For children ages 8-15.
Session II: June 13-16, 8:30 a.m. – 12:30 p.m.

This summer we will travel through France and other parts of the world, bringing farm fresh ingredients to our tables.

Jennifer De Rycker studied and worked at Le Cordon Bleu in Paris, earning Le Grand Diplôme in both Cuisine and Pâtisserie. Classes include Kitchen safety techniques, regional culinary history, hands-on cooking experience, and a chance to bring your creations home to share with your family! Curriculum will be announced each day. The fee is $250 per person. Classes include a recipe book and apron. Contact [email protected] for more information, or register here: