About this Event
Teen Culinary Camp: Cook Like a Pro
A Hands-On Five-Day Culinary Skills Experience for Teens
Teen Culinary Camp: Cook Like a Pro is an immersive five-day cooking experience designed to teach teens foundational techniques and recipes. Campers will gain confidence in the kitchen through hands-on practice, teamwork, and daily tasting critiques that encourage them to cook with skill, creativity, and intention.
Each day focuses on a core culinary technique—building from knife skills and stovetop cooking to sauces, baking, and final plated presentations—so campers leave the week with practical skills, expanded flavor knowledge, and the confidence to recreate dishes at home.
We recommend the full five-day camp for the most robust experience. There will be a little wiggle room for customizing their dishes as the week progresses. The Mix provides aprons, but campers are welcome to bring their own.
Campers will:
- Cook in teams and individually, applying skills to structured recipes.
- Taste and critique their dishes daily, learning flavor balance, texture, and presentation.
- Receive all recipes and guidance to confidently recreate meals at home.
Daily Camp Structure
- Technique Demo & Discussion – Campers learn essential chef skills and kitchen science through guided demonstrations and interactive explanations.
- Hands-On Cooking (Individual & Teamwork) – Campers apply what they’ve learned by preparing structured recipes and participating in collaborative cooking challenges.
- Tasting & Critique – Campers evaluate their dishes like professional chefs, focusing on flavor, texture, doneness, and presentation.
Daily Focus
- Day 1 – Knife Skills & Kitchen Foundations: Safe knife handling, prep, mise en place, basic roasting, stir-frying, and plating.
- Day 2 – Heat & Sautéing: Stovetop control, sautéing, searing, shallow frying, and pan sauces.
- Day 3 – Sauces & Flavor Building: Emulsions, reductions, layering flavor, and pasta fundamentals.
- Day 4 – Baking Basics & Precision: Measuring, mixing, dough handling, oven awareness, and pastry fundamentals.
- Day 5 – Showcase Meal: Full team-prepared meal, plating, creativity, teamwork, and presentation.
Safety & Attire:
You will be standing, cooking, and working for most of the class. Please wear long pants (no shorts), comfortable, closed-toe shoes, and have long hair tied back. Aprons are provided.
Cancellation Policy:
If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.
Cell Phone Usage:
Cell phones must be kept on silent in personal bags or beneath the bench.
Monday, June 22, 2026 - Knife Skills & Kitchen Foundations
Sharp skills start here. On the first day of camp, we focus on the essential techniques every great cook relies on: safe knife handling, smart prep, and building confidence in the kitchen. Campers learn proper knife grip, the “claw hand” technique to protect fingers, and how to set up a safe, organized cutting station. We practice foundational cuts—various dices, julienne, and chiffonade—while working on mise en place, heat control, and teamwork in a kitchen environment. Campers leave with sharper skills, stronger kitchen confidence, and food they’re proud to share.
Day 1 Menu:
· Rainbow Roasted Vegetable Rice Bowls with housemade vinaigrette
· Tomato & Herb Bruschetta on Crostini (with half transformed into fresh salsa to showcase versatility)
· Vibrant Vegetable Crudité Board with hand-cut vegetables and three fresh dips—classic Ranch, Yogurt Green Goddess, and Spicy Southwestern—served with baked tortilla chips.
Day 1 Skills Mastered
Knife confidence, organization, basic roasting, flavor balance, stir frying, and plating.
Tuesday, June 23, 2026: Heat & Sautéing: Cooking on the Stovetop
Heat & Sautéing: Cooking on the Stovetop After building strong knife skills and kitchen organization on Day 1, campers move to the stovetop—where timing, temperature, and technique truly matter. Today is all about understanding how heat behaves, how food responds, and how chefs make real-time adjustments to build flavor and texture.
Campers learn the difference between low, medium, and high heat; practice sautéing with controlled movement and even browning; and master searing by using higher heat and patience to develop a flavorful crust. We explore how fats like butter and oils conduct heat, prevent sticking, enhance browning, and why smoke point matters. Through hands-on cooking, students gain confidence sautéing vegetables and aromatics, searing proteins without disturbing them, and finishing dishes with thoughtful heat control and pan sauces. Each recipe is designed to teach heat management, browning, movement in the pan, and building flavor step by step.
Focus Skills
- Understanding low, medium, and high heat
- Sautéing vs. searing: movement vs. crust development
- Using oil and butter effectively (smoke point awareness)
- Deglazing fond to create flavorful sauces
- Cooking with sensory cues: sight, sound, smell, and temperature
Day 2 Menu:
· Pan-Seared Chicken Cutlets with deglazed pan sauce
· Sautéed Shrimp with Lemon Garlic Pan Sauce
· Garlic Herb Compound Butter Green Beans
· Creamy Parmesan Risotto
Day 2 Skills Mastered
Heat control, protein doneness, pan sauces, multitasking, and cooking beyond timers.
Day 3 – Sauces & Flavor Building
Cooking with Depth and Confidence
Today we dive into the art of sauce-making and the science of flavor. Campers learn how great dishes come together through thoughtful seasoning, balance, and technique. We practice building emulsions and reductions, creating sauces from pan drippings, and seasoning in layers to develop depth and
complexity. Students also make fresh pasta by hand, gaining an understanding of dough texture, kneading, and shaping. By the end of the day, campers will understand how to build flavor step by step, adjust seasoning like a chef, and confidently prepare foundational sauces from scratch.
Focus Skills
- Sauce foundations: emulsions and reductions
- Layering flavor throughout cooking
- Pasta-making fundamentals
Day 3 Menu:
· Handmade Pasta served
· Pomodoro Red Sauce
· Basil Pesto
· Alfredo Sauce
· Roasted Cherry Tomatoes
Day 3 Skills Mastered
Sauce mastery, pasta fundamentals, flavor development, and seasoning.
Thursday, June 25, 2026 – Baking Basics & Precision
Technique And Accuracy
Baking is where science meets skill. On Day 4, campers learn the importance of accuracy, patience, and attention to detail as we explore the foundations of successful baking. Students practice proper measuring techniques—leveling, weighing, and understanding ingredient ratios—while comparing key mixing methods like creaming and folding. We also focus on oven temperature, visual cues for doneness, and how timing impacts texture and structure. By the end of the day, campers will understand how precision leads to consistent results and how to read their baked goods like a pro.
Focus Skills
- Measuring correctly: leveling and weighing
- Mixing methods: creaming vs. folding
- Oven temperature awareness
- Baking patience and consistency
Day 4 Menu:
· Classic Chocolate Chip Cookies
· Savory Cheddar & Herb Biscuits,
· Fruit Galette with Handmade Pastry Crust
· Freshly whipped cream
Day 4 Skills Mastered
Baking confidence, accuracy, timing, and pastry fundamentals.
Friday, June 26, 2026 – Plating, Creativity & Teamwork: The Final Challenge
The Final Challenge
Our final day brings everything together in an exciting, hands-on culinary challenge. Campers apply the knife skills, heat control, sauce work, and baking fundamentals they’ve practiced all week as they collaborate in teams to cook, plate, and present a complete meal using specific recipes with some freedom to pivot. The focus is on presentation, thoughtful texture contrast, and clear kitchen communication. Teams present their finished dishes, explain the techniques they used, in an elevated, well-balanced meal designed to showcase the full range of skills gained throughout the week—building confidence, pride, and real-world culinary awareness
Focus Skills
- Plating and visual appeal
- Texture contrast and garnish
- Kitchen teamwork and communication
- Reflecting on growth and improvement
Day 5 Menu:
· Crispy Breaded Chicken Cutlets
· Pan Gravy, lemon butter sauce, or red sauce
· Herbed Roasted or Mashed Potatoes
· Seasonal Fruit Dessert
Skills Gained
Confidence, teamwork, creativity, and pride in real culinary accomplishment.
Camp Outcomes: What Teens Take Home
By the end of the week, campers will leave with:
- Core chef techniques and kitchen safety
- Confidence cooking meals from scratch
- Strong knife skills, stovetop control, and baking fundamentals
- An understanding of flavor, seasoning, and presentation
- A sense of independence, creativity, and teamwork in the kitchen
Event Venue & Nearby Stays
Mitchell Hall, 250 Cleveland Avenue, Columbus, United States
USD 504.52
