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Does your child love to cook? Or do they have a curiosity and desire to help while you’re in the kitchen? Then sign them up for Kitchen 2.0., a virtual cooking workshop!

Presenter, Laura Carbonneau will share valuable cooking skills that build confidence in the kitchen while making delicious and nutritious foods. Children will learn everything from measuring and knife skills to various cooking techniques and garnishing.

We will use the stove and oven, as well as sharp knives. If you feel nervous, ask an adult in your household for help. Kids, please have a grown-up with you!

Please review the recipe BEFORE purchasing your food for the week. You can always customize your recipes—you can choose different types of ingredients to fit your dietary needs! Feel free to modify the recipes per your preference and dietary restrictions. I can’t promise it will come out exactly like mine but at least you will like it! If you are unsure if your substitution will work, you can always check in with me too.

The easiest way to set yourself up for success is to be prepared. A few minutes before class, look at your recipe and grab all the ingredients and tools you’ll need. I also recommend printing out the recipe if you are able.

This event is free, but registration is required. Registrants will receive the recipe, shopping list, and supply list prior to the class. This series is designed for students in grades 3 – 12, but it’s recommended that children in grades 3 – 5 have adult supervision.

Welcome Chef, to Kitchen 2.0!

This month we are making a delicious dessert—Ginger & Pear Crumble Pie!

This class will teach you new skills, create delicious food, and be tons of fun. There are a few things I want you to know before we start this adventure:

1. Please review the recipe BEFORE purchasing your food for the week. You can always customize your recipes—you can choose different types of ingredients to fit your dietary needs! Feel free to modify the recipes per your preference and dietary restrictions. I can’t promise it will come out exactly like mine but at least you will like it! If you are unsure if your substitution will work, you can always check in with me too.

2. The easiest way to set yourself up for success is to be prepared. A few minutes before class, look at your recipe and grab all the ingredients and tools you’ll need. I also recommend printing out the recipe if you are able.

3. We will use the stove and oven, as well as sharp knives. If you feel nervous, ask an adult in your household for help if someone is home.

You can always access this note as well as the food list, supply list, and recipe in this folder:

https://drive.google.com/drive/folders/1ejQWQSm7PryD5DeQg2hSOcNeTLDKMrJE?usp=sharing 

Note on pie crust: I will be purchasing a frozen pie dough sheet. I typically let this dough thaw in the refrigerator a day in advance of using it. Then will roll out the dough and flute it myself. The dough and the filling will be baked at the same time together. You may also choose to buy a pre-made frozen crust that you do not need to roll out.

About the presenter