Specialty Camps

Tiny Chefs Camp

Rising grades K-6
9:00 a.m.-3:00 p.m.
Session I - June 17-21 – Cupcake Wars
Session II - June 24-28 – Cooking Around the World
Session III - July 1-5 - The Art of Cupcakes - (No Camp Thursday July 4)
Session IV - July 8-12 – Dips and Donuts
Session V - July 15-19 – Cupcake Wars
Session VI - July 22-26 – Breakfast for Dinner
Session VII – July 29-August 2 – The Art of Cupcakes
Session VIII - August 5-9 – Chopped!
Monday-Friday
Lower School Campus Dining Hall
$395 per Sessions I, II & IV-VIII
$316 per Session III (Holiday Week)
 
Creative Cooking with Tiny Chefs (Grades JK-2)
Welcome to Tiny Chefs: A company dedicated to sharing the joy of cooking with kids. Kids of all ages love to get into the kitchen and help make treats and meals. At Tiny Chefs we tap into that love and make learning to cook fun, educational, nutritious, and did we mention fun? In each class we will introduce recipes that will enable your “Tiny Chef” to practice skills such as measuring, mixing, stirring, baking, and cooperating. As always your chefs will have plenty of good eats to sample and take home to share.

Advanced Culinary Skills for Tiny Chefs (Grades 3-6)
Welcome to Gourmet Chefs: A company dedicated to sharing the joy of cooking with kids. These days more and more kids are becoming interested in food and cooking. At Gourmet Chefs we aim to tap into that interest by creating an environment in which culinary exploration is balanced with important basic skills that students will use for the rest of their lives. In each completely interactive class, our Gourmet Chefs in training will prepare an entrée, healthy snack, or dessert. They will learn many of the basics of cooking, such as how to read and reference a recipe, proper measuring and knife skills and multiple cooking techniques including baking, grilling, and sautéing. As the students gain culinary knowledge they will also be expanding their vocabulary, reading comprehension, math and logic skills and their ability to work as a team. 
 
Weekly Themes described below:

Cupcake Wars – Sessions I and V
Cupcakes are all the rage and it’s a trend that’s clearly here to stay! If you’ve ever been curious about how the pros make those cupcakes so precious and ornate, and if competition is your middle name, then this is the week for you! We’ll spend three days on cupcake basics - measuring, mixing, baking, and frosting, and then finish the week with two days of baking battle! Small teams will face off with one another to compete for the title of “Best Cupcake!” May the best cupcake win!
 
The Art of Cupcakes – Sessions III and VII
If your little baker has taken our Cupcake Wars’ camp, the Art of Cupcakes is the next camp for them! We will be decorating cupcakes into unique and artful creations all week long! Animal face cupcakes, floral cupcakes, and hamburger cupcakes are all on the menu this week.
***All campers must take our Cupcake Wars camp before registering for this camp OR have an understanding of all basic measuring, mixing, and piping skills.***

Cooking Around the World – Session II
It is said that if you want to learn about a country you should start with the food. So during this week of camp our Tiny and Gourmet Chefs will learn how to create the cuisines of multiple countries. We will be cooking up some of the fabulous flavors of Italian, Indian, Vietnamese, Mexican & French foods and also learning about some of the cooking techniques & ingredients that make them unique. Come join us as we expand our world and our palates!

Dips and Donuts – Session IV
Does your kid love to dip their food? Chips in salsa, veggies in hummus, bread sticks in marinara sauce? How about dipping donuts in glazes and toppings? In this fun, nutritious and delicious camp, the Tiny Chefs will do all of that! Savory recipes like Mexican Layered Dip or Spinach and Artichoke Dip in Wonton Wrappers will be made side-by side with Lemon Glazed Blueberry Donuts and Pumpkin Donut Holes with Cinnamon Topping. These are just a few of the types of recipes your Tiny Chef will enjoy as they dip and dunk (and bake and blend) their way through our newest camp!
 
Breakfast for Dinner – Session VI
Turn your favorite breakfast dishes into the main event as dinner options. How about a cheddar-chive frittata with fresh salsa? Or Brunch pasta with bacon and eggs? Maybe you’d prefer a more traditional French toast, dressed up with bananas and blueberries? Any way you slice it your little chef will love tucking into these comforting breakfast classics.
 
Chopped! – Session VIII
Never have food challenge reality shows been so popular and Chopped! is a favorite here at Tiny and Gourmet Chefs! We like it so much we decided to base a whole week long camp on the concept. Our version has the added twist of focusing on different cuisines every day of camp. So, each day the Tiny and Gourmet Chef campers will be presented with a basket with 3 or 4 ingredients, which reflect these different cuisines—French, Italian, Mexican, Asian and “All-American”. Using those ingredients and working within those cuisines, they will challenge themselves to make mouthwatering specialties, traditional favorites and explore new ingredients, tastes and combinations.      
 
Please contact Ms. Katie Raguindin with any questions or dietary concerns at katie@tinychefs.com.
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Summer Programs Office
703-212-2777
JK-12 coed Episcopal day school in Alexandria, Virginia

Campuses

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  • Lower School

    Grades: JK-5
    400 Fontaine Street
    Alexandria, Virginia 22302
  • Middle School

    Grades: 6-8
    4401 West Braddock Road
    Alexandria, Virginia 22304
  • Upper School

    Grades: 9-12
    1000 St. Stephen's Road
    Alexandria, Virginia 22304