Classes Organized by Date (read the full class descriptions below)

June 18 - 22:  Kitchen Fundamentals, section I, for ages 9 - 12

June 18 - 22:  Kitchen Fundamentals, section II, for ages 13 - 16  SOLD OUT

June 25 - 29:  Food Science & Gadgets, section I, for ages 9 - 12

June 25 - 29:  Food Science & Gadgets, section II, for ages 13 - 16

July 2, 3, 5, 6: Appetizers & Finger Foods, for ages 9 - 12

July 2, 3, 5, 6: Mousses, Custards, & Frozen Desserts, for ages 9 - 12

July 2, 3, 5, 6: Knife skills, for ages 9 - 12

July 9 - 13:  Baking Fundamentals, section I, for ages 9 - 12

July 9 - 13:  Baking Fundamentals, section II, for ages 13 - 16

July 16 - 20: Intermediate Baking, section I, for ages 9 - 12 (Has prerequisites)

July 16 - 20: Intermediate Baking section II, for ages 13 - 16 (Has prerequisites)

July 23 - 27: Advanced Baking, for ages 13 - 16 (Has prerequisites)

July 23 - 27: Flavors of the Mediterranean, for ages 13 - 16

July 30 - Aug 10: Restaurant COOK!, (two week class), for ages 12 - 16

June 18 - July 6: Culinary Leadership Training Chef In Training (three week class), for ages 14 - 18

July 9 - July 27Culinary Leadership Training, Giving Forward (three week class), for ages 14 - 18

Classes Organized by Age (read the full class descriptions below)

For ages 9 - 12

June 18 - 22:  Kitchen Fundamentals, section I

June 25 - 29:  Food Science & Gadgets, section I, for ages 9 - 12

July 2, 3, 5, 6: Appetizers & Finger Foods

July 2, 3, 5, 6: Mousses, Custards, & Frozen Desserts

July 2, 3, 5, 6: Knife skills

July 9 - 13:  Baking Fundamentals, section I

July 16 - 20: Intermediate Baking, section I

For ages 13 - 16

June 18 - 22:  Kitchen Fundamentals, section II SOLD OUT

June 25 - 29:  Food Science & Gadgets, section II

July 9 - 13:  Baking Fundamentals, section II

July 16 - 20: Intermediate Baking section II (Has prerequisites)

July 23 - 27: Advanced Baking (Has prerequisites)

July 23 - 27: Flavors of the Mediterranean

July 30 - Aug 10: Restaurant COOK!, (two week class)

For ages 14 - 18

June 18 - July 6: Culinary Leadership Training Chef In Training (three week class), for ages 14 - 18

July 9 - July 27Culinary Leadership Training, Giving Forward (three week class), for ages 14 - 18

Class Descriptions & Details

Kitchen Fundamentals, section I & II

With Chefs Samantha Smith, Charlie Vollmar, and Rhea Dellimor

June 18 - 22, Monday - Friday

9:00AM - 2:00PM (5 hours)

Section I: For ages 9 - 12

Section II: For ages 13 - 16 this section is SOLD OUT, to be added to the waiting list please email us

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration will begin at 1:00, families invited

Knowing how to navigate the kitchen, use basic utensils safely and efficiently, and having a grasp of basic cooking techniques opens the new cook up to a wold of culinary possibilities. This class is perfect for anyone who has an interest in cooking and wants a strong foundation to build on. We will make some of our favorite simple meals, like roast chicken and mashed potatoes, grandma’s spaghetti with homemade sausage, and other “family” favorites, as well as some exciting flavor combinations. This class will set you on the path to culinary creativity.

Food Science & Gadgets, section I & II

With Chefs Samantha Smith, Jason Lujick, and Mark Dessert

June 25 - 29, Monday - Friday

9:00AM - 2:00PM (5 hours)

For ages 13 - 16

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration will begin at 1:00, families invited

Are you one of those people who hate the taste of raw tomatoes, but love tomato sauce? Do you prefer your bread toasted? Wonder why you have to put eggs into cake, or how baking soda differs from baking powder? All in the context of cooking delicious meals, this class will explore the fascinating world of cooking science. You will learn some of the basic principals of how different foods behave under various conditions (heat, cold, pressure, etc), using some ingredients you will recognize (like eggs, vegetables, meats...) and some you may not (like Methyl-cellulose, Sodium Alginate, and Agar - to name a few). Every class will include a full meal, and answers to the questions: “Why?” “How?” and “What?”

Appetizers & Finger Foods

With Chef Samantha Smith

July 2 - 6, M, T, TH, F (NO CLASS ON WEDNESDAY THE 4TH!)

9:00AM - 12:00PM (3 hours)

For ages 9 - 12

Cost: $275

A snack will be served each day

Friday celebration will begin at 11:00AM, families invited

Perfect little bites of food, that’s what this class is all about. Make one or two to serve before dinner, or mix and match a bunch of your favorites and make a meal! In this class you will make several appetizers each day, depending upon the complexity of each. By the end of the week you should have a dozen or more new dishes to add to your repertoire. From Spanish, to American, to East Asian, we will draw on dishes from around the globe. Each class will end with serious snacking!

Mousses, Custards, & Frozen Desserts

July 2 - 6, M, T, TH, F (NO CLASS ON WEDNESDAY THE 4TH!)

9:00AM - 12:00PM (3 hours)

For ages 9 - 12

Cost: $275

A snack will be served each day

Friday celebration will begin at 11:00AM, families invited

This class will put all it’s attention on the sweet perfections called mousses and custards, meant to be eaten cold, room temperature, or hot. We will make ice creams, creme brulee, flan, chocolate mousse and other delectable treats. Each class will end with serious snacking!

Knife skills

With Chef Rhea Dellimore

July 2 - 6, M, T, TH, F (NO CLASS ON WEDNESDAY THE 4TH!)

9:00AM - 12:00PM (3 hours)

For ages 9 - 12

Cost: $275

A snack will be served each day

Friday celebration will begin at 11:00AM, families invited

Some of us love to make bread, others have a knack for pastries, and some others of us were just make to cut things up. No matter what your passion, developing good knife skills will set you on the right track for culinary success. Learn safe handling of the many different knives used for cooking and then learn techniques to using each. We will do some simple preparations with the ingredients we cut up each day. Each class will end with serious snacking!

Baking Fundamentals, section I & II

With Chefs Samantha Smith, Rhea Dellimore, and Thom Campbell

July 9 - 13, Monday - Friday

9:00AM - 2:00PM (5 hours)

Section I: For ages 9 - 12

Section II: For ages 13 - 16

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration will begin at 1:00, families invited

Get out the flour, eggs, milk, and sugar... and don't forget your whisk! This class calls on it's explorers to embark on a sweet and savory journey. On the itinerary: Learning about the basic components of baking through hands-on experiments (and eating!). It's not just the cookie we strive for, but knowing what makes the cookie work. You will learn how to measure your ingredients, how to work with eggs, sugars, leaveners, flours and more. We will play with different types of doughs, from cookies to breads, and batters too. By the end of the week you will know how to whisk, mix, fold, beat, cream, and knead. 

Intermediate Baking, section I & II

With Chefs Samantha Smith and Thom Campbell

July 16 - 20, Monday - Friday

9:00AM - 2:00PM (5 hours)

Section I: For ages 9 - 12

Section II: For ages 13 - 16

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration will begin at 1:00, families invited

This class begins with setting up a baking mise en place. Employing the techniques we've learned in the Baking Fundamentals (not required) and our new-found organizational skills we will launch into some more advanced recipes. On the menu: Focaccia, biscuits (sweet and savory), Angel food and Devil's food cakes, chocolate truffles, French macaroons and more.

Advanced Baking (please note prerequisites for this class)

With Chef Amie Bailey

July 23 - 27, Monday - Friday

9:00AM - 2:00PM (5 hours)

For ages 13 - 16

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration for families, time TBA

This class will dive into an array of advanced baking techniques, building on the skills the students have developed in the Beginning and Intermediate Baking classes (or comparable experience)*. Students will learn about sauces and garnishes, choux pastry and pate brisee, bread making, custard based items, laminated doughs and more. Some of the recipes we will make include: raspberry coulis, pastry creams, profiteroles, eclairs, gougeres, and gelletes, trifle, chocolate mousse and pudding, croissant dough, kougin amman, to name a few. Each student will make their own sourdough starter and feed it throughout the week.

 

*Prerequisites: Students MUST have either taken our intermediate baking class OR having experience with the following to enroll in this class: setting up a mise en place, scaling ingredients, kneading dough, separating eggs, and knowing the differences between whisking, beating, mixing, folding, creaming, and whipping.

Flavors of the Mediterranean

July 23 - 27, Monday - Friday

9:00AM - 2:00PM (5 hours)

For ages 13 - 16

Cost: $535

Lunch will be served daily (no need to bring food!)

Friday celebration will begin at 1:00, families invited

Want to cook and eat authentic Italian food? This class will feature seasonal, regional ingredients of Italy. Learn classic techniques and good home cooking: simple preparations celebrating flavor and the joys of sharing food.  On the menu: Bruschetta with vegetables caponata, spaghetti with Mediterranean flavors, lasagna with ragù alla Bolognese, shrimp risotto with tomato concassè, potato gnocchi with fresh tomato and basil sauce, crostata with pears and chocolate, lemon sorbetto with berries, and more.

Restaurant COOK!

With Chefs Samantha Smith, Cheryl Beere, and Rhea Dellimore

July 30 - August 10 (Two weeks), Mondays - Fridays

9:00AM - 2:00PM (5 hours/day)

For ages 13 - 16

Cost: $1050

Lunch will be served daily (no need to bring food!)

Families will be invited to be guests at our restaurant to celebrate the kids’ achievements

*Students of this class are invited to participate in a special bonus opportunity! (read below)

Our only two-week class of the season, this special class is devoted entirely to the development and execution of student-run "restaurants." Working in small teams, the students will conceptualize a menu, develop the dishes, plan a restaurant theme and name, and open their restaurant for "business". Students will learn about the different stations in a restaurant kitchen, how to time a meal, take orders, expedite, fire their dishes, make family meals, shop for ingredients on a budget and more. Groups may take field trips to local restaurants to talk with the chefs and service people, to Berkeley Bowl to shop for ingredients, and to Urban Ore for decorative items. Families will be invited to join us on Wednesday, Thursday, or Friday (depending on which group their kids are in) as patrons at our restaurants.

Bonus Opportunity for Restaurant COOK! participants:

Chef Cheryl Beere will be hosting a special one-night Supper Club at the kitchen on Saturday, August 11th, just after the kids complete Restaurant COOK! Given their newly honed skills, we have decided to extend an invitation to these students to join Cheryl’s team, to help prep and serve the meal.  Read all about Cheryl’s event.

Culinary Leadership Training I -  Chef In Training

With Chef Tracy Paulding, plus special guests

June 18 - July 6 (Three weeks), Mondays - Fridays

9:00AM - 2:00PM (5 hours)

For ages 14 - 18

Cost: $1225

Lunch will be served daily (no need to bring food!)

The kitchen is the perfect workshop for leadership training- it requires attention, delegation, good communication, a point of view, developing the senses, and a strong work-ethic. Cultivating these skills, whether your aim is to be a chef or a doctor, will put you a step ahead. The class will begin with laying the groundwork for good communication, from there we will explore the ins-and-outs of a commercial kitchen, as chef, restaurateur, manager, and visionary. We will hone our organizational skills, tune in to our own creative process, and learn how to lead and to follow, all in the context of cooking a daily meal.

Culinary Leadership Training II -  Giving Forward

With Chef Tracy Paulding, plus special guests

July 9 - 27, (Three weeks), Mondays - Fridays

9:00AM - 2:00PM (5 hours)

For ages 14 - 18

Cost: $1225

Lunch will be served daily (no need to bring food!)

A good meal is even better when shared.

This class will begin with community building amongst the group, branching out into our larger community. We will explore cooking as an act of generosity, a creative means of self expression, a celebration of place and people. We will take field trips as well as working in the Paulding & Company kitchen. Many of our hours will be dedicated to community service. Documentation of each student’s achievements and hours of service will be given at the completion of class.

2012 Summer Schedule