since 1997 c'est si bon! summer kid-chef programs offers a nationally recognized culinary education with a decidedly 'in-the-french-countryside' philosophy.

 

the school rests on 3 acres of land with araucana hens, heritage breed turkeys, and a working garden.

 

for the first hour the young chefs develop their palettes with our very own "mr blue jeans" gardener, rich snover. 

 

then it's off into the c'est si bon! kitchen to work with trained and experienced chefs on perfecting hands-on techniques of the world kitchen; both savory and sweet while creating a five to six course restaurant quality meal.

 

our recipes are drawn from our travels, our fabulous chefs, and experiences with our colleagues. the rewards are in the heart and on the table.

 

yes, we believe in the value of sitting down to take time at the table together for a nice lunch. conversation and sharing offer a chance to be polite, cordial and attentive to kitchenmates while each group presents their course  - will the salade nicoise inspire a song? dance? poem?

 

after lunch comes an opportunity to restore the kitchen to pristine working order.  

 

our menu includes dish washing, sweeping, mopping, organizing spices, bakers racks, composting, shopping lists, ingredient checking - everything it takes to keep a busy working kitchen smooth and flowing.   

 

then, ah, sweet relief, the grand finale, dessert!

 

so please join us for our summer camps 2010: Hungry For the Kitchen!

kid chefs are:

• eager to learn!
• 8-15 years old with culinary skills considered beginning to intermediate
• learning knife skills
• learning basic recipe patterns and proportions
• more comfortable following recipes than interpreting
• infinitely curious about the culinary world 
• have a desire to experience both new tastes, new dishes and ingredients
• able to play well with others
• able to take direction and be responsible for their actions

a video excerpt from "regina's vegetarian table" featuring c'est si bon