Youngest Chef Mini Bootcamp

Young chefs (aged 6 – 10) dive into a hands‑on  4 hour cooking adventure where they learn real kitchen skills using real kitchen tools. Kids will measure, mix, dice, peel, blend, season, taste and roll as they work with a blender, food processor, stovetop, and oven.

Along the way, they’ll create three delicious dishes — cheesy pasta cups, blender pancake bites, and mini meatballs in a simple tomato sauce — while practicing kitchen safety, basic knife skills, and confidence with everyday equipment.

Every child takes home their creations (or enjoys them as they go). A lively, empowering class for curious young cooks.

$65

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September is upon us!

September at Art of Cookery: Classes, Comfort Food, and Michigan’s Harvest Magic

As the air turns crisp and the leaves begin their slow golden tumble, September invites us to gather, learn, and savor. At Art of Cookery, we’re embracing the season with hands-on classes, comforting Grab n Go meals, and a spotlight on Michigan’s glorious late-summer produce.

Upcoming Classes

Our Country Scones class is fully booked—thank you to everyone who signed up! But there’s still room at the table for these flavorful experiences:

September 3 @ 5pm – Pakoras & Chutney
Pakoras are crispy vegetable fritters made with chickpea flour and warming spices—think zucchini, onion, and potato (or whatever is at hand or in season) transformed into golden bites. We’ll pair them with two chutneys: one herbaceous and tangy, the other cool and creamy. It’s a joyful dive into Indian street food that’s as fun to make as it is to eat.

September 6 – Savannah Red Rice & Crab Cakes
Southern soul meets coastal elegance in this hearty, flavor-packed class.

September 8 – Soft Cheeses
We’ll stretch fresh mozzarella and craft a fermented companion—either sour cream or crème fraîche. Creamy, dreamy, and surprisingly doable.

September 10 – Sourdough from Start(er) to Finish
Our most popular class! Learn the full journey of sourdough, from bubbly starter to crusty loaf.

I’m also considering a Chicken Pâté class—would you be interested? Let me know in a reply to ICan@artcookery.com! or a comment to this post.  I make a delicious pâté .

To see the full schedule, visit Art of Cookery’s calendar page and scroll down.

Grab n Go Magic Fridge: This Week’s Offerings

Whether you’re in a hurry or just craving something delicious, our Grab n Go fridge will be stocked with comforting, creative meals next week:

  • Mediterranean Tuna & Bean Lettuce Wraps
    No reheating required—just fresh, protein-packed goodness with tuna, cannellini beans, herbs, and lemon tucked into crisp lettuce. Naturally gluten-free and perfect for lunch on the go.

  • Chicken Katsu with Furikake Rice & Ginger Cabbage Slaw
    A fusion of Hawaiian comfort and Japanese crunch. Crispy chicken cutlet, seasoned rice, and a zingy slaw that brings it all together.

  • Chicken Ramen with Soft Eggs
    Soul-warming broth, tender noodles, savory chicken, and jammy eggs. Slurp-worthy satisfaction in every bite.

  • Beef Tips over Noodles
    Rich, slow-simmered beef in a savory sauce over tender egg noodles. Pure comfort food.

Michigan Produce Spotlight: Apples, Plums, and Sweet Corn

September in Michigan is a magical overlap of late-summer sweetness and early-fall richness. Tomatoes are still sun-warmed, corn is at its peak, and apples begin to make their crisp entrance. Plums, pumpkins, and sweet potatoes are just around the corner.

Did you know that putting 2 sweet corn in the microwave for 8 minutes perfectly steams them?  Just microwave without husking, let rest until you can handle, cut the base off at it’s largest girth, grasp the cob at the top and work the cob out.  It comes out corn silk free and perfectly steamed.

Here’s a simple, seasonal recipe to celebrate the moment:

Sweet Corn & Apple Slaw with Cider Vinaigrette

Ingredients:

  • 2 ears fresh Michigan sweet corn, kernels cut off
  • 1 crisp Michigan apple (Honeycrisp or Gala), julienned
  • 1 cup shredded cabbage
  • 2 tbsp chopped fresh parsley
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tsp honey
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine corn, apple, cabbage, and parsley.
  2. In a small jar, shake together vinegar, olive oil, honey, salt, and pepper.
  3. Pour dressing over slaw and toss gently.
  4. Let sit for 10 minutes to meld flavors. Serve chilled or at room temp.
  5. Taste and adjust seasonings to you desire.

This slaw is perfect alongside grilled meats, tucked into wraps, or as a bright counterpoint to rich dishes like crab cakes or katsu.

Whether you’re joining a class, grabbing a meal, or just stopping by to chat, we’re here to feed your curiosity and your appetite. Let’s make this September delicious, local, and joyfully hands-on.

Junior Chefs

Kids:  Junior Chef Cooking Class

Designed for young people, aged 10 to 15.
This series of classes is designed for the young chefs who are interested in expanding on their culinary skills.  This is a 2 hour class that requires the junior chefs to have some beginner cooking skills.  They should understand kitchen safety, know how to boil water, stir food, and flip hot food.

Note: The young chefs do not have to take all of the classes.  They can pick and choose.

A different class each time.

The topics of this class will change each time it is held.  Chef Valerie determines the topic but does also like to hear suggestions from the junior chefs.  One time might be making real food versions of kid faves Chicken nuggets and pizza from scratch. Perhaps the topics wil cover incorporating supper foods and more nutrition into a young chef’s repertoire.  Another could be making spaghetti pasta by hand while simmering a great marinara, or creating a charcuterie board. 

The summer 2026 series of 3 classes will cover:

  • To be determined.  Make requests!
  •  

The young chefs should eat lunch before attending the 2 pm series.  They will be dining on their classwork at the end of the class or taking it home to share.

Student aged 10-15:  $45

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Condiment Series: Mayonnaise

Discover the art of creating velvety-smooth mayo through simple techniques. You’ll learn how to achieve the perfect consistency using whole eggs and egg whites, resulting in a homemade mayo that surpasses store-bought versions in both taste and quality.

What sets homemade mayonnaise apart is the boundless potential for customization. Let your taste buds be your guide as you explore a world of flavors. From tangy and zesty to herb-infused or spiced, you’ll learn how to infuse your mayo with personalized nuances that elevate your culinary creations to new heights.

Crafting your own mayonnaise isn’t just a culinary delight—it also opens the door to a healthier alternative. Gain control over the ingredients and choose high-quality oils, adjust the level of seasoning to suit your preferences, and tailor your mayo to meet specific dietary needs. Embrace the freedom of creating a mayo that aligns with your wellness goals.

Master the techniques for achieving consistent results and troubleshoot common pitfalls. 

Take pride in creating a condiment that is as unique as your culinary style. Reserve your spot today and embark on a flavorful journey that will forever transform the way you enjoy this beloved classic.

$30

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Culinary Crash Course

Are you a young adult just getting out on your own and need some kitchen skills?  Have you recently lost your spouse or partner and that person was the cook in the relationship?  This is the class for you!  Is your family on a budget and you need to to dine in/not out?

This class is for YOU.

Over the course of this 6 hour culinary bootcamp, participants learn a variety of foundation kitchen skills from basic to more in-depth.

Experience:

  • Sourdough bread making
  • Knife skills
  • Proper kitchen measuring technique
  • Electric pressure cooking
  • How to cook from your pantry

You will come away with a wealth of knowledge and hands-on experience (as well as recipes and notes provided for you.

You will be eating your way through the day.  Imagine that, eating your homework.

$200

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Youngest Chef Series Session 5 Ages 6-10

Designed for young people, aged 6 to 10.

This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 5:  More Stove Top and Knife Skills: 

The final Youngest Chef session is a type of reminder course, advancing their skills.  Students will be using stove top, handling meat, prepping vegetables with knives, and understanding the term “mise en place” when it comes to planning a cooking session.

Using these skills, they will be making a Taco bar for lunch.

Students aged 6-10: $55

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Youngest Chef Series Session 4 Ages 6-10

Designed for young people, aged 6 to 10.

This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 4:  Ovens – Baking (Sweet & Savory)

This session provides an experience in foundation skills for baking (ingredient identification, measuring, folding, oven use, food safety regarding meat handling). Foods made in this session are mini-meatballs and cookies.

Students aged 6-10: $55

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Youngest Chef Series Session 3 Ages 6-10

Designed for young people, aged 6 to 10.
This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 3:  Slicing, Dicing, Paring, and Boiling: 

In this 3rd session the youngest chefs will be learning about boiling water, an easy way to dice an onion, shredding cheese, and sauteeing.  Together with Chef Valerie they will be preparing a lunch of Spaghetti and Pie (the real thing, no boxed stuff!).

Students aged 6-10: $55

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Youngest Chef Series Session 2 Ages 6-10

Kids:  Youngest Chef Cooking Series

Designed for the youngest chefs, aged 6 to 10.
This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.

Session 2:  Introduction to Measuring and Burners: 

This session lightly engages in foundation skills for cooking (measuring, cracking eggs, stirring, stove safety). Foods made in this session are mini pancakes and breakfast meat with fried or scrambled eggs if there is time.

Students aged 6-10: $55

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Youngest Chef Series Session 1 Ages 6-10

Kids:  Youngest Chef Cooking Series

Designed for young people, aged 6 to 10.
This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.

Session I:  Knife Skills and Food and Kitchen Safety: 

To provide a sound foundation for future lessons, students will learn basic kitchen conduct, spreading food on bread, peeling food, terminology, and knife skills (using plastic knives). Foods made in this session will be sandwiches and apple slices.

Student aged 9-10:  $55

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