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 February through early March 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!’” February/March 2027 Edition: We begin our February/March 2027 edition on Feb. 10 south of the border with Tortilla Soup and Pico de Gallo. Students will chop, dice and season their way to tasty perfection. We will follow that up in week 2 (Feb. 17) with a comfort food entree of Swedish Meatballs with Mushroom Gravy over Mashed Potatoes. Our week 3 (Feb. 24) baking lesson will include freshly Baked Cinnamon Rolls with a tangy Cream Cheese Frosting, a must-have skill for any baker. Last but not least, week 4 (March 3) focuses on the first meal of the day: breakfast! Students will prepare a Frittata – a baked egg dish to share – as well as warm, cozy Blueberry Crumb Muffins. 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 March/April 2027 April/May 2027
