7920 Santa Fe Drive, Overland Park 913-341-4455

Junior Chefs (9-14): Chef Gary’s ‘CAMP CHOP CHOP’ - A 3-Day Cooking Adventure

image for a Junior Chefs (9-14): Chef Gary’s ‘CAMP CHOP CHOP’ - A 3-Day Cooking Adventure
17 Seats available
Price $200.00
Instructor: Gary Hild
Location: The Culinary Center of Kansas City
Quantity:

Experienced Chef, and long-time CCKC cooking instructor Chef Gary Hild will lead this ‘real deal’ 3-day interactive cooking camp specially designed for junior chefs (ages 9-14). 

He’s a whiz at teaching cooking fundamentals, classic chef techniques and especially sauce-making! In fact, his expertise is in sauces… which makes him a Saucier!  (Yup, that’s a real word.)  

He digs incorporating fresh seasonal ingredients into his dishes and will instruct our young chefs on how to read a recipe, and a heck of a lot more interactive cooking fun.  They’ll even get to learn how to use a kitchen torch, and get their hands in the flour as they make fresh homemade pasta, from scratch. Whoa!

Chef Gary will fit in lots of time to practice their newfound skills as they work next to him and prepare delicious recipes like Ratatouille (say what?), Crème Brulée, savory Italian Manicotti, Coconut Chicken Tenders, fresh Omelets, and lots more. Chef Gary is a highly experienced culinary professional with an easy-to-understand teaching style that the kids will love as he leads this hands-on kid-friendly cooking series. 

As a bonus, he’ll also include a trip to the Overland Park Farmers Market where kids can meet the farmers, and Chef Gary will show them how to pick and choose fresh produce.

Kids should bring their appetite to learn... and, of course, to cook!

Hands On | Lunch
Mon 7/29, Tue 7/30, Wed 7/31    10:00 a.m. - 2:00 p.m. 

CAMP DESCRIPTIONS

Day 1: Fancy French
On our first day, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, kitchen torch tips, and basic knife skills as they make homemade Au-Gratin Potatoes, a fresh, colorful Ratatouille, a lesson on poaching eggs, and making light, fluffy omelets. For dessert, we’ll learn to make fancy-schmancy Crème Brulee.  Ooh la la!               

Day 2: Pasta Fest! 
On day 2, we’re getting out hands in the dough as kids learn to make fresh homemade pasta noodles! You heard me... from scratch!  We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast starting with a variety of Bruschetta & Crostini appetizers, a comforting Florentine Manicotti, and for dessert, Italian Cannoli with a creamy filling.  Mama Mia!

Day 3: USA - Fresh Foodie Field Tripto the Farmers Market 
On our final day, we’ll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Coconut Chicken Tenders, New Potato Salad, Coleslaw, and Balsamic Strawberries over Vanilla Ice Cream, for a sweet ending to our day. 


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

Junior Chefs in the Kitchen™ and Junior Chefs Academy™ are trademarks and service marks of The Culinary Center of Kansas City®.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

Events in this Series:

Junior Chef (9-14): CAMP CHOP CHOP 3-Day Cooking Adventure

Experienced Chef, and long-time CCKC cooking instructor Chef Gary Hild will lead this ‘real deal’ 3-day interactive cooking camp specially designed for junior chefs (ages 9-14). 

He’s a whiz at teaching cooking fundamentals, classic chef techniques and especially sauce-making! In fact, his expertise is in sauces… which makes him a Saucier!  (Yup, that’s a real word.)  

He digs incorporating fresh seasonal ingredients into his dishes and will instruct our young chefs on how to read a recipe, and a heck of a lot more interactive cooking fun.  They’ll even get to learn how to use a kitchen torch, and get their hands in the flour as they make fresh homemade pasta, from scratch. Whoa!

Chef Gary will fit in lots of time to practice their newfound skills as they work next to him and prepare delicious recipes like Ratatouille (say what?), Crème Brulée, savory Italian Manicotti, Coconut Chicken Tenders, fresh Omelets, and lots more. Chef Gary is a highly experienced culinary professional with an easy-to-understand teaching style that the kids will love as he leads this hands-on kid-friendly cooking series. 

As a bonus, he’ll also include a trip to the Overland Park Farmers Market where kids can meet the farmers, and Chef Gary will show them how to pick and choose fresh produce.

Kids should bring their appetite to learn... and, of course, to cook!

Hands On | Lunch
Mon 7/29, Tue 7/30, Wed 7/31    10:00 a.m. - 2:00 p.m. 

CAMP DESCRIPTIONS

Day 1: Fancy French
On our first day, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, kitchen torch tips, and basic knife skills as they make homemade Au-Gratin Potatoes, a fresh, colorful Ratatouille, a lesson on poaching eggs, and making light, fluffy omelets. For dessert, we’ll learn to make fancy-schmancy Crème Brulee.  Ooh la la!               

Day 2: Pasta Fest! 
On day 2, we’re getting out hands in the dough as kids learn to make fresh homemade pasta noodles! You heard me... from scratch!  We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast starting with a variety of Bruschetta & Crostini appetizers, a comforting Florentine Manicotti, and for dessert, Italian Cannoli with a creamy filling.  Mama Mia!

Day 3: USA - Fresh Foodie Field Tripto the Farmers Market 
On our final day, we’ll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Coconut Chicken Tenders, New Potato Salad, Coleslaw, and Balsamic Strawberries over Vanilla Ice Cream, for a sweet ending to our day. 


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

Junior Chefs in the Kitchen™ and Junior Chefs Academy™ are trademarks and service marks of The Culinary Center of Kansas City®.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

Junior Chef (9-14): CAMP CHOP CHOP 3-Day Cooking Adventure

Experienced Chef, and long-time CCKC cooking instructor Chef Gary Hild will lead this ‘real deal’ 3-day interactive cooking camp specially designed for junior chefs (ages 9-14). 

He’s a whiz at teaching cooking fundamentals, classic chef techniques and especially sauce-making! In fact, his expertise is in sauces… which makes him a Saucier!  (Yup, that’s a real word.)  

He digs incorporating fresh seasonal ingredients into his dishes and will instruct our young chefs on how to read a recipe, and a heck of a lot more interactive cooking fun.  They’ll even get to learn how to use a kitchen torch, and get their hands in the flour as they make fresh homemade pasta, from scratch. Whoa!

Chef Gary will fit in lots of time to practice their newfound skills as they work next to him and prepare delicious recipes like Ratatouille (say what?), Crème Brulée, savory Italian Manicotti, Coconut Chicken Tenders, fresh Omelets, and lots more. Chef Gary is a highly experienced culinary professional with an easy-to-understand teaching style that the kids will love as he leads this hands-on kid-friendly cooking series. 

As a bonus, he’ll also include a trip to the Overland Park Farmers Market where kids can meet the farmers, and Chef Gary will show them how to pick and choose fresh produce.

Kids should bring their appetite to learn... and, of course, to cook!

Hands On | Lunch
Mon 7/29, Tue 7/30, Wed 7/31    10:00 a.m. - 2:00 p.m. 

CAMP DESCRIPTIONS

Day 1: Fancy French
On our first day, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, kitchen torch tips, and basic knife skills as they make homemade Au-Gratin Potatoes, a fresh, colorful Ratatouille, a lesson on poaching eggs, and making light, fluffy omelets. For dessert, we’ll learn to make fancy-schmancy Crème Brulee.  Ooh la la!               

Day 2: Pasta Fest! 
On day 2, we’re getting out hands in the dough as kids learn to make fresh homemade pasta noodles! You heard me... from scratch!  We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast starting with a variety of Bruschetta & Crostini appetizers, a comforting Florentine Manicotti, and for dessert, Italian Cannoli with a creamy filling.  Mama Mia!

Day 3: USA - Fresh Foodie Field Tripto the Farmers Market 
On our final day, we’ll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Coconut Chicken Tenders, New Potato Salad, Coleslaw, and Balsamic Strawberries over Vanilla Ice Cream, for a sweet ending to our day. 


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

Junior Chefs in the Kitchen™ and Junior Chefs Academy™ are trademarks and service marks of The Culinary Center of Kansas City®.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

Junior Chef (9-14): CAMP CHOP CHOP 3-Day Cooking Adventure

Experienced Chef, and long-time CCKC cooking instructor Chef Gary Hild will lead this ‘real deal’ 3-day interactive cooking camp specially designed for junior chefs (ages 9-14). 

He’s a whiz at teaching cooking fundamentals, classic chef techniques and especially sauce-making! In fact, his expertise is in sauces… which makes him a Saucier!  (Yup, that’s a real word.)  

He digs incorporating fresh seasonal ingredients into his dishes and will instruct our young chefs on how to read a recipe, and a heck of a lot more interactive cooking fun.  They’ll even get to learn how to use a kitchen torch, and get their hands in the flour as they make fresh homemade pasta, from scratch. Whoa!

Chef Gary will fit in lots of time to practice their newfound skills as they work next to him and prepare delicious recipes like Ratatouille (say what?), Crème Brulée, savory Italian Manicotti, Coconut Chicken Tenders, fresh Omelets, and lots more. Chef Gary is a highly experienced culinary professional with an easy-to-understand teaching style that the kids will love as he leads this hands-on kid-friendly cooking series. 

As a bonus, he’ll also include a trip to the Overland Park Farmers Market where kids can meet the farmers, and Chef Gary will show them how to pick and choose fresh produce.

Kids should bring their appetite to learn... and, of course, to cook!

Hands On | Lunch
Mon 7/29, Tue 7/30, Wed 7/31    10:00 a.m. - 2:00 p.m. 

CAMP DESCRIPTIONS

Day 1: Fancy French
On our first day, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, kitchen torch tips, and basic knife skills as they make homemade Au-Gratin Potatoes, a fresh, colorful Ratatouille, a lesson on poaching eggs, and making light, fluffy omelets. For dessert, we’ll learn to make fancy-schmancy Crème Brulee.  Ooh la la!               

Day 2: Pasta Fest! 
On day 2, we’re getting out hands in the dough as kids learn to make fresh homemade pasta noodles! You heard me... from scratch!  We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast starting with a variety of Bruschetta & Crostini appetizers, a comforting Florentine Manicotti, and for dessert, Italian Cannoli with a creamy filling.  Mama Mia!

Day 3: USA - Fresh Foodie Field Tripto the Farmers Market 
On our final day, we’ll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Coconut Chicken Tenders, New Potato Salad, Coleslaw, and Balsamic Strawberries over Vanilla Ice Cream, for a sweet ending to our day. 


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

Junior Chefs in the Kitchen™ and Junior Chefs Academy™ are trademarks and service marks of The Culinary Center of Kansas City®.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!