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Cooking: Top Chef Camp: Dessert Challenge!

Taylor A. Banks
Average rating:4.6Number of reviews:(46)
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!

Class experience

Students will gain proficiency in mise en place, kitchen safety, and a variety of cooking methods. 
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!
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. 
Learners will not need to use any apps or websites beyond the standard Outschool tools.
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. 
Average rating:4.6Number of reviews:(46)
<Please note, my office hours are in the evening/ afternoon. Although I do my best to respond to questions, emails, or comments throughout the day I do the bulk of that response in the evening. Your questions are important to me so I want to... 
Group Class


for 3 classes
3x per week, 1 week
55 min

Completed by 10 learners
Live video meetings
Ages: 9-14
3-6 learners per class

This class is no longer offered
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