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!

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!