Classes take place Sunday, July 24th, 2011; Monday, July 25th, 2011; Tuesday, July 26th, 2011; Wednesday, July 27th, 2011; Thursday, July 28th, 2011; Friday, July 29th, 2011 each from 11:00 AM to 1:00 PM.
There’s no better time than youth to familiarize your kid with the role that food plays in the world around them, and that is where the Ger-Nis Kids in the Kitchen Sustainable Food Camp steps in. Food affects every step of our life experience, from the way we function as human beings; the way we understand and treat our earth and its inhabiting plants and animals; the way we relate within our community both on a local level as well as international level; and how we define what real food means. Show your teen that what they eat matters!
Our Teen Chef Sustainable Food Camp Series takes off at the Park Slope Sunday Farmers Market where they will get a bird’s eye view of the mecca for local and sustainable food systems, getting to meet the farmers, receiving a “lay of the land,” talking about seasonal eating, local farming, the role of farmers markets in the community while showing support for the hands that feed us! We’ll bring back fresh, local and seasonal fruits from the market to whip up our own homemade jams, chutneys and preserves as well as biscuits and fresh fruit sodas while we “jam” along to live music! Teens will take home the local jams, chutneys and preserves made in class. We’ll bring our awareness of food from a local level to a global level, talking about global cuisine and food culture geographically while learning about the most important and essential kitchen tools, practicing the most useful techniques. We’ll feast on Mediterranean fare and wash it down with Middle Eastern herbal iced teas!
Teens will get a glimpse into the careers in the food world, focusing on food photography and video blogging. We’re proud to have the folks from Reel Works instruct us on the ways of the video world! We’ll create recipes with an emphasis on using fresh herbs, documenting their herbal creations using photography and video techniques. Teens will receive basic camera instruction while they dabble around. We’ll make herbal pestos, dips and syrups. Reel Works will shoot footage of the work, and we’ll post an edited version of it on our site. Each student will receive a copy of the video and one 8 X 10 photograph they took themselves.
We’ll fly like eagles to the Eagle Street Rooftop Farm to seize the opportunity to learn about urban agriculture and rooftop farm growing methods as a gateway to a more sustainable future for our urban landscape! They’ll get expert gardening and cooking advice from the local farmer, the acclaimed Annie Novak, where they’ll learn about compost, try a hand at gardening both starting seeds and harvesting, and learn about animal husbandry! Teens will meet and leave from the site! We’ll show your teen how to prepare delicious baked goods both generally and using whole grains, focusing on how to make bread but also touching upon the sweeter side of baking, using the freshest, local ingredients available in season. Teens will use their fresh breads to prepare a Wholegrain Garden BLTs with Pesto Mayo, Real Cherry Cola & Peach Quinoa Cookies.
The week ends with a friendly competition, putting into action what we’ve come to learn throughout the week! We’ll focus on writing our own recipes while documenting the process. Each student will submit their creation into a competition, and the winner will receive a cooking part at Ger-Nis for themselves and 10 of their friends! We’ll wind down camp feasting on fresh paninis, salads and herbal sodas using organic, local and seasonal ingredients, and all of the recipes created by students will be posted onto the recipe section of our website with their names and accreditations!
We guarantee your teens will leave with memories, a greater understanding of the organic, fair-trade, sustainable and seasonal world of food and the people that grow it and make it from a local level to a global level, and, surely, friends for life!
Class Type: Ger-Nis Kids in the Kitchen Sustainable Food Camps, Educational, Teen Chef (Ages 13-17 years)
Class Notes: Kids who attend the full series get the entire package of goods offered including a one of a kind apron, a Ger-Nis tote bag full of kitchen tools, recipe booklets, a framed photo of them in the kitchen, Ger-Nis Kids in the Kitchen T-shirt, and custom made local & seasonal jams, chutneys and preserves. Kids signing up for just one class receive a Ger-Nis tote bag & Ger-Nis Kids in the Kitchen T-shirt!
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
Managing Director of Ger-Nis International, Nissa Pierson, loves introducing kids to new experiences that’ll enrich their minds and their lives. Spices are one of the most interesting ways to introduce children to the culinary world due to their stimulating sensory properties, and she looks forward to sharing this with the middle chefs! In addition to running Ger-Nis, Nissa is a long-time culinary instructor, specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics, & fair-trade, she enjoys spice (in food and life), good conversations and debates, kickboxing, surfing, and submersing herself in the food and cultures of the world. Contact Nissa