The Apprentice Chef: Global Bootcamp

For aspiring chefs, children ages 7 to 11. The focus for this three-day bootcamp with Lydia Gwin will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create dishes from Europe, Asia, Africa and the Americas including French crêpes with berry filling, British jam thumbprint cookies, Greek lemon chicken skewers, mini shepherd’s pie cups, mini calzone pockets, veggie and chicken potstickers, Japanese teriyaki chicken onigiri, pad Thai, mini banana pancakes with honey, coconut rice with mango, baked empanadas, oven-baked cinnamon sugar churro bites, Brazilian brigadeiro truffles, Mexican street corn cups, and Moroccan-style couscous bowls.