Kids' Camp Week 6 - PM (July 14-17) Ages 5-8
Week Six
July 14-17 (Monday - Thursday)
1:00 PM - 3:00 PM
with Chef Dylan Watson
Ages 5-8
Got a young chef in the making? Give them the gift of culinary creativity and fun with our Cooking Camps! Our camps are packed with hands-on cooking experience that will turn your child into a kitchen whiz in no time. Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Week Six Menu
Day 1:
Stuffed Shells with Creamy Tomato Sauce
Classic Caesar Salad
Tiramisu
Day 2:
Vol-au-vent ~ French Chicken Pot Pies
French Green Beans with Artisan Olive Oil
Vanilla Cream Puffs with Chocolate Sauce
Day 3:
Ramen Soup with Chicken
Vietnamese Spring Rolls with Dipping Sauce
Vegetable Fried Rice
Day 4:
Grilled Steak with Chimichurri
Roasted Potatoes with Smoked Paprika
Spanish Salad
Tres Leches Cake
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If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
Week Six
July 14-17 (Monday - Thursday)
1:00 PM - 3:00 PM
with Chef Dylan Watson
Ages 5-8
Got a young chef in the making? Give them the gift of culinary creativity and fun with our Cooking Camps! Our camps are packed with hands-on cooking experience that will turn your child into a kitchen whiz in no time. Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Week Six Menu
Day 1:
Stuffed Shells with Creamy Tomato Sauce
Classic Caesar Salad
Tiramisu
Day 2:
Vol-au-vent ~ French Chicken Pot Pies
French Green Beans with Artisan Olive Oil
Vanilla Cream Puffs with Chocolate Sauce
Day 3:
Ramen Soup with Chicken
Vietnamese Spring Rolls with Dipping Sauce
Vegetable Fried Rice
Day 4:
Grilled Steak with Chimichurri
Roasted Potatoes with Smoked Paprika
Spanish Salad
Tres Leches Cake
-
If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
Week Six
July 14-17 (Monday - Thursday)
1:00 PM - 3:00 PM
with Chef Dylan Watson
Ages 5-8
Got a young chef in the making? Give them the gift of culinary creativity and fun with our Cooking Camps! Our camps are packed with hands-on cooking experience that will turn your child into a kitchen whiz in no time. Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Week Six Menu
Day 1:
Stuffed Shells with Creamy Tomato Sauce
Classic Caesar Salad
Tiramisu
Day 2:
Vol-au-vent ~ French Chicken Pot Pies
French Green Beans with Artisan Olive Oil
Vanilla Cream Puffs with Chocolate Sauce
Day 3:
Ramen Soup with Chicken
Vietnamese Spring Rolls with Dipping Sauce
Vegetable Fried Rice
Day 4:
Grilled Steak with Chimichurri
Roasted Potatoes with Smoked Paprika
Spanish Salad
Tres Leches Cake
-
If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
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We know plans can change unexpectedly, but just like a concert ticket – once the seats are taken, they're taken. And for a small business like us, class attendance is crucial.
Changes or cancellations made one week or more before the class date will receive a full class credit.
No-shows and late cancellations will not be issued any credits or refunds.
All cancellations must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable, so if you cannot attend a class, please send someone in your place. In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
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Dietary accommodations and vegetarian options can be provided (within reason) for many of our classes. Please give us a call or email chef@prepcookingclasses.com before booking to confirm we can make reasonable adjustments. If we can’t, we will make some other class suggestions for you. Please notify us immediately via phone, text or email with any restrictions 562-430-1217.
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Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
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Please arrive 10 minutes before class time to check-in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
Masks are recommended but optional for all.
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All attendees will receive a portion of each dish made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.”
