Young chefs, bring your parent, grandparent, or caregiver and learn together how to make fun and healthy meals that the whole family will love. Adults, bring your child and help them to gain some self-sufficiency in the kitchen while you simultaneously gain some independence. Each session ends with a delicious lunchtime feast of all the dishes created in class.

This fun, interactive, hands-on series is designed for kids in the kitchen, learning good food choices and great cooking skills for a lifetime. Chef Pam makes cooking fun. With picnic fare, campfire food, breakfast, lunch, dinner and snack foods, campers will learn it all. Topics include: Day 1: Top o' the Mornin, Breakfast — The most important meal of the day. Day 2: Earl of Sandwich — did you know that sandwiches were invented in England? Day 3: Campfire Grill — Gather round, sing a few songs, prepare and enjoy an alfresco lunch. Day 4: Summer Bake-Off — Great things from the Sizzleworks ovens--cakes, muffins, pastries too. Day 5: Picnic!! — Mix it up! Roll it up! Pack it up! Here we go!

At this camp, each camper will have a whole chicken to de-bone. This chicken will be used to create a family meal that will be sent home at the end of the week. We will use every part of the chicken, making chicken sausage, wings for lunch, chicken breast parmesan for the take home dinner. The meal taken home on Friday will include: Chicken sausage bruschetta, local organic salad, Pappardelle pasta with tomato sauce, Chicken Parmesan, and fresh mini fruit pies.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This camp is for ages 7-18.

Join us for an exciting 2-day camp, filled with fun and delicious activities! Day 1: snack walk in our organic p-patch plot, begin the harvest, make flower bouquets and chef's hats, and set up our "banquet room". Day 2: finish the harvest, plant crops for the next camp, and prepare a delicious lunch and dessert using fresh, seasonal vegetables, herbs, and fruits. Plus, each child can invite a guest for the banquet, who they will wait on in royal fashion. Search for course # 97540 on SPARC. Camp Director: Emily Bishton.

Students that have attended a Blue Ribbon summer camp, or the equivalent, can join us for an advanced course on classic French cooking. Traditional French techniques are considered to be one of the world's most refined and elegant culinary styles. It is renowned for both its classical ("haute cuisine") and provincial styles. Many of the world's greatest chefs are or were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking. Supply fee includes: an advanced cookbook, knife case, knife sharpener, diploma, daily gourmet lunch and daily culinary ingredients.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This is our Junior Camp for ages 7-13.

Create culinary masterpieces with guest chefs and discover a wide variety of foods from around the world and our own backyard. A different chef each day including fabulous gourmet chef Frank Blanchard. In person registration at the Community Center begins April 5.

During this camp we will focus on specific regions of the world, Europe, China, The Middle East and South America. We will learn about the food and culture of these regions and learn different cooking methods and tools that are used in these areas. On one day all cooking will be done in Woks and we will attempt to use chopsticks all day, to cook and eat! Campers will take home a six course “small plates” sampler from around the world on Friday.

Discover the magic of compost and our worm bins. Harvest veggies from the garden and cook them up into tasty snacks. Use tools to tend the garden. Learn where our food comes from and how it grows. This theme-based weeklong day camp is a great way to have summer fun while learning about the fascinating world of the garden. Spend five days developing practical garden skills, exploring plants and discovering animals that live in Seattle Tilth's community learning gardens and Meridian Park. This camp is intended for campers entering grades 1-4 in fall 2013.

Teens at Sizzleworks will explore the world of cuisine with Chef Pam with favorite ethnic foods from Italy, France, Mexico ... and USA! Topics include: Day 1: Pronto pasta, fave foods, foccaccia and fun! Day 2: That's a Wrap, Asian-style! Roll, wrap, dip, eat. Day 3: Breakfast at Tiffany's — No matter what time of day, breakfast can hit the spot! Day 4: Ole! Mexican Buffet Day. 5: Pizza al Fresco — Italians love to cook and eat outdoors — let's adopt that culture.

At this camp, each camper will have a whole chicken to de-bone. This chicken will be used to create a family meal that will be sent home at the end of the week. We will use every part of the chicken, making chicken sausage, wings for lunch, chicken breast parmesan for the take home dinner. The meal taken home on Friday will include: Chicken sausage bruschetta, local organic salad, Pappardelle pasta with tomato sauce, Chicken Parmesan, and fresh mini fruit pies.

Join us for an exciting 2-day camp, filled with fun and delicious activities! Day 1: snack walk in our organic p-patch plot, begin the harvest, make flower bouquets and chef's hats, and set up our "banquet room". Day 2: finish the harvest, plant crops for the next camp, and prepare a delicious lunch and dessert using fresh, seasonal vegetables, herbs, and fruits. Plus, each child can invite a guest for the banquet, who they will wait on in royal fashion. Search SPARC for course # 97542. Camp Director: Emily Bishton.

During this camp we will focus on specific regions of the world, Europe, China, The Middle East and South America. We will learn about the food and culture of these regions and learn different cooking methods and tools that are used in these areas. On one day all cooking will be done in Woks and we will attempt to use chopsticks all day, to cook and eat! Campers will take home a six course “small plates” sampler from around the world on Friday.