Young Chefs Academy

From the Sponsor

What is the camp’s mission and philosophy?
To inspire and engage young chefs through hands-on, educational, and enjoyable cooking experiences, fostering their creativity and enhancing their culinary skills.

What safety measures are in place?
We always have adult supervision.

Rules:
• Never leave cooking unattended.
• Stay alert.
• Wear closed-toe shoes.
• Handle microwaves with care.
• Always turn pot handles inward.

What is the camper-to-counselor ratio?
2:10. If we exceed 10 kids, we will have 3 employees.

How are staff members screened and trained?
Staff undergoes rigorous screening with applications, interviews, background, and reference checks. All employees are ServSafe certified and CPR trained, ensuring top-tier professionalism and safety in every aspect of their role.

Is there a daily schedule, and can you provide an example?
Camp runs Monday–Thursday, with two sessions: 9 AM–12 PM (First Session) and 1 PM–4 PM (Second Session), from June 2 to August 1, 2025.

Are there opportunities for free play or downtime?
There is no downtime. We cook the entire 3 hours.

How does the camp handle health issues and allergies?
We address allergies through detailed forms, strict allergen protocols, and CPR-certified staff. Legal concerns are managed via signed waivers and compliance with health and safety regulations, ensuring a safe environment.