If you’re 8 to 17 years old and like to cook, this is the summer camp for you!! We’ll teach you some real cooking skills plus learn to prepare some terrific tasting food. We’ve added new menus to this year’s edition of Summer Camp in the Kitchen and an ADVANCED SKILLS CAMP for 12 to 17 year olds. Morning sessions begin at 9:00am and end at Noon. Afternoon sessions will be offered, depending upon demand, from 1:30pm to 4:30pm. Please note that CAMP IS NOW 3 HOURS per session. Friday’s class will be reserved for the kids to prepare a meal for Mom, Dad or a guest.

FACULTY: John Lewis, Owner and Chef of La Maison Gourmet will lead sessions beginning with his first session on May 22, 2006. Chef John is the resident chef on WFLA’s Daytime Show every Tuesday and has been cooking for more than 35 years. He founded La Maison Gourmet.

Kathy Hessler, will lead sessions beginning June 5, 2006. Kathy is a grade school teacher who is also a gourmet chef and has been in the food services industry for 20 years.

Payment is due at the time of registration and only refundable on the basis of replacing the camper in the camp. Changing camp registrations to an alternative week is permitted up to 3 weeks before the start of that camp week on a space available basis only.

Menu items listed below are subject to change
at the sole discretion of La Maison Gourmet.

2006 KIDS’ SUMMER CAMP in the KITCHEN MENUS

NOTE: Menus and instructors are subject to change at the sole discretion of La Maison Gourmet. Partial menus are given for Monday through Thursday only because the campers will decide what they will prepare for their luncheon on Friday. Campers are welcome to invite one guest to join them for a meal on Friday.

Week #1 - May 22-26 Morning Session 9:00am to Noon - Chef John
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Seasonal Fruit French Toast Tart; Chocolate Chip & Pecan Muffins; Egg Blossoms (eggs baked in phyllo cups) with Tomato Sauce; and Crepes for class the next day; Shrimp and Cream Spinach Filled Crepes; Ham, Egg & Brie Strudel; Grilled Chicken Caesar Salad; and Apple Puff Pastry Tart; and more. $165.00 (Click to Register)

Week #2- June 5-9 - 9:00am to Noon and Afternoon Session 1:30 to 4:30pm - Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. Amongst the foods we’ll prepare this week are: Meat Loaf with Brown Gravy; Roasted Garlic Mashed Potatoes; Roasted Corn Salad; and Butterscotch Pudding; Sweet Italian Sausage, Potato & Mozzarella Frittata; Green Salad with French Dressing; Grilled Chicken Sausage Sandwiches; and Chocolate Dipped Pine Nut Macaroon Crescents; and more. $165.00 (Click to Register)

Week #3 June 12-16 - 9:00am to Noon - Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Baked Spinach & Ham Frittata; Fruit Stuffed French Toast; Coffee Cake with Streusel Topping; Fresh Fruit Smoothies; Garden Salad with Green Goddess Dressing; Chicken & Sausage Gumbo; Cajun Corn Bread; Butterscotch Pudding; and more. $165.00 (Click to Register)

Week #3 - June 12-16 Afternoon Session Advanced Skills 1:30 to 4:30pm Chef John
COOKING SKILLS (limited to 12 kids, 12 to 17 years old)
We will practice our cutlery skills as we make two stocks (Vegetable and Chicken) that will be used throughout the week. We will also utilize a variety of cooking methods such as Saute, Pan Fry, Grill, Boil, Broil, Bake and Poach. We will prepare pan sauces paired with an appropriate additional ingredient in order to appreciate the pairings. On Friday, we will demonstrate our newly acquired skills by preparing a full meal for students and guests. $200.00 (Click to Register)

Week #4 - June 19-23 - 9:00am to Noon and Afternoon Session 1:30 to 4:30 - Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Coconut Crusted Shrimp with Orange, Horseradish Dipping Sauce; Roasted Tomato Soup; Italian Peasant Bread; Mocha Fudge Squares; Garlic & Basil Marinated Grilled Chicken over Farfalle Alfredo; Summer Vegetable Saute; Fruit Crisp. $165.00 (Click to Register)

Week #5 - June 26-30 - 9:00am to Noon - Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Prosciutto & Melon with Balsamic Drizzle; Chicken Cacciatore over Angel Hair Pasta; Green Salad with Italian Vinaigrette; Italian Cookies; Shrimp Creole; Rice Pilaf; Seasonal Vegetable Saute; Almond Phyllo Cookies a la Mode; and more. $165.00 (Click to Register)

Week #5 - June 26-30 Afternoon Session Advanced Skills 1:30 to 4:30pm Chef John
COOKING SKILLS (limited to 12 kids, 12 to 17 years old)
We will practice our cutlery skills as we make two stocks (Vegetable and Chicken) that will be used throughout the week. We will also utilize a variety of cooking methods such as Saute, Pan Fry, Grill, Boil, Broil, Bake and Poach. We will prepare pan sauces paired with an appropriate additional ingredient in order to appreciate the pairings. On Friday, we will demonstrate our newly acquired skills by preparing a full meal for students and guests. $200.00 (Click to Register)

Week #6 - July 10-14 - 9:00am to Noon and Afternoon Session 1:30 to 4:30pm- Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Chicken Cheese Quesadillas; Tomato Salad with Shallot Vinaigrette; Fish Cakes with Cream Sauce; Florribean Cole Slaw; Chocolate Banana Cake; Grilled Steak, Chili Ginger Marinade; Corn Pudding; Steak Fries; Pecan Chocolate Chip Pie. $165.00 (Click to Register)

Week #7 - July 17-21 - 9:00am to Noon and Afternoon Session 1:30 - 4:30pm - Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Buffalo Chicken Drum-Sticks; Grilled Sweet Potato Packets with Pecan Butter; Broiled Zucchini with Lemon & Basil; Heath Bar Fudge Brownies; Panko Crusted Fish Fillet with Honey Soy Drizzle and Tropical Fruit Salsa; Green Beans in Browned Butter; Scalloped Potatoes; Seasonal Fruit Pie with Streusel Topping $165.00 (Click to Register)

Week #8 - July 24-28 - 9:00am to Noon and Afternoon Session 1:30 to 4:30pm- Chef Kathy
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Tortilla Crusted Shrimp & Peach Salsa; Chicken, Watercress, Jicama and Pineapple Salad with Key Lime Coconut Dressing; Flourless Chocolate Cake with Vanilla Custard Sauce; Beef Satay with Peanut Sauce; Beer Battered Grouper Nuggets; Dilled Red Potato Salad; Roasted Corn Tartar; and Banana Nut Bread Pudding; and more. $165.00 (Click to Register)

Week #9 - July 31- Aug 4 - 9:00am to Noon and Afternoon Session 1:30 to 4:30pm - Chef John
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Cinnamon Donuts with Maple Syrup; Stuffed Apples with Raisins and Nuts; Eggs Benedict; Country Style Oven Roasted Pork Ribs; Garlic and Breadcrumb Crusted Corn on the Cob; Scalloped Potatoes; Peanut Fudge Bar. $165.00 (Click to Register)

Above menu items are subject to change
at the sole discretion of La Maison Gourmet.

Payment is due at the time of registration and only refundable on the basis of replacing the camper in the camp. Changing camp registrations to an alternative week is permitted up to 3 weeks before the start of that camp week on a space available basis only.

Call for reservations 727-736-3070 or Click Here to Register!