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.

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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.

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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:

Passion for Spices™ 2025 Cooking Camp Culinary Teen Competition

Our fifth week of the Passion for Spices™ Cooking Camp began with the students returning to the basics. They focused on mastering soups, broths, and improving their knife skills. For their first dish, the young chefs prepared a flavorful golden carrot ginger soup, putting their newly learned knife techniques to work as they chopped carrots and onions. They also created a refreshing gazpacho andaluz, blending tomato, garlic, bread, and other fresh ingredients into a smooth, vibrant soup. To round out the day, they cooked a classic fried rice, incorporating eggs, vegetables, and aromatic spices.

On the second day, the students focused on starters and salads. They began with savory chicken and vegetable gyoza, learning how to prepare the flavorful filling by combining minced chicken, finely chopped vegetables, soy sauce, and ginger. Another appetizer on the menu was smashed Yukon gold potatoes, lightly seasoned with salt and pepper. To complement the potatoes, the students prepared a rosemary orange barley salad. They whisked together vinegar, parsley, mustard, and other ingredients to create a tangy dressing, then tossed it with a mix of barley and wheat berries to finish off this salad.

For day three, the students prepared some tasty side dishes. They started off with some tandoori-style roasted chicken. The students also made some grilled zucchini. They further utilized their knife skills to score the zucchini, which was then sauteed. It was then served with a flavorful cherry tomato sauce. The final side they made was mashed potatoes with garlic confit. The garlic was cooked slowly until golden brown and was served with the potatoes.

For the fourth day, the students made two main courses and a delicious dessert. They made Korean-style roasted chicken. They prepared a marinade with gochujang, gochugaru, and other seasonings. They also made baked lasagna with turkey, which could easily be substituted for mushrooms for a vegetarian option. For dessert, the students made a peach and blueberry cobbler to accompany the main dishes.

On the last day, the chefs came three hours early to prepare a large feast for their families. The students were divided into teams based on the recipes they wanted to prepare. For example, there was a team to prepare the Korean-style chicken, a team for the gazpacho, etc. However, they were presented with mystery ingredients to challenge their culinary skills. For example, the gazpacho team had to prepare a similar dish using watermelon instead of tomatoes. They then presented a beautiful buffet for their families.

Passion for Spices™ 2025 Cooking Camp Week 4

Our fourth week of the Passion for Spices™ Cooking Camp kicked off with potatoes. In the morning, the kids made a beef shepherd's pie. They chopped the onions and potatoes themselves and mashed the potatoes into a smooth topping. Along with the shepherd's pie, the young chefs also made the filling for poori with purple potatoes. During lunchtime, the kids all got to fill the poori with purple potatoes and chutney. In the afternoon, the students made potato au gratin: a simple French classic that's as delicious as it is hard to pronounce. Made with the best food combination in the world —cheese and potatoes —this recipe is certain to be a hit with everyone who tries it.

On the second day, we focused on a vegetable that's currently in season– tomatoes. The aspiring chefs started by chopping the ingredients for the tomato soup and then cooking them down. Then we made rolled cheese toasties for the campers to dip in their soup during lunch. Finally, we concluded the morning with a caprese salad, made with olive oil from Tuscany. The students sliced the mozzarella and tomatoes, and even learned how to chiffonade basil. Full-day students got to make a tomato tart in the afternoon. A tomato tart is a tasty way to use up any tomatoes leftover at the end of summer. It's pastry dough with a cheese-based filling, topped with tomato slices. It's like an upscale pizza, and might even taste better than one. Try making it at home and find out!

For the third day of our camp, we had recipes with corn. The young chefs made corn and potato chowder. The kids practiced removing the kernels from the cobs and slicing potatoes. The corn stock for the soup was made from leftover cobs. Stocks and broths are a fantastic use of kitchen scraps and a great way to reduce food waste. To pair with the corn chowder, the children made corn muffins from scratch. Corn muffins with soft butter and homemade strawberry preserves made for a sweet and hearty side dish to our corn chowder. After lunch, the aspiring chefs made various types of gourmet popcorn, including marshmallow, chocolate, and even curry. Then everyone sat down and watched part of a movie while they enjoyed their sweet treat.

On Thursday, the kids learned all about squash. They learned about the difference between all the different types of squashes, including zucchini, summer squash, and even spaghetti squash. The kids started by chopping up tomatoes and shallots to create a nice summery topping for our grilled zucchini. Then they scored and salted the zucchini, patting it dry right before it went into the pan. Once the zucchini was nicely browned, it was topped with the tomato mixture and served fresh. Along with the grilled zucchini, the kids also made zucchini bread. This zucchini bread was moist, chocolatey, and an enjoyable departure from the more common banana version. In the afternoon, the young chefs got to make squash and lentil curry. A great vegetarian dish that’s full of nutrients and protein. Everyone, vegetarians and meat eaters alike, loves this meal!

For our fifth and final day of cooking camp, the students learned all about berries. The kids made panna cotta, a creamy, jiggly dish that’s made with various types of dairy mixed with gelatin. The young chefs also sliced the strawberry fans that garnished each panna cotta. Using more berries, the students mixed the batter for blueberry muffins and spooned the mixture into muffin tins. The chefs also made pizza for the kids to enjoy during lunch so that they could eat something savory before they tried the sweets they made in class. For the afternoon, the students made seasonal berry hand pies. They made the filling from scratch and folded it carefully into the pie dough, crimping the edges to seal. Our campers started the weekend with full bellies and wide smiles!

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!