Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.
Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!
8:30-9:00 am: Welcome games/drawing/etc.
9:00-10:00 am: Learning activity
10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
12:00-12:30 pm: Lunch and discussion
12:30 PM: Pickup
Classes are offered Monday, Tuesday, and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus, and ages detailed below.
Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8
Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.