Summer Camp
Summer Cooking Camps 2023!
Join TKP adult chefs and teen mentor chefs for a summer of cooking, art and gardening! Camps are located in Aptos at our teaching kitchen.
Open for registration March 1 at 7:00 AM.
These classes are located in Aptos at 8061 Aptos St
The cost for classes is $450/week. Thanks to a grant from Caroline’s Non Profit Thrift Shop, we have offered 48 scholarships to youth for camp this year through local youth-serving nonprofits. We have a waiting list if some of these scholarships are not utilized. If you’d like our financial aid application and are interested in joining the wait list for a scholarship, please email amanda@nullteenkitchenproject.org.
Daily Schedule:
9am-12pm Cook
12pm-1pm Eat and clean
1pm-3pm Art and gardening
What To Expect:
Summer class sessions are geared towards young people either 7-10 or 11-13 years of age
Students work with other students in groups of 2-4
Class sizes are limited to 12 students
Each class of 12 will have at least two mentors—a professional adult leading the class, and 1-2 Teen Leaders assisting.
Students will be standing, cooking and working for most of the class
Please wear comfortable closed-toe shoes and have long hair tied back.
Please wear cap or long sleeve shirts and long pants at camp. No shorts, tank tops, or ripped jeans.
Students enjoy eating what they prepare at camp. We do not send food home on a regular basis, except for the baking camp. Students enrolled in the baking camp should bring a container to bring treats home in and should bring their own lunch.
Parents are welcome to drop in on any class in session for a few minutes observe the classes, however we won’t be able to answer any questions while class is in session. Please contact amanda@nullteenkitchenproject.org for more info.
Cancellations
For cancellations 30 days or more in advance, you will receive a full refund. For cancellations less than 30 days before the start date, you will receive a 90% refund, if your child’s spot can be filled. If your child’s spot cannot be filled, you will receive a 50% refund. No refunds will be given for cancellations within 7 days of the class start date.
Thank you for helping support Teen Kitchen Project!
June 05-June 09 – Baking with Stephany Buswell (ages 11-13)
Join Master Pastry Chef Stephany Buswell of Food Network fame for a week focused entirely on baking! Bring home treats to share with your family and recipes to use for years to come. Bring a container to take home treats, and please also bring your own lunch.
A list of daily recipes will be uploaded soon—please check back.
June 20-June 23 – Baking with Heidi Hanna (ages 11-13) No class Monday, June 19
Join Chef and lead baker Heidi Hanna for a week focused entirely on gluten-free baking! We want to give an opportunity for those with allergen issues to learn to make great pastries with alternative flours. Bring home treats to share with your family and recipes to use for years to come. Bring a container to take home treats, and please also bring your own lunch.
A list of daily recipes will be uploaded soon—please check back.
About Your Instructor: Heidi started her culinary career in New Zealand after graduating from Auckland Technical Institute in 1990. She has worked in all aspects of the culinary world, beginning in catering and restaurants. In 1994, She opened a cafe with a varied California styled menu. She then branched out into her own baking and started to supply her baked goods for retail and private parties.She has learned to embrace the passion of baking and is thoroughly enjoying her role as baker with Teen Kitchen Project.
June 26-30 – Around the World with Chef Tyler (ages 7-10)
Travel the world through your taste buds with our Kitchen Manager and Chef, Tyler Reiner. We’ll explore dishes from China, Japan, Italy, Mexico and France during this week-long camp.
- Monday: China: Ginger Scallion Noodles, Vegan Dumplings, Almond cookies
- Tuesday: Japan: Yaki Udon,Sunomono, Yuzu Cheesecake
- Wednesday: Italy: Agnolotti, Biscotti ,Salad with Vinaigrette
- Thursday: Mexico: Enchiladas from Scratch, Mexican Slaw, Pastel De Elote (sweet corn cake)
- Friday: France: Savory crepes, Sweet Crepes, Gratin
About Your Instructor: Tyler had a very early love affair with food. By the age of 4, he knew he wanted to become a chef. While in junior in high school, he enrolled in a cooking school in Costa Rica. After high school, he moved to the US and studied at Le Cordon Bleu in Scottsdale, Arizona. His professional culinary career has spanned over 20 years and has been very vast, colorful, and adventurous. Working with food is an ethereal and spiritual experience for him. The very element that keeps us alive also brings us together.
July 10-July 14 American Regional with Amanda Hill (ages 7-10)
Travel the USA through your taste buds with our Executive Chef, Amanda Hill. We’ll explore dishes from various regions of the United States during this week-long camp. Combine history, anthropology and cuisine on this tour of the red, white and blue
About Your Instructor: As Executive Chef of Teen Kitchen Project, Amanda teaches teens every day in the kitchen (among many other responsibilities!). She loves working with the youth in our community and seeing them grow their skills and confidence in the kitchen. Amanda has worked the line in various Bay Area restaurants and has a Culinary Arts diploma from the Art Institute. In her spare time, she enjoys working on her own cookbook and posting to her culinary Instagram page.
July 17-July 21 – Baking with Heidi Hanna (ages 7-10)
Join Chef and lead baker Heidi Hanna for a week focused entirely on gluten-free baking! We want to give an opportunity for those with allergen issues to learn to make great pastries with alternative flours. Bring home treats to share with your family and recipes to use for years to come. Bring a container to take home treats, and please also bring your own lunch.
A list of daily recipes will be uploaded soon—please check back.
About Your Instructor: Heidi started her culinary career in New Zealand after graduating from Auckland Technical Institute in 1990. She has worked in all aspects of the culinary world beginning in catering and restaurants. In 1994, She opened a café with a varied California styled menu. She then branched out into her own baking and started to supply her baked goods for retail and private parties.She has learned to embrace the passion of baking and is thoroughly enjoying her role as a baker with Teen Kitchen Project.
7/24/23-7/28/23 Around the World with Amanda Hill (ages 11-13)
Travel the world through your taste buds with our Executive Chef, Amanda Hill. We’ll explore dishes from China, Japan, Italy, Mexico and France during this week-long camp.
- Monday: China: Ginger Scallion Noodles, Vegan Dumplings, Almond cookies
- Tuesday: Japan: Yaki Udon,Sunomono, Yuzu Cheesecake
- Wednesday: Italy: Agnolotti, Biscotti ,Salad with Vinaigrette
- Thursday: Mexico: Enchiladas from Scratch, Mexican Slaw, Pastel De Elote (sweet corn cake)
- Friday: France: Savory crêpes, Sweet crêpes, Gratin
About Your Instructor: As Executive Chef of Teen Kitchen Project, Amanda teaches teens every day in the kitchen (among many other responsibilities!). She loves working with the youth in our community and seeing them grow their skills and confidence in the kitchen. Amanda has worked the line in various Bay Area restaurants and has a Culinary Arts diploma from the Art Institute. In her spare time, she enjoys working on her own cookbook and posting to her culinary Instagram page.
7/31/23 -8/4/23 American Regional with Amanda Hill (ages 11-13)
Travel the USA through your taste buds with our Executive Chef, Amanda Hill. We’ll explore dishes from various regions of the United States during this week-long camp. Combine history, anthropology and cuisine on this tour of the red, white and blue
About Your Instructor: As Executive Chef of Teen Kitchen Project, Amanda teaches teens every day in the kitchen (among many other responsibilities!). She loves working with the youth in our community and seeing them grow their skills and confidence in the kitchen. Amanda has worked the line in various Bay Area restaurants and has a Culinary Arts diploma from the Art Institute. In her spare time, she enjoys working on her own cookbook and posting to her culinary Instagram page.