Junior Chef Programme

Do your children show flair in the kitchen? This course will have your children learning how to cook up some seriously delicious dishes with easy instructions to replicate at home. With a wealth of experience behind them, our chef instructors and teachers will guide them through every step. Each session will comprise of a short theoretical portion supported by plenty of practical hands-on cooking.

Choose your preferred program below or click the button to see the whole programme!

Taking place every Monday and Wednesday starting Monday 8th July.

For ages 8-12

5% discount when booking for 2 or more use coupon code JCP5

10% discount when booking for 4 or more use coupon code JCP10

July 8th - July 31st

Taking place every Tuesday and Thursday starting Tuesday 9th July

For ages 13-16

5% discount when booking for 2 or more use coupon code JCP5

10% discount when booking for 4 or more use coupon code JCP10

July 9th - August 1st
 

Check out the programme below

With a wealth of experience behind them, our chef instructors and teachers will guide them through the course. Each session will comprise of a short theoretical portion supported by plenty of practical hands-on cooking. Recipes and direction will be provided by the instructors however participants are encouraged to exercise their creativity when it comes to flavours and the aesthetics of their dishes.

 

Two visits to young agricultural producers included!

 

Cooking isn’t just about being in the kitchen, it is about knowing the work and effort it takes to grow the produce that you are using. It’s also about encouraging.  At the Academy we work closely with young farmers and producers and want to extend this to our students. It is about seeing the world of food beyond their tables.

 

Visit 1: Local sheep farmer and cheese producer.

Visit 2: Young farmer growing organic fruit and vegetables followed by an olive grove tour.

 

Both activities are included together with transport to and from The Pod and lunch.

 

Each lesson takes a dish as its starting point and highlights a particular skill with constant emphasis on technique, creativity, identify flavour and balance taste as well as safety. The days will focus on:

 

Pork Saltimbocca with Salsa Verde and crunchy roast potatoes: A classic Italian dish that is the perfect example to demonstrate layering flavours and pan roasting. The versatility of the salsa verde is an excellent opportunity for the participants to customize the sauce their own preference of green herbs and aromatics.

 

Vibrant summer risotto: Students will learn the steps behind making stock from scratch and using it to enhance the flavour of a creamy and flavour-packed risotto using the best of the season’s produce. A dish that is a blank canvas for the students to modify to their liking with whatever the season’s bounty of ingredients has to offer.

 

Middle Eastern spread - Balik ekmek , baba ghanoush and fatoush: A feast of flavours that will introduce a different food culture and its spices whilst simultaneously demonstrating fish filleting through the creation of the tastiest fish sandwich your children will ever try! This style of middle eastern cuisine is the perfect opportunity to encourage participants to use a variety of different spices and create their own spice blends to their personal tastes.

 

Ravioli filled with a ricotta farce in a summery Maltese sausage ragu: Our young chefs will learn how to make pasta from scratch, roll it and turn it into their choice of a variety of different pasta shapes from tortellini to caramelle. These will be complemented by a seasonal summer sauce.

 

Perfect quiche and summer salad: An ideal dish to learn about the techniques behind achieving a perfectly flaky pie crust and cooking custard. A fresh salad teaches the science behind emulsification of vinaigrette and balancing flavours. We’ll also have a variety of crisp summer vegetables and greens for the participants to construct their salads they’ll be encouraged to use the techniques just learnt and their imagination to bring forward their own creation.

 

Chocolate fondant served with macerated fruit and jam: One of everybody’s favourite desserts that serves as a way to introduce students to the science behind baking. This is complimented by learning versatile fresh fruit preparation and preservation.

 

Each lesson will end with our young chefs sitting down together; nourishing themselves on the food they prepared.

 

Outcomes:

 

Every class aims to imbue participants with the knowledge, experience and confidence to replicate the recipes and techniques provided during the session and expand upon them.Through their own creativity, they will use what they’ve learnt to utilize innovative flavour combinations, construct beautifully plated presentations and develop their own personalised dishes.

 

During the sessions we promote sustainability through the sourcing of local produce, proteins and other goods. This is reinforced and explained during the field trips carried out. Through this first hand experience, the students will gain a better understanding of seasonality, an appreciation for where their food comes and a greater affinity for locally sourced food and drink.

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