spring i & II classes
Browse our 2025 photo gallery from the SPRING I & II SESSION classes, which cover various culinary techniques: knife skills, piping, grating, peeling, measuring and using kitchen appliances: electric mixers, griddles, waffle presses, blenders and safety and hygiene practices while addressing many communication concepts related to vocabulary development, direction following, critical thinking and teamwork.
spring i classes
Shepherd's Pie
Our junior chefs were busy peeling, cutting and piping potatoes, sautéing ground beef and veggies, making a savory sauce and adding a flaky crust to create an Irish dish in recognition of St. Patrick's Day.
They learned so much in the kitchen:
How to peel and cut potatoes
Practiced knife skills — learning different cuts and how to hold foods safely
Discovered the parts of a knife and knife safety tips
Made fluffy mashed potatoes , a savory ground beef and vegetable filling , and a flaky crust
Learned a little bit of history about the origins of shepherd's pie.
Practice using some new kitchen gadgets and tools: a potato masher, a hand mixer and a piping bag.
We also expanded our kitchen vocabulary, talking about words like savory and incorporate — blending cooking and communication into one tasty lesson!
It was a fun and flavorful way to kick off our spring session
Our junior chefs were busy peeling, cutting and piping potatoes, sautéing ground beef and veggies, making a savory sauce and adding a flaky crust to create an Irish dish in recognition of St. Patrick's Day.
They learned so much in the kitchen:
How to peel and cut potatoes
Practiced knife skills — learning different cuts and how to hold foods safely
Discovered the parts of a knife and knife safety tips
Made fluffy mashed potatoes , a savory ground beef and vegetable filling , and a flaky crust
Learned a little bit of history about the origins of shepherd's pie.
Practice using some new kitchen gadgets and tools: a potato masher, a hand mixer and a piping bag.
We also expanded our kitchen vocabulary, talking about words like savory and incorporate — blending cooking and communication into one tasty lesson!
It was a fun and flavorful way to kick off our spring session
Rainbow Veggie Bowl with Microgreens, Homemade Vinaigrette and Croutons
The Kidz Kitchen partnered with Zeraleaf, a local microgreens business. Our junior chefs took "grow kits" home and tended to them throughout the week. We harvested the delicate greens in class and used them to create vitamin-rich veggie bowls.
They paired it with a homemade vinaigrette and crispy from-scratch croutons, learning how simple ingredients can come together to make something fresh, flavorful, and delicious. Skills they practiced included:
Knife skills – chopping, peeling, grating
Whisking & measuring dry/liquid ingredients
Exploring new culinary terms like emulsify, incorporate, acidic, and savory
Watching these young chefs build confidence, try new flavors, and grow their kitchen skills has been amazing! They’re working as a team, making new friends, and becoming more independent with every class.
The Kidz Kitchen partnered with Zeraleaf, a local microgreens business. Our junior chefs took "grow kits" home and tended to them throughout the week. We harvested the delicate greens in class and used them to create vitamin-rich veggie bowls.
They paired it with a homemade vinaigrette and crispy from-scratch croutons, learning how simple ingredients can come together to make something fresh, flavorful, and delicious. Skills they practiced included:
Knife skills – chopping, peeling, grating
Whisking & measuring dry/liquid ingredients
Exploring new culinary terms like emulsify, incorporate, acidic, and savory
Watching these young chefs build confidence, try new flavors, and grow their kitchen skills has been amazing! They’re working as a team, making new friends, and becoming more independent with every class.
Puff Pastry Bunnies
Our junior chefs whipped up some springtime fun with Puff Pastry Spring Bunnies—stuffed with homemade whipped cream and fresh strawberries! They explored all kinds of exciting kitchen vocabulary like transform, lamination, flaky, and incorporate as we learned what makes puff pastry rise and crisp into layers. Our chefs practiced their knife skills with juicy strawberries and used a microplane to zest lemon, adding a burst of spring flavor.
During our whipped cream lesson, we discovered how fat molecules come together to form fluffy peaks—but we also learned the importance of closely observing while whipping, because if you go too far, the molecules tighten and the buttermilk separates... turning your cream into butter!
We finished by filling our golden, flaky bunnies with cream and strawberries, and gave them a final sprinkle of powdered sugar. A delicious science and cooking adventure—well done, junior chefs!
Our junior chefs whipped up some springtime fun with Puff Pastry Spring Bunnies—stuffed with homemade whipped cream and fresh strawberries! They explored all kinds of exciting kitchen vocabulary like transform, lamination, flaky, and incorporate as we learned what makes puff pastry rise and crisp into layers. Our chefs practiced their knife skills with juicy strawberries and used a microplane to zest lemon, adding a burst of spring flavor.
During our whipped cream lesson, we discovered how fat molecules come together to form fluffy peaks—but we also learned the importance of closely observing while whipping, because if you go too far, the molecules tighten and the buttermilk separates... turning your cream into butter!
We finished by filling our golden, flaky bunnies with cream and strawberries, and gave them a final sprinkle of powdered sugar. A delicious science and cooking adventure—well done, junior chefs!
Greek Yogurt Bagels: Sweet (brown sugar and cinnamon) & Savory ("Everything" seasoning)
We wrapped up the Spring I session in The Kidz Kitchen with an amazing bagel-making adventure!
We explored how cooking is not just an art — it's a science too! Our chefs learned that the acidity in the Greek yogurt reacts with the baking powder in the flour to form carbon dioxide gas, creating tiny air bubbles that help make the bagels lighter and puffier. Plus, Greek yogurt is packed with protein, making these bagels not only delicious, but also a great, nutritious choice! Each chef made two bagels — one sweet with cinnamon and brown sugar, and one savory with "everything" seasoning — experiencing a fun contrast of flavors. They had a great time getting hands-on with the dough, practicing kneading and rolling skills, and discovering that some of the best kitchen tools are their own two hands!
They also showed off their creativity by decorating personalized bagel bags and were recognized for all their hard work over the past four weeks with certificates and a big round of applause! We are so proud of this talented group and hope to see them back again soon for more cooking, learning, and fun!
We wrapped up the Spring I session in The Kidz Kitchen with an amazing bagel-making adventure!
We explored how cooking is not just an art — it's a science too! Our chefs learned that the acidity in the Greek yogurt reacts with the baking powder in the flour to form carbon dioxide gas, creating tiny air bubbles that help make the bagels lighter and puffier. Plus, Greek yogurt is packed with protein, making these bagels not only delicious, but also a great, nutritious choice! Each chef made two bagels — one sweet with cinnamon and brown sugar, and one savory with "everything" seasoning — experiencing a fun contrast of flavors. They had a great time getting hands-on with the dough, practicing kneading and rolling skills, and discovering that some of the best kitchen tools are their own two hands!
They also showed off their creativity by decorating personalized bagel bags and were recognized for all their hard work over the past four weeks with certificates and a big round of applause! We are so proud of this talented group and hope to see them back again soon for more cooking, learning, and fun!