MARCH BREAK CAMP: Fundamentals of Cooking
- Monday, March 12, 2018 - Friday, March 16, 2018
11:00 am - 2:00 pm
Our March break prep school fundamentals program starts at the beginning to help students decipher the confusing world of cooking. Based on our popular adult program, this 5-day camp, for kids aged 10 – 14 is designed to expand your skills in the kitchen with a trained instructor at your disposal.
This program is designed for students who want to start from scratch. Beginners in the kitchen will learn the basics and come away with confidence to cook independently. Those with some experience will broaden their culinary knowledge, hone their skills and acquire valuable tips and insight so they can take their culinary adventures to a new level.
What Will I Learn?
- professional knife-handling techniques;
- how to select and cook meat, fish and vegetables;
- how to saute, simmer, grill, roast, braise and pan fry;
- proper use of cookware and essential kitchen tools;
- recipes and methods for soups, stocks, sauces, appetizers, entrees, salads and more;
- use of herbs and spices, understanding basic flavours and complex flavour profiles;
- menu and time planning;
- tricks of the trade from seasoned professionals.
Each 3 hour session combines the instructor’s lecture and demonstration with individual hands-on execution of recipes that feature essential techniques in modern cooking. You and your fellow cooking comrades will enjoy a meal and have a chance to engage in an informal discussion on techniques and culinary topics.
Meet The Instructor…Donna-Marie
Growing up in Whitby, Ontario, Donna-Marie was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Donna-Marie’s appreciation for unfussy, flavourful food.
Donna-Marie’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at Relish Cooking Studio with sincerity and humility.
Donna-Marie holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including Canada’s/America’s Best Slow Cooker Recipes, The Best Family Slow Cooker Recipes, 300 Slow Cooker Favourites and 300 Slow Cooker Winners. Donna-Marie is a member of the Ontario Home Economics Association and Ontario Home Economists In Business. She is also the wife of our in-house sanitation engineer, Lawrence and mother to daughter Darcy and son Jack.