Ages: 9-14 years old
Session #1 — Back to Basics — June 3 to 7, 2019
Session #2 — Taste of Home — June 10 to 14, 2019
Session #3 — World Cuisine Class — June 17 to 21, 2019
Time: 1:00 pm – 5:00 pm
Cost: $250.00 per session
Location: Lanny Ledet Building
Participants: 24 per session
Description for Back to Basics: Explore cooking techniques for the beginning junior chef. Campers will learn how to properly sear, grill, saute’ and roast. Perfect for the camper that wants to learn to cook but does not know where to start. Campers will learn basic cooking techniques and will prepare a wide range of beginner recipes. Junior chefs will work together with other campers in a fund, hand-on environment led by our own institute’s Chef Amelie Zeringue and Chef Jean-Pierre Daigle.
Description for Taste of Home: Do you love the flavors of Cajun, Creole and Southern Food? In this week’s classes, junior chefs learn classic dishes that are synonymous with the rich culinary heritage of Louisiana. Campers will learn how to properly prepare iconic dishes of Louisiana’s rich culinary heritage. Junior chefs will work together with other campers in a fun, hands-on environment led by our own institute’s Chef Amelie Zeringue and Chef Tammy Rink.
Description for World Cuisine Class: This week’s classes are all about exploring different countries and cultures through food. Your junior chef will enjoy exploring different cuisines one dish at a time. Campers will learn how to prepare international favorites from several countries including Italy, China, Mexico and many more. Junior chefs will work together with other campers in a fun, hands-on environment lead by our own institute’s Chef Tammy Rink and Chef Jean-Pierre Daigle.
Important Notes for all Camps:
* Campers will be standing, cooking and working for most of the class
* Campers shall wear comfortable, closed-toe shoes and have long hair tied back
* Classes begin with check-in, cooking and preparation then ending with meal-time and clean-up
* Campers will receive an apron, hat and recipe booklet
Chef Tammy Rink
B.S. Child Family and Social Services, Nicholls State University
Certificate in Baking and Pastry, California Culinary Academy a Le Cordon Bleu Affiliate School
Associates in Culinary Arts, California Culinary Academy a Le Cordon Bleu Affiliate School
Ritz Carlton, New Orleans
Riche, Todd English
Oak Alley Plantation
James Beard House Invitation
Chef Jean-Pierre Daigle
Bachelors of Music Education, Louisiana State University.
Chef Amelie Zeringue
Bachelor of Science in Culinary and Minor in Business Administration, Nicholls State University.
Master of Science in Hospitality, Restaurant and Tourism Management at The University of New Orleans
Certified Foodservice Educator
Westchester Country Club, Rye, New York.
Commander’s Palace, New Orleans, LA.
Culinary Arts Program Coordinator and Management at Williams Sonoma, Inc.
St. Charles Parish Community Education Culinary Arts Instructor.
**NOTE: WHEN REGISTERING, REGISTER THE CHILD’S NAME NOT THE GUARDIAN. IF YOU ARE REGISTERING MORE THAN ONE CHILD, REGISTER EACH CHILD SEPARATELY UNDER HIS OR HER OWN REGISTRATION. **