Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.
Campers will learn while participating in the planting, growing, weeding, watering, and harvesting, of a living schoolyard garden. Each day will consist of activities including hands on work in the garden, indoor classroom activities, science, preparation of all natural healthy foods and treats, as well as some good old fashion getting dirty with our hands in the dirt fun. Each week is independent and the curriculum will change based on seasonally available vegetables and herbs. Recipes will be supplemented by purchased ingredients as necessary.
Weekly camps start at the end of June and continue all through the summer ending the last week of August. Camps run 4 days per week, Monday through Thursday, except the last week of August which is a 3 day camp. All camps are 3 hours per day, which includes time for eating whatever we prepare from the day’s harvest. Camp times change weekly to allow children to enjoy other scheduled activities throughout the summer.
Classic Thyme Summer Culinary Cooking Camps offer week long, 3,4 & 5 day sessions, in all age groups starting at 4 years old. Our program introduces students to the culinary world giving them the opportunity to develop basic skills that will build the foundation to cook and create culinary treasures with proficiency throughout their entire life. On the first day of each class we get right down to business cooking. We quickly assess skill levels and interests of each class and plan out the week’s activities and menus. Allowing the students to have some input helps us identify their likes and dislikes with food choices. We always try and work in some of the foods they claim they don’t like as this helps to broaden their horizons and make them more willing to be adventurous. I still remember a student claiming they would never eat snails. To this day conch fritters is one of the most popular dishes older campers request and prepare. Perhaps after a week with us your aspiring chef will be preparing and eating foods you never imagined they would try. Unlocking and opening the door to develop good kitchen skills, sound nutrition and inspiring the gourmand in students is an important step for providing a better path for life.
"Give a Man a Fish and you Feed Him For a Day. Teach a Man to Fish and you Feed Him For a Lifetime" - Lao Tzu
“Teach a man to fish and you feed him for a lifetime. Unless he doesn't like sushi—then you also have to teach him to cook.” - Auren Hoffman, Herald Philosopher
Register your child or teen through our on-line registration system. Click any of the dates below to get to the on-line registration system. Click HERE if you would like to download a copy of the Classic Thyme Summer Culinary Camp and Kids Programs for 2017.