Is your teen ready to take their culinary skills to the next level? In this week-long Boot Camp, the Chopping Block's seasoned chefs will teach teens, ages 12 to 16, essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, knife skills, meat and vegetable…
Is your teen ready to take their culinary skills to the next level? In this week-long Boot Camp, the Chopping Block's seasoned chefs will teach teens, ages 12 to 16, essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, knife skills, meat and vegetable cookery, working with seasonal produce, making dough and baking. Additionally, they will understand the hows and whys of cooking, preparing them for a future of confidence in the kitchen.
Day 1: Breakfast and Brunch
- Knife Skills Lesson
- Over Easy Eggs with Oven-Roasted Breakfast Potatoes, Peppers and Onions
- Minty-Melon Fruit Salad
- Eggs Benedict with Homemade English Muffins, Poached Eggs and Hollandaise
- Apple and Fennel Turkey Breakfast Sausage
- Homemade Granola-Yogurt Parfaits with Dried Cherries and Chocolate
- Apple Turnovers with Puff Pastry and Vanilla Glaze
Day 2: American Basics
- Spinach-Artichoke Dip with Roasted Garlic Crostini
- Cobb Salad with Grilled Chicken and Homemade Ranch Dressing
- Creamy Tomato Soup with Garlic-Herb Croutons
- Black Bean Burgers with Avocado Aioli
- Carrot and Parsnip “Fries”
- Raspberry Swirl Vanilla Cheesecake Bars with Graham Crust
- Lemon Cake with Warm Blueberry Sauce
Day 3: Vegetarian Italian
- Artichoke and Roasted Red Pepper Antipasto
- Fresh Fettuccine Primavera with Pesto
- Grilled Eggplant and Zucchini Involtini with Roasted Tomato Sauce
- Risotto with Mushrooms and Wilted Kale
- Ricotta Gnocchi with Parmesan Cream
- Zabaglione with Macerated Stone Fruit
Day 4: Outdoor Grilling
- Quinoa Grain Bowls with Chickpeas, Grilled Summer Vegetables, Grilled Avocados and Lemon-Herb Vinaigrette
- Grilled Flatbread with Roasted Garlic, Tomatoes and Mozzarella
- Grilled Beef and Veggie Skewers with Yogurt-Tahini Sauce
- Grilled Shrimp Tacos with Grilled Pineapple Salsa and Lime Sour Cream
- Grilled Corn Salad with Charred Jalapeños, Lime and Queso Fresco
- Wood Fired Chocolate-Toffee Brownies with Homemade Vanilla Ice Cream
Day 5: Southern Comfort
- Watermelon, Tomato and Mint Salad
- Shrimp and Andouille Sausage Gumbo with Steamed Rice
- Blackened Fish with Cajun-Creole Spice Blend
- Cheesy Grits
- Buttermilk Biscuits with Honey-Orange Compound Butter
- Nashville Hot Chicken with Skillet Mac-n-Cheese
- Banana Pudding with ‘Nilla Wafers
Want to see more kids/teen classes? Visit thechoppingblock.com.