At Passion for Spices™, we recently launched 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

Gazpacho
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 Spain 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 kids 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
Farro 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 Farro Pilaf, the chef discussed the Farro grain, where it comes from, how it is prepared, and the health benefits of Farro.

Session 3: Fall Bread Making Workshop

Pumpkin Bread
Sweet Potato Biscuits

In the third session, the young chefs learned how to bake classic dishes including Pumpkin Bread and Sweet Potato Biscuits.

The Sweet Potato Biscuit dough was made using freshly roasted sweet potato. The biscuits were delicious and the young chefs were confident that they could make it on their own at home.

The Pumpkin Bread was flavored with a hint of Passion for Spices™ Kashmiri Garam Masala, which gave it the perfect flavor for fall. Everyone loved the pumpkin bread, and the aroma of the fresh baked bread made everyone happy.

Session 4: Pasta Making Workshop

Sweet Potato Gnocchi with Sage Butter Sauce
Spinach Ravioli

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 Spinach Ravioli, 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: Healthy Snacks on the Go

Multigrain Cereal Bar
Whole Grain Muffin

In the final session, the young chefs learned how to make fresh spiced Graham Muffins using our Kashmiri Garam Masala, and Strawberry Oatmeal Bars.

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 11th, 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 11th: Easy One Pot Meals for the Winter
Chicken Pot Pie
Classic Bread Pudding

December 18th: Classic Christmas Feast
Classic Whole Roasted Cornish Hen with Chestnut Dressing
Scalloped Potatoes
Classic Christmas Cookies

January 8th: Weeknight Comfort Food
Slow-Braised Chicken with Celeriac and Lemon
Roasted Winter Root Vegetables

January 15h: Easy Hearty Meals
Turkey Loaf
Mashed Potatoes and Gravy

January 22nd: Classic Italian
Classic Winter Stew
Winter Green Salad