Calling all aspiring chefs ages 9 and up to take a culinary world tour. Make unique dishes each day themed around a different country. Use HARVEST, our community garden, to hand-pick fresh ingredients. Create dishes that will impress in the areas of taste, creativity, nutritional value, food safety/preparation and presentation. Designation of "Junior Sous Chef" goes to all registrants who successfully complete all session dates, and who will be invited back to assist our dietitians at a future cooking class of choice. Limited to 12 people per session.
Monday: Greece (chicken gyro, tzatziki sauce and vegetable kebobs)
Tuesday: Mexico (burrito bowl with garden fresh pico de gallo)
Wednesday: Italy (Caprese pizza and pasta al pomodoro)
Thursday: America (healthy twist on chicken nuggets and mac 'n' cheese)