Cooking Class - 3-Day Foodie Fun Kids: Global Menu
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A 3-day adventure into the joys of cooking with kids.
Teach your kids to love and appreciate the kitchen with this fun and interactive cooking series. Over the course of three days, they'll learn valuable safety skills, essential food prep tips and the confidence to prepare meals of their own at home. Whether it's steaming rice, baking schnitzel, chopping vegetables or mixing a hearty stew, your future foodies will gain culinary confidence and creativity. These summer cooking classes are designed for kids ages 7-11.
Classes typically run for two to two and a half hours, unless specified otherwise. Group work is a key component; kids can expect to collaborate with four other students. The class involves standing, cooking and active participation throughout. Comfortable, closed-toe shoes are required and long hair should be securely tied back for safety. Please note that these are drop-off classes. Parents do not stay during the classes.
This event is suitable for kids aged 7-11
- Minimum Guests 1
- Maximum Guests 20
- Event Duration 3 days
- Labels Fun, Kids, Kids Cooking Series, Mediterranean, Spanish
Reviews guests left for other experiences with Chef Chuck or Resident Chef
SARAH
04 Aug 2024
It was so great!! The chef was so kind and professional.
Linda
10 Jul 2024
It was very great, but sometimes he ran thru the instructions too fast to comprehend.
Roberto
09 Jul 2024
The Pie baking experience didn’t really live up to my, very beginner, pie making expectations. Chef Mike was a nice guy but he was very open about the fact that he was a savory chef not a pastry chef. He didn’t have much to add to the process of baking other than to say he wasn’t into measuring very much. This was evident in the prep for the class. We made one full size pie of peaches and blueberries. After getting things mixed, we pored the filling into the crust and it was about 1/3 the amount it should have been. Not a huge deal but it doesn’t show any attention to basic prep. When doing the lattice on the pie the sous chef (who claimed to be a pastry chef) didn’t know the process for weaving the lattice. She instructed us one way and was corrected by, I’m guessing, the manager of (the store where the class held. The kicker was that the ovens apparently weren’t baking our pies as fast as they should have been. So, our pie came out almost baked by the end of the class. The chef instructed the sous chef to take it out of the pie tin and put it in a cake box, for us to take home and finish baking. Well this assumes we have a pie tin at home and also assumes that we’ll be able to get a fully loaded pie, sitting in just the crust, off of a cardboard box and into a pie tin. Not easy for an experienced chef I’m sure, let alone a couple of novices. I would have guessed working ovens or better prep with timing would be a basic feature of a class like this. There was so much down time waiting for the pie to slowly bake that the chef started teaching us how to cut onions and mince garlic. Nothing wrong with that, just a lot of standing and waiting that seemingly shouldn’t have happened. The one thing everyone on staff seemed prepared to do was push sign-ups for their other classes and products in the store (for which we were given a 10% off coupon). All in all, I was disappointed. This was supposed to be a nice gift for my wife’s birthday but it turned out to be a big let down. I would not recommend the Cozy Meal classes.
Meet your chef
After completing his education in Rhode Island, Chef Chuck headed to NYC to begin an illustrious culinary career. He's received rave reviews for his restaurant work, cooked for luncheons at the James Beard House and crafted dishes for luminaries like Julia Child, Barbara Walters and President Bill Clinton. With talent to spare and expertise to share, Chef Chuck delights in offering instruction to chefs in search of gourmet guidance.
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