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Teen Cooking Club: Class 3/4

Event Series Event Series (See All)

March 20 @ 4:00 pm 7:30 pm

A cutting board with spices and the words "Teen Cooking Club"

Age Group

Teens: Ages 13-18 years old

Instructor
Nicole Bujewski

4 CLASS SERIES. Our Teen Cooking Club for Beginners is a delightful way to introduce your teen to the exciting world of cooking! This comprehensive club spans four months, with monthly sessions that focus on building essential cooking skills and applying them to delicious recipes.

Our club is carefully crafted to provide a progressive and hands-on learning experience for ages 13-18. Each session builds upon the skills learned in the previous one, creating a well-rounded foundation in the art of cooking. We believe that by attending all four sessions, your teen will not only develop a solid understanding of basic cooking techniques but also gain the confidence to experiment with flavors and ingredients.

Throughout the course, participants will have the opportunity to explore a variety of ingredients, essential cooking tools, and taste recipes they’ve created. From mastering knife skills to understanding cooking methods and techniques, our Teen Cooking Club aims to instill a love for cooking and empower teens to create tasty, nutritious meals at home.

By the end of the four months, your teen will have acquired a valuable set of cooking skills, setting the stage for a lifetime of enjoyable and satisfying experiences in the kitchen. Please ensure your teen’s attendance at all four sessions to maximize the benefits of this comprehensive cooking club. Purchasing the club’s cookbook, “The New Cooking School” is highly recommended.

Syllabus

Week 1 – January 31, 2024 – Basic Skills, Soup & Salad

  • Basic food safety -Ingredients and tools identification
  • Basic measuring
  • Basic knife skills (safety, holding a knife, moving a knife, and basic knife cuts)

Recipes:

  • Gazpacho Soup
  • Green Bean Salad with Foolproof Vinaigrette

Week 2 February 21, 2024 – Skills: Boiling, Steaming, Sauteing, & Pan Roasting Vegetables

  • Boiling, Steaming, Sauteing, & Pan Roasting Vegetables

Recipes:

  • Boiled Carrots with Lemon and Chives
  • Steamed Broccoli with Lime-Cumin Dressing
  • Sauteed Mushrooms with Shallot and Thyme
  • Pan-Roasted Brussels Sprouts with Lemon and Pecorino Romano

Week 3 March 20, 2024 – Skills: Fresh Pasta & Tomato Sauce

  • Identifying pasta basics, types, cheese
  • Making fresh pasta without a machine: making, rolling, & cutting
  • How to cook pasta
  • Measuring dry pasta
  • Understanding al Dente
  • Reserving dry pasta water
  • Know the anatomy of a flavorful tomato
  • Learn to make a classic marinara sauce and to practice knife skills
  • How to serve and properly set the table

Recipes:

  • Classic Marinara Sauce
  • Fresh Italian Pasta

Week 4 April 24, 2024 – Skills: Meat (Beef)

  • Purchasing meat
  • Meat terms
  • Storing meat
  • Before and after cooking
  • Identifying beef primal cuts
  • Cutting flank steak for stir-fry
  • Preparing a stir-fry to practice knife skills for meat and veggies

Recipe:

  • Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

If you don’t already own The New Cooking School and would like to reserve a copy to be picked up at your class, click here to add it to your cart.