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Mon, Aug 05


Chefs' Kitchen

French-American Baking Camp: August 5-9, Ages 7-13

*** 2 Spots Left *** August 5-9 (Mon-Fri) from 9 a.m.-noon daily - Aspiring young cooks will don aprons and sink their hands deep in batter to bake French pastries and other delicacies like a pro!

French-American Baking Camp: August 5-9, Ages 7-13
French-American Baking Camp: August 5-9, Ages 7-13

Time & Location

Aug 05, 2024, 9:00 AM – Aug 09, 2024, 9:00 AM

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

About the event

Set up your child with the skills they'll need for a lifetime of making delicious meals from scratch for themselves and loved ones! A week of three-hour classes will be led each day by a pair of our extraordinary bakers: Stephanie Rigsby and Abby Caballero. With an emphasis on teaching safety in the kitchen, they'll show your kiddo how to make delicious creations that they can take home to share with your family!

The lineup will feature scones with jam, quiche Lorraine, strawberry roulade, cheese hearth bread and cream puffs. As part of the curriculum, students will walk away with an understanding of high-altitude baking. There will be cooking demonstrations and mini-activities while we're waiting for items to come out of the oven. In addition to new cooking skills, along the way they'll learn teamwork, gain personal confidence, pick-up some culinary chemistry knowledge and -- just as importantly -- have lots of fun!

Monday: Scones and Jam

Mmmm, breakfast never tasted so good! On Day One, we'll make tender, fluffy scones using cream, eggs and flour, and then a refrigerator jam to slather on top. This French classic is a cross between bread and pastry but, either way, it's sweet and delicious!

Tuesday: Quiche Lorraine

Let's be like the French and mix together fresh farm ingredients to craft this classic breakfast or lunch dish that can be enjoyed hot or cold. During the preparation we'll learn all about docking and blind baking while conjuring a pastry crust to hold its savory fillings, topped with a creamy custard. Eggs and cheese never tasted so good!

Wednesday: Strawberry Roulade

Students are going to love making this spectacular rolled cake. First they'll learn how to make a Genoise cake, then a delicious filling to go in it. Then it's time to assemble and garnish their masterpieces with plenty of fresh strawberries! At home, let the cake set in the refrigerator for a few hours, then celebrate your kiddo's delicious success after dinner.

Thursday: Cheese Hearth Bread

What French-American baking camp would be complete without a session dedicated to bread making? We know our students will "rise" to the occasion to create the perfect complement to any main entree, salad or soup with a loaf of this flavorful homemade bread.

Friday: Cream Puffs

We're going to finish the week with a bang! Students will learn how to make "choux pastry," then shape it into rounds and bake them into cream puffs. Then we'll make a chantilly cream and have lots of fun filling the puffs. What a great conclusion to a delectable and educational French-American baking camp!

About The Chefs

Abby Caballero has been baking ever since she was eight years old and received an Easy-Bake Oven for Christmas. She has always found joy in combining simple ingredients to make something special -- namely cakes, cookies, brownies and pies. After six years in software engineering, she elected to pursue her true passion and began baking professionally at a local culinary center, where she is still an assistant baker. Abby simultaneously launched her own business -- Sweet Pea Bakery -- where she creates custom wedding cakes. In doing so, she finds great joy producing a beautiful and delicious memory for a couple’s most important day. She is committed to making the highest-quality product for the Colorado Springs community, and is exceedingly meticulous.

Stephanie Rigsby is an accomplished baker and culinary educator, who graduated in 2018 with an Associate's Degree in baking and pastry from Pikes Peak State College (PPSC) in Colorado Springs. Afterward, she completed a baking internship at the acclaimed Garden of the Gods Resort and Club. There she gained invaluable experience under the executive pastry chef, and her work was featured as part of numerous large-scale events. Over the past five years, Stephanie has served as a Culinary Arts Lab Assistant at PPSC, where she helps lead a concurrent enrollment program by teaching local high school juniors and seniors in culinary, bakery and pastry. The program is designed to kick-start students' future culinary degrees at higher education institutions, such as PPSC and Johnson & Wales University.

As a successful entrepreneur, Stephanie has produced specialty birthday and wedding cakes from home for more than eight years. She and her husband are the proud parents of a daughter, 14, and a son, 9. She enjoys spending time in the kitchen with her children and sharing her love for baking.


  • Kids Cooking Class

    +$8.38 service fee



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