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Junior Master Chefs

Give your young chef ‘wannabe’ a one-day class where they will learn kitchen safety & knife skills, the elements of taste, the art of roasting, sauteeing & poaching, mastering two different sauces, making handmade pasta, and baking cookies to take home.

JUNIOR MASTERS CHEFS CLASS III: INTERNATIONAL CUISINE

Schola’s Juniors Masters Class II is a one-day class in which kids will learn recipes & measuring, kitchen safety & knife skills, the cooking techniques of roasting & sautéing, baking, sauces and making ice cream. Students do not have to take Juniors Masters Class I or II to take Class III.

Schola’s Juniors Masters Class III is a 3 1/2 hour class in which kids will learn recipes & measuring, kitchen safety & knife skills, the cooking foods from different cultures. Students do not have to take Juniors Masters Class I or II to take Class III.

International Cuisine: Japan, Italy & Greece Kitchen

Safety & Knife Skills – A discussion of knife safety and knife sharpening will begin this part of class and in preparation for lunch students will cut different vegetables into ½ inch dice, ¼ inch dice and minced to further develop knife skills and knife safety. Some advanced cutting tools will be demonstrated that go beyond just the knife in the kitchen.

Cooking Techniques – Sushi Rolling & Asian Dumplings, Fresh Pasta & Handmade Tomato Sauce and Greek Tzatziki & Spanakopita. Lunch: The kids will make sushi and dumplings for lunch and tackle the rest of the dishes to take home after.

Q&A: Throughout the session students will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a kitchen as a chef.

** Please notify us of any potential allergies prior to class**

Register for next class: April 9

JUNIOR MASTERS CHEFS CLASS II

Schola’s Juniors Masters Class II is a one-day class in which kids will learn recipes & measuring, kitchen safety & knife skills, the cooking techniques of roasting & sautéing, baking, sauces and making ice cream. Students do not have to take Juniors Masters Class I to take Class II.

Morning Session:
Recipes, Measuring & Weighing – Following recipes, in both savory and sweet cooking, is often paramount to success. We’ll discuss how to read a recipe and how to use both the ‘scoop and level’ technique of measuring along with weighing both wet and dry ingredients. We’ll use these techniques to make pizza dough, adding in discussions about yeast, which we’ll use for lunch and bread dough for the afternoon.

Kitchen Safety & Knife Skills – A discussion of knife safety and knife sharpening will begin this part of class and in preparation for lunch students will cut different vegetables into ½ inch dice, ¼ inch dice and minced to further develop knife skills and knife safety. Some advanced cutting tools will be demonstrated that go beyond just the knife in the kitchen.

Cooking Techniques – a variety of the different toppings will be sautéed or roasted by the students

Lunch:  Freshly made Individual Pizzas & Fresh Fruit with handmade whipped cream.

Afternoon Session:
Mastering Sauces – Aioli & Crème Anglaise – students will pair up and work on making these two sauces – the aioli to be used for sandwiches later and the crème anglaise for homemade ice cream.

Bread Baking & Shaping – Doughs mixed earlier in the day will be formed and shaped by the students into rustic loaves and rolls. Other ingredients will be used to make chicken salad and tuna salad for small sandwiches to take home.

Making Ice Cream – Class will end with the production of homemade ice cream as a reward for a job well done.

Q&A: Throughout the session students will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a kitchen as a chef.

** Please notify us of any potential allergies prior to class**

Next class date TBD

JUNIOR MASTER CHEFS I

Dissecting Taste – Sweet, Sour, Bitter, Salty: We will present ingredients and have the children taste and describe what they are tasting. For example, Sweet: Honey, Sour: limes, Bitter: unsweetened cocoa powder or radicchio, Salty: Pickles, Olives. Once we recognize different taste, we can understand how to balance flavors. Part of this exercise will be making a vinaigrette and emulsifying acid with oil.

Kitchen Safety & Knife Skills – our students will learn the proper way to hold and use a knife. They will learn the different cuts of various fruits and vegetables, including batonettes, cubing and dicing and be shown how to de-bone a chicken.

Roasting, Sauteeing & Poaching/Simmering – Using these techniques we will prepare a nutritious lunch we can all enjoy.

The Menu:
Tossed Salad with Handmade Vinaigrette
Baked Chicken with Roasted Carrots and Mashed Potatoes
Fresh Fruit with handmade whipped cream.

Afternoon Session:
Mastering Sauces – Traditional Italian Tomato Sauce
The Art of Making Pasta by Hand – Ravioli & Fettuccini.

After making these dishes we snack on the ravioli in class and provide containers for kids to take their fettuccini home to share.

Baking – Finally, the class will bake three different types of cookies to take home so they can show off their work!

Q&A: Throughout the session students will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a kitchen as a chef.

next class date: TBD