BACCHUS KITCHEN 
SUMMER COOKING CAMP FOR TEENS

3 Sessions:

June 16 - 29​

            July 14 - 27 *sold out!​

Aug 4 - 14

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scroll down to register​

June + July camps run Mon-Thurs + a Sunday Family dinner

August camp is Mon-Thurs Week 1   |    Sun-Weds Week 2 + Thursday Family dinner

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Bacchus Summer Cooking Camp is Back!

space is limited - only 8 spots per session

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Calling all teens with culinary curiosity!

Here's a chance to get a taste of what day-to-day life in a restaurant looks and feels like.

*it's not like what you see on the TV show  "The Bear". Promise.

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Led by Chef Claud Beltran, this is an immersive cooking intensive designed to improve students' basic cooking skills and give them a taste of day-to-day life in a restaurant - in both the kitchen and front of house.

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This 2 week course culminates in a Sunday Family Supper where students will cook for (and serve) their family + friends in a Pop-up restaurant concept that they will collectively create, using the kitchen and dining room of Bacchus’ Kitchen in Pasadena. Think of the Top Chef  "Restaurant Wars"  episodes (but without the competition). 

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Ages: 13-16

*exceptions can be made

 

$950

*limited enrollment! Only 8 cooks per class

 

tuition includes:

- daily lunch “family meal”    

- kitchen apron     

- chef's knife

2 tickets for parents or family members for Sunday Supper 

*additional tickets for Sunday Family Supper will be available for purchase

 

WEEK 1 

Mon - Thurs    

10am - 230pm each day

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Week 1 will focus on:

- Kitchen Safety   

- Knife skills 

- Basic Cooking Techniques     

- Sauces

& a dessert/pastry day 

a detailed schedule of daily curriculum will be available soon, but some examples of what we might explore:

Mother sauces

Spanish: Paella & tapas

Italian: Handmade Gnocchi & Pasta 

Mexican: handmade tortillas, tacos, salsas, ceviche etc    

Mediterranean: mezze plates & kebabs

Cooking proteins: steak | chicken | fish

 

WEEK 2 

Mon - Thurs (+ Sunday dinner)

10am -  230pm |  2pm - 730pm on Sunday

 

Week 2 will focus on designing a menu & creating dishes for the Sunday Supper, and finalizing the design (and name) of our Pop-up Restaurant. 

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Thursdays will be front-of-house training days, led by General Manager Brandon Firla, where students will learn service etiquette and techniques.  ​On one of the Thursdays, we'll be taking a lunch field trip to a local restaurant to study how their menus and service are executed. 

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Sunday Family Supper

Students will arrive in the morning and get to work prepping for early supper service (start time TBA).

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They will also prepare, decorate and set-up the dining room based on the Pop-up concept they’ve created. 

 

During service, students will prep specific dishes that they are assigned to, and when they’re not needed in the kitchen, they’ll be helping walk plates to the dining room, bus tables, and tend to guests as servers. 

 

Bacchus’ Kitchen and service staff will work alongside the students for Sunday Supper.

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for more details, please email Brandon at brandon@bacchuskitchen.com