Cooking: Top Chef Camp: Dessert Challenge!
In this course students will explore their culinary skills through a series of carefully selected recipes designed to integrate a variety of cooking methods THEN put their skills to the test in a TOP CHEF SHOWDOWN!
Taylor A. Banks
Average rating:
4.6
Number of reviews:(46)
What's included
3 live meetings
2 hrs 45 mins in-class hoursClass Experience
In this camp students will learn and apply a variety of kitchen strategies and cooking methods to complete 2 pre-selected desserts AND a dessert of their choice. This class is FAST PACED. Our class will culminate in a culinary competition as student rise to the challenge of our mystery ingredient. Please note, as with all culinary ventures, proper supplies and ingredients are integral to course timing and kitchen success. Although many supplies or ingredients can be substituted our class time is only an hour. Students may replay the lessons and take artistic liberty, but in class we must stay on schedule. Parental support is highly encouraged. This camp is perfect for beginner (a little experience) to intermediate young chefs. If your chef has never been in the kitchen, handled a knife, or has difficulty measuring ingredients I recommend beginning with a slower paced course so they do not feel rushed or left behind. Rushing causes mistakes. We want to keep all of our fingers! We will jump right into the kitchen. I am a firm believer in learning through doing. Students will be exposed to culinary terms, traditional cooking methods, traditional preparations, and a variety of cooking methods. Each day's goals are broken down below. Please feel free to message me with questions between sessions. My office hours are most evenings between 5-7pm CT. I reserve Sunday's for family time. Please check course materials early so that there is time for me to answer your questions. The class playback will also be available shortly after class for your student's reference. I have 2 camera angles to help your student see the action! There is a list of supplies, ingredient estimates, and my recommendations for each attached. Note, we will cover as many additional details as time allots. All of the supplies can be easily found either in your kitchen or at the regular grocery store. All of my ingredients are for specific recipes. In baking/ confection for class it is important to stick with the suggestions listed. More food takes longer to cook. Day 1: Chocolate Moose: -3 oz chocolate chips (I like Ghirardelli; use any brand white, dark, or milk chocolate) -1/2 tbsp butter -1 cup heavy whipping cream -1/2 tsp vanilla (or other extract such as raspberry, peppermint, orange, etc.) -a garnish of your choice (examples: chocolate shavings, fresh berries, nuts, mint, etc) Day 2: Cheesecake Crepes: -1/2 cup flour -1 egg -1 tbsp sugar -1 tbsp butter (+ 3-4 tbsp of oil or butter) -1/2 cup milk -1 tsp vanilla (for crepe batter) -1 tsp vanilla (for filling) -4 oz cream cheese (room temperature) -1/2 cup heavy cream -1/4 cup sugar -2 tbsp sour cream -a garnish of your choice DAY 3: TOP CHEF! Students will - * Prepare their own recipe! (students should create their own meal using the secret ingredient which will be provided during class; I try to pick something common that you probably already have on hand. Students will have time to research a recipe and prepare for class if they choose as they will be provided with the ingredient before class. Students will have 45 minutes to complete their meal before we stop to present dishes. They should be mindful of this time when choosing a recipe.) * Apply basic kitchen safety and sanitation. * Apply mise en place * COOK OFF! * Discuss and ask questions as they work * NOTE: I will cook off along with them so that they have another dish example * Assemble and garnish dish * Present dish to class and discuss the cooking method and ingredients used * EAT!
Learning Goals
Students will gain proficiency in mise en place, kitchen safety, and a variety of cooking methods.
Other Details
Parental Guidance
Whenever working in the kitchen students will be exposed to potential hazards, including use of a stove, oven, tools needed and/or possible allergens. Parental supervision of knife handling, cooking, oven use, stove use, etc, is encouraged. Please be mindful of the ingredients list in conjunction with any allergies your student may have.
Supply List
NOTE - Any of the below listed substitutions or IF DESIRED ingredients may not be covered in class. These are alternatives for intermediate chef's. I recommend beginner chefs follow the main ingredient list. It is how I will demo the meal in class. Remember, this class is not for the novel chef. If your young chef needs assistance measuring or turning on the stove please choose an appropriate introductory course first to ensure your chef's success. Also note, changing the yield of our recipes (from 1-2 serving to 2+) will change the cooking times and preparation time. I will demo 1 serving in our allotted class time. Students should practice with the listed serving amounts in class. They can repeat the recipes later with more servings. Per class time we need to stick with the recommended amounts. Having your basic ingredients and utensils out at the beginning of class (mise en place) will help your students be prepared for a smooth class. Day 1: Chocolate Moose: -3 oz chocolate chips (I like Ghirardelli; use any brand white, dark, or milk chocolate) -1/2 tbsp butter -1 cup heavy whipping cream -1/2 tsp vanilla (or other extract such as raspberry, peppermint, orange, etc.) -a garnish of your choice (examples: chocolate shavings, fresh berries, nuts, mint, etc) Day 2: Cheesecake Crepes: -1/2 cup flour -1 egg -1 tbsp sugar -1 tbsp butter (+ 3-4 tbsp of oil or butter) -1/2 cup milk -1 tsp vanilla (for crepe batter) -1 tsp vanilla (for filling) -4 oz cream cheese (room temperature) -1/2 cup heavy cream -1/4 cup sugar -2 tbsp sour cream -a garnish of your choice Day 3: Cook off! Students will provide their own recipe using a provided secret ingredient.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined June, 2020
4.6
46reviews
Teacher expertise and credentials
I have been cooking for others (not family) for over 15 years. I by accident began my own catering company at age 14. A family friend recommended my cooking to her colleague who needed a last minute caterer for a fundraiser. My first gig consisted of about 300 people with 2 weeks notice! In 15 years I've catered countless weddings, fundraisers, holidays, parties, etc. I have also taught culinary arts since age 19 (to adults!) and I graduated culinary school in my early 20's.
I'm traditionally French trained; however, I just love to make food that tastes good! My family heritage is half Indian (Osage and Cherokee) and half Irish immigrant... on both sides. In my family that meant neither grandma owned a measuring cup! There was a specific bowl for fry bread and a specific array of coffee cups to "measure" with. As such, I learned to judge a meal by how it felt, smelled, tasted, and looked while cooking. There are simple clues we see while preparing a meal that a recipe can never accomplish. In class, I'll share some of these relevant tidbits to help your meal come out perfect every time. I love teaching foundational skills because I find my students have so much more creativity and intuition than some recipe from the internet. I truly enjoy watching them learn and create!Reviews
Live Group Class
$60
for 3 classes3x per week, 1 week
55 min
Completed by 10 learners
Live video meetings
Ages: 9-14
3-6 learners per class
