Young Chefs (formerly Junior Culinary Experiences)

This camp is for the aspiring chef who would like to explore the wonderful world of food. Working with experienced instructor Chef Mick, our young cooks and foodies will learn the fundamentals of cooking and nutrition while they create and present mouth-watering dishes in Harbourfront Centre’s very own Food Lab kitchens. Campers will learn the process of making tasty, nutritious meals from the beginning to the end. Each session will focus on different recipes, techniques and themes.

Kitchen work will take place Monday through Thursday of each week (except Sessions 1A and 3B).

On Fridays during each session, campers will go to a market/grocery store to pick-up ingredients and participate in an engaging cooking challenge!

Please Note: Due to the nature of this program, campers may come into direct contract with peanuts/nuts and other food-related allergens. Therefore, this program may not be safe for campers with a nut allergy and/or any other food-related allergies or specific dietary needs and restrictions (i.e celiac, gluten free, lactose intolerant, vegan, vegetarian, halal, kosher etc.). By registering, you acknowledge the risks associated with food programming and the potential exposure to allergens. The cost of supplies is included in the cost of the program.

Born and raised in Newcastle, Chef Michael (Mick) Elliott is ranked among the top three chef instructors in the world. He has achieved the acclaimed designation of Certified Chef de Cuisine (C.C.C.), is a Certified Red Seal chef and holds an Executive Master of Science Degree in Culinary Chef Administration (M.Sc.). He has received numerous medals and awards for culinary excellence in regional and international competitions, televised series, contributions to culinary textbooks and associations with various advisory boards within the food industry.