Wondering what the Dirty Apron kitchen has in store for budding chefs? This summer, our kitchen becomes an action-packed classroom where teens measure, chop, sift, sauté and eat their way to new found knowledge, skills and attitudes toward food.
Designed with young learners in mind, students are actively engaged in the cooking process from start to finish.
Under the instruction of Dirty Apron owner and head instructor David Robertson, teens will get hands-on experience cooking with fresh, local ingredients, creating dishes from around the world. With a focus on team building and making new friends, each day will see different dishes and different kitchen challenges. Teens will work in pairs to create the menu of the day, learning important life lessons like leadership, team work, and of course – cooking!
The Teen camps are open to returning students since we have all new menus and new experiences waiting.
The camp will be offered for ages 7-11 and 12-17, with classes running Monday to Friday from 9am to 1pm throughout July and August. Space will be limited to 20 students per class. Tuition for the camp is priced at $490 and includes a daily recipe book, hands-on cooking with close supervision, all meals, and their very own Dirty Apron.