Cooking Classes/Camps

macarons

Winter 2014 Cooking classes

Chicken En Papillote, Tarte Flambes, Parisian Macarons.

No chicken nuggets here. Little Feet in the Kitchen.

Pretty Packages – Saturday, January 25 – 1:30 p.m. – 3:30 p.m. (ages 6-13)

Chicken en Papillote and Caramel Bananas En Papillote..  $60

 

Chocolate Wars– Sunday, January 26 – 10:30a.m. – 1pm (ages 8-15)

A short history of chocolate, a Chocolate 101 lesson, followed by a sweet chocolate competition.  $60.

 

I Heart Appetizers – Saturday, February 8 – 1:30 p.m.-3:30 p.m.  (Ages 6-13) Heart-shaped Alsatian tarts with caramelized onions and gruyere, caprese skewers and more. $60

 

Valentine’s Day Cookies – Sunday, February 9 – 1:30 p.m. – 3:30 p.m. (Ages 6-15)

This class is dedicated to making and decorating Valentine’s Day Cookies. We’ll bake classic heart-shaped butter cookies from scratch, create royal icing and buttercream, and learn the basics of piping and decorating.  $60.

 

Parisian Macarons – Sunday, February 22 – 1:30 p.m. – 4:00 p.m. – (Ages 8-15)

Learn to make classic Parisian macarons and fillings in flavors such as chocolate, strawberry, vanilla and violet.  $65

11680 Sunshine Terrace, Studio City, CA

All classes include snacks and bottled water

*Veggie option available

Space is limited to 10 children per camp.

For More Info, go to: http://www.jenevansgardner.com

Contact: jenevansgardner@gmail.com

 

Autumn 2013 Cooking classes

Stuffed Mini-Pumpkins with Sage & Gruyere, Balsamic Glazed Brussels Sprouts, Chorizo Corn Bread Stuffing. Think your child would rather cook – and eat – chicken nuggets?  Think again.  At Little Feet in the Kitchen, cooking becomes a bridge to developing young palates.

And now there’s even a class for mom and dad

Let Them Eat Pie – Saturday, November 2 – 1 p.m. – 3:30 p.m. (ages 6-12)

It’s pie season! We’ll be making Caramel Apple Tarts, Pumpkin Pop Tarts and more.  $60.

Thanksgiving: New Classics – Saturday, November 9 – 10:30a.m. – 1pm (ages 8-15)

Help mom create some new classics: Mini-Stuffed Pumpkins with Gruyere, Chorizo Cornbread Stuffing* and Haricot Verts with Glazed Shallots and Tarragon.  $60.

Holiday Breakfasts – Saturday, November 16 – 10:30 a.m. – 1:00 p.m. (Ages 6-15)

Wake up early on Thanksgiving, Hanukkah or Christmas and make your family breakfast! Pumpkin Pancakes, Egg Nog French Toast and Candied Bacon*. $60

ADULT CLASS: Autumn Weeknight Meals  – Saturday, November 23 – 1 p.m. –4 p.m.

For busy parents (or older teens) who would like to add some quick, healthy recipes to their weeknight repertoire, we’ll be doing Kale Salad With Mint, Parmesan, Pine Nuts and Lemon; Pan Roasted Moroccan Salmon and Steak Au Poivre, along with a surprise dessert.  $75

To sign up, email Jennifer at Jenevansgardner@gmail.com

*Class size is limited, so reserve early!

FALL AND WINTER COOKING CLASSES 2012

It’s that time of year, and even in Los Angeles, the three-digit temperatures are dropping. Which means it’s time for cooking… and more importantly, time to think about holiday cooking (and baking!). With Halloween, Thanksgiving, Hanukkah and Christmas right around the corner, Little Feet in the Kitchen is already beginning to preheat the oven.

HALLOWEEN CLASSES

Saturday, October 27 – 9:00 a.m. – 12:00 p.m.  (ages 6-12) – $60

Sunday, October 28 1:00-4:00 p.m. (11-16) – $60

Pumpkin ravioli, Meringue “ghosts” and Blood Orange Spider Punch

THANKSGIVING CLASSES

Saturday, November 17 1:00 – 4:00 p.m. (Ages: 6-15) – $60

Stuffed Pumpkins with sage and cream or classic bread stuffing; Pumpkin Creme Brulee

HANUKKAH LIGHTS

Saturday, December 1, 1:00 – 4:00 p.m. (Ages: All) – $60

Latkes, Apple-Pear Compote; Hanukkah Sprinkle Cookies

ELF CAMP

Saturday December 15 – 1:00 – 4:00 p.m. (Ages: All) – $60

Making edible gifts for the holidays:
Candy Cane Marshmallows; Chocolate-Peppermint and White Chocolate Bark

CHRISTMAS BRUNCH

Sunday, December 16 – 9:30 – 12:30 (Ages: 8-14) – $65

Eggnog French Toast, Cheesy Frittata Muffins, Candied Bacon

SPACE IS LIMITED TO 10 STUDENTS PER CLASS.

TO SIGN UP, OR FOR MORE INFO, EMAIL US AT: Jenevansgardner@gmail.com

SUMMER CAMP 2012   

It’s summertime at Little Feet in the Kitchen – The Cooking School For Adventurous Young Chefs, and we have already had one incredible caviar tasting field trip at Petrossian, and another very sweet adventure at Sweet Lady Jane, both in West Hollywood. We’re off to Ferrari Olive Oil in Studio City next, followed by one last grand finale field trip to Porto’s in Burbank, the most fabulous Cuban bakery ever!

Meanwhile, we have been cooking up a storm back in our sunny Studio City kitchen. Last week, we caramelized the meringue topping on our lemon tarts with a blowtorch (yes, this really is a kids’ cooking camp), and made some delicious grain dishes such as Farro Salad and Lemon-Herb Quinoa, along with some amazing Arancini.  This week, it’s appetizers such as tarte Flambés (my favorite), Parmesan Crisps with Goat Cheese Mousse (thank you, Thomas Keller, we love you), and White Bean, Truffle & Sage Crostini; meringue creations from my upcoming cookbook MERINGUE, and some funny looking vegetables like fiddlehead ferns and artichokes. If you’ve never seen a fiddlehead fern, check it out:

What’s that you say? Fiddlehead ferns and artichokes aren’t kid food?! Well, we’ll see about that…

Stay tuned…

JUNE 25 – 29 (ages 6-12) – SOLD OUT (Wait List Available)

 $400, plus $35 materials fee (Mon-Fri – 9 a.m. – 2 p.m.)

A Is For Appetizer – Thomas Keller’s Parmesan Crisps, Crostini with White Bean and Truffle, Prosciutto wrapped asparagus

Magical Meringue – Cracking and Separating Eggs; Making Meringue; Lemon Meringue Tartlets, Ice Cream “Snowballs”

Pretty Packages – Chicken en Papilotte, Caramelized Bananas en Papilotte and more

Breakfast Around The World – Mexican Chilaquiles, American Granola, French Tartine; Iron Chef Contest

Chocoholics Anonymous – Custom chocolate bars, field trip TBD

JULY 9 – 13 (ages 6-12)

$400, plus $35 materials fee (Mon-Fri – 9 a.m. – 2 p.m.)

Good Grains! – Farro Salad, Quinoa, Risotto “Arancini”

Teatime – Cream scones, finger sandwiches, chocolate-dipped strawberries

Going Retro – Pigs in Blankets, Welsh Rarebit, Strawberry Shortcake

Veg Out – (Double dog dare you not to like these veggies):  Zucchini Parmesan, Pesto Green Beans, Balsamic-glazed Brussels Sprouts

Chocolate Factory – Homemade chocolate bars; field trip TBD

JULY 16 – 20 (ages 6-12)

$400, plus $35 materials fee (Mon-Fri – 9 a.m. – 2 p.m.)

Pretty Packages – Chicken En Papilotte, Cinnamon Apples en Papilotte and more

A is For Appetizer – Tarte Flambés, Crostini, and more

Getting Fishy – Salt-crusted fish with lemon herb vinaigrette; Iron Chef Contest

Mexico – Chilaquiles, corn tortillas and guacamole

Chocolate 101 – Chocolate tasting; chocolate lollipops; field trip TBD

Field Trip to Montage with Celebrity Pastry Chef Richard Ruskell, winner of Food Network’s “Last Cake Standing”

JULY 23 – 27 (Teen Camp, ages 11-15) – SOLD OUT

$400, plus $35 materials fee (Mon-Fri – 9 a.m. – 2 p.m.)

Good Grains! – Risotto “Arancini,” Farro Salad, Quinoa “Couscous”

Appetizer Alley – Tarte Flambés, Prosciutto Wrapped Asparagus, Thomas Keller’s Parmesan Crisps with Goat Cheese Mousse

Meringue Madness – Cracking & Separating eggs; Making Meringue; Banana Cream Pavlovas; Iron Chef Contest

Alien Veggies – Cooking with Fiddlehead Ferns & Artichokes; Iron Chef Contest

Dark Chocolate – Dark chocolate mousse; Field Trip

Cost: all camps $400 plus $35 materials fee.  Includes lunch, snacks and beverages daily, plus monogrammed apron and chef’s hat.

Time & Place: Camps are Mon-Fri, 9 a.m. to 2 p.m. in Studio City

Space is limited, so please email Jenevansgardner@gmail.com to reserve your spot now.

*Note: Class themes subject to change.

SPRING COOKING CAMP

EASTER AND PASSOVER FOODS

Monday April 2 and Tuesday, April 3
9 a.m. to 2 p.m.
Cost $80 per day, including snacks, beverages and lunch

MONDAY – BREAD

In this class we will be making Easter/Passover breads such as hot cross buns and challah, along with a fun arts and crafts project.

TUESDAY – EASTER & PASSOVER CLASSICS
In this class, we’ll be making deviled eggs, roast lamb and a special passover pavlova.

Space is limited, so confirm your spot early by emailing jengardner@roadrunner.com

AFTER SCHOOL COOKING CLASS TUESDAYS – 3p.m. to 5 p.m.

NEW SERIES BEGINS MARCH 20, 2012

For more info, email jengardner@roadrunner.com

ELF CAMP 2011

Sunday, December 18 – 1:00-4:00 p.m. (ages 5-11)– LINZER COOKIES – $50

 In this class, kids will make and package these pretty jeweled windowpane cookies from Austria.

TWEEN/TEEN ELF CAMP

Tuesday, December 20 – 9:00 a.m. – 1:00 p.m. (ages 10-13) $60 – CANDIED CITRUS PEEL, PEPPERMINT BARK

In this 4-hour camp, kids will make and package gifts of candied citrus peel and luscious chocolate-peppermint bark.

Thursday, December 22 – 9:00 a.m. – 1:00 p.m. (ages 10-13) $60 – PEANUT BRITTLE, CRANBERRY-ORANGE CHUTNEY

In this 4-hour camp, kids will make and package bags of peanut brittle, and sweet jars of festive chutney.
*SPACE IS LIMITED, SO PLEASE EMAIL ME ASAP TO RESERVE YOUR SPOT

DON’T YOU WISH YOU DIDN’T HAVE TO COOK DINNER EVERY NIGHT?

Guess what… You don’t!  Why not have your child cook dinner for you one night a week?  Forget Dream Dinners… this is Little Feet in the Kitchen dinners!!

In this 4-week cooking series, every Tuesday from 2-5 (1:30 pickup from Carpenter Avenue available), and every Thursday from 3:30-5:30, we’ll prepare a different dinner entrée in class, and then your child will prepare the same dish to take home and cook (enough to feed a family of 4).

So every Tuesday or Thursday, you can put your feet up and relax while your child makes you a delicious dinner.  All of you have to do is add a vegetable or salad… & maybe dessert.

Class Days & Entrees (*Vegetarian Options Available Upon Request)

Tuesday, October 11/Thursday, October 13 – ROAST CHICKEN*

Tuesday, October 18/Thursday, October 20 – THREE-CHEESE ENCHILADAS

Tuesday, October 25/Thursday, October 27 – LASAGNA BOLOGNAISE*

Tuesday, November 1/Thursday November 3 – STEAK WITH PEPPERCORN SAUCE*

The cost of this camp ($60 per class or $225 for a 4-week series) includes all materials and an entrée to take home for 4 (a better deal than takeout!). I have a feeling this one is going to sell out fast, so please email me ASAP at jengardner@roadrunner.com to hold your space!  Bon Appetit!  

To reserve or for more info, email:  jengardner@roadrunner.com

LFIK Campers with Candyland Cupcakes

Secret Ingredient: Blueberries!
Check out my video audition for Food Network as some of my students and I cook up striped bass in a salt crust with lemon herb vinaigrette… I double dog dare you to try it yourself!


Check out my interview about kids cooking on:

(you’ll find it in the archives, January 27, 2009)

KIDS’ COOKING

Aside from the birth of my one and only child, the day I got my Hasbro Easy-Bake Oven was hands-down, the happiest day of my life. Just look at me. I don’t even seem to care that I have on the ugliest brown plaid dress imaginable on Christmas Day (while my cousins got the cute matching red dresses). I am seven-years old and about to embark on what will become my greatest passion in life: cooking.

Turns out, I wasn’t the only little girl who was crazy about her Easy-Bake Oven. Even my brothers fought over who would mix and who would bake those mini chocolate cakes under that lightbulb.

Children love to cook. They love the creative outlet, the responsibility, the sense of accomplishment, and of course, they love the delicious results. When we not only honor this passion, but allow them to explore it hands-on with confidence, it’s amazing how they bloom.

I’ve seen it over and over again since my son was a baby. Children are so much more capable than we give them credit for. Three year-olds love to put their hands in dough, and can make cookies. Five year-olds can separate eggs. Eight year-olds can learn to chop onions.

Of course, all of this is done under close supervision in a safe environment, but the point is, we encourage them to get involved, rather than just watch.<

Check this page often for upcoming classes and camps, and take a look at our PHOTOS page to see the kids in action. Happy Cooking!

5 thoughts on “Cooking Classes/Camps

  1. Hi Jennifer,

    Madelyn picked session 2 if you still have space. Let me know what you need for a deposit. She is also still very interested in helping you with the smaller kids and will do whatever you need, even wash dishes!

    Thanks, Michelle Gagnon

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