About

Go on a cooking adventure around the world as we explore handheld foods from El Salvador, France, and Vietnam. You’ll learn to make pupusas (flatbread) and cortido (fermented slaw), savory and sweet crepes, and egg rolls and pickles. Each day, you’ll practice hands-on cooking skills as well as learn the traditions and history of each of these cuisines. 
By the end of the three weeks, young chefs will have gained a knowledge of cuisines from three countries, and the skills and confidence to try cooking at home.

• Week 1: Salvadoran pupusas (learn the essentials of incorporating a filling into a dough) and cortido.
• Week 2: Vietnamese egg rolls (you'll fry them, and learn the difference between Chinese  and Vietnamese rolls). Small groups will make pickles to go along with the egg rolls.
• Week 3: Expand your culinary skills as you learn to work with delicate French crepe batter and prepare fillings and toppings.

Details

A materials fee of $50, included in the class cost, covers everything you'll need.

Class Policies

• Ages 8-14 are welcome.
• You must wear closed-toe shoes in the studio.
• You must be registered for the class (no drop-ins).