Publix Aprons Camps

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Cooking classes at Publix Aprons Cooking School

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Full Description

Publix Aprons hosts three days of chefs camps for kids ages 8 and up.  Each three day camp is $140.  Register online in advance, as classes fill up quickly.  

Kid Chefs Camp -- Springtime is just around the corner so kids will get ready for fun outdoors with recipes that celebrate eating and playing outside.  The menu features: Day 1 (Backyard BBQ) Homemade BBQ Sauce with Shredded Chicken; Mac N Cheese; Classic Cornbread; Broccoli Slaw; and Mini Cherry Pies. Day 2 (Picnic Time) Crispy Chicken Fingers with Honey Mustard; Fruit Salsa with Cinnamon Chips; Deviled Eggs; Green Bean Salad; and Chocolate Cupcakes. Day 3 (Out and About) Baked Fish and Chips with Tartar Sauce; Sweet Pea Salad; Grilled Corn with Garlic Butter; Watermelon Smoothie; and Chocolate Chip Pecan Bars.
March 19-21, 10am; class is about 2 to 2.5 hours long.
Recommended ages: 8-10

Junior Chefs Camp -- Sautéing, baking, and equipment use are just a few of the basics tweens and early teens are set to learn in this introduction to cooking essentials.  The menu features: Day One: Baking Essentials: Quick Yeast Rolls; Flatbread Pizza; Chicken Pot Pie; Sopapillas. Day Two: Basic Cooking Techniques: Ratatouille; Chicken Parmesan; Muffuletta; Mousse Trifle. Day Three: Basic Equipment Use: Crab Fondue; Waffle Ham and Cheese Sandwich; Pan-Fried Cheeseburger Pizza; Blueberry Pie Milkshake.
March 19-21, 2pm; class is about 2 to 2.5 hours long.
Recommended ages: 11-12

Teen Chefs Camp  -- With this 3-day camp, teens are sure to get on the right path to be the next teen chef superstar.  The menu will feature: Day 1: Caramelized Onion and Apple Bruschetta; White Bean and Sausage Zuppa; Sautéed Bay Scallops with Fire Roasted Tomatoes and Orzo; Apple Crostata with French Vanilla Ice Cream. Day 2: Spinach and Apple Walnut Salad; Tomato Basil Bisque with House Made Croutons; Spatchcock Chicken with Cornbread Dressing and Rosemary Gravy; Mini Carrot Cakes with Cream Cheese Gelato and Maple Walnut Ooey Gooey. Day 3: Vichyssoise; Beef Wellington Purses; Grilled Salmon with Béarnaise and Roasted Asparagus; Molten Lava Chocolate Cake.
March 19-21, 6pm; class is about 2 to 2.5 hours long.
Recommended ages: 13-17