During the COVID-19 times, we are happy that we can continue our Annual Summer Camp for kids and teens. Passion for Spices™ Team will strictly be following the state guidelines along with our own protocols to maintain the health of our campers and the Passion for Spices™ Team. This is our 11th year of our Around the World Summer Camp, and we are excited to introduce three new programs including Foods of the World I: Roadtrip America, Foods of the World II: Around the World, and The Art of Food. Passion for Spices™ Team can’t wait to be with the campers and enjoy the culinary adventure.

Foods Of The World I: Roadtrip America
July 6-10

This year, we have introduced our new week, Foods of the World I: Roadtrip America, where the young chefs will explore different food and culture of different regions in the US. We will be introducing them to the New England, Pennsylvania Dutch, Cajun, Pacific Northwest, and Southwest food. Some of the highlights include the Cajun/Creole day, where the campers will be cooking Andouille Corn Gumbo, Red Beans and Rice, and Bread Pudding with Caramel Sauce.

Foods of the World II: Around the World
July 13-17

The second week is our international Foods of the World Week, where the young chefs will be making stops all around the globe. This year, the culinary regions that the young chefs will experience are the Southern American, Country French, Italian, Austrian, and Asian. We can’t wait to cook with the campers on Austrian day, where they will be making Wiener Schnitzel, Warm Potato Salad, and Kaiserschmarrn which is an Austrian Dessert.

Arts & Science of Cooking and Baking
July 20-24

The third week of our summer cooking camp is all about the art and science of the cooking process. Our chefs will be teaching basic cooking techniques, and the young chefs will get enhanced in their skills of making various dishes including pasta, baked goods, etc. This year we will be showcasing the art and science of pasta, pastries, bread, relishes, and cakes. Some of the highlights include the Art of Pasta-Making, where campers will make Cheese Ravioli, Potato Gnocchi with Fresh Tomato Sauce, and Biscotti all from scratch.

Farm To Table
July 27-31

For the Farm to Table week, we will be showcasing local and fresh seasonal food ingredients, and utilizing them in multiple recipes. The young chefs are introduced to various fruits and vegetables, and our recipes will enhance their culinary skills as well as get them used to a variety of foods in their diet. This year we will be featuring eggplants, tomatoes, squashes, and stone fruits to the young chefs. This year, we are thrilled to have the whole Farm to Table experience take place at Murph Farm. Each day the campers will be learning outdoor cooking methods and enjoying the abundance of the farm. Some of the highlights will include All About Squashes, where campers will make Stuffed Squash, Squash and Lentil Curry, and Butternut Squash Pie.

The Art of Food
July 20-24

The “Art of Food” program is a learning program where students will learn about the bounty of nature by creating beautiful artwork of our selected themes. They will be taught about the textures, shapes, sizes, uses, colors and many other aspects of everyday sustainable foods. The campers will learn about and create art of Mirepoix, The Allium Family (onions, chives, shallots, etc.), Eggplants, Tomatoes, and Bouquet Garni (herb bouquet).

Families Cooking Together
July 10, 17, 24, 31

In our Families Cooking Together Workshop, families come together to cook following a theme, and enjoy the food that they make with their family members. This year the themes include Sushi Night, Taco bar, Bite-Sized Hors d’Oeuvre Night, and Classic Tuscan Delights.

Culinary Teen Competition
August 3-7

For our Culinary Teen Competition, we put several teams of teens to the progressive culinary test! Our professional chefs will be working with each team everyday, and each team will learn new techniques, building their skills as they go. At the end, they will increase their skills in planning, preparing, creating and presenting a 3 course meal using mystery ingredients from our seasonal "market basket" along with open access to our "community pantry." Finished dishes will be judged on presentation, use of seasonal ingredients, technique, flavor development, and teamwork. Based on their performance, teams are awarded points, with each team receiving a daily score. On the final day, daily scores will be added together and whichever team has the most points wins!

As we showcase here, our young chefs ages vary from five to teen, and is organized in such a way that they learn at their appropriate levels. Our Passion for Spices™ team are well experienced professionals, who will be guiding and training the kids to get the best experience in this culinary journey.

All  of the ingredients used during the weeks of camp are organic, fresh, and non-processed. Each day we have a totally different theme, but all to show kids that their food can be delicious, healthy, and sustainably grown!

Check out the details of our Around the World Summer Camp below, including the camp brochure and registration page: