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.