From New York to Los Angeles we will be exploring the popular street foods of the Unites States. Campers will learn how to make items including tamales, jambalaya, spanakopita and so much more! Throughout the day campers will work in teams to develop their own street food to be presented on the last day of camp in a junior chef competition.
SESSION 1: July 3 – 7
SESSION 2: July 10 – 14
SESSION 3: July 17 – 21
SESSION 4: July 24 – 28
SESSION 5: July 31 – August 4
SESSION 6: August 28 – September 1
Monday – Friday
9:00 a.m. - 4:00 p.m.
$450.00 + GST
Camps will include individual activity booklets and daily outdoor breaks or movie breaks, depending on the weather.
Complimentary before and after care is available from 8:30 a.m. – 9 a.m. and from 4 p.m. – 4:30 p.m., however, late pickups will be subject to a $10 per 15 minute fee.
Food Allergies or Restrictions:
Due to the volume of recipes campers will be making during the camps we are unable to accommodate any food allergies or dietary restrictions. If your child has a food allergy that you believe will restrict what they are able to eat during the camp (snacks and lunch), we advise that they bring a bagged lunch.
The recipes prepared during camps will be nut-free, however please be advised that ATCO Blue Flame Kitchen is not a nut-free facility and cannot guarantee that there will be no exposure to nut products or other allergens.