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Mon, Jul 29


Chefs' Kitchen

Classic French Cooking Camp: July 29 - August 2, Ages 13-18

July 29 - August 2 (Mon-Fri) from 9 a.m.-noon daily - In this class designed for teens, students will be introduced to the fundamentals of French cuisine.

Classic French Cooking Camp: July 29 - August 2, Ages 13-18
Classic French Cooking Camp: July 29 - August 2, Ages 13-18

Time & Location

Jul 29, 2024, 9:00 AM – Aug 02, 2024, 9:00 AM

Chefs' Kitchen, 1753 S 8th St, Colorado Springs, CO 80905, USA

About the event

Chef Emma Garman will guide aspiring young cooks as they prepare a selection of classic dishes, in addition to instruction in technical French cutting. The week-long menu will include rendered chicken confit and French onion soup, as well as meat stocks and "mother sauces," such as savory Veloute.

Day 1

We'll start the week by building a strong foundation in the form of brown stock: A rich, flavorful broth made from roasted bones, vegetables and aromatics, used as a base for "mother sauces," as well as soups and braises. Mother sauces are integral to classical French cuisine, including: béchamel, velouté, espagnole, hollandaise, and tomato sauce, and are used as the base for countless other dishes.

Day 2

We'll keep the momentum going with potato leek soup: A comforting, creamy soup made with potatoes, leeks, onions, and broth that is garnished with herbs and crème fraîche. Along the way, students will learn to make clarified butter, in which butter is taken and separated into butterfat and buttermilk. Clarified butter is used for many French recipes and, in this case, we'll incorporate it in roux (a mixture of clarified butter and flour), to thicken the soup.

Day 3

On Wednesday we'll create a delicious symphony of chicken confit and velouté, complemented with Fondant potatoes. Chicken will be slow-cooked in its own fat until tender and flavorful, traditionally preserved in the fat for added richness. Fondant potatoes will be partially submerged in butter and stock, then roasted until golden and crispy on the outside, and soft on the inside. Velouté is a sauce we'll make from roux and chicken, resulting in a smooth and velvety texture.

Day 4

Everyone's favorite is on the curriculum today: French onion soup! A hearty soup made with caramelized onions, beef broth, and topped with toasted bread and melted cheese. It will be paired with Niçoise salad, vibrant salad originating from Nice, France, featuring ingredients like tuna, olives, hard-boiled eggs, tomatoes and anchovies.

Day 5

We'll conclude the week by cooking beef burgundy (or Boeuf Bourguignon), a classic French stew made with beef braised in red wine (we'll use non-alcoholic), beef broth, onions, carrots, garlic and herbs. We'll top it off with crème brûlée, the decadent dessert consisting of a rich custard base topped with a layer of caramelized sugar, creating a contrast of creamy and crunchy textures.


  • Teen Camp Ticket

    +$8.63 service fee



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