The Passion for Spices™ Team is very excited to start this year’s Around the World Summer Cooking Camp! Every year, young chefs spend their summers learning and explore foods of the world, from the history to the culture to the science behind preparing food. At Passion for Spices™, we showcase food literacy and teach our young chefs to use sustainable cooking practices such as not wasting food and utilizing all parts of the food ingredients. We also help them learn the best practices of organizing in the kitchen and learning Kitchen 101 skills. We are thrilled to add more chefs to our culinary team, which has diverse experience and knowledge about foods of the world. We are looking forward to welcoming our campers to our 11th Annual Around the World Camp, and we expect to be even better this year. The kids will have a wonderful experience learning about food ingredients and techniques, while enjoying a culinary journey, traveling across the globe and the US.
Due to high demand, this year we have introduced new themes and even an additional fun-filled week.
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 New England, Pennsylvania Dutch, Cajun, Pacific Northwest, and Southwest food.
Foods of the World II: Around the World
July 13-17
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 the Southern American, Country French, Italian, Austrian, and Asian.
Art and Science of Cooking and Baking
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 pasta, pastries, bread, relishes, and cakes.
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 eggplants, tomatoes, squashes, and stone fruits to the young chefs. The last day of this week is a tradition for us to visit the Murph Farm, where the campers and their families will have a Harvest Festival incorporating farm fresh fruits and vegetables.
Families Cooking Together
JULY 10, 17, 24, 31
In our Families Cooking Together Workshop, families come together to cook following a theme, and enjoy the food that they make with their family members. This year the themes include Sushi Night, Taco bar, Bite-Sized Hors d’Oeuvre Night, and Classic Tuscan Delights.
Culinary Teen Competition
August 10-14
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!
We are looking forward to having our 11th Annual Around the World Cooking Camp, and we are hoping to have even more children come and enjoy the culinary journey.
This year, our team includes Chief Culinary Educator Chef Sam Kadko, Executive Chef Thor, Executive Chef Klaus, and Executive Pastry Chef John Sarchulli.
All of the ingredients used during the weeks of camp are local, fresh, and of the highest quality. Each day we have a totally different theme, but all to show kids that their food can be delicious, healthy, and sustainably grown!
The registration has opened, please take advantage of the Early Bird Discount until May 31st.
