Our teen camp, at Northwest, is one that offers hands-on training in a professional kitchen; teaching students how to prepare dishes focused on using quality and local ingredients. This is unique, full-day intensive course offers teens the experience of working in a professional kitchen, taking advantage of a teen’s natural ability to learn any subject or new activity.  It culminates with a dinner service:  a menu designed, executed, and served by the students to their invited guests.  Our intention is simple: empower the young individual to cook and eat well for the rest of their lives.This camp has been crafted to provide some serious cooking instruction, but fun is always the main ingredient.

Dates:
Cost: $1,995 (taxes, tshirts, aprons, recipes, and all food included)
Maximum: 24 students
Age range: 13+ years old

 

Sample of Recipes/Techniques Covered (subject to change):
Apple-Radish Plated Dessert
Avocado Mousse
Azteca-Style Soup
Baked Goat Cheese and Beet Carpaccio w/ Warm Honey Vinaigrette
Braised Pork
Braised Thai Chicken Thigh
Bruschetta and Roasted Red Pepper Aioli on Crostini
Candied Cinnamon Radish Chips
Candied Nuts
Chicken Broth/Stock
Chicken Caesar Salad
Chicken Saltimboca
Cinnamon Foam
Cinnamon Shortbread
Cinnamon yoghurt cream
Classic Tomato Sauce
Corn Tortillas
Cream of Zucchini
Dark/Brown Stock
Debone chicken
Demi-Glace
Dulce de Leches Fluid Gel
Eggs Benny w/ Biscuit, Caper Hollandaise
Gnocchi Piemontese
Grain Salad with Watermelon and Feta
Jalapeño and Cheddar Biscuits
JAMBONNEAU (“small ham”) DE VOLAILLE
Linguine Aglio e Olio
Mayonnaise
Melon Gazpacho
Miso Soup
Octopus Salad
Pilaf
Pink applesauce
Roast Beef w/ Remoulade and Fried Shallots on Edible Spoons
Roasted cauliflower w/ Pomegranate Molasses and Yogurt
Roasted Tomato Salsa
Roasted Yams
Seafood Ravioli, Vodka-Lemon cream sauce with Parsley
Seared/Grilled Lamb Chops
Shaved fennel, arugula, orange, fried prosciutto, reduced balsamic
Smoked Salmon, Chipotle Mayo, Cracker, Julienned Radish
Steak & Frites with Sauce Dianne
Tapioca Pearls
THE FRENCH OMELET
Traditional Pickled Red Onions
Zaatar Bread
To sign up please contact Lena at: 604-876-7653 or lena@nwcav.com