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Cooking camps around Colorado Springs in time for spring break

February 28, 2018 Updated: February 28, 2018 at 8:13 am
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Teresa Farney March 7, 2013. Photo by Mark Reis, The Gazette

With spring break right around the corner, consider March cooking classes for youths who have culinary aspirations - or just like to eat.

Colorado Springs Culinary Enthusiasts

Owners Chuck Frazier and Jodi Woodruff, graduates of Napa Valley Cooking School in St. Helena, Calif., teach these hands-on classes from 4 to 5:30 p.m.. They cost $50. 6005 Twin Rock Court, 596-5707, coloradospringsculinaryenthusiasts.com.

Thursday - Culinary knife skills: Knife safety, identification and basic knife cuts, including julienne, brunoise (small, medium and large dice), batonnet and chiffonade.

March 8 - Artisan bread. Make focaccia, oven-baked flat Italian bread. Campers pick toppings such as olives, caramelized onions, mushrooms, pears, fresh herbs and cheeses.

March 15 - Asian cuisine: Learn about cuisines of countries such as China, Japan, India and Thailand. Students will prepare the classic General Tso's Chicken.

March 22 - Mediterranean cuisine. This food is from one of the world's most diverse culinary regions, stretching from Spain to Italy, Greece and Turkey, to the northern coast of Africa. Chefs have much variety in style, flavor profiles and ingredients. Campers will learn to prepare the classic "street food" of Tunisia, called Brik.

The French Kitchen Culinary Center

Instructor Kristi Tutt graduated from Louisiana State University with a bachelor's degree in nutrition in 2010 and the next year earned an associate's degree of applied science in culinary arts from the Art Institute of Colorado.

"Taste the World" camps will be held March 26-30. Students ages 9-12 attend from 9 a.m. to noon, and those ages 12 to 16 attend from 1 to 4 p.m. The five-day course costs $314.

4771 N. Academy Blvd., 528-6295, tfkcc.com.

The camp will take young chefs on a culinary trip around the world. They will learn to cook some staples and exotic dishes from France, China, Mexico and India. On the last day, parents are invited to a tapas party at the center catered by all the participants.

"Campers" also will learn knife skills, sautéing, meal planning and a wide variety of cooking techniques. Recipes will be for homemade naan, chicken curry, vegetable fritters, salsa, guacamole, quiches, cream puffs, tortillas, chicken enchiladas, chicken fried rice, Mongolian beef, egg rolls and pot stickers.

Participants will be served a full meal during the camp, and all leftovers can be brought home. They'll also take home a French quality paring knife.

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