Nantucket Culinary is pleased to present our Kids in the Kitchen Sous Chef Summer Program.
Meet Pastry Chef Amanda Baker, who is ready to create a true kitchen experience for kids 10 - 14 year olds.
We've created a wonderful curriculum focusing on experiential learning in our beautiful kitchens, including role call, name badges, going over recipes, kitchen safety, and tour of the kitchen classroom.
This class focuses on: Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. Due to the complexity of this class, students are asked to arrive by 9 a.m. and plan on working until noon.
After partnering up, teams will work to create fillings such as vanilla pastry cream, chocolate pastry cream, lemon curd, whip cream, chocolate ganache, and role icing, and a demonstration of Italian meringue. After fillings are made, students will set up to cool, clean up, and set up to decorate. There will be a demonstration on how to create a swan and making other fun pastries like éclairs, cream puffs and how they are turned into lemon vanilla or chocolate meringue. Under strong guidance, students may practice using a blow torch.
Limited to 10 students.