Chef Camp: Pancakes, Waffles, Crepes, June 24 - 28, 1pm-5pm

Not all pancakes, waffles, crepes and blintzes are limited to breakfast. This week students are going to change up these famous recipes so they can be eaten for breakfast, lunch or dinner. We will focus on simple recipes that can be traditional or exotic. How about a pancake topped with Captain Crunch, bananas and peanut butter for breakfast? Or a pancake made into a taco and filled with a meat and salsa for dinner? Or a crepe with chicken salad for lunch? We will make waffles into French toast or bread pudding topped with a blueberry sauce. We will make rich cheese blintzes with a fruit compote, and Russian blinis with smoked salmon and a spring salad. To touch on the exotic, we will have a little caviar with our blinis. Students will work in the culinary and baking lab to develop knife skills, cutting vegetable skills, baking skills and understanding recipes. Come have fun and work in a professional kitchen!

Stock number: