Summer Chef Camp 2025
is open for registration!
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Great Fun and Skills that will last a Lifetime!
Our 18th year of Summer Chef Camp, open to children ages 7-15, will take place at Faraday’s Kitchen Store in Bee Cave for 10 individual 4-Day Sessions, beginning Monday, June 2, 2025 through Thursday, August 7, 2025. All Summer Camps run Monday thru Thursday, and each week features a different theme and recipes that are related to that theme.
Summer Chef Camp offers a wonderful opportunity for your children 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. Give your child skills that they’ll use for a lifetime!
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 CHALLENGE” 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.
Recipes and menus listed below are subject to change. NO NUTS will be used in the preparation of any dish.
$299 PER CHILD FOR EACH 4-DAY SESSION
2025 Summer Chef Camp Sessions
AM Sessions are for campers ages 7-11 and will run from 9:30 am to 12:30 pm.
PM Sessions are for campers ages 11-15 and will run from 1:30 pm to 4:30 pm.
Menus may change at the chef's discretion.
***If the session you'd like is sold out, please email us at info@faradayskitchenstore.com with your name, phone, and the week(s) and session(s), for which you'd like to be waitlisted.***
Week 1, June 2 to June 5
Kitchen and Baking Basics. A great place to start! Dishes to be prepared include: Salads and Salad Dressings, Dessert Crepes, Custard/ Ice Cream, Pan Seared Chicken and Mushrooms, Chicken Noodle Soup, Grilled Steak with Compound Butter, Apple Pie, Cinnamon Rolls, Chocolate Cupcakes.
SOLD OUT (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT (1:30 pm to 4:30 pm, Ages 11-15)
Week 2, June 9- June 12
Little Italy #1. Our most popular week! Learn to make Italian favorites, such as: Spaghetti Sauce with Meatballs, Vegetable Lasagna, Homemade Pizza, Fresh Pasta, Pesto sauce, Cheese and Herb Ravioli, Homemade Sorbet, Tiramisu, Chocolate Chip Biscotti.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 3, June 16- June 19
Baker's Corner #1. Who doesn't love a little sweet treat once in a while? We'll throw in a few savory dishes as well, just to balance things out. Dishes to be prepared include: Lemon Tarragon Icebox Pie, Strawberry Ice Cream, Chocolate Truffles, Caramel Brownies, Snickerdoodle Cookies, Red Velvet Cake, Quiche Lorraine, Italian Stuffed Bread, Savory Crepes.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 4, June 23- June 26
Good Ol’ Fashioned Southern Cooking. Down-Home Southern Cooking at its best! Dishes to be prepared include: Shrimp and Grits, Fried Chicken and Biscuits, BBQ Pulled Pork Sandwiches, Key Lime Pie, Hoppin’ John, Chicken Fried Steak and Mashed Potatoes, Faux Pecan Pie (made with Pretzels!), Red Velvet Cake, Chocolate Banana Bread Pudding.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 5, June 30- July 3
A Cook’s Tour of the USA- Gluten Free. Celebrating regional dishes from around the country! Dishes to be prepared include: New England Clam Chowder, Cincinnati Chili with Spaghetti, Pacific Salmon, Pineapple Upside-Down Cake, Sweet Potato Pie, Whoopie Pies, Quick Pickles, Fried Chicken, Chicken Fried Steak and Johnny Cakes. This week is GLUTEN-FREE.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 6, July 7- July 10
Around the World in 4 Days. A delicious sampler of international cuisines! Dishes to be prepared include: Spanakopita, Crème Brulee, Black Forest Cake, Guacamole, Sushi, Lamb Burgers with Tzatziki, Pierogi, Asian Stir Fry and Fried Rice, Brazilian Churrasco (Grilled Meats).
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 7, July 14- July 17
Brunch Specialties. Brunch is the perfect meal! Dishes to be prepared may include: Quiche Lorraine, Egg and Green Chile Casserole, Homemade Granola, Crepes with Fruit and Whipped Cream, Stuffed French Toast, Blueberry Pancakes with Syrup, Austin Breakfast Tacos, Croque Monsieur, Veggie and Herb Cream Cheese with Bagels.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 8, July 21- July 24
Texas Heritage Week! We’ll honor the rich culinary heritage of this great state of ours. Dishes to be prepared include: Chicken Fried Steak, Beef Fajitas, Verde Chicken Enchiladas, Tres Leches Cake, Pumpkin Empanadas, Texas Sheet Cake, Shrimp Quesadillas, Cowboy Caviar, Big Tex Burgers.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 9, July 28- July 31
Little Italy- our most Popular theme! A repeat of Week 2. Learn to make Italian favorites, such as: Spaghetti Sauce with Meatballs, Vegetable Lasagna, Homemade Pizza, Fresh Pasta, Pesto sauce, Cheese and Herb Ravioli, Homemade Sorbet, Tiramisu, Chocolate Chip Biscotti.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
Week 10, August 4- August 7
Baker’s Corner - a Repeat of Week 3. Who doesn't love a little sweet treat once in a while? We'll throw in a few savory dishes as well, just to balance things out. Dishes to be prepared include: Lemon Tarragon Icebox Pie, Strawberry Ice Cream, Chocolate Truffles, Caramel Brownies, Snickerdoodle Cookies, Red Velvet Cake, Quiche Lorraine, Italian Stuffed Bread, Savory Crepes.
SOLD OUT AM SESSION (9:30 am to 12:30 pm, Ages 7-11)
SOLD OUT PM SESSION (1:30 pm to 4:30 pm, Ages 11-15)
***If the session you'd like is sold out, please email us at info@faradayskitchenstore.com with your name, phone, and the week(s) and session(s), for which you'd like to be waitlisted. ***
Registration Information:
Children can register for any number of weeks during the summer- pick one or two weeks, or sign up for all of them! Each session can accommodate up to 12 campers. Payment is due in full at time of registration; we cannot hold any spaces without payment.
Register online by clicking on the session(s) you wish to register for. If you wish to register for multiple sessions, just add them to your cart before checking out. Please make sure you are registering for the right age group for your child.
Once you have completed your purchase, we will contact you by email to get your child's name, age, and any medical or dietary information we should have.
NOTE TO PARENTS: When arriving for camp, each child must have an apron, and be wearing closed-toed shoes (no sandals or flip-flops). Long hair must be tied back.
Cancellation Policy:
If you cancel with at least 7 days’ notice, we will fully refund your camp purchase. If camp is cancelled for any reason with less than 7 days but more than 48 hours' notice, we will issue a STORE CREDIT in the amount of one-half (50%) of the camp fee TOWARD FUTURE CAMPS, CLASSES OR MERCHANDISE. Camps cancelled with less than 48 hours notice are nonrefundable.
2025 COOKING CAMP PROCEDURES
Camp Participants must abide by the following rules:
- Respect social distancing between groups.
- Use effective handwashing and sanitizing procedures. Children could be required to wear kitchen safe gloves when handling uncooked food.
- Wear closed toe shoes
- Keep shoulder length or longer hair restrained (must be secured all around so no touching is needed)
- Follow all directions from Chefs/Instructor and Cooking Class Assistants
- All safety and sanitation regulations will be followed
Given the limited space in our Kitchen for social distancing, Parents and/or additional guests may NOT enter the Kitchen before, during or after class. The campers will eat the meal they have prepared at the end of the camp session, and then be available for pickup. There will be no public sharing of the meal, and no to-go food will be permitted to be taken from class.
An adult must accompany each participant into the store each day and pick them up at the end of each session inside the store. Campers need to be signed in and out of camp.