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.
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.
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.
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.