Cooking: Top Chef Culinary Camp: Chicken Madness Part 2!
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 meals AND a meal of their choice. 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 if your chef is new in the kitchen. 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 independently 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 (both French and Italian), 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, ingredients, 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 1-2 servings. Students may adjust these servings later. For class it is important to stick with the suggestions listed. More food takes longer to cook. DAY 1: Chicken Parmesan and Traditional Cuisine Students will - * Discuss and apply basic kitchen safety and sanitation. * Discuss and apply mise en place * Create a BREADING STATION * Clean and prepare TENDER/BREAST * Apply PAN FRY cooking method * Apply BROIL cooking method * Learn to decipher when the chicken is done cooking by FEEL (yes, your fingers!) * Discuss traditional MOTHER SAUCES * Prepare simple TOMATO SAUCE * Review proper al dente pasta * Assemble and garnish dish (if time allows) * EAT! DAY 2: Spice it Up with Chicken Buffalo Mac and Cheese (omit buffalo sauce for regular mac and cheese) Students will - * Review and apply basic kitchen safety and sanitation. * Review and apply mise en place * Clean and prepare CHICKEN TENDER/BREAST *Discuss traditional roux *Prepare BECHAMEL using BLONDE ROUX *Prepare cheesy buffalo sauce *Apply SAUTE cooking method *Review AL DENTE pasta * Decipher when the chicken is done cooking *Apply BROIL cooking method * Assemble and garnish dish (if time allows) * EAT! 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. If your student has an allergy to the ingredient please let me know so I may provide an alternative. 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 confidence in safety, sanitation, mise en place, 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. If your young chef needs assistance measuring or turning on the stove please be present to ensure your chef's success. Also note, changing the yield of our recipes (from 1 serving to a family portion) will effect the cooking times and preparation time. I will demo 1-2 servings in our allotted classtime. 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. Groceries Day 1 Chicken Parmesan: 2 chicken tenders (or 1 chicken breast already cut into strips) 1 serving pasta of your choice 1/2 cup breadcrumbs (I like plain panko and will season with dried garlic, dried onion powder, dried parsley, salt and pepper in class. You may use pre-seasoned) 1 egg (you may use 1/4-1/2 cup egg substitute/ milk/ milk substitute) 1/4 cup grated parmesan 1/4 cup mozzarella (if desired) 1 can crushed tomatoes/ tomato sauce (8-14 oz) 1 clove fresh garlic about 1/2 cup light oil + 2 tbsp Basil and/or thyme and/or parsley (for quick tomato sauce; if desired) Groceries Day 2 Buffalo Chicken Mac and Cheese (for regular mac and cheese just omit the buffalo sauce!): 2 chicken tenders or 1 already sliced chicken breast 1 serving pasta of your choice Salt and Pepper a pinch of garlic, onion powder, red pepper flakes 1 cup cheese of your choice 2 tbsp butter or oil 1 tbsp flour 1 cup milk 1/2 cup buffalo sauce of your choice 1/4 breadcrumbs if desired Supplies Day 1: a sharp kitchen knife a cutting board 2 towels (one moist) 1 small pot (to boil pasta) 1 small pot (to make sauce) 1 small saute pan (to pan fry chicken) 1 colander 2 small bowls (breading station) 2 forks (for breading station and moving chicken) 1 pair of tongs 1 rubber spatula (for tomato sauce) ½ cup liquid measuring cup ¼ cup and ½ cup dry measuring cup ½ tsp,1 tsp, 1 tbsp measuring spoons 1 cookie sheet/sheet pan (to broil) 1 can opener Supplies Day 2: a sharp kitchen knife a cutting board 2 towels (one moist) 1 small pot (to boil pasta) 1 small pot (to make sauce) 1 small saute pan (to pan fry chicken) 1 colander 1 small bowl (to mix crunchy topping) ½ cup and 1 cup liquid measuring cups ¼ cup and 1 cup dry measuring cups 1 tbsp measuring spoons Baking dish (I use a 6” pan) 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. If your student has an allergy to the ingredient please let me know so I may provide an alternative. 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!
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
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! I love teaching foundational skills because I find my students have so much more creativity than some recipe from the internet. I truly enjoy watching them create!
Reviews
Live Group Class
$60
for 3 classes3x per week, 1 week
55 min
Completed by 3 learners
Live video meetings
Ages: 9-14
3-6 learners per class