. The peach cobbler in the afternoon was the perfect summer treat. We’re right in the middle of stone fruit season, so the peaches were picked up from the farm fresh that morning. All in all, this day was a great example of how simple, organic ingredients are the key to a delicious meal.

On the fourth day of our cooking camp, the young chefs tackled New England classics like Boston baked beans and corn chowder. For our baked beans, we combined beans and our seasonings, such as Worcestershire sauce and ketchup, into a saucepan. Once the beans were simmering, they were finished off in the oven.  We got the corn chowder started with corn stock made that very morning from our leftover cobs. Using scraps of meat and vegetables to make stocks is a great way to reduce food waste in the kitchen. Apple cider donuts might be widely considered a fall treat, but they are just as enjoyable in the summer sun. The students started by making their batter, adding garam masala and apple cider to make a moist, perfectly spiced dessert. Then they piped the batter into donut trays, baked them until golden brown, and coated them with garam masala and sugar.

For the fifth and final day of our summer program, we ended our food tour with a classic southern barbecue. Using pasture-raised chicken, combined with a homemade barbeque sauce, the young chefs put together beautiful pulled chicken sandwiches. You haven’t really tried coleslaw until you tried homemade coleslaw, so the kids went to work thinly slicing cabbage and combining it with our slaw dressing. For their final dish of the week, the kids made cornbread muffins. They combined cornmeal, sugar, and baking powder in a large bowl, then prepped their wet ingredients separately. Finally, they mixed everything together and put the mix in a muffin tin to bake. The cornbread muffins came out perfectly brown– a fantastic end to a fantastic week!

 
 

one of the pulled chicken sandwiches the young chefs prepared!

campers preparing the gravy and chili!