[Photo credit: Bacchus’ Kitchen]
To help nurture the next generation of culinary enthusiasts, Pasadena's Bacchus Kitchen will host a summer cooking camp starting July 15. Led by chef Claude Bertrand, the two-week program will offer participants a comprehensive introduction to the restaurant world.
“We just wanted to do something fun and attract more future customers,” Beltran, the Bacchus Kitchen owner, said of his motivation for the camp, noting that he has done similar things before for charities in Pasadena.
The program, costing $475 per week, or $950 total for the two-week camp, runs from 10am to 2pm daily and covers a range of culinary skills and restaurant operations. Participants will learn basic cooking techniques, safety procedures, front-of-house management and even get to design their own restaurant concept.
“As a neighborhood restaurant, we wanted to build that community,” says Bacchus Kitchen general manager Brandon Farrah. “We have a lot of families who have been regulars here for years, and we've watched families grow up here.”
The camp curriculum is designed to accommodate a variety of skill levels, starting with basic techniques. “We start from the beginning,” Beltran said, noting that participants will learn skills such as how to properly chop onions, roast a chicken and grill meat.
The camp is aimed primarily at 12- to 16-year-olds, though Beltran and Firla said there is some flexibility in that age range. Safety is a top priority for organizers.
“Our number one priority is safety, security and hygiene,” Farra said. “We need to help kids understand that cooking can be fun, but we have to be really careful and do it safely.”
The program will culminate with a Family Supper on Sunday, July 28th, where participants will prepare and serve a multi-course meal to their families. The event is designed to showcase the skills they have acquired during camp. Additional tickets for the Family Supper may be purchased.
The camp's influence extends beyond culinary techniques, offering insight into the hospitality industry: “The camp gives people a taste of what hospitality and dinner service is like from start to finish,” Firula said. [is like].”
Describing his teaching methods, Beltran said he encourages students to take notes and ask questions. He also expressed interest in expanding the program and having top students return to teach future classes.
“Judging by the success of this initiative and word of mouth, we already have a lot of people wanting to take cooking classes for adults,” he said.
If you are interested in Summer Cooking Camp, please see registration information. Source.
Camp includes daily lunches, apron rental, and two tickets for a family dinner. A liability waiver, which is not currently listed on the website, must be signed closer to the start date of camp.
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