Week 5: July 31-August 4, 2017
Roll up your sleeves and get ready to slice and dice! This session features expert instructors who will teach kitchen fundamentals and the basics of cooking while exploring different techniques and cuisines in baking, boiling, sauteing, knife skills, and more.
Each day, students will learn how to follow a recipe, measure ingredients, and create sophisticated delicious meals in a variety of preparations. Using KO's own organic garden, they will also learn about sustainable gardening practices and the importance of using local, organically grown ingredients.
The week will include many exciting culinary experiences in addition to the daily preparation of recipes in a range of styles from freshly baked breads to sweet treats - and everything in between. Culinary campers will get a taste of what it is like to prepare tasty summer-inspired dishes for a large group of people. For instance, one day we will prepare and host a farm-to-table luncheon for all of the Camp KO campers and staff. We will also put our culinary creativity to the test during our friendly “Chopped” cook-off, and so much more! Activities may include field trips to local restaurants, farmers markets and other food related tours. By week's end, campers will have created recipes in their own culinary cookbook to keep, be kitchen safety experts, mastered basic knife skills, and be ready to continue the cooking skills they developed during camp, at home!
For girls entering grades 5-11. Minimum enrollment 12, maximum 20.
Program runs from 8:30am - 4:30pm.
Cost: $495. Early Bird Discount: $445 until March 15.
Activity Fee: $75 - Covers all food, field trips, culinary binder and cooking apron.
Instructor: Lindsay Perkins is a Culinary Educator in Hartford, Connecticut teaching kids and adults how to cook and bake using her signature style, which combines creativity and fun. Whether decorating cookies, a cake, or preparing lunch for a crowd, her warm and encouraging nature in the kitchen fosters an environment where children can explore and expand their culinary skills, without the added pressure of perfectionism.
A native of Wethersfield, Connecticut, Lindsay is a graduate of The University of Connecticut with a Bachelors of Art degree in English. She graduated from Connecticut Culinary Institute's Advanced Pastry & Baking Program, with honors distinction. Her expertise and skills in baking were developed during her many years working at Truffles Bakery & Kitchen in Farmington, CT. Lindsay established her love for teaching during her time as a corporate trainer for The Rainforest Cafe, where she was a lead “front of the house” trainer on their National Training Team, opening many new restaurant locations around the country.
Lindsay resides in West Hartford with her husband and three children and is excited to be back for her third summer at Camp KO!
Brian Woerlen has been the Food Service Director at Kingswood for the last 14 years. Before coming to KO he graduated the Culinary Institute of America in Hyde Park, New York in 1995. After graduating he worked in restaurants and country clubs in the Hamptons and Florida.
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