COURSE DESCRIPTION: Teen Week offers young adults (ages 13-17) a unique and fun opportunity in the kitchen. This week-long, intensive course will be taught in a progressive format. Monday through Thursday, students will work with TST Chef-Instructors to learn and practice advanced culinary technique, knife-skills, plating, and professional kitchen management. The week's prep work will culminate in a family feast on Friday afternoon where each student can invite up to 2 guests. Some prior cooking experience highly recommended but anyone with a passion for food and a commitment to learning is welcome.
MENU: The course menu will include a wide range of dishes, primarily inspired by classic Italian, French, and New American cuisines. Young chefs will make a variety of starters, vegetarian sides, fresh pasta, poultry, red meat, & fish entrees, plus desserts. Sample dishes include Five-Spice Duck Wonton Crisps, Artichoke-Roquefort Bruschetta, Bay Scallops with Parisian Gnocchi & Oyster Mushrooms, and Grilled Beef Medallions with Roasted Red Potatoes.
TIME: Class will run 9 am-1 pm Monday to Thursday; a morning snack will be provided. Details on the Friday Family Feast will be provided at a later date.
REGISTRATION FEE: $475 per student. Every young chef will receive a 6" chef's knife, market bag, & apron to take home. Register before July 1 to receive $25 early-registration discount. Class size is limited so register early to secure your spot.