CAMP POLICIES & FAQ'S 

If you need to cancel a camp registration, please do so at least two weeks prior to the camp start date for a full refund. If you need to cancel within the two week window, a credit will be given for another camp. No refunds for cancellations made 72 hours before camp. Please email us at classes@cookswarehouse.com if you need to make any changes to your reservation.

A parent or guardian must be present to sign in and sign out the student(s) each day.

Please make sure that your child is on time and has eaten breakfast. We have experienced many ill campers over the years and an empty stomach is often to blame.

We require flat, closed-toe shoes and that students with long hair pull hair up in a ponytail. Casual, comfortable attire is the norm (shorts are fine). We will provide aprons every day for the students to use in class. If your child has a favorite apron that he/she would like to wear, that is also acceptable. 

We understand that allergies and dietary restrictions are common. Nuts, flour, and other common food allergens are frequently used in our kitchens. Menu accommodations are made on a case-by-case basis. If you did not contact us in advance of booking, we will not adjust on the day of. 

The students will eat lunch with us each day (unless it is a baking camp), enjoying the food that they have made. You are welcome to taste what they have prepared when you pick up your child. Due to health department regulations, leftovers are not allowed outside of the classroom. 

Camper cell phones must remain off and stored out of reach AT ALL TIMES during camp hours. Failure to adhere to the phone policy will result in the phone being confiscated for the duration of the camp day. 

Your child must be able to remain focused and perform all kitchen tasks safely during the three-hour timeframe. Kitchen rules include listening when spoken to, following directions, sharing tasks, and treating others respectfully. Inappropriate behavior will be handled with positive reinforcement, firm statements, and redirection of activity. If inappropriate behavior occurs, we implement the following. Step one: verbal warning. Step two: Time out/removal from the kitchen. (Parent notified after class.) Step three: Parent called/child asked to be picked up. Step four: Removal from camp with no refund. 

The safety of our students and staff is our top concern. If your child is showing any symptoms of illness, we reserve the right to turn him/her away. If a child is sick (or gets sent home), we require the child to be symptom-free for 24 hours before returning to camp. 

  

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Passport to Europe - Hands On

Kids - Ages 6-11 - June 6th-10th, 10:30am-1:30pm each day

Teens - Ages 12-16 - June 13th-17th, 10:30am-1:30pm each day

 

Join us for a trip across Europe, where your child will discover how to make all the regional hits they love. Your future chef will master homemade pasta, paella, homemade hummus, and more! Over the course of the week, they will learn cooking skills that will last a lifetime.

ITALY:

• Bruschetta
• Fettuccine Alfredo with Homemade Pasta
• Caesar Salad
• Cannoli  

FRANCE:

• Gougeres
• Ham and Gruyere Crepes
• Ratatouille 
• Chocolate Mousse with Chantilly Cream

GREECE:

• Hummus
• Chicken Souvlaki
• Yellow Rice
• Baklava

SPAIN:

• Croquetas
• Albondigas with Sofrito (Kids)/Chicken and Chorizo Paella (Teens)
• Orange Olive Oil Cake 

GERMANY:

• Pretzels and Beer Cheese 
• Jager Schnitzel 
• Mashed Potatoes
• Braised Cabbage (Teens) 
• Apple Cake 

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Wild & Wacky Foods! - Hands On

Kids - Ages 6-11 - June 20th-24th, 10:30am-1:30pm each day

Kids - Ages 6-11 - July 18th-22nd, 10:30am-1:30pm each day

 

Who said you can’t play with your food? We’ve been recreating some of our all-time favorite recipes in our test kitchen, from takeout restaurant copycats to the greatest hits of the freezer section. In this experimental cooking camp, we will roll it, dip it, dunk it, and cover it in sprinkles! No matter what, we promise it’s going to be tons of fun. 

DAY 1

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Essential Recipes - Hands On

Teens - Ages 12-16 - June 27th-July 1st, 10:30am-1:30pm each day

Teens - Ages 12-16 - July 25th-29th, 10:30am-1:30pm each day

 

Every budding chef needs to master the basics, and in this Essential Recipes boot camp, students will work through a wide variety of techniques and flavors to learn confidence in the kitchen. Each class will work around core elements to teach the how and why of good cooking. This exciting and educational class will no doubt encourage a lifetime of good eating.

DAY 1: 

• Turkey and Roasted Vegetable Pot Pie 
• Perfect Pie Crust 
• Mixed Green Salad with Vinaigrette
• Chocolate Chip Cookies

DAY 2:

• Chicken Milanese
• Risotto
• Tomato Mozzarella Salad 
• Souffles 

DAY 3: 

• Homemade Pasta
• Meatballs with Marinara
• Garlic Bread 
• Vanilla Bean Gelato with Olive Oil & Sea Salt

DAY 4: 

• Turkey Burgers
• Truffled Parsnip Fries
• Roasted Broccoli with Parmesan
• Strawberry Shortcakes 

DAY 5:

• Perfect Rice 
• Vegetable and Tofu Stir Fry
• Chilled Soba Noodle Salad with Peanut Sauce
• Mango Sorbet

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French Patisserie - Hands On

Teens - Ages 13-16 - July 11th-15th, 10:30am-1:30pm each day

 

Calling all pastry chefs in training! Let Chef Nealey teach your teen the French fundamentals, from flaky tarts to cream puffs, even famous Parisian macarons. Your teen will master the culinary basics and build on their skills throughout the week to create an array of sweet and savory favorites. Prepare to be amazed by your student's sweet creations—you'll never need to go to a bakery again. 

Classics:

• Crème Brulee
• Chocolate Mousse
• Ham & Gruyere Crepes

Fruit:

• Fruit Tart
• Apple Tarte Tatin
• Blueberry Clafoutis

Souffles:

• Chocolate Souffle
• Berry Souffle
• Cheese Souffles

Pate au Choux:

• Eclairs & Cream Puffs
• Gougeres 

Macarons:

• Shells
• French Buttercream
• Ganache