Let's Make Dinner! a Cooking and Baking Experience for Young Chefs (Ages 13-18)

In this ongoing class, students will learn how to make a variety of dinner recipes. Students will cook and bake everything from scratch and have a very hands-on experience in all of my classes. Each week we will make one recipe and taste them by the end of the class. 

I always try to bring simple, easy-to-make recipes and some more challenging ones offering the students an opportunity to learn cooking technics through step-by-step procedures of preparation, so by the end of the class, they can succeed and be proud of the hard work they put in to get the recipe done. It motivates and gives them more confidence in the kitchen.

Any knowledge and skills in the kitchen are very helpful, but this class does not require previous experience from the learners. I do everything I can to keep the whole group together at the same step of the preparation, so everyone will do the same task at the same time, and everybody moves on together. Depending on the group and the complexity of the recipe some classes can go a little over the time of the class. Usually, we have a lot of things to do and steps to go through for the recipes, so learners should be in class on time to minimize the risk of the class going over time. 

IMPORTANT  -  This class can be turned into a meal for the family, but if you are planning to use more ingredients than the amount asked in the recipe, please help your learner during the class with the preparation, by cutting, peeling, washing ingredients, and helping them to make the recipe; this way the class will not take too long and we will be able to finish the class in time. 

I will teach them all the techniques and safety issues. The students will learn how to measure all the ingredients, separate them by the order of usage, mix, bake, and cook them. Kitchen skills will be taught during the classes, such as basic knife skills, searing, pan-frying, roasting, baking, and so on. I will be teaching the safety of operating an oven, stove, and other necessary equipment, but parental supervision is required at all times*. 

Each week I will post the supply list for the next class. 

You can find all the recipes we are going to make in this course in the list below:

Week of 01/10 	CHICKEN FETTUCCINE ALFREDO
Week of 01/17 	MEATBALL SUBS
Week of 01/24 	LASAGNA
Week of 01/31 	TOMATO CHEESE SAVORY CAKE
Week of 02/07 	CHICKEN TACOS
Week of 02/14 	MAC & CHEESE
Week of 02/21 	ROAST BEEF SANDWICH WITH BAKED POTATO WEDGES
Week of 02/28 	MUSHROOM AND ASPARAGUS RISOTTO WITH CHERRY TOMATOES CONFIT
Week of 03/07 	ROASTED CHICKEN THIGS WITH GRAVY AND MASHED POTATO
Week of 03/14 	PIZZA MAKING
Week of 03/21 	SALMON BURGER WITH BAKED POTATO WEDGES
Week of 03/28 	HOMEMADE GNOCCHI WITH TOMATO SAUCE
Week of 04/04 	BEEF STROGANOFF
Week of 04/11 	SMASH BURGER
Week of 04/18 	ROASTED SALMON WITH VEGETABLES
Week of 04/25 	GUACAMOLE AND QUESADILLAS
Week of 05/02 	Cancelled class
Week of 05/09 	CHICKEN FRICASSE (BRAZILIAN STYLE)
Week of 05/16 	TROPICAL RICE (ARROZ COM BANANA)
Week of 05/23 	SEARED CHICKEN THIGHS WITH BEURRE BLANC SAUCE AND MIX OF VEGETABLES
Week of 05/30 	FISH STEW (MOQUECA DE PEIXE)
Week of 06/06 	STEAK AND DUCHESS POTATOES
Week of 06/13 	PENNE IN ROSÉ SAUCE
Week of 06/20 	CANCELLED CLASS
Week of 06/27      STEAK TACOS

Contact me if you have any questions about this class. * Please read the Parental Guidance section for additional information before enrollment.