Tiny Chefs

One-week sessions
Options available for preschoolers through rising 5th graders

American Picnic
June 29–July 2 CANCELED
9 a.m.–4 p.m.
Boys and girls, rising kindergarteners through rising 2nd graders
$360

What to bring: Plastic container daily (to bring home extra food), lunch with a drink, sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Blue

American cuisine is inspired by cultures around the world but has become uniquely and deliciously its own! For most Americans, nothing says summer like Hamburgers, Hot Dogs and Potato Salad. And while some of those items are definitely on our All American Summer Menu, we are also going to explore American cuisine from sea to shining sea, from Southern BBQ to California’s twist on the BLT to the countrywide favorite Strawberry Shortcake! Come dive into summer with Tiny Chefs-- It will feel like the 4th of July all week!


Kids Cook-Off
July 6–10 WAITLIST
9 a.m.–4 p.m.
Boys and girls, rising 3rd through rising 5th graders
$450

What to bring: Plastic container daily (to bring home extra food), lunch with a drink, sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Blue

Kid bakers and chefs have joined the ranks of elimination style cooking contests and here at Tiny Chefs we are getting in on the action! In this exciting session, campers will be separated into teams and each team will create recipes that are judged by the instructors in a blind taste test with preset criteria. Each day the teams will create 3 items; 2 recipes will be a head to head competitions making the same item. The 3rd item will be recipes that are similar but have slightly different ingredients. May the best team win!

Chopped! Junior
July 13–17 WAITLIST
9 a.m.–4 p.m.
Boys and girls, rising kindergarteners through rising 2nd graders
$450

What to bring: Plastic container daily (to bring home extra food), lunch with a drink, sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Blue

Never have food challenge reality shows been so popular and Chopped! is a favorite here at Tiny 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 Chef campers will be presented 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.

Restaurant Creation
July 20–24 WAITLIST
9 a.m.–4 p.m.
Boys and girls, rising 3rd through rising 5th graders
$450

What to bring: Plastic container daily (to bring home extra food), lunch with a drink, sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Blue

If your Tiny Chef dreams of someday having their own restaurant, sign them up for this inventive summer camp! Each day the students will produce a different course (appetizer, soup, main dish or dessert) or an item from a certain cuisine and build a restaurant around it. Over the course (no pun intended) of the session they will also be working on a final idea for their own restaurant, expanding on the types of foods their particular restaurant would serve based on the experiences they have had in class. Students will be introduced to a variety of cuisines, cooking skills and presentations throughout the week.

Dips and Donuts
July 27–31
9 a.m.–12 p.m.
Boys and girls, preschoolers
$270

What to bring: Plastic container daily (to bring home extra food), sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Yellow

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!


Let’s Make Every Day a Holiday
August 3–7 WAITLIST
9 a.m.–12 p.m.
Boys and girls, preschoolers
$270

What to bring: Plastic container daily (to bring home extra food), sunscreen (labeled with name), water bottle
Arrival/dismissal zone: Yellow

Holidays conjure up memories and nostalgia and so much of it is food-related! Get ready for a week of delicious celebrations as we whip up everything from Thanksgiving sides to Valentine’s Day desserts, and even some Cinco de Mayo entrees – plus much more! What could be more fun than enjoying Halloween treats in the summer? Join us!

       

Company bio: Tiny Chefs is dedicated to providing interactive and educational children’s cooking classes. Our philosophy, “learning through cooking,” encourages children to discover the joys of cooking while obtaining basic educational skills and culinary techniques. Our instructors teach kids to follow recipes, measure and combine ingredients and work together on a team, all while promoting personal creativity. We strive to instill health-conscious values in kids along with the confidence to experiment with their own creations in the future. Visit tinychefs.com for more information.

Cook up a storm!

 

Stay All Day!

Register for a morning AND afternoon camp/class and Halftime is included for free.

Questions?

Landon Summer at Landon School inspires boys and girls to build their confidence and explore their passions in a vibrant, nurturing camp environment that emphasizes community, discovery, independence, and fun.
6101 Wilson Lane  /  
Bethesda, MD 20817
 /  301-320-1044  /  
Contact Us / ©2016 Landon School

Established in 1935, Landon Summer at Landon School offers traditional day camps and specialized programs for boys and girls, ages 3 1/2 - 17.

 

powered by finalsite