Kid Chefs
We always welcome pescatarians, vegetarians, and vegans.
Summer Day-Camp Details.
Cost:
Hours: 9 am - 3 pm Monday - Friday.
Ages: 8-14
Registration Below:
Weekly Summary of Activities
Rule #1 – Try everything! You might just love it!
* We will be sending out a email from our mailing list between Friday and Saturday the week before your kids camp starts. Please be on the look for this in your email. If you have any questions please don't hesitate to email: abbie@cestsibon.net or Text: 919-302-5715*
Daily Schedule - activities may be modified in accordance to our new Procedures and Protocol
Palate games - developing students' awareness of tastes and aromas, ending with a blind tasting bee.
Group cooking activity - includes knife skills, making puff pastry from scratch, pasta, bread, and iron chef competition
Break up into 4 teams.
Review recipes as a group
Hands-on preparation of your recipes
Team presentation of your recipes
Enjoy lunch, course by course
Students discuss what they learned and favorite dishes
Kitchen chores
Dessert
Dismissed Until The Next Day
Please try our recipe for Chorizo and Caramelized Onion Figs
Our main goal is to keep everyone - campers, interns, additional staff and our family - safe.
We look forward to seeing you for another great Kid-Chef Summer.
Be sure to follow us on Instagram for the latest from
For Teens and Kid-Chefs over the age of 13, please check out our Taste the Adventure programs.
Please consider making a DONATION to keep our Kid-Chef Programs running.
Your generosity helps all children who participate!
Weekend Kid Chefs + Teacher Work Days 2023
October - November - Dates available below:
General Information
Hours: 9 am - 3 pm
Ages: 8-14
Cost: $115.00 Per day or $300 for the 3 day bundels
We always welcome pescatarians, vegetarians, and vegans!
Rule #1 – Try everything! You might just love it!
* We will be sending out a email from our mailing list between: Monday and Tuesday for the weekend your kids camp starts. Please be on the look for this in your email. If you have any questions please don't hesitate to email: abbie@cestsibon.net(link sends e-mail)(link sends e-mail) or Text: 919-302-5715*
October, 2023
Weekend 1: Asian Kitchen India, japan, china, Thailand
Saturday, October 21st, 2023,
Sunday, October 22nd , 2023
Weekend 2: TOUR OF ASIAN TAPAS
Saturday: October, 28th, 2023
Sunday October 29th, 2023
Monday: October 30th, 2023
November, 2023
Week 3: Street Food of the World
Friday: November 10th, 2023
Saturday: November 11th, 2023
Sunday: November 12th, 2023 (Sold Out)
Week 4: French Bistro
Sunday, November 19th, 2023
2024 Kid Chef Classes
Please read our Refund Policy. Click on the links below to sign up.
Sample Menu:
Lavender chicken with dried figs
Leek and mushroom tart
Potatoes with garlic and rosemary
Basque cake with black pepper syrup
Sample Menu:
tacos al pastor with zucchini
gallopinto - Nicaraguan red beans and rice
plantain empanadas with cheese, olives, and cumin
coconut papaya cakelettes
V-papaya salad w/ sauce
Sample Menu:
summer shrimp curry with rice noodles
thai almond chile broccoli
Lao Green Papaya Sala
coconut tartlets, Vietnamese-yer tat
coconut tartlets, Vietnamese-yer tat
Sample Menu:
Croquetas: Creamy and crispy croquettes filled with ingredients like ham, cheese, or spinach.
Ensalata mixta with chive oil vinaigrette
Paella frito with summer zucchini and saffron aioli
Spanish cheese cake
Sample Menu:
meatloaf, polpettone
fennel, carrot, cauliflower and roasted red pepper salad with basil vinaigrette
spinach gnudi with béchamel sauce
blood orange cake
Sample Menu:
passatelli all’urbinate
pappa al pomodoro
blistered green beans with charred onions
serpentine delle monache
Sample Menu:
carne asada
potato and mushroom empanadas
broccoli, corn, and pinto salad
serious vanilla gelato with peaches and dried cherries
Sample Menu:
chicken & dumplings
baked cheese grits & fried okra
tomato salad two ways, boiled peanut dressing
mississippi mud pie
Sample Menu:
Vietnamese stuffed chicken leg
grilled vegetable summer rolls - peanut sauce
carrot rapee salad & snow pea and potato salad
pate chou - cream puffs with miso caramel
Sample Menu:
Crispy Brussels sprouts, served with Turnup Cakes
Kakiage Vegetable Tempura
Red Rice Cakes (tteokbokki)
Pineapple Butter Mochi Cake