March Break Cooking Camp is the perfect recipe for fun and learning! Designed for junior chefs ages 7–16, this full-day camp (9:00 AM–4:00 PM) invites kids to roll up their sleeves and explore the kitchen through hands-on cooking and creative food fun. Campers enjoy a daily themed breakfast, lunch, and snack, all made from scratch.

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CAMP DETAILS
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- Available for junior chefs aged 7-16, the camp program runs from 9 a.m. - 4 p.m. and features a daily themed breakfast, lunch, and snack

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DAILY MENU
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Monday - Canadiana:

Pancakes and maple-glazed bacon with fresh fruit
Pulled Chicken Sliders with Homemade Buns
Homemade Quick Pickles
Creamy Slaw
Maple scones

Tuesday - A Taste of Mexico:

Chilaquiles (tortillas, eggs, cheese, beans and salsa) with fresh fruit
Bursting Burritos! Chef’s choice of fillings (beef, chicken, beans, veggies and rice)
Chips, salsa and guacamole
Pina Colada ice cream (kid-friendly )

Wednesday – Exploring Pizza Dough

Frittatas and fresh fruit
Pizza, calzones and garlic bread twists- homemade dough and sauce with cheese and freshly sliced toppings/fillings
Caesar salad
Stracciatella gelato
Take Home: Focaccia Bread to share with the family

Thursday - Korean Soeul-Food

Street Toast Breakfast Sandwiches (Egg, veggies, ham)
Japchae (Stir-fry sweet potato noodles)
Beef Bulgogi w/ rice and veggies
Tteokochi (grilled rice cake skewers w/ sweet soy glaze, sesame seeds)
Hotteok (sweet-stuffed pancakes)

Friday: IRON CHEF DAY!

Chef and kids’ choice – decision made throughout the week