StormyChef
StormyChef
During the last Stormy Chefs session students will make Summery Mango Parfaits. They will learn about the benefits of using seasonal fruits and vegetables. Students will try whipping the cream and making basic sponge cake.
Stormy Chefs students will make Moroccan Couscous salad. They will learn about less common sources of carbs like couscous and quinoa. And try making the salad dressing.
During this Stormy Chefs session students will make Orange and lime tarts. They will learn an easy way of making pie crust from biscuits and butter. Try zesting fruits and cracking eggs.
At this Stormy Chefs session students make Hawaiian Wraps. They learn a technique of making the wraps and discuss different types of tortillas as well as the nutritional benefits.
During This Session Students learn how to make Bread Pudding. They talk about the history of the dish and the basic ingredients required.
During this Stormy Chefs Session students will make Upside Down Pineapple Mini Cakes.
Students will try the way of making cakes “Upside Down”. They will learn the difference between white and brown sugar and all-purpose vs cake flour.
Stormy Chefs students will make Spinach Pinwheels.
They will learn about the difference in using yeast, baking powder and baking soda and try to roll out the doubt and shape the pinwheels.
Students will make Strawberry Tiramisu. They will learn about traditional Tiramisu recipes and discuss other variations. Students will try squeezing orange juice and whip the cream.
On the second day of the Stormy Chefs Camp students make Mango Coconut Chicken Curry. They learn the difference between Indian and Thai curry and try different ways of slicing the ingredients.
Students learnt how to use kitchen tools safety through shredding carrots and mixing ingredients. As a team, they collaboratively followed step by step instructions to bake a carrot cake. All of them were excited to see and taste the delicious gourmet of their own creation!