Come explore the international world of cooking!
Culinary Passport: A Global Cooking Camp is a cultural immersion program that curates global experiences for youth rooted in the practice of culinary arts. Each week, students travel to a different continent, country, and or region to learn about staple culinary dishes, conversational language skills, and cultural art and music celebrations. Each day focuses on various cuisines from the selected region. We explore each component of the dish through our senses of sight, sound, taste, touch, and smell. We learn how various components are combined to create a dish such as acidity, sweetness, savory, bitter, and umami flavors. We also study the environmental practices of the culinary world by repurposing various items through composting, recycling, and our Kitchen Scraps and Herbs garden which teaches students about foods that regenerate from the “scraps” that remain from cooking (i.e. carrot tops, celery, pineapple tops, etc.).
Every camper will receive a Passport Recipe Book that contains all of the recipes learned, along with the conversational language skills and historical background information studied throughout the week.
Week 2 (June 20 – 23) and Week 4 (July 3, 5 – 7): Grades 6 – 8
Week 3 (June 26 – 30) and Week 5 (July 10 – 14): Grades 3 – 5
*Please note that there will be no camp on Monday, June 19, or on Tuesday, July 4 in observance of the federal holidays.*
Culinary Passport Camp is directed by Ms. Veronique MacRae, Co-Founder and Executive Chef of The Tasty Alternative Catering and Gourmet Chef services. Ms. MacRae is a former team member of Iron Chef Jose Garces’s The Rural Society in Washington, DC, former Executive Chef of The Potter’s House in the Adams Morgan area of NW Washington, DC, and Food Network competing Chef on Cutthroat Kitchen. For questions related to this camp, please reach out to Ms. MacRae at email@example.com.