Cooking. Etiquette. Entrepreneurship.
This isn’t a kids’ cooking camp.
It’s a crash course in taste, presentation, and personal standards.
Yes, your child will cook.
But more importantly, they’ll learn what it means to own what they create.
We start in the kitchen:
knife safety, measuring, sanitation, food groups, herbs, seasoning, sauces, plating, and mindful eating. Not rushing. Not piling food just because it’s there. Understanding balance on the plate and in the body.
Then we elevate.
Sushi becomes a full hibachi experience.
Charcuterie boards turn into intentional grazing tables.
Menus are curated. Ambiance is considered. Cutting boards are handmade.
They’ll explore:
- how much is enough
- what belongs together (and what doesn’t)
- why presentation changes perception
- how slowing down helps digestion—and thinking
- why a walk after a heavy meal resets more than regret ever could
But here’s the twist.
It’s one thing to bake something.
It’s another thing to price it, present it, and sell it.
This week introduces the fundamentals of entrepreneurship:
- cost vs. profit
- cleanliness as professionalism
- communication through presentation
- how businesses actually function behind the scenes
We’ll visit a local pizza shop, talk with a sharp CEO who doesn’t sugarcoat success, and let the kids taste the reward of disciplined effort.
The week ends exactly how it should with a black-tie dining experience at a restaurant, where etiquette, presence, and confidence are practiced in real time.
They won’t just leave with recipes.
They’ll leave with standards.
