Our mission is to empower kids with the culinary skills and knowledge to make healthy and nourishing choices in an atmosphere of fun and cooperation.
C'est si Bon! rests on 3 acres with a working garden of seasonal herbs and vegetables. Our programs are nationally recognized with a decidedly 'in-the-french-countryside' ambiance and philosophy.
Please try our recipe for Chorizo and Caramelized Onion Figs
If you are an aspiring chef or just insanely interested in learning to cook good food, please join us for Summer 2020!
We welcome omnivores, pescatarians, vegans, and vegetarians!
Cost: $425.00
Hours: 9 am - 3 pm Monday - Friday.
Students Per Week: 16-20
Ages: 8-14
Weekly Summary of Activities
Rule #1 – Try everything! You might just love it!
Daily Schedule
Palate games - developing students' awareness of tastes and aromas, ending with a blind tasting bee.
Group cooking activity - includes knife skills, making puff pastry from scratch, pasta, bread, and iron chef competition
Break up into teams – 4 students per instructor
Review recipes as a group
Hands-on preparation of your recipes.
Team presentation of your recipes
Enjoy lunch, course by course.
Students discuss what they learned and favorite dishes
Kitchen chores
Dessert
Dismissed Until The Next Day
Each day at each table; both the kitchen table and the lunch table, we hope you will gain confidence in your abilities to joyfully join with your fellow kid-chefs, instructors and other staff to converse and describe your tastes. We hope too that you will gain an understanding on cooking basics and comprehend the difference between simply producing a recipe and applying your very unique passion and taste and make a dish truly your own.
We will discover that when an ingredient such as eggplant or chicken is prepared in Italy, France, Japan, India, South America, the Caribbean, or North Carolina it may taste incredibly different because its been made with specific cultural, culinary, historical, spiritual, and geographical differences. But it is still chicken, or eggplant. And delicious.
For Teens -Chefs over the age of 13, please check out our Taste the Adventure programs, both in the U.S. and Europe.
Thank you! We are very excited to take this journey in cooking with you.
Please read our Refund Policy. Click on the links below to sign up.
One-day sample menu:
Curried roasted eggplant with tomatoes, over sticky rice
Chickpea and spinach salad with cumin yogurt dressing
Samosas with cauliflower and potato
Date, almond, and coconut cookies with coriander
*Vegan and vegetarian options available
boned chicken thighs stuffed with sicilian sausage and garden fennel
rich polenta crouton salad
lean eggplant parmesan
tiramisu gateau
For Kid-Chefs over the age of 13, please check out our Taste the Adventure programs, both in the U.S. and Europe.
classic greek salad
kephtethes -greek style meatballs
garbanzo bean hummus and pita bread
basbousa-semolina & coconut cake
summer shrimp curry with rice noodles
thai almond chile broccoli
melon and cucumber salad with basil
coconut tartlets, vietnamese-yer tat
lavender chicken with dried figs
leek and mushroom tart
potatoes with garlic and rosemary
basque cake with black pepper syrup
pickled carrots with fennel seed, mustard, and peppercorns
chicken in terrine with rosemary, fennel, and garlic
mushroom pie
lemon semolina cake, torta di semolina al limone
broccoli and potato fritatta
apple and cabbage salad with pancetta, pecorino and walnuts
roasted zucchini with tomato aioli
semolina and lemon torta
tacos al pastor with zucchin & fresh salsa
nicaraguan red beans and rice
plantain empanadas with cheese, olives and cumin
coconut papaya cakelettes
paella of shrimp
black bean soup with chocolate and chipotle chilies
escalivada- roasted vegetable salad
spanish lemon and almond cheesecake
roasted catch of the day
beet beurre blanc
shrimp bisque
west coast cobb salad
mocha panna cotta & sugar cookies
Please read our Refund Policy. Click on the links below to sign up.
crispy crepes with spinach, leeks, and shaved parmesan
mixed lettuce salad with goat cheese croutons
zucchini and tomato provencale
julia child’s chocolate mousse