Jr. Chef Culinary Camps

Do you have a child who loves to cook and aspires to be a chef? At this culinary camp your child will learn to cook from “scratch” like professional chefs. The sessions will include sanitation, safety, main courses, desserts and more. Junior chefs will be able to taste their culinary creations and take home recipes to cook for their family. The camp will be taught by chefs of the Chef John Folse Culinary Institute.

Ages: 9-14 years old

Dates:

  • 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 Bios:

Chef Tammy Rink

Education:
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

Professional Experience:
Ritz Carlton, New Orleans
Riche, Todd English
Harrah’s Casino
Arnaud’s Restaurant
Oak Alley Plantation
James Beard House Invitation

Chef Jean-Pierre Daigle

Education:
Bachelors of Music Education, Louisiana State University.

Professional Experience:
Aqua Knox
Commanders Palace
Cafe Adelaide
Brigtsen’s

Chef Amelie Zeringue

Education:
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

Professional Experience:
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.  **

 Register Here

 Medical Form 2019 (pdf)