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:
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!
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:
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
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!
spring ii classes
Fresh Fruit Salsa Cinnamon Bowl
We kicked off our first class of the Spring II session with a sweet and juicy recipe—fruit salsa served in an edible cinnamon-sugar tortilla bowl!
Our Junior Chefs chopped up apples, cantaloupe, grapes, and strawberries and mixed them with a zesty honey lime dressing. Along the way, they practiced important knife skills, learned how to core an apple, and discovered how heat transforms a tortilla into a crispy cinnamon bowl.
We also had a berry fun chat about strawberries—did you know they're the only fruit with seeds on the outside? Or that they’re part of the rose family?
Most importantly, we worked on teamwork and kitchen safety, all while having a blast!
It was so exciting to welcome back many of our returning chefs and meet a few new faces too. What a delicious and educational way to kick off the new session!
We kicked off our first class of the Spring II session with a sweet and juicy recipe—fruit salsa served in an edible cinnamon-sugar tortilla bowl!
Our Junior Chefs chopped up apples, cantaloupe, grapes, and strawberries and mixed them with a zesty honey lime dressing. Along the way, they practiced important knife skills, learned how to core an apple, and discovered how heat transforms a tortilla into a crispy cinnamon bowl.
We also had a berry fun chat about strawberries—did you know they're the only fruit with seeds on the outside? Or that they’re part of the rose family?
Most importantly, we worked on teamwork and kitchen safety, all while having a blast!
It was so exciting to welcome back many of our returning chefs and meet a few new faces too. What a delicious and educational way to kick off the new session!
RAINBOW FRIED RICE
This week, our Junior Chefs leveled up their knife skills as we chopped a rainbow of vegetables for our colorful and delicious Rainbow Fried Rice! We also stirred in some culinary vocabulary— sauté, umami, savory, season, incorporate, and French term mise en place (everything in its place!) as we prepped ingredients. We learned to crack an egg and then scrambled it into our rice! To top it off, we served our creations in Chinese take-out containers—personalized with our chefs’ very own artwork! Another flavorful and fun-filled day in the kitchen!
This week, our Junior Chefs leveled up their knife skills as we chopped a rainbow of vegetables for our colorful and delicious Rainbow Fried Rice! We also stirred in some culinary vocabulary— sauté, umami, savory, season, incorporate, and French term mise en place (everything in its place!) as we prepped ingredients. We learned to crack an egg and then scrambled it into our rice! To top it off, we served our creations in Chinese take-out containers—personalized with our chefs’ very own artwork! Another flavorful and fun-filled day in the kitchen!