Do you have a budding chef in the house?
Patricia’s Table is a new teaching kitchen at 1510 W. 35th St. that will formally open this summer with 20 cooking camps for kids. The three-hour camps, which take place in the morning and afternoon just about every week of the summer, cost $300 and, depending on the level of difficulty of the camp, are targeted to kids between the ages of 4 and 17. The first camp starts June 16.
In addition to the kids’ camps, owner Patricia Tamminga also teaches single classes for both kids and adults, as well as private classes and parties. The schedule for individual kids’ classes, on subjects including knife skills and pasta-making, is posted on the website, patriciastable.com, but Tamminga has not yet posted the schedule for the adult classes.
A number of other area cooking schools are also hosting kids’ cooking camps.
Foodie Kids, cookbook author Barbara Beery’s popular kids’ cooking store at 3818 Far West Blvd., is offering morning camps for children ages 5 to 7 and afternoon camps for ages 8 to 12. Each of the three-hour camps, which cost $225, will focus on a different place, from real cities and countries such as New York City or Mexico to fictional worlds (Harry Potter and Disney). The first camp runs June 2 to 5, and the final one takes place August 18 to 21. You can find out more at foodie-kids.com.
Faraday’s Kitchen Store in Bee Cave is bringing back its Kids’ Chef Camp for nine weeks this summer. Under instruction from chef Larson Washington, campers ages 7 to 12 in the morning and kids 11 to 15 in the afternoon will learn kitchen skills and put them to use in “stations” set up like a restaurant. At the end of each week, campers can show off their creativity in a mystery basket challenge. Each three-hour camp ($199, faradayskitchenstore.com) has a different theme, ranging from surf and turf to brunch.
Silver Whisk Cooking School (silverwhiskcooking.com) is offering kids’ camps from 10:30 a.m. to 1 p.m. June 9-12. The hands-on camp, led by executive chef Myrna Kallergis, costs $149 for the week, or $49 for a single day, and will cover basic techniques including braising, smothering, searing and baking through dishes such as meatballs, souffles and brownies.