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Introducing Teen Boot Camp

Is your teen ready to take their culinary skills to the next level?

In this week-long Boot Camp, The Chopping Block's chefs will teach teens essential cooking techniques and share kitchen wisdom that will stay with them for a lifetime. Students will become proficient at making sauces, butchering, 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.

There is no other intensive cooking class being offered for teens like this in Chicago!

DAY ONE MENU:

  • Build-Your-Own Omelets
  • Eggs Benedict (Poached Eggs with Hollandaise Sauce)
  • Over-Easy Eggs with Crispy Home Fries
  • Blueberry-Buttermilk Pancakes
  • Biscuits with Sausage Gravy
  • Banana-Chocolate Chip Muffins
  • Homemade Bagels with Herb Cream Cheese

DAY ONE SKILLS:

  • Knife Skills
  • Egg Cookery
  • Making Hot Emulsions
  • Selecting Potatoes
  • Making Batters
  • Griddling
  • Selecting Fresh Fruit
  • Preparing Quick Breads
  • Making Roux and Béchamel
  • Making, Shaping, Proofing and Boiling Yeast Dough
  • Determining Dough Doneness

DAY TWO MENU:

  • Neapolitan Pizzas with Assorted Toppings
  • Fresh Cream of Tomato Soup
  • Crispy Chicken, Bacon and Avocado Sandwich with Aioli
  • Grilled Vegetable Pasta Primavera with Pesto and Feta
  • Falafel with Hummus, Tomatoes and Cucumbers
  • Teriyaki Shrimp Stir Fry with Steamed Rice

DAY TWO SKILLS:

  • Knife Skills
  • Preparing and Rolling Out Yeast Dough
  • Selecting and Skinning Tomatoes
  • Balancing Flavors
  • Selecting Chicken, Shrimp and Avocados
  • Dredging
  • Determining Chicken (White Meat) and Shrimp Doneness
  • Making Cold Emulsions
  • Grilling Vegetables
  • Preparing Fresh Herb Sauces
  • Working with Dried Beans, Herbs and Spices
  • Deep Frying
  • Making Bean Dips
  • Getting Familiar with Asian Ingredients
  • Steaming Rice

DAY THREE MENU:

  • BLT Burgers with Oven Roasted Sweet Potatoes
  • Fried Chicken Thighs with Homemade Macaroni and Cheese
  • Miso-Glazed Salmon with Sesame Broccoli
  • Homemade Fettucine with Tomato, Roasted Garlic Cream and Carbonara Sauces
  • Chickpea and Vegetable Curry with Cucumber-Yogurt Sauce
  • Grilled Steak Burritos with Tomatillo Salsa, Guacamole, Rice and Beans 

DAY THREE SKILLS:

  • Knife Skills
  • Selecting Ground Meat, Beef, Chicken and Fish
  • Roasting Root Vegetables
  • Working with Fresh Herbs, Spices and Tomatillos
  • Pan Frying
  • Determining Chicken (Dark Meat) Doneness
  • Preparing Béchamel
  • Working with Miso Paste
  • Roasting Fish
  • Sautéing Green Vegetables
  • Making and Rolling out Fresh Pasta Dough
  • Preparing Pasta Sauces
  • Roasting Garlic
  • Getting Familiar with Indian Ingredients
  • Making Yogurt Sauces
  • Marinating and Grilling Beef
  • Determining Meat Doneness
  • Steaming Rice

DAY FOUR MENU:

  • Multigrain Loaf
  • Cinnamon Rolls
  • Eclairs (Custard Filled and Chocolate Glazed Pastries)
  • Chocolate-Zucchini Bread
  • Vanilla Layer Cake with Chocolate Buttercream Frosting
  • Flan

DAY FOUR SKILLS:

  • Getting Familiar with and Understanding Baking Ingredients and Techniques
  • Making, Proofing, Shaping and Baking Yeast Breads
  • Determining Dough and Cake Doneness
  • Preparing Pâte à Choux and Pastry Cream
  • Selecting and Working with Chocolate
  • Making Quick Breads
  • Mixing Cake Batter
  • Frosting and Decorating
  • Working with a Piping Bag
  • Preparing Buttercream
  • Cooking Sugar to Soft Ball Stage
  • Making and Baking Custards
  • Caramelizing Sugar

DAY FIVE MENU:

  • Start your day making and eating delicious snacks including Queso Fundido with Tortilla Chips; Chicken Satay with Hoisin Sauce; Deviled Eggs; Assorted Vegetable Tempura. 
  • You'll then transition into an Iron Chef competition, where groups of 3 to 4 students will team up to prepare an appetizer and an entrée from ingredients found in a mystery basket. Groups will focus on team work, communication, timing, cooking techniques and plating skills. You'll present your dishes to one of our judges for critiquing, and may the best team prevail! 

DAY FIVE SKILLS:

  • Selecting Cheese; Roasting Peppers
  • Marinating and Grilling Chicken
  • Making Asian Dipping Sauces
  • Hard Boiling Eggs
  • Making Tempura Batter
  • Deep Frying
  • Menu Planning
  • Teamwork
  • Plating and Presentation Techniques

Our Teen Camps are recommended, but not required as prerequisites for this program. Students will work in groups of 3 to 5. 1-week cancellation policy.

Location: Merchandise Mart

$950

Monday 8-6-18
9AM - 3PM