One and two week hands-on cooking programs for children ages 7 through 15. Programs include instruction in cooking fundamentals, knife skills, recipe techniques, creating entire family menus, baking and pastry, ethnic cuisine, supermarket tour, healthy choice presentation by a registered dietician, etiquette, and food and kitchen safety. Each week concludes with a dinner menu that the youngster will prepare for his/her family. A weekly field trip to local culinary attractions, chef’s knife and apron are included in the tuition. Our two week program includes lunch at a fine dining restaurant with a kitchen tour and meeting the chef. Camps are available as morning or afternoon programs.

Camp Type:  Day Year Established: 2002 Gender: Coed Age of Campers: 7 to 15 years old Cost/Week: $351.00-$500.00/wk Religious Affiliation: None Camp Owner(s): Joel Goldfarb Camp Director(s): Joel Goldfarb Nearest Large City: Raleigh Off Season Rental: Accreditations ?  International Association of Culinary Professionals

Camp Focus: Academic and Pre-College Camps: Culinary Winter and Spring Break Programs Special Accommodations: Food Allergies, Physical Disabilities,

Academic Activities:

Miscellaneous Activities:

One Week Programs: June 7 to June 11. June 14 to June 18. June 21 to June 25. Two Week Program: Includes week from above and June 28 to July 2. More camp weeks to be added as needed.