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Techniques of French Cuisine - Youth

Instructor: Chef Joel Olson, Hemmachef


Monday: French Onion Soup Gratinée with Fresh Baked Baguettes | Chicken Roulade with Red Pepper | Basil and Citrus Boursin | Pommes Boulangére (French Potato Gratin) | Seasonal Vegetable Fricassee | White Chocolate Mouse Roulade with Mixed Berries


Tuesday: Tomato Bisque with Lemon Thyme Madeleines | Bifteck Hatche (French-Style Beef Patty with Onions and Thyme) | Fougasse (French Flatbread with Olives and Herbs) | Tartiflette (Cubed Potato and Cheese) | Tarte Tain with Cinnamon Créme Chantilly


Wednesday: Quiche Lorraine with Pate Brisee | Fish en Papillote with Fresh-Made Pasta | Sautéed Ratatouille Salad | Cremé Chantilly


Thursday: Tourin (French Garlic and Onion Soup with Roasted Garlic Boule) | Spinach and Parmesan Soufflés | Boeuf aux Carottes (Beef Stew with Carrots) | Chocolate and Strawberry Profiteroles


Friday: Flaminche aux Poireaux (Leek and Onion Pie) | Pain de Campagne (French Country Loaf) with Simple Garlic Confit | Boulettes de Porc with Caramelized Onion Sauce | Riz au Fromage (Rice with Cheese) | Sablee Breton (French Butter Cookies) 


8-12 years
5 lessons @ 3 hrs, $390/$325 MCC district residents.
1350.119        M-F, 7/8-7/12          9:30 a.m.-12:30 p.m.


Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail
  • Wearing jewelry is not permitted.