If your child would rather construct a vegetable quiche than a Lego robot this summer, Hal’s Kitchen is offering the icing on the cake.
For one week in June, Hal’s Kitchen plans to teach knife skills, kitchen sanitation and safety, and preparation of French, Italian and American specialties. Yes, pizza is included.
On the last day of camp, parents join their young culinary geniuses for a lunch planned, prepped and cooked by the kids.
The camp is geared toward children who will be third- to seventh-graders next school year, and Hal’s Kitchen owner Cyndi Sterne said she put thought into bringing practical culinary skills to campers.
“Kids can be effective in the kitchen. It’s a great outlet for them,” she said. “As they get older, it becomes more difficult to find kid and adult interaction. But, like you see on TV, your whole family can be in the kitchen cooking together.”
To increase accessibility, Kids Culinary Boot Camp is a week of vegetarian cooking.
The camp menu includes vegetable quiche, breakfast potatoes, mixed fruit compote, sauce espagnole with mushrooms over scratch-made biscuits, veggie pot pie with veloute, asparagus with hollandaise, broccoli and pasta casserole with béchamel, pizza and pasta from scratch, eggplant parmigiana, gluten-free chocolate amaretti tort, bagels, cinnamon buns with salted caramel glaze, chocolate layer cake, and ice cream.
Hal’s Kitchen recently moved from Brookhaven to a new space at 4969 Roswell Road, Suite 220, in the Chastain Park area.
Sterne, who started cooking at 11 years old, has owned Hal’s Kitchen for seven years with her “not so silent” partner-husband. Occasionally her 15- and 17-year-old sons can be found in the kitchen with her.
“I’ve been working in restaurants since I was 15, so I’ve done every job in the industry. Being the owner means that sometimes you’re doing the glamorous things, and sometimes you’re in back getting the dishwasher to work,” she said with a laugh.
The location serves as a place for corporate team building, culinary events and birthday parties. Sterne said it is a great location for a Friday night dinner to celebrate a bar or bat mitzvah.
“The best way to learn and gain interaction between co-workers and friends is hands-on,” she said.
Hal’s Kitchen hosts chefs for special events, such as the modern Israeli cooking class it held April 15 with Israeli chef and cookbook author Danielle Oron.
Kids Culinary Boot Camp runs Monday to Friday, June 25 to 29, from 10 a.m. to 2 p.m. The cost is $295. Call 404-345-9610 or email email@example.com.