This camp is designed for young chefs who have completed Creative Cooking camp or have comparable, above average kitchen skills. Although a basic understanding of cooking skills are essential to succeed in this camp, the most important traits a student can contribute to the group to ensure their success are maturity, focus, and a calm demeanor. The smaller class size ensures the ultimate hands-on cooking experience and plenty of one-on-one time. It is also very important that young chefs love food and are willing to try new flavors, and eat plenty of vegetables! In addition to learning kitchen safety, food hygiene, cooking techniques, and kitchen etiquette, we will be creating an environment that emphasizes inclusive, mutual respect and teamwork as we work in small groups to prepare and cook meals. We will learn to make lemon-garlic brined pork chops, corn and black bean tamales, chicken or spinach enchiladas, avocado and crab causas (a Peruvian potato dish), ceviche tostada with lemon aioli, handmade tortellini with a spicy herbal pesto, alfredo sauce, summer heirloom tomato and cheese casserole, focaccia bread with caramelized onions and green olives, Argentine empanadas, strawberry galettes, grilled peaches with homemade vanilla ice cream and balsamic vinegar, and the list goes on and on! We invite parents, grandparents, siblings and friends to come and join us on the last day of camp for a wonderful feast created entirely by the students.