We place more emphasis on food in our families these days. We want to know where our food is coming from, we know we should be able to pronounce each ingredient on the nutritional label and frozen dinners just don't cut it anymore. More parents are realizing that teaching their kids to cook helps prepare them for the future. Enrolling your child in a kid or teen cooking class or camp at The Chopping Block bring them one step closer.
Each kids' and teens' cooking class or camp includes a hands-on lesson on ingredients, sanitation, organization and cooking techniques.
Due to COVID-19, we will not be hosting any in-person kids summer camps in 2020. However, we have 3-day virtual kids camps designed for kids ages 8 and up.
Virtual Baking and Pastry Kids Camp
Virtual Savory Kids Camp
We welcome kids ages 12 to 16 to join us for a five-day mini-camp, featuring simple-yet- sophisticated menus that can easily be recreated at home. We will focus on knife skills, classic techniques, menu planning, organization, working cleanly and safely in the kitchen, and creativity.
Teen Camp: Baking and Pastry
Day 1: Quick Breads: Quiche Lorraine (Bacon and Gruyere Cheese); Chocolate Chip Scones; Lemon Pound Cake
Day 2: French Pastry Techniques: Raspberry Macarons; Chocolate Pot de Crème with Whipped Cream; Blueberry Clafoutis with Powdered Sugar
Day 3: Yeast Dough and Fritters: Homemade Soft Pretzels with Honey Mustard; Beignets with Powdered Sugar; Orange and Vanilla Mini Conchas (Popular Mexican Sweet Pastry)
Day 4: Cakes, Cookies and Bars: Devil’s Food Cupcakes with Ganache Centers and Roasted Banana Buttercream; Lime Shortbread Cookies with White Chocolate Ganache Drizzle; Millionaire Shortbread Bars (Shortbread, Caramel, Chocolate and Sea Salt)
Day 5: Fruit Desserts: Pop Tarts with Homemade Jam and Vanilla Glaze; Fresh Fruit Tart with Vanilla Pastry Cream; Seasonal Fruit Sherbet
Teen Camp: Global Cuisine
Day 1: South America: Pao De Queijo (Brazilian Cheese Puffs); Chivito (Grilled
Steak, Egg, Cheese Sandwich); Cumin Roasted Potatoes; Fruit-Filled Empanadas
Day 2: Italy: Caprese Salad (Tomatoes, Mozzarella and Basil) with Balsamic Glaze; Italian Sausage-Filled Homemade Ravioli with Pesto Cream Sauce; Macerated Summer Berries with Zabaglione
Day 3: France: Frisée Salad with Apples, Goat Cheese, Mustard Vinaigrette; 40 Clove Garlic Chicken with Mashed Potatoes.Roasted Green Beans; Lemon Soufflé
Day 4: Japan: Spicy Edamame; Homemade Sushi: Maki and California Rolls; Ginger Pot de Crème
Day 5: Iron Chef Competition!
Teen Camp: Summer in the City
Day 1: Millennium Park Picnic: Hummus with Assorted Crudité; Grilled Chicken Sandwiches on a Pretzel Bun with Homemade Aioli; Individual Key Lime Pies with Graham Cracker Crust
Day 2: Taste of Chicago: Elotes (Grilled Corn with Parmesan Cheese and Lime); Chicago-Style Deep Dish Pizza with Italian Sausage and Mushrooms; Chocolate Cupcakes with Chocolate Buttercream
Day 3: North Avenue Beach Party: Tomato Salsa with Homemade Tortilla Chips; Black Bean and Cheese Crunchwraps; Fruit Skewers with Honey-Lime Yogurt Dipping Sauce
Day 4: Lakeside BBQ: Strawberry-Watermelon Caprese Salad; BLT Burgers; Roasted Campfire Potatoes; S’mores Cookie Bar
Day 5: Iron Chef Competition!
Want a printable version of our camps? Click here.
Is your teen Is your teen ready to take their culinary skills to the next level? In our week-long Teen Boot Camp, The Chopping Block’s seasoned chefs will teach teens, ages 12 to 16, essential
cooking techniques and share kitchen wisdom that will stay with them for a lifetime.
Students will become proficient at making sauces, knife skills, meat and vegetable cookery,
making dough and baking. Additionally, they will understand the hows and whys of cooking, preparing them for a future of confidence in the kitchen.
*Please note our kitchens are not a gluten or nut-free environment.
“The Chopping Block has long been regarded as one of the best places for novice chefs to learn how to cook. Their stellar reputation extends to their kids' camp program.”Read more about our camps in Make It Better magazine.