Aspiring chefs can learn from, and cook with, Virginia Tech’s award-winning chefs at one of Virginia Tech Dining Services' culinary camps this summer.

“Dining Services loves the opportunity to offer camps to kids interested in the culinary arts,” said Jessica Filip, training and project manager for Virginia Tech Dining Services. “We love giving children a chance to try new things and to learn about healthy eating. It’s really exciting to see the kids become passionate about learning how to make a variety of foods for their friends and family.”

Basic Culinary Camp, June 1-5, will be led by Randall Van Dyke, executive chef of D2. At this camp, kids will learn knife skills, hands on cooking techniques like sautéing and even learn about dining etiquette. No prior cooking experience necessary.

Advanced Culinary Camp, June 15-19, will be taught by John Scherer, executive chef of Owens Food Court. Students will learn techniques like braising as well as how to make soups and sauces. Participants must have already attended the Basic Culinary Camp.

New this year is the Baking/Dessert Edition of Advanced Culinary Camp, Aug. 3-7. Mark Bratton, executive chef of West End Market, will teach about baking techniques ranging from tempering chocolate to baking bread. Registration for this camp is already filled, but those interested can get on a wait list.

Registration for each camp is capped at 10 kids and participants must register by April 15. Each camp costs $395 per person, which includes meals, a chef coat, and a chef hat. More information and registration links are available online.

For more information, email Jessica Filip or call 540-231-9205.

Written by Victoria Betzel

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