During the summer of 2007, children can take a weeklong hands-on culinary journey through a variety of exciting cooking classes offered at Celebrity Kitchens, Independence Mall, 1601 Concord Pike, Wilmington, DE.   Celebrity Kitchens’ Cooking Camp offers a wonderful opportunity to polish manners, learn table etiquette and safe food handling while learning how to cook and create meals.  Campers will learn creative garnishing and carving techniques to enhance the presentation of meals.  Cooking camp is fun and a great way to meet others with a passion for cooking.   Each of the camp programs features some international cuisine.  The campers will learn about food in other cultures as well as learn how to prepare the foods that they love.  Each day, campers will prepare the lunch they will eat.  Come and cook your way around the world with us!   It’s learning that’s made fun by the creative staff at Celebrity Kitchens.  The cost of each weeklong day camp session is $250.00; 

4-day evening camp sessions are $220.00. 

SESSION I - DAY         Monday through Friday, June 25, 2007 to June 29, 2007 - 9am to 12pm (noon) daily   JUNIOR CHEF A (ages 7 through 12) - Fun in the Kitchen 101- The Basics Plus... Monday: Introduction to the Kitchen, Knife Skills, Culinary Terms, Cooking Equipment, Dining Etiquette and healthy eating;  Tuesday: Basic Sauces and Soups; Wednesday: Very Vegetables; Thursday: Now we’re baking; Bofo Breakfasts; Friday: Summertime Spectacular Suppers.   COST - $250.00 per child                         

SESSION II – DAY      Monday through Friday, July 23, 2007 to July 27, 2007 - 9am to noon (noon) daily  JUNIOR CHEF B (ages 10 through 17) - International Flavors and Cultures. Monday: Introduction to the Kitchen, Knife Skills, Culinary Terms and Cooking Equipment and Dining Etiquette; Introduction to the relationship between culture, climate and cooking; Tuesday: China, Japan and Korea; Wednesday: France and Italy; Thursday: Spain, Portugal and Mexico;
Friday: Pacific Islands and the Caribbean.   COST - $250.00 per child           

SESSION III – EVENING      Monday through Thursday, July 23, 2007 to July 26, 2007 – 5:30 PM to 8:30 PM daily   JUNIOR CHEF B (ages 10 through 17) - Advanced Pastry and Baking Program   Monday:  Introduction to the Kitchen and Pastry Arts- correctly measure baking ingredients, mix a batter cake, make a true butter cream frosting and ganache icing, decorating tips and ideas; Cookies and Bars; Tuesday: Yeast Breads, Dough’s and Shortbreads; Wednesday: Sweet and Savory Pies, Tarts and Crusts; Thursday: Let Them Eat Cake (and Cupcakes) and Sweet Starts (breakfasts), Chocolate or Truffles         COST - $220.00 per child           

SESSION IV – EVENING     Monday through Friday, July 30, 2007 to August 3, 2007 – 5:30 PM to 8:30 PM daily   JUNIOR CHEF “Tweens”- ages 11- 14   - Advanced Cooking I    Monday: Introduction to the Kitchen, Knife Skills, Culinary Terms and Cooking Equipment, One pot meals; Tuesday: The Mother Sauces and Soups;  Wednesday: and Thursday: Advanced Baking, including caramelized pecan upside- down apple pie, macadamia nut brittle, English Trifle, Chocolate Mousse, and Souffles       COST - $220.00 per child      

SESSION V – DAY     Monday through Friday, August 6, 2007 to August 10, 2007 - 9am to 12pm (noon) daily    JUNIOR CHEF B (ages 10 through 17)  -  Advanced Cooking II.  Monday: knife skills, stocks and the mother sauces of cooking (Espagnole, Velouté, Béchamel, Allemande; Hollandaise; Tomato); Tuesday: Sauces continued, including reduction sauces (stock based, wine based, or citrus based); sautéing, frying and other stove top practices;  trimming meats;
Wednesday: roasting and braising to bring out the natural flavors of food, side dishes; Thursday: Perfect Seasoning: Use of Fresh Herbs and Spice blends in a variety of dishes.  Preparation of vegetables, salads and vinaigrettes.  Friday: Baking, poaching and boiling of fish and shellfish; Dreamy desserts.      COST - $250.00 per child

SESSION VI - EVENING      Monday through Thursday, August 6, 2007 to August 9, 2007 - 5:30 PM to 8:30 PM daily       JUNIOR CHEF B (ages 10 through 17) - Advanced Cooking II  Monday: knife skills, stocks and the mother sauces of cooking (Espagnole, Velouté, Béchamel, Allemande; Hollandaise; Tomato); Tuesday: Sauces continued, including reduction sauces (stock based, wine based, or citrus based); sautéing, frying and other stove top practices;  trimming meats; Wednesday: roasting and braising to bring out the natural flavors of food, side dishes; Thursday: Perfect Seasoning: Use of Fresh Herbs and Spice blends in a variety of dishes.  Preparation of vegetables, salads and vinaigrettes.  Working with seafood and fish.          COST - $220.00 per child