Young Chefs After-School Essentials: April/May 2027

Series Overview: Calling all Young Chefs entering grades six through ten! From the curious beginning cook to the passionate enthusiast, this 4-week series of after-school classes will step up your budding chef’s culinary skills. This series is designed to train young adults to gain and build confidence in the kitchen. We will learn core concepts and cooking techniques over a 4-week series. We’ll have four series from January through May 2027, and each series is structured the same: • Week 1: Knife skills, which we’ll use to prepare a soup or stew, and a snack or appetizer. • Week 2: Learn different cooking methods and prepare an entree with a side. • Week 3: Learn to bake, which could be a sweet item, a yeasted item, or both! • Week 4: Breakfast, covering an egg dish and another breakfast component. These skills are essential for any independent young adult in the kitchen, and is the groundwork for professional training. All skill levels are welcome, including beginner. Bring an open mind and an open palate! Each week, the kids will get to eat everything they make. We have just one simple rule: “Don’t ‘YUCK’ someone else’s ‘YUM!’” April/May 2027 Edition: We begin our April/May 2027 edition on April 21 with two recipes you’ll want to keep handy all winter long: Beef Chili and Cowboy Caviar. Students will chop, dice and season their way to tasty perfection. We will follow that up in week 2 (April 28) with homemade versions of absolute classic dishes that “kids” (and adults!) of any age will enjoy: Baked Mac ‘n’ Cheese along with Breaded Chicken Tenders. Young chefs will never look at the boxed or frozen versions the same again. Our week 3 baking lesson on May 5 will include yeasted Rolls, Buttercream, and a Sweet Glaze so that we can put together irresistible Dessert Sandwich Buns. Last but not least, week 4 (May 12) focuses on the first meal of the day: breakfast! Students will prepare a heaping Breakfast Burrito, Homefries from scratch, and topped with delicious fresh Salsa. Students are responsible for helping clean the kitchen and dishes (the most essential skill!). Typically, a full meal will not be served during class, but we will taste items as they are available throughout class and take home the food we have prepared. Due to the nature of teamwork, not all food accommodations can be made. Students are welcome to learn how to make a dish even if they will not be able to eat it. The menus will not be modified, but we will discuss modifications that can be made at home. This is a fun series that will inspire your Young Chefs for a lifetime. Also check out our other Spring 2027 Young Chefs After-School Essentials series: Jan. 2027 Feb. 2027 March/April 2027