1st and 3rd Friday of each month 6:00 pm – 9:00 pm
Ages 13 and up
Teaching young chefs ages 13-18 of all experience levels practical independent cooking and baking skills.
Monthly Themes:
- January 17th – Smothered Chicken, Parmesan Mashed Potatoes, and Dutch Apple Pie
- February 7th – Tortilla Soup, Quesadillas, Churro Cupcakes
- February 21st – Creme Brulee, Master Mix Cookies, Lemon Blueberry Bundt Cake
- March 7th – Udon Noodle Stir Fry, Teriyaki Chicken, Sweet Cream Mantou
- March 21st – Coconut Curry, Garlic Butter Naan, Pistachio Milk Cake
- April 4th – Brunch Bowl, French Toast Sticks, Breakfast Pastries
- April 18th – Hot Honey Tenders, Baked Mac & Cheese, Banana Bread
- May 2nd – Chicken Katsu, Fried Rice, Green Tea Mousse
- May 16th – Condensed Milk Bread, French Crepes, Shortbread Cookies
- June 6th – Jerk Chicken Skewers, Red Beans and Rice, Glazed Ginger Cake
- June 20th – Patty Melts, Cajun Home Fries, Cinnamon Rolls
- July 4th – Crispy Chicken Wings, Vegetarian Chilli, Cheesecake Cupcakes
- July 18th – Lemon Bars, Berry Cobbler, Black and White Cookies
14 Student Max
