Pre-requisite required - beginning skills culinary camp must have been completed within the last 3 years
July 14 – 18, 2025 | 9:00 a.m. - 3:00 p.m.
Location
Sun Valley Culinary Institute, Ketchum
Age Range (12-18)
Middle School
High School
Max 15 students
Imagine a week-long culinary adventure, a sun-drenched explosion of flavor! Our summer culinary camp plunges young chefs into a whirlwind of global gastronomy. Day one, we're whisked away to Italy, crafting creamy mozzarella, pillowy gnocchi, vibrant salads, and savory polenta crowned with succulent shrimp, all capped off with crunchy biscotti. Day two, "bonjour" to France, where we'll master delicate crepes Suzette, garlicky escargots, aromatic fish en papillote, crisp carrot salad, and the classic moules et frites. Day three's a vibrant journey through Asia, from the tangy heat of hot and sour soup to the sizzling excitement of combination stir-fry rice, the fresh delight of Vietnamese spring rolls, the satisfying sweet and savory of Pad Thai, and the tropical bliss of mango sticky rice. Day four is a sweet symphony of pastry, creating light-as-air profiteroles, an array of delectable pies, luscious pastry creams, and rich, decadent ganache. Finally, day five culminates in a grand buffet lunch, a triumphant display of our newfound skills, where proud parents savor the exquisite dishes their young chefs have masterfully created!
The prerequisite to take this course is successful completion of the beginning culinary skills camp through Far + Wise Center for Career Exploration within the last 3 years.