FACULTY: Chef Debbie McGiffin will lead the sessions through-out the summer. Chef Debbie has been a partner for the past 19 years - teaching many classes as well as Summer Camps. Her partner, John Lewis is the former Owner of an award winning restaurant in Dunedin. where Chef Debbie was the Executive Chef. Chef John was the resident chef on WFLA’s Daytime Show for 13 years and is co-author along with Chef Debbie of the "It's All About the Food" cookbook..
Mondays of each week focus on safety, sanitation and cutlery skills. Throughout the week we will prepare 5-6 recipes each day. Listed below are partial menus for each week, many other dishes will be added to these menus, campers will receive a binder on Monday with useful safety information as well as every recipe we will be preparing for that week.
Fridays we prepare lunch for one guest and ourselves to showcase the new skills we have learned all week long. Mom or Dad or any one guest you invite will be super impressed!
Each week we will create dishes that include breakfast, lunches, dinners and snacks. We will cover many different cooking techniques as well as a variety of cuisines.
Week #1 - June 12-16, 9:00am to Noon Partial menu to include; Crustless Quiche Lorraine, Chicken, Cilantro & Bacon Bites, Tonkatsu Pork with Asian Style Soba Noodles, Shrimp and Sausage Gumbo with Cajun Stuffed Cornbread, and Summer Berry Turnovers
Week #2 - June 26-30, 9:00am to Noon Partial menu to include; Breakfast Crepes, Taco Tuesday with Homemade Corn Tortillas, Chicken and Chorizo Empanadas, Hunan Beef with Cumin, Roasted Vegetable Salad with Avocado Dressing, Thai Style Fishcakes and Caramelized Peach Upside Down Cake
Week #3 - July 10-14, 9:00am to Noon Partial menu to include; Whole Grain Blueberry Pancakes, Chicken and Brie Filo Bundles, Ginger Glazed Salmon with Scallion Sticky Rice, Triple Cheese and Spinach Calzones with Homemade Crust, Roasted Corn Chowder and Herb Popovers and Hot Fudge Ice Cream Cake with Homemade Ice Cream Week #4 - July 17-21, 9:00am to Noon Partial menu to include; Spinach and Potato Fritatta, Eggplant Parmesan and Garlic Herb Breadsticks, Italian Wedding Soup, Chicken Bryani, Vegetable Samosas, Oven Fried Shrimp with Dipping Sauce and Banana Foster Bread Pudding,
Week #5 - July 31-August 4, 9:00amto Noon Partial Menu to include; Chipotle Sausage Gravy and Fluffy Biscuits, Summer Vegetable soup, Italian Stuffed Shells with Tomato Basil Sauce, Bacon Cheddar Ranch Cheese ball with Homemade Crackers, Crab Stuffed Flounder with Hollandaise , Potato Souffle and Cherry and Chocolate Trifles
TO REGISTER: First, check for availability by calling 727-433-1889 then send your check for $195.00 per camper per week, along with the camper's name and age, week selected, parent's name, telephone and email contact to Chef John’s Creative Culinary Services, PO Box 1300, Dunedin 34697. Further information may be obtained by calling 727-433-1889 or email to firstname.lastname@example.org
Payment is due at the time of registration and only refundable on the basis of replacing the camper in that camp week. Changing camp registrations to an alternative week is permitted up to 2 weeks before the start of that camp week on a space available basis.
LOCATION FOR Summer Camp - City of Dunedin’s Martin Luther King Recreation Center, 550 Laura Le., Dunedin 34698