At Passion for Spices™, we had fun with our Kids and Teens After School Cooking Program, where kids and teens can come learn about classic cooking techniques, and foods of the world. It is perfect for weeknight meals, snacks, or any special occasions. This is a five session program where each session has its own theme. In our cooking classes, we emphasize on quality, seasonal, and farm-fresh ingredients, as well as hands-on learning practices which are taught by experienced culinary educators.

For the Fall Sessions, we had:

Session 1: Soup-a-Rama

Minestrone
Chicken, Coconut, and Galangal Soup

On the first day, we focused on teaching classic soups. The kids and teens learned the techniques of making classic soups from the regions of the Mediterranean and Thailand.

They learned many techniques including chopping ginger, garlic, and other herbs and spices which were incorporated into the soups. For the Thai soup, the chef showcased the lemongrass herb and how to prepare it.

The young chef enjoyed the Classic Soups on a cold winter night with Garlic Bread made from scratch. The kids enjoyed all the new flavors and it was a perfect meal made from scratch.

Session 2: Weeknight Meals Made Easy

Ratatouille Gratin
Cous Cous Pilaf

In the second session, the young chefs learned to make simple weeknight meals. The Ratatouille Gratin had multiple seasonal vegetables such as squash, eggplant, and leaks. For the Cous Cous Pilaf, the chef discussed how to prepare Cous Cous.

Session 3: Fall Pie Making Workshop

Chicken Pot Pie
Seasonal Fruit Pie/Galette

In the third session, the young chefs learned how to bake classic dishes including Chicken Pot Pie and Gallate

They made individual Pot pie in a French cast iron pots. The crust was very flakey and delicious, with the recipe being adapted from a professional pie making chef, Kate McDermot

Session 4: Pasta Making Workshop

Sweet Potato Gnocchi with Sage Butter Sauce
Pasta Primavera

In the fourth session, we taught the young chefs about how to make classic pasta from scratch. This included making the dough, using the food processor, and forming the pasta shapes.

For the Pasta Primavera, they added the spinach puree for the extra green color and filled the raviolis with fresh ricotta.

The Sweet Potato Gnocchi was made from scratch by adding the roasted sweet potato. Then they learned how to knead and incorporate the potato to make a soft dough. The chef added just some regular potato to make it easily moldable. The pasta was served with Sage Butter Sauce, where the sage was fresh from our garden.

Session 5: Halloween Special

Mac O Lantern
Spider Web Apple Pops
Frightful Cookies

In the final session, the young chefs learned how to make Mac O Lantern, Spider Web Pops, and absolutely Frightful Cookies.

The young chefs enjoyed the Fall After School Program, and it gave them a productive and enjoyable way to spend their time.

We are excited about our Winter After School Kids and Teens Cooking Program coming up soon. The first session will be on December 1st, and the Passion for Spices™ Team is looking forward to welcoming the young chefs again.

Winter After School Cooking Class Menu

We will be showcasing many classic and authentic recipes from around the world, and made sure to incorporate some holiday spirit into our menu as well.

December 1st: Hanukkah Special:
Classic Latkes
Baked Spiced Donuts

December 8th: Classic Christmas Feast:
Classic Whole Roasted Cornish Hen with Chestnut Dressing
Scalloped Potatoes
Classic Christmas Cookies

December 15th: Taste of Italy:
Tuscan Style Chicken
Tiramisu

January 12th: Easy Hearty Meals:
Turkey Meatloaf
Mashed Potatoes and Gravy

January 19th: Taste of France:
Beef Bourguignon
Crème Brule