There’s no better time than during your kid’s formative years to educate them on the role that food plays in the world, and that is where the Ger-Nis Kids in the Kitchen Sustainable Food Camp steps in. It’s hard to find a kid that doesn’t love baked goods, and, for that reason, we believe it’s important to introduce the middle chef to the preparation that gives birth to those baked goods! Baking is an easy way to incorporate local, seasonal, organic and fresh ingredients into our diets, and it is a super fun, science experiment like experience to have in the kitchen, working to perfect our baking techniques for a better result! Your middle chef will learn all about how to use healthy whole grains and local summer berries in baked goods, as well as how to incorporate other ingredients for more variety, making treats both sweet and savory! We’ll focus on how breads, muffins, cookies, pies and tarts are prepared, using different whole grains, increase their familiarity with following recipes! This class is a great way of increasing your child’s experience using recipes, enhancing their comprehension of cause and effect and how to follow detailed instructions well, as well as how to approach cooking creatively, as they get to design their own savory garden vegetable tartlets!
*Class meets at Ger-Nis Culinary & Herb Center
Recipes: Wholegrain Strawberry Banana Bread; Lemon Blueberry Muffins; Blackberry Sage Butter Cookies; Garden Vegetable Tart & Mini Tartlets; Mint Iced Cocoa
Class Type: Ger-Nis Kids in the Kitchen Sustainable Food Camps, Educational, Middle Child (Ages 6-12 years)
Class Notes: Kids cover the basics of whole grain, healthy baking using seasonal, local fruits. Kids signing up for a single class receive a Ger-Nis tote bag & T-shirt!
Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages.
Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997. Contact Suzy
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com and www.ashtonkeefe.com. Contact Ashton