Teen Chef Summer Boot Camp!- ALL NEW!

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Whip your cooking skills into shape over the summer with our four day boot camp!  Subjects will include:

Becoming a chef is more than you think. Taking this step-by-step introduction course will get you started or get you thinking about what it takes to be in the hospitality industry. Our chef-instructors will work side-by-side with your teen, demonstrating, observing, guiding and encouraging them. Our student:chef ratio will never exceed 12:1, offering all the attention they will need.

Classes are conducted in a comprehensive and intense hands-on environment, within a professionally-equipped learning kitchen. Fundamentals for this program include kitchen safety, knife skills, kitchen organization, stock, soup, chicken, meat and vegetable cookery, sauces and salads. Upon completion of each class, students will be responsible to present the kitchen to the chef-instructor as a clean and safe environment.

This program is open to teens ages 13-16 who are thinking seriously about becoming a chef one day, are mature and will respect the challenges within a professional kitchen environment.

Classes are held Saturdays from 5-8:30 p.m. for eight consecutive weeks, not including statutory holidays.

Course Fee: $650

Includes a full uniform set consisting of:

• 1 x Chef Jacket
• 1 x Chef Pant
• 1 x Chef Hat
• 1 x Chef Aprons
• 2 x Towels

TCA1 - Teen Chef Apprentice Course Outline

Week One: Knife Skills

Minimize waste, save time, prevent accidents and feel confident using your knives once you've honed your skills under the direction of our experienced instructors. You'll use professional knives to master proper chef knife techniques for chopping, mincing, slicing, dicing, julienning, and cutting into chiffonade.

• Mise en place video. Onion dice, julienne, carrot baton, dice then julienne. Celery dice then julienne.
• Herb chiffonade. Minced shallots and garlic.
• Using materials from class, a stir fry will be demonstrated.

Week Two: Hors D'Oeuvres

Prepare a variety of hors d'oeuvres and learn how to freshen them up with flavourful homemade dressings.

• Almond Crusted Chicken Drummettes with Lemon Aioli
• Coconut Shrimp with Pina Colada Sauce
• Spring Rolls
• Chevre Stuffed Mushrooms
• Scallop Fritters

Week Three: Soups

Most soups and sauces depend upon a flavourful, well-made stock. Learn to create delicious soups and sauces from stocks that will become the foundation for all future cooking.

• Chilled Avocado and Cucumber Soup
• Spiced Beef Pho
• Cod & Corn Chowder
• Ukrainian Chicken Soup

Week Four: Pastas

Starches are a staple in most home menus. In this class you will prepare fresh pastas and learn how to liven up your basic potatoes. You will find that, even with this familiar group, there are new tricks to learn.

• Gnocchi Piedmontese
• Sweet Potato Ravioli with Brown Butter
• Cheese Tortellini with Asparagus
• Artichoke and Goats Cheese Agnolotti

Week Five: Poultry 

In this class you'll work with the entire chicken, learn its different parts, which cooking methods are best suited to each, as well as safe storage, handling and cooking. You'll also pick up some terrific, time-tested recipes you can easily recreate at home.

• Whole Chicken butchery
• Thai Chicken Curry
• Quail Stuffed with Fresh Figs and Prosciutto
• Spicy Chicken Cacciatore

Week Six: Meats; Braising and Grilling

Braising allows you to slow cook for maximum flavour. Learn how to grill and create perfect grill marks and test for doneness.

• Chef Instructor Demo - Cleaning one leg of lamb
• Prosciutto and Parmesan Stuffed Leg of Lamb
• Spicy Glazed Pork Tenderloin with Cumin Corn Puree
• Braised Beef Short Ribs

Week Seven: Fish & Shellfish

Build confidence in choosing and preparing fresh fish. Whether baking, sautéing or grilling, explore which preparations are best for each variety.

• Fish Tacos with Lime Guacamole, Cabbage Slaw and Corn Tortillas
• Korean Sushi Rolls with Walnut and Edamame Crumble
• Seafood Paella

Week Eight: Desserts

Three wonderful ways to end any meal. From the smooth and rich to the decadent and flakey.

• Clafoutis
• Tarte Tatin
• Crepes Suzette
• Apple Pie

All Menus are subject to change or modification.

Don't forget your Tupperware if you wish to take home your servings!