Calling all aspiring chefs, chemists, or those who simply love to work and play with food! Join us this March Break as we combine a love of science and learning with a love of cooking and eating delicious things!
This program will introduce participants to basic cooking techniques for both sweet and savory dishes. We'll practice important kitchen skills and go through both classic and contemporary techniques used by both home cooks and industry professionals. Participants will also get to learn and apply the science concepts behind the techniques and ingredients used and gain an understanding of the chemistry involved in creating something delicious.
At the end of this program your child will have the confidence and skills to prepare a meal from start to finish, independently. They'll have an appreciation for making the most out of food and the sense of community that sharing a meal can provide. Whether or not this means you have a new personal home chef is yet to be determined!
March 11 - 15, 2019
9 AM - 4:30 PM
67 Taunton Rd
$475 + HST (includes all materials and ingredients)
This Pinecone Project + Braincubator collaboration is intended for students ages 15 - 18, though younger students that can demonstrate the maturity needed to work in the kitchen are welcome to join as well.
Students should be prepared to actively participate in the entire cooking process, from prep to clean up. We'll be a small group so every helping hand matters!
This program will involve working with meat, but vegetarian students will have the option to work with a substitute.
We will do our best to accommodate any allergies but depending on the severity may not be able to accommodate everyone. If you feel we may struggle to accommodate your child's allergies please email email@example.com before registering.
One of our program facilitators is food handler certified and will be on site at all times that food is being prepared or stored.