Culinary Arts
Teen Culinary Bootcamp
Pro techniques. Real kitchen prep.
An accelerated program for teens who are serious about cooking — knife drills, mother sauces, butchery basics, and a final tasting menu they design and execute.
What students do
Every session is hands-on and project-based. Students collaborate with a vetted teaching artist, work through structured challenges, and leave with something they made — a model, a recording, a portfolio piece, a finished dish, or a performance.
Who it's for: Teens exploring culinary as a passion or potential career.
What's inside
- •Professional knife drills
- •The 5 mother sauces
- •Protein cookery and butchery basics
- •Plating and menu design
Session-by-session breakdown
Week 1
Knife Drills
Brunoise, julienne, chiffonade — speed and consistency.
Week 2
Stocks & Sauces
Build a chicken stock and finish a velouté.
Week 3
Proteins
Sear, rest, and slice protein to temperature.
Week 4
Vegetable Cookery
Roast, blanch-shock, and glaze vegetables.
Week 5
Menu Design
Cost out and write a 3-course tasting menu.
Week 6
Service Night
Execute the menu for an invited dinner.
Outcomes students leave with
- ✓ Knife and station skills at a pre-professional level
- ✓ Can build a balanced 3-course menu
- ✓ Understands kitchen flow and service
What you'll get
- • Curriculum scoped to your group size, grade, and season length
- • Vetted, trained, background-checked teaching artist
- • All materials and kits — no prep work for your staff
- • Attendance + engagement reporting, plus family-facing recap
- • Chef coat + apron
- • Personal knife roll (optional)
- • Full ingredient kit each session