campusNYC Culinary Summer Camps
“I just want to say thank you for everything! I loved camp! My favorite recipe was of course learning to make chocolate glazes, because I love chocolate! Seriously though I cooked so many great recipes. I came to learn more about making desserts and baking and I did!” – Murphy, Summer 2016 Culinary Summer Camps Student
We make over 100 recipes from scratch. We work on skills, culinary technique, and underlying concepts and apply those to the recipes of the day. We pull from countries all over the world: Cuba, France, Italy, Indonesia, Thailand, India, China, Japan, USA, and more. At our culinary summer programs, we want each student to try their hand at all sorts of food, beyond what they already know, and to stretch. Often we see students get the most satisfaction from the little things, like perfectly plating the smallest details, making a glaze, or getting a sauce just right.
PARTIAL LIST OF RECIPES IN ALPHABETICAL ORDER:
BASIL PESTO, BIRYANI MASALA, BREADSTICKS, CAPRESE SALAD, CARROT RAITA, CHAR KOAY TEOW, CHICHA MORADA, CHICKEN MILANESE, CHICKEN TANGINE, COBB SALAD, COCONUT PUTO, CORN CHOWDER WITH CRABMEAT, CORNBREAD, VARIOUS CREPES, CRÈME BRULEE, FLOATING ISLANDS (OEUFS A LA NEIGE), GALAKTOBOUREKO, GAZPACHO, CHOCOLATE GLAZE FOR ÉCLAIRS AND PROFITEROLES, GREEN PAPAYA SALAD, GULAN JAMUN, HOMEMADE CROUTONS, INDONESIAN STYLE SATAY, JAMBALAYA, KEBABS, MADRAS CHICKEN CURRY, CHENNAI STYLE CHICKEN CURRY, MANGO CHUTNEY, MANGO LASSI, MASSAMAN CHICKEN CURRY, MINT CORIANDER CHUTNEY, MUSSELS MEUNIERE, PAD THAI, PAN SEARED CHICKEN WITH VELOUTE SAUCE, PAPPADUMS, PARATHA, PASTRY CREAM, PATE A CHOUX, PITA, PUFF PASTRY, PURPLE YAM PUTO, QUICHE LORRAINE, QUINOA SALAD, RED PEPPER HUMMUS, ROPA VIEJA (Cuban), SALADE NICOISE, SHRIMP FA DIAVOLO, SPAGHETTI AND MEATBALLS, STRAWBERRY SHORTCAKES, STUFFED AREPAS, STUFFED ZUCCHINI BLOSSOMS, TABBOULEH, TAMARIND CHUTNEY, TANDOORI CHICKEN, TIRAMISU, TOTSONES WITH SALSA VERDE, VEGETABLE BIRYANI, WATERMELON ICE and much more…..