NYC Cooking Camps for Kids + Teens

 “Voted one of the 10 Coolest Cooking Camps in the US!”

— Bon Appétit Magazine


A week-long exploration of food for kids 10+.

Welcome to Cooking Camp! It’s the most fun a kid can have this summer, if they spend a lot of time thinking about food and tinkering in the kitchen. There are no pre-requirements for attending cooking camp; just a curiosity about all types of food + cooking.

Each session will be led by 2 of our Chef-Instructors, who have been teaching this popular program for 8+ years, and have a knack for engaging this age group in all things culinary.

We want to encourage all kids to start a good, lifelong relationship with food, so please be in touch if our pricing is a barrier (or consider our virtual camp program, which is less expensive). We are happy to work with you.

If you have questions about our program, please don’t hesitate to reach out to Jennifer @ 917-803-6857 or [email protected].


AGES: Designed for kids ages 10 to 15.

DETAILS: Camps run Monday-Friday | 10am – 1pm

PRICE: Each 5-day camp is $650 and is limited to 10 kids, to allow kids maximum interaction with their teachers.  

DATES for Summer 2022 (we may add more dates as these fill up):

SESSION A: July 11
SESSION B: July 18
SESSION C: July 25
SESSION D: August 1
SESSION E: August 15


SESSION A

DAY 1: Italian
Fresh Ricotta Gnocchi with Sage Browned Butter
Risotto with Peas and Lemon
Kale Salad with Garlicky Breadcrumbs
Macerated Berries with Zabaglione

DAY 2: Asian
Vietnamese Summer Rolls with Fresh Mango and Chicken / Nouc Cham Dipping Sauce
Potsticker Dumplings / Black Vinegar Dipping Sauce
Beef Stir-fry with Thai Basil, Pineapple, Red Peppers, and Snap Peas
Coconut Sticky Rice with Fresh Mango

DAY 3: Mexican
Homemade Corn Tortillas
Fresh Guacamole
Soft Tacos with Squash-Mushroom-Poblano + Spice-Rubbed Steak
Creamy Lime Coleslaw
Mexican Chocolate Torte

DAY 4: Comfort Foods
Lemony Chicken Piccata
Mashed Potatoes with Roasted Garlic & Rosemary
Caesar Salad
Individual Apple or Peach Pies (seasonal)

Day 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.

SESSION B

DAY 1: French
Hanger Steak with Wild Mushroom Ragout
Pommes Anna
String Beans with Lemon Gremolata
Dark Chocolate Mousse with Fleur de Sel Whipped Cream

DAY 2: Italian
Lemon-Rosemary Roasted Chicken
Creamy Parmigiano Polenta
Roasted Broccoli with Garlic and Almonds
Lemon Tiramisu

Day 3: Japanese
Assorted Sushi Rolls
Steamed Shrimp Shumai Dumplings
Salad with Carrot-Ginger Dressing
Green Tea Ice Cream

Day 4: Comfort Foods
Roasted Pork Tenderloin with Plums
Real Macaroni and Cheese
Braised Collard Greens with Bacon
Cream Puffs with Vanilla Pastry Cream

DAY 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of three and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.

SESSION C

DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Fresh Hummus
Greek Salad
Banana-Chocolate Phyllo Rolls

DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata

DAY 3: Indian
Mango Lassis
Homemade Potato Samosas with Cilantro-Mint Chutney
Chicken Tikka Masala
Homemade Naan Bread
Basmati Rice Pilaf

DAY 4: Baking
Make and Decorate Your Own Birthday Cakes!
Eclairs with Caramel-Vanilla Bean Pastry Cream
Pasta Primavera (to quell sugar shock)

DAY 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.

SESSION D

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Fresh Ricotta Cheese
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches
Roasted Peaches with Honey and Fresh Ricotta

DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta with Berry Compote
Individual Molten Chocolate Cakes
Lunch Salad (to quell sugar shock)

DAY 4: Fresh Pasta
Fresh Pasta Dough 101
Pesto Lasagna alla Genovese
Three Cheese Ravioli
​Stuffed Shells with Homemade Marinara Sauce

DAY 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.

SESSION E

​Day 1: Mexican
Chicken Enchiladas
Elotes (“Street Corn”)
Guacamole and Homemade Tortilla Chips
Mexican Wedding Cookies

Day 2: Spanish
Paella with Chicken (or Vegetables)
Patates Bravas
Fresh Tomato-Garlic Bread
String Beans with Smoky Vinaigrette

Day 3: Korean
Bulgogi Bowls
Korean Scallion Pancakes
Kimchi Fried Rice
Sesame Cucumbers

Day 4: Summer Dinner
Slow-Roasted Salmon with Tomatoes, Zucchini, and Dill
Succotash with Lemon Gremolata
Blueberry Cobbler
Homemade Vanilla Ice Cream

Day 5: “Chopped” Challenge
Shopping trip! The group will venture out for a short expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef’s guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they’ve learned over the week of cooking together.