If your teenage dream is to work in a professional kitchen, or you just love the idea of developing your culinary skills, consider attending one of ICC’S cooking camps. Our cooking camps in California and New York are taught by the same instructors who train our adult career students. Teen students (13-18 years old) will be taught various techniques that are necessary to navigate the kitchen.
DAY 1 – SOUPS AND SALADS
You’ll learn knife safety and cutting methods, how to caramelize onions, vinaigrettes and how to properly dress salads.
DAY 2 – PIZZA AND PASTA
On day 2, you’ll work with different doughs, learn how to sauce your pasta and to create favorite dishes from scratch.
DAY 3 – BREAKFAST
The most important meal of the day! You’ll learn French and American versions of omelets, techniques for poaching eggs and a better understanding of time and temperature in baking different breakfast dishes.
DAY 4 – BEEF AND CHICKEN
This class teaches a classic method of preparing chicken (paner à l’anglaise) and how to regulate temperature of oil when frying. You’ll also learn how to make a warm emulsified sauce (béarnaise), and the proper technique for sautéing steak.
DAY 5 – FISH AND RISOTTO
On the final day, you’ll learn how to cook in parchment–a method incorporating braising, steaming and baking—along with how to filet a roundfish and the proper methods to cook risotto.