2016 Summer Kids Chef Camp


We are excited to share with you our 2016 Kids Chef Camp schedule. Our goal this summer is to have lots of fun and provide an experience that will inspire all campers to explore the wonderful world of food.


Cook up something really fun this summer! Faraday’s Kids’ Chef Camp, open to children ages 7-15, will take place at Faraday’s Kitchen Store in Bee Cave for 10 individual weeks beginning June 20, 2016 and ending on August 18, 2016. All Kids Camps are 4 days in length (Monday thru Thursday).  SELECT below which Summer Kids Camp Week (s) you would like to attend! Camp will be taught for the third year by Chef Larson Washington, who, in addition to his chef training, is also a teacher and coach with seven years of experience in the Austin ISD.  Morning Sessions (AM) will be geared toward kids ages 7-11, while the Afternoon Sessions (PM) will feature more advanced skills for kids ages 11-15. Choose the session time that best fits your child!

Camp Features:

Summer Kids Camp offers a wonderful opportunity for your childen to learn HANDS ON how to cook and prepare meals, while learning kitchen skills, proper sanitation, menu development and nutrition.  In addition, 3-4 recipes a day will be prepared. Cooking instruction will be hands-on, and at the end of the week, campers will receive recipes via email. A light meal provided, but please have your children eat before attending camp as they don’t eat until near the end of the day. The focus is on skills and teamwork, as campers learn to work the stations of a high-performing professional kitchen. Our kitchen will feature three different Cooking Stations: Grill/Saute, Pantry (or Cold Preparation), and Bakery. Campers will work in small teams, mastering a different station each day. They will take turns being Team Leader as they prepare several dishes daily. The week will end with a Young Chef Challenge featuring a “MYSTERY BASKET” where they will use their creativity and advanced cooking techniques to create their own dishes! Their dishes will be evaluated based on taste, appearance and creativity.

Registration Information:

Children can register for any number of weeks during the summer- pick one or two weeks, or sign up for all nine! The cost for each one-week (4-Day) session is ONLY $199 per child. Each session can accommodate up to 12 campers. Payment due in full at time of registration. Plus, don’t forget to purchase your official Kids Chef Camp Apron.

Session Information:

There will be two sessions of camp per week. Morning Session (AM) – will run from 9:30 am to 12:30 OR Afternoon Session (PM) from 1:30 pm to 4:30.   Each week will feature a theme, and all recipes and activities for that week will reflect that theme.

How to Sign-Up:

Step 1: Select your 2016 Camp Week(s) and Session (AM or PM).
Step 2: Print, Complete and Sign the Parent Registration Form (PDF), or come in to the store and fill out a Registration Form.
Step 3: Drop SIGNED Parent Registration Form OFF at Faraday’s and Make Payment of $199.  If you wish, forms can be faxed to 512-266-5903 and then payment can be received over the phone. Payments will not be accepted until Parent Registration Form is complete.  Payment must be made to secure space in camp.
Step 4: Bring Camper to class 5 to 10 minutes early, Prepared* for Chefs Camp.  *Please refer to Dress Code Section in Parent Registration Form (important).  Parents or legal guardians will be required to sign Campers in and out each day.
Chef Graduation will take place the last 30 minutes of the final day of each session.  Parents are welcome to attend. Each new Chef will receive a certificate of completion for their completed curriculum.   

2016 Summer Kids Camp Sessions, Dates and Curriculum:

Each Camp will have an AM and a PM Session.

Week One June 20-23 Summer Treats and Kids’ Favorites. Menu includes:  Omelets, Crepes, Quiche, Basic Breads, Quesadillas, Queso and Salsa, Various Pizzas, Basic Vinaigrette, Chicken Noodle Soup, Pasta with Broccoli and Feta, Pasta with Marinara, Basic Cakes, Cinnamon Rolls, Apple Pie, Crème Brulee, Citrus Cookies, Chocolate Chip Cookies, Homemade Ice Cream, Fruit Tart, Pineapple Upside Down Cake, Cheesecake, Chocolate Tipped Cookies, Scones, Berry Cobbler, and Chocolate Covered Bacon.  AM- SOLD OUT; PM- SOLD OUT
Week Two June 27-30 “Welcome to Texas” Week. Menu includes: Native Fruit Smoothie, BBQ Brisket Grilled Cheese Sandwich, Texas-Style Breakfast Tacos, Enchiladas, Texas Chili Dogs, Peach BBQ Chicken, Cowboy Rib-Eye Steak, Chicken Fried Steak, Catfish Po’ Boy, Crab Cakes, Big Texas Burger, Wild Venison, Grilled Cabbage, Cheese and Fruit Kabobs, Stuffed Peppers. AM- SOLD OUT; PM-SOLD OUT
Week Three July 5-8 Sunday Brunch Week.  PLEASE NOTE THAT THIS WEEK RUNS TUESDAY THROUGH FRIDAY DUE TO THE HOLIDAY. Menu includes: French Toast, Ham and Cheese Omelets, Croque Monsieur, Vegetable Frittata, Peach-Mango Frappes, Eggs Benedict, Strawberry Shortcake, Fruit Smoothies, Blueberry Pancakes, Crepes, Smoked Salmon Tapas, Brunch Quiche, Flan, Sopapillas, Empanadas, Tres Leches Cake, Mexican Wedding Cookies, Key Lime Cupcakes.  AM- SOLD OUT; PM- SOLD OUT
Week Four July 11-14 Holiday Treats and Traditions. Menu includes: Pot Roast, Turkey and Stuffing, Stuffed Pork Loin, Fried Chicken, Green Bean Casserole, Cranberry Sauce, Fresh Vegetables, Potatoes Duchesse, Sweet Potato Gratin, Potato Salad, Sweet Potato Pie, Various Cakes and Cookies, Eggnog Ice Cream, Corned Beef and Cabbage, Sweet Kugel, Potato Latkes, Strawberry Shortcake. AM- SOLD OUT; PM-  SOLD OUT
Week Five July 18-21 Restaurant Battle and Kitchen Games. This week will be filled with a variety of food challenges for our young chefs, including working as a group to create a restaurant, mystery basket challenges, food games, quizzes, and more.  There is no set menu- the chefs will be creating their own dishes with a wide variety of ingredients.  We recommend that kids who are signed up for this week already have some basic kitchen experience. AM- SOLD OUT; PM- SOLD OUT
Week Six July 25-28 International Week. Menu includes: Chicken Yakitori, Greek Salad, Quesadillas, Guacamole,  Salsa and Homemade Chips, Jerk Chicken, Beans and Rice, Hummus, Moroccan Couscous, Chicken Cordon Bleu, Sushi, Sorbet, Asian Stir Fry, Gluten Free Pasta, Garden Salad, Vinaigrettes, Potato Salad, Brazillian Churrasco, Spinach and Feta Turkey Burgers, Cuban Style Beans and Rice, Pesto, Indian Curry, West African Spicy Beef Stew, Shrimp and Cheese Grits, Pizza, Various Desserts.  THIS WEEK IS GLUTEN FREE! AM- SOLD OUT; PM- SOLD OUT
Week Seven August 1-4 Restaurant Battle and Kitchen Games #2.  Just as in Week Four, this week will be filled with a variety of food challenges for our young chefs, including working as a group to create a restaurant, mystery basket challenges, food games, quizzes, and more.  There is no set menu- the chefs will be creating their own dishes with a wide variety of ingredients.  We recommend that kids who are signed up for this week already have some basic kitchen experience. AM- SOLD OUT; PM- SOLD OUT
Week Eight August 8-11 Fusion Week. Menu includes: Chinese Meatballs, Alfredo and Marinara Sauce, Mussels and Linguini, Jamaican Pizza, Roasted Flatbread with Hummus, Devilled Eggs, Stuffed Cupcakes, Crab Cakes, Vietnamese Style Ribs, Sushi, Nachos, Smoked Salmon Eggs Benedict, Grilled Corn on the Cob with Parmesan, Chocolate Molten Cakes, Various Cakes and Desserts, Cupcakes,  Chocolate Covered Bacon, Ice Cream. AM- SOLD OUT; PM- SOLD OUT
Week Nine August 15-18 Pacific Northwest Experience Week. Menu includes: Farmer’s Market Fest, Seafood Stew, Clam Chowder, Smoked Salmon, Crab Cakes, Fish and Chips, Seafood Risotto, Chinese Stir Fry, Scallops, Sushi, Chicken Tacos, Salmon and Asparagus, Grilled Corn on the Cob, Garlic Fries, Chocolate Molten Cakes, Summer Fruit and Yogurt, Sugar Cookies, Stuffed Cupcakes, Espresso Ice Cream, Cherry Turnovers, Fresh Lemonade. AM- SOLD OUT;  PM- SOLD OUT

Summer Sibling Special: Sign up two or more siblings for the same session and get $10 OFF for each child.

Recipes and menus are subject to change at the chef’s discretion. No nuts will be used in the preparation of any recipes for any session.

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