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Make It Yourself June 8–11
This foundational week helps campers understand where food really comes from. Young chefs make everyday foods completely from scratch while building confidence with essential kitchen skills like measuring, mixing, cooking, and tasting. Campers work with homemade breads, spreads, sauces, and simple dishes that show how basic ingredients turn into something delicious. The focus is on independence, curiosity, and the realization that they don’t need a box or package to make great food.
International Delights June 15-18
Campers take a hands-on trip around the world through food, exploring dishes inspired by different countries and cultures. Throughout the week, students cook recipes influenced by places like France, Italy, Mexico, and beyond, learning about global flavors, ingredients, and traditions along the way. This week encourages adventurous eating, cultural curiosity, and an appreciation for how food connects people across the world.
Baking Bonanza June 22-25
This week is dedicated to the art and science of baking. Campers work with batters and doughs to create both sweet and savory baked goods while learning key baking concepts like precision, timing, and technique. Recipes include muffins, cookies, cakes, and other baked favorites. Along the way, students practice patience, attention to detail, and creative expression, all while filling the kitchen with amazing smells.
Chopped Junior: Road to the Final Plate July 6-9
Inspired by friendly cooking challenges, this week puts creativity and problem-solving front and center. Campers take part in daily mini Chopped-style challenges using surprise ingredients and fun constraints that encourage teamwork and flexibility in the kitchen. As the week progresses, students plan, test, and refine a final signature dish, which they proudly present to parents during a celebratory end-of-week showcase. There are no eliminations, just collaboration, creativity, and confidence-building.
International Street Food Favorites July 13-16
Inspired by viral street food videos and global food stalls, this week focuses on bold flavors and hands-on cooking. Campers explore street food–style dishes influenced by places like Mexico, Korea, Japan, and other food-loving cultures around the world. The emphasis is on craveable, handheld foods, exciting sauces and toppings, and learning how simple ingredients come together to create the kinds of dishes kids love watching and sharing online.
Sweet Treats July 20-23
A dessert-focused week designed for kids with a sweet tooth and a creative streak. Campers explore chocolate, candy-making, baked treats, and creative sweets while learning about balance, technique, and ingredient transformation. Recipes include cookies, truffles, frozen treats, and fruit-based desserts. This week balances creativity, hands-on learning, and plenty of sweet fun.
Camp Themes & Dates
All Camps 9a-3p Mon-Thurs @ Little Bird Kitchen
Junior Chefs Camp FAQs
Who are the camps for?
Junior Chefs Adventure Camp is designed for elementary and middle school–aged students who enjoy cooking, creating, and being hands-on in the kitchen. No prior cooking experience is needed.
What are the camp days and times?
Camps run Monday through Thursday, 9:00 AM–3:00 PM, during each scheduled week.
How many students are in each camp?
Each camp is limited to 8 students to keep the experience hands-on, engaging, and personal.
What is the cost?
The cost is $350 per week, which includes all ingredients, supplies, instruction, and recipes. Individual days are $110.
Do campers cook every day?
Yes. Campers cook every day and are actively involved in food preparation, tasting, and kitchen skill-building throughout the week.
Do campers need to bring lunch?
Yes. Campers should bring a packed lunch each day. While students cook and taste food throughout camp, the recipes do not always add up to a balanced meal, and we want to make sure everyone gets proper nutrition.
What about food allergies or dietary needs?
Please list any allergies or dietary restrictions during registration. Accommodations are made when possible, but due to the nature of cooking classes, not all needs can be guaranteed.
Do campers take food home?
Yes. Campers regularly bring home food they’ve made, along with recipes so families can recreate dishes at home.
What should campers bring?
Campers should wear closed-toe shoes and clothes that can get a little messy. Aprons are recommended but not required. Everything else is provided.
Where are the camps held?
Camps are held at Little Bird Commissary Kitchen, a fully equipped commercial kitchen:
150 Cooley Mesa Rd, Gypsum, CO 81637
More info here: www.littlebirdcreativecommunity.com/
How do I sign up?
Click here to sign-up now!
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