Camp Veg Out

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Camp Veg Out


July 15 - 19, 2019 / Ages 8 - 14
While the name may imply a laid back camp your young chef will be working hard and learning tons of new skills. We live in a world of fast and processed food, at camp VEG OUT we will explore a mostly plant based and slower diet. Our students will learn how to use vegetables, fruits and whole grains along with some dairy and eggs to create stunning main courses and fun and fresh side dishes. We will have a market day and have a local farmer join us to explore vegetables that are grown right here in Richmond. Students will learn how to write a menu and create their own recipes using their new favorite vegetables and pantry ingredients. Students will receive an apron a recipe booklets so they can recreate the fun.

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10% Discount for Two Or More Kids At Checkout

The Flow

Upon arrival we will have a group talk and discuss our day ahead. In the first half we will work in the kitchen during our all hands on cooking class. Students will be working with recipes with guidance from our trained chefs. We will break for lunch and if the weather is nice we will go outside and take in some fresh air while eating the food we made from scratch. Second half of class will include making a healthy treat, regrouping with an exercise and reflection. On the last day of class we will have snacks and treats for our parents who are able to join us at pickup. Drop Off 9 - 9:15 a.m., Pickup 2:45 - 3 p.m.

Students will learn

Knife skills, kitchen safety, cooking and baking techniques, math and science behind cooking, team building, keeping workstations and kitchen tidy, and writing skills.

Sample recipes

Flatbreads with roasted red bell pepper dip, Cauliflower and chickpea curry, grilled vegetable tacos with house salsas, and vegetable fritters. Peach cobbler and strawberry turnovers.