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Teens Cook: International Foods 4-Day Camp
Chef Ro
Average rating:5.0Number of reviews:(83)
In this 4-day, hands-on cooking camp, teens will learn to make a variety of international dishes, from bolognese to summer rolls.
Class experience
In this 4-day camp, we will explore different cuisines of the world. We will discuss ingredients specific to those cuisines and make a dish that represents the area. We will make the following dishes: Day 1, Italy: Homemade Bolognese Day 2, Thailand: Red Shrimp Curry (can substitute chicken) Day 3, Morocco: Chicken and Apricot Tagine Day 4, Vietnam: Summer Rolls Because the class periods are short, it will be imperative that students have all ingredients and equipment out before the class...
1 file available upon enrollmentIngredient list: Olive Oil Celery Carrots Onions Ground pork Ground beef Tomato paste Whole milk (some substitutes may work) Salt & pepper Cooked pasta (for serving) Red curry paste Coconut milk Chicken or seafood stock/broth Palm or coconut sugar Fish sauce Galangal or ginger Lime leaves (optional) Limes Bell pepper Shiitake mushroom Yard-long or green beans Shrimp Cilantro Thai basil (sweet basil may be substituted) Thai chiles (or other chile of your choice) Rice (optional, for serving) Ground cinnamon Ground ginger Turmeric Chicken thighs Red onion Garlic cloves Italian parsley Cinnamon stick Dried apricots Slivered almonds (or any type of almond, this can be left out for allergies) Rice vinegar Rice paper rounds Fresh mint Vermicelli (dried thin rice noodles) English cucumber Equipment list: Heavy-bottomed pot (such as a Dutch oven or large saucepan) Cooking spoons Knife Cutting board Wok (optional - a large saute or saucepan may be used) Cheesecloth or kitchen twine (optional) Small and large mixing bowls
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Students will be using knives, a stovetop, and ovens for this class. Please make sure your student feels comfortable with these items, or have parental supervision available. Allergies in these recipes: wheat, dairy, egg, shellfish, nuts (some substitutions may be made, but not all can be avoided)
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching...
Group Class
$72
for 4 classes4x per week, 1 week
75 min
Completed by 6 learners
Live video meetings
Ages: 14-18
2-12 learners per class
