Jr. Top Chefs – Basic Cooking Skills: Level I
Tuesday, July 9 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
In this class developed for the aspiring young chef, we start at the beginning and cover: kitchen and food safety, knife skills, basic cooking techniques, terminology, and plate presentation. We will make a three-course lunch utilizing the skills taught and enjoy a Summer Salad with Blueberries, Nuts & Creamy Lime Dressing; Sautéed Chicken Cutlets with Dijon Cream Sauce; Easy Rice Pilaf; and Green Beans with Lemon Zest. To top off the meal, we’ll make and enjoy Strawberries & Cream Mille-Feuille. Students will receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
Tuesday, July 9 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
In this class developed for the aspiring young chef, we start at the beginning and cover: kitchen and food safety, knife skills, basic cooking techniques, terminology, and plate presentation. We will make a three-course lunch utilizing the skills taught and enjoy a Summer Salad with Blueberries, Nuts & Creamy Lime Dressing; Sautéed Chicken Cutlets with Dijon Cream Sauce; Easy Rice Pilaf; and Green Beans with Lemon Zest. To top off the meal, we’ll make and enjoy Strawberries & Cream Mille-Feuille. Students will receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
Tuesday, July 9 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
In this class developed for the aspiring young chef, we start at the beginning and cover: kitchen and food safety, knife skills, basic cooking techniques, terminology, and plate presentation. We will make a three-course lunch utilizing the skills taught and enjoy a Summer Salad with Blueberries, Nuts & Creamy Lime Dressing; Sautéed Chicken Cutlets with Dijon Cream Sauce; Easy Rice Pilaf; and Green Beans with Lemon Zest. To top off the meal, we’ll make and enjoy Strawberries & Cream Mille-Feuille. Students will receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
FOOD ALLERGY? SIGNING UP WITH A GROUP?
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KIDS IN THE KITCHEN & JR. TOP CHEF SUMMER SERIES
In Europe, children start helping their parents and grandparents cook as soon as they can stir. At Laurel Run, we offer them that opportunity to learn skills and confidence that will hopefully create a new generation of home cooks. We want them to have fun cooking and, at the same time, learn valuable culinary skills, kitchen organization, nutrition, food science, kitchen safety, and confidence. All supplies and recipes are included in each class. Kids in the Kitchen: Ages 7-11; Jr. Top Chefs: Ages 12+
