Memories from Our 2020 Around the World Cooking Camp

During these pandemic times, we are so happy that we could hold our 11th Annual Around the World Cooking Camp. We had the opportunity to do it outdoors as well as virtually, where all the kids followed our COVID-19 protocols while learning and enjoying the culinary journey. We are thrilled to provide a platform for our young generation to learn about food and culture, and provide a true culinary experience. As always, we were so happy to receive farm fresh and organic ingredients from our local vendors to be incorporated in our cooking camp.

Week 1: Roadtrip America

Every year, our team comes up with a list of culinary regions to focus on, and introduces the cuisine and culture of the selected regions. This year we thought why not teach our own country! This year’s culinary journey across the U.S. included regions such as New England, Pennsylvania, Cajun, the Pacific Northwest, and the Southwest, where the campers got to experience the taste and flavors of each of these U.S. regions. For example, the campers made Beef Shepherd’s Pie, Blueberry Shortcakes, and Johnnycakes with Maple Syrup.

Johnnycakes with Maple Syrup

Blueberry Shortcakes

Beef Shepherd’s Pie

Week 2: Around the World

For the Around the World Week, our team picked different culinary regions from around the world to teach to our campers. This year, our team included regions such as Mexican, Country French, Italian, Austrian, and Asia. The young chefs were able to learn about and cook cuisine they never heard of, and experience different tastes every day. For example, the campers made Pollo Saltado, Pasta alla Norma, and Crema Blanca.

Salsa Cruda

Crema Blanca

Week 3: Art and Science

The staple Art and Science of Cooking and Baking week was meant to teach our campers about art and science that goes behind the cooking process. We showcased many dishes that used different processes to make. As always we used farm fresh, and locally sourced ingredients so our campers get the best taste they can. For example, the campers made Potato Gnocchi, Fresh Pita Bread, and Pici Pasta with Tomatoes and Basil.

Fresh Pita Bread

Pici Pasta

Israeli Salad

Potato Gnocchi

Week 4: Farm to Table

In our final week, the objective was to teach the kids how freshly grown food can be used to make delicious healthy meals. Each day we had one type of produce that we incorporated in all of our dishes. This again was all with the help of our wonderful professional chefs. The campers got to taste so many types of fresh produce, and combine different ingredients to make creations like Tomato Gazpacho, Grilled Focaccia with Tomatoes and Basil, and s’mores.

The final day of the Farm to Table week was a harvest feast, where all the families came and celebrated with the young chefs. Everyone was happy to have an outdoor farm to table experience. The kids loved the farm animals, and were sad to leave the new animal friends they made at the farm. Everyone said they can’t wait for next year’s cooking camp! We are so thankful for all the new families that joined the Passion for Spices™ community. We would like to thank Murph Farm for hosting the whole Farm to Table week, where the kids were able to enjoy the Farm to Table experience in an outdoor environment.

Memories from Our 2019 Around the World Cooking Camp

We were thrilled to have a wonderful group of kids participating in our tenth Around the World Cooking Camp. We are thrilled to provide a platform for our young generation to learn about food and culture, and provide a true culinary experience. As always, we tried to practice sustainable cooking styles and showcase it to our campers. This year we were happy to invite new guest chefs like Chef Sean and Chef Klaus to join us in our culinary team.

Week 1: Foods of the World

Every year, our team comes up with a list of culinary regions to focus on, and introduces the cuisine and culture of the selected regions. We emphasize on teaching authentic and classic techniques, food preparations, and ingredients from the countries we choose. This year’s culinary journey included Latin America, China, France, Italy, and Southern America, where the campers got to experience the taste and flavors of each of these countries. For example, the campers made tamales, wontons, and fresh pasta.

Week 2: Art and Science

This year for Art and Science week, we were thrilled to have Chef Sauchelli lead the gingerbread workshop where the campers created gorgeous gingerbread houses. In addition, we had Chef Klaus lead the frozen treats day, and he made it so fun by bringing liquid nitrogen to freeze the fresh fruit sabayon and other frozen treats. It was a treat for all the campers to taste farm fresh fruits and produces. It really made a difference in the taste of the food.

Week 3: Farm to Table

In our final week, the objective was to teach the kids that freshly grown food can be used to make delicious healthy meals. Each day we had one type of produce that we incorporated in all of our dishes. This again was all with the help of our wonderful professional chefs. The campers enjoyed experimenting with all the farm to table foods. The campers got to taste so many types of fresh produce, and combine different ingredients to make creations like a tomato raspberry sorbet. We would like to thank Murph Farm for hosting our final day, where the kids were able to make summer dishes like Fresh Farm Frittatas and Grilled Vegetable Pizzas.

Families Cooking Together

Last year, we introduced our first year of Families Cooking Together, where the entire family can come and cook together as a team based on various themes we choose. This year, our themes included a Bread Making Workshop, Souparama, and Taco Bar.

Chef Kadko teaching a four year old camper how to make fresh pita bread and having a blast!

Culinary Teen Competition

We are getting ready for our Culinary Teen Competition, starting on August 12th, where teens come in and build their culinary skills in a progressive manner with professional chefs. At the end of the session they prepare a full course meal from a mystery basket of ingredients, and the parents can come and enjoy their children’s creations.

Memories from Our 2016 Kids Cooking Camp

The Passion for Spices camp provides a unique opportunity that is rare to find elsewhere in the state and even the country!  It not only teaches kids the cultural inspirations of certain foods, but also how the transfer of these cultural foods from place to place attributes to a melting pot society.  In addition to the cultural information, kids are exposed to the health benefits of certain foods; in doing so, they are given a brief glimpse into this new era of dieting that millennials find so attractive.  

It is clearly important to become informed about healthy eating and cooking from a young age, as people of all ages are exposed to allergies, are gluten free, or defining themselves as vegetarians, pescatarians, or vegans.  Passion for Spices not only helps produce food that fulfills each category but also helps to explain the reasoning behind such restrictions.  

Health is a major focus for the Passion for Spices team, as well as a major topic that is explained in depth to the participants of the camp. In fact, Passion for Spices’ own products, the Keralan Curry and Kashmiri Garam Masala, are crafted using quality ingredients, with anti-oxidants and anti-inflammatories to help boost the immune system for optimal health.  

And that’s not all! The foods developed at the camp are not only very culturally accurate and healthy but are also made from the recipes of some renowned and respected authors.  Specifically, our Roman recipes are picked from Rachel Roddy, who was able to experience the style of Roman foods and the benefits of incorporating them into everyday diets.  Our French foods are from Claudine Pepin, daughter of culinary master Jacques Pepin.  We incorporate recipes from her work, “Kids Cook French,” which gives incredible insight on French cooking.  

Our team of chefs and counselors help teach the proper techniques of cooking that cannot be found elsewhere.  These are some of the best chefs in the state; our camp gives the kids an opportunity to work hands-on with ingredients and recipes.  This is our 8th year of the camp, and each year it grows exponentially.  We would love your child to take part in this amazing experience, but our camp is filling up quick with few spots remaining, so if you are interested, please visit our Registration Page.