Highlights From Passion for Spices Cooking Camp Week 2: Arts and Science

This week the Passion for Spices Around the World Cooking Camp had its “Arts and Science” theme. Each day we implemented certain elements of the art and science involved in the cooking process, and showcased that to the campers. We had guest chefs like Executive Pastry Chef John Sauchelli from Fiddlers Elbow Country Club, and Chefs Klaus Krosteiner from Public House: A Farm to Table Restaurant in Mountainside.

passion for spices

Day 1: Cheese Making

Our first day at camp was focused on the science of cheese making. The campers learned important facts about the origin of cheese and the process of making cheese. Students learned the coagulating process involved in making cottage cheese from scratch. The campers also learned how to make fondue using various cheeses like cheddar and gruyere. It was surely a gouda day!


Day 2: Christmas in July

Day two was an exciting day for campers as they worked on gingerbread houses in the scorching month of July. Executive Pastry Chef Sauchelli and his two daughters led the way in this amazing workshop where each team created their own gingerbread house. It was a great activity for the campers to showcase their creativity. For example, one of the teams lost part of their house, and so they decided to create a deck out of it. We are very proud to see this creativity in our young chefs. Despite having no snow, it was still a great Christmas!


Day 3: Bread and Biscuits

Our third day was centered on Bread and Biscuits. The students had fun smashing bananas to make our delicious banana bread. They made the basil biscuit dough from scratch, and shortcakes with strawberry butter.


Day 4: Frozen Treats

Day 4 was all about frozen treats, where all the kids screamed for ice cream. They had the opportunity to learn how to make ice cream from scratch. They made a variety of frozen treats such as Vanilla and Chocolate ice cream and a Raspberry Sorbet from fresh raspberries. They also learned to make Crème Catalane from scratch. All the fruits and dairy products were from local farms, which was evident in the taste of the treats.

Day 5: Chocolate Celebration

Our last day together, we had a big chocolate celebration. The students learned from Chef Scott the science of chocolate, which included how to temper the chocolate, and how to melt chocolate the right way. The campers loved the chocolate waffles, the chocolate dipped fruits, and especially the chocolate mousse. It was a sweet way to finish our eventful week.


We are looking forward to seeing you at Around the World Cooking Camp Week 3: Farm to Table.

A Sweet Easter Treat for You and Your Family

Everyone looks forward to Easter after a long winter. It is always great to be gathering around the table with your loved ones for a spring holiday. The dessert to cap off your family meal should be a celebration of spring as well as this religious holiday. Panna Cotta with Berries is the perfect, light treat, with seasonal fresh fruits, that everyone can enjoy. This can be made ahead of time so that you have one less thing to worry about for your Easter feast.

Panna Cotta with Fresh Berries

Makes 8 Servings


1. On medium heat, take a saucepan and add the half cup of water. Now sprinkle the gelatin and mix until the gelatin dissolves, and let it cool.

2. Take another bowl to mix the cream cheese, heavy cream, and condensed milk. Mix them until they come to a smooth consistency.

3. Now add the vanilla, lemon zest, and lemon juice into the mixture and stir well.

4. Now add the gelatin mixture into the bowl, and mix well.

5. Pour the mixture into small molds, and put it into the refrigerator for 2 to 3 hours to set.

6. Before serving, decorate with berries.

Click here for our previous Passover blog that includes a traditional recipe adapted from the Indian Jewish Culture.





1 cup cream cheese

1 tin heavy milk

½ tin condensed cream

1 tsp vanilla

1 lemon (zest)

1 lemon (juice)

1 tbsp gelatin

½ cup water

1 cup of fresh seasonal berries