• Program Director
    Leah Walters
  • Category
    Culinary
  • Ages

    Grades 4 - 8

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Creative Cooks       

Our culinary team will take campers on an interactive journey of skills, in a relaxed and fun atmosphere. We will learn the fundamental techniques of baking and cooking, all while enjoying the culinary process.

NEW! Farm to Table

July 8 - July 19

Session 1

Bring your epicurean enthusiasm to the source of the ingredients: land, soil, seeds, animals, plants, and more. Our culinary journey begins with a trip to our neighbors at Allandale Farm, where we will meet the farmers and learn about how food arrives at our tables. We will gather fresh, seasonal ingredients – tomatoes, melons, lettuce, yogurt – to prepare healthy, delicious recipes together. Campers continue the cycle of farm-to-table in the Park School kitchen, an increasingly popular place. Here campers will create jams, salsa, pesto, cheese, butter, dressings, and much more—all using their freshly picked ingredients picked. Additional cooking opportunities come from the outdoor grill and wood-fired ovens. From a stir fry of carrots, onions, peppers, and kale to a strawberry rhubarb cobbler, or a pizza topped with fresh tomato sauce, campers enjoy the fruits of their labor.

NEW! Mangia Mangia

July 22 - August 2

Session 2

Take a trip using culinary highlights that will guide our way through Italian Regions and recipes.

We will make and eat from each wonderful region including Genova for Pesto, chicken piccata from Milan and Florence for the Florentine! While traveling to Naples we will learn how to work with dough by creating and baking focaccia bread and pizzas in our woodfired oven just like the locals!! Our tour of Rome will allow us to create and sample various fresh pastas made into Cacio e Pepe, as well as other divine sauces such as Fresh Marinara with basil, Pesto, Puttanesca, Carbonara, and Amatriciana. Our journey will continue with the finest Italian desserts from the entire peninsula, such as Tiramisu, Gelato, and Cinnamon sugar Biscotti with chocolate.

This voyage through Italian cuisine expose aspiring chefs to a wide array of new and exciting foods while highlighting the significant influences of other cultures on Italian food.

NEW! A Taste of Asia

August 5 - August 16

Session 3

Come join us as we embark on a culinary journey around Asia and the Pacific Islands. You will be able to explore the cuisines of Thailand, Singapore, Vietnam. Korea, Malaysia and Japan. Our small cooking groups will allow you to prepare and experience the fresh healthy and balanced flavors of Salty, Sweet, Spicy, and Sour.

A Taste of Asia will be a comprehensive experience of Asian delights. We will create and enjoy savory dishes such as Mongolian Beef and Broccoli, dumplings, scallion pancakes, chicken and lemongrass Pho, Bi Bim Bap, Sushi, Spring Rolls, Beef Satay, Vietnamese Fresh Spring rolls, and Vegetable Lo Mein. Our sweet dishes will include Chinese steamed cake, Mochi bars, Bubble tea pudding with agar, and Vietnamese Fried Banana rolls, to name a few.

As campers prepare their own cookbooks with all of their favorite recipes, they will be proud to share their knowledge and culinary acumen with everyone they know!

 

Program Director

  • Leah Walters

    Leah has been coaching and teaching Kindergarten at The Park School for 10 years. Summer at Park is a special place for Leah where she has been teaching since she was a teenager! Leah has worked in many camp programs over the years, with Daytrippers and Creative Cooks being a couple of her favorites! She loves her dog, Cricket, her cat, Pele, travelling, and walking on the beach. Leah is excited to continue working at Summer at Park and can't wait to see what this summer has in store.

 

  • Judy Saler

    Judy has been a teacher of culinary arts at Brookline High School for the past 20 years. She began her career in the food industry by completing her B.S. in nutrition and food science at UMass Amherst, and later spent 10 years as a professional chef in Boston and San Francisco. Judy's recipes incorporate a vast range of culinary heritages including South American, Middle Eastern, Asian, and European cuisines. Her teaching is enhanced by the knowledge of cooking styles and flavor profiles she experienced growing up all over the world.