Our 2014 Summer Chef Camp wrapped up yesterday (8/14/14), and after 9 weeks and over 230+ young chefs coming through the kitchen, cooking skills have been developed and new friendships have been formed. We would like to thank Chefs Larson Washington and Pete Carrizales for sharing in their knowledge. Here’s a video that Chef Washington put together to show all the fun everyone had this Summer. Thanks for spending your summer with us! 2015 Summer Kids Camp information will be out in February 2015.


Summer Kids Camp 2014

We are excited to share with you our 2014 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. Read our 2013 write-up in the Austin American Statesman around Faraday’s Summer Camp.


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 9 individual weeks beginning June 9, 2014 and ending on August 14, 2014. 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 six years of experience in the Austin ISD.  Morning Sessions (AM) will be geared toward kids ages 7-12, 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, nutrition, and etiquette.  In addition 3-4 recipes a day will be prepared. Cooking instruction will be hands-on, and campers will receive recipes to take home with them. Light meal provided, but please have your children eat before attending camp.

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 eight! 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 2014 Camp Week(s) and Session (AM or PM).
Step 2: Print, Complete and Sign the

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.   

2014 Summer Kids Camp Sessions, Dates and Curriculum:

Each Camp will have an AM and a PM Session

9 – 12
World Class Appetizers, Entrees and Deserts. Menu includes: Classic Spinach and Artichoke Dip, Assorted Hors D’oeuvres, Savory Crepes, Smoked Shrimp Nachos, Tarragon Chicken, Smoked Tilapia with Lemon Beurre Blanc, Pasta Carbonara, Chicken Piccata, Seafood Cannoli, Shrimp and Vegetable Summer Rolls, Chicken Satay, French Onion Soup, Croque Monsieur, Chocolate Mousse, Crème Brulee, Chocolate Covered Strawberries, Old Fashioned Apple Pie, Various Ice Creams, Cakes and Cookies.  AM SESSION- SOLD OUT; PM SESSION- SOLD OUT.
16 – 19
European Vacation. Menu includes: Homemade Pasta, Meatballs, Alfredo and Marinara Sauce, Mussels and Linguini, Homemade Ravioli, Caprese Salad, Pesto, Gnocchi, Pasta Salad, Pizza, , Various Canapés, Petite Croissant Sandwiches, French Charcuterie, Compound Butters, Crème Brulee, Citrus Cookies, Chocolate Chip Cookies, Homemade Ice Cream, Savory and Sweet Crepes, Chocolate Fondue, Scones, Chocolate Mousse, Chocolate Truffles, Chocolate Tipped Cookies and Berry Cobbler. AM SESSION- SOLD OUT;  PM SESSION- SOLD OUT.
June 23-26 American Holidays and Traditional Cuisine.  Menu includes: Pot Roast, Turkey and Stuffing, Smoked Turkey, Roasted Chicken, Stuffed Pork Lion, Fried Chicken, Broccoli and Rice Casserole, Cranberry Sauce, Fresh Vegetables, Potatoes Duchess, Sweet Potato Al Gratin, Potato Salad, Sweet Potato Pie, Various Cakes and Cookies, Eggnog Ice Cream.  AM SESSION- 3 seats have just opened up; PM SESSION- SOLD OUT.
7 – 10
Surf and Turf Week. Menu includes: Clams and Mussels, Grilled Steaks, Lemon Pepper Tilapia, Grilled Vegetables, Seafood and Chicken Jambalaya with Gluten-Free Pasta, Smoked Salmon, Shrimp Ceviche, Herb Roasted Chicken, Texas Chili, Gluten-Free Cakes, Cookies, and Breads, Various Ice Creams. THIS WEEK IS GLUTEN-FREE.   AM SESSION- SOLD OUT; PM SESSION- SOLD OUT.
14 – 17
Brunch Specialties. Menu includes: Stuffed French Toast, Ham and Cheese Omelets, Croque Monsieur, Vegetable Frittata, Quiche, Various Fruit Frappes, Eggs Benedict, Homemade Breakfast Sausage, Fruit Smoothies, Blueberry Pancakes, Crepes, Smoked Salmon Tapas, Granola Bars and Shrimp and Cheese Grits, Breakfast Tacos, Berry Cobbler. AM SESSION- SOLD OUT; PM SESSION- SOLD OUT.
21 -24 
A Foodie Trip through History. Menu includes: Homemade Farmers Cheese, Israeli Cous Cous, Prehistoric Chinese Noodles, Salted and Smoked Fish, Egyptians Peas and Rice, North American Buffalo Stew, Flat Bread, Maize, Wild Bird Stew, Pickled Vegetables, Seafood and Lentils, Greek Salad, Ancient Roman Pizza, Xocolatl (Ancient Aztec Chocolate Drink), Baked Apples Stuffed with Dried Fruit, Cinnamon Raisin Twist, Forbidden Fruit Ice Cream, Sweet Potato Pie, Home Made Jam.  AM SESSION- SOLD OUT; PM SESSION- SOLD OUT
July 28 – 31 Food Olympics – REQUIRED: Either have attended a prior camp or be 11 years old or older. Both sessions will have these prerequisites. This week will be filled with a variety of food challenges for our young chefs, such as cooking without knives, making a meal with only one pan, time limitations, mystery baskets, games, quizzes and more. There is no set menu- the chefs will be creating their own dishes with a wide variety of ingredients. AM SESSION- ONE SEAT REMAINING; PM SESSION- ONE SEAT REMAINING
4 – 7
Texas Heritage Week. Menu includes: Texas Peach Smoothie, BBQ Brisket Grilled Cheese Sandwich, Texas Style Breakfast Tacos, Enchiladas, Texas Chili Dogs, Peach BBQ Chicken, Cowboy Steaks, Catfish Po’ Boys, Big Texas Burger, Baked Stuffed Peppers, Strawberry Short Cake, Blueberry Muffins, Cinnamon Rolls, Brownies, Peach Cobbler, Chocolate Chip Cookies, Crème Brulee. AM SESSION- SOLD OUT; PM SESSION- SOLD OUT.
Week Nine August 11-14  Dinner Delights and Divine Desserts. Menu includes: Chocolate Covered Bacon, Various Ice Creams, Chicken Yakitori, Stir Fried Rice, Greek Salad, Quesadillas, Guacamole, Salsa and Homemade Plantains Chips, French Charcuterie, Alaska Salmon Club Sandwiches, Jerk Chicken, Beans and Rice, Hummus, Moroccan Couscous, Spicy Catfish Tacos, Local Vegetables, Austin Enchiladas, Caribbean Sorbet, Blueberry Muffins, Cinnamon Rolls, Brownies, Peach Cobbler, Chocolate Chip Cookies, Basic Bread, Bread Pudding, Carrot Cake, Cupcakes, Cheesecake.  AM SESSION- SOLD OUT; PM SESSION- SOLD OUT.
Recipes and menus are subject to change.  No nuts will be used in the preparation of any recipes for any session.

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

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