Chef Masters Academy: Tartines

Date/Time
Date(s) - April 4, 2024
2:00 pm - 4:00 pm

Location
The Center for Enrichment

We are cooking it up in April! MasterChef Academy will be making Tartines! Join us in making an impressive dish sure to dazzle your taste buds. This multi-level age class has kids working together at various skill levels. Younger kids will work on kitchen skills, parents are encouraged to help. Older kids will help with the recipe creations. Parents must remain on premises and available to help.

Date: Thursday, April 4, 2024
Time: 2-4pm
Ages: 5+
Membership level: Silver and Gold
Cost: $30 per kid
*Vegetarian Options Available at no additional cost
Location: The Center for Enrichment in The Voorhees Town Center

Ingredients
Italian/French Bread
Apples
Pears
Fig Jam
Goat Cheese
Mangos
Bacon
Honey
Prociutto
Sriracha
Seasonings

• Parents are obligated to stay and help. You will be called on to assist your student or other young students in preparing the recipe. All Hands On Deck. This is essential to ensure kitchen safety.
• Students must stay until cleanup is over. This is a requirement of the class and failure to stay until cleanup is complete may disqualify you from future Masterchef Academy events.
• Students would receive a base recipe. Older students should plan to adjust the  recipe by mixing flavors/seasonings/ingredient options/ingredient quantities. Younger students should plan to focus on kitchen skills by following the recipe of the older students. We are not dictating which group your student falls into, but please be honest and put them in the group appropriate for their skills.
• For this recipe students will be in a groups of 3-4, and will be a mix of older and younger students
• Children have the option to enter their recipe in a taste test where parents would volunteer to judge the different recipe.

Bookings

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SJHA Event Policies

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• The Center for Enrichment nut free. Unless otherwise specified, we ask that food not be brought in to share. Please familiarize yourself with our Nut and Food Policy at SJHA.
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