Summer Culinary

Summer Culinary is a cooking and culinary summer camp for all skill levels. Students cook in commercial kitchens used by culinary schools and professional chefs, with professional gas ranges, individual workstations, a pastry and baking lab, temperature-controlled storage, and a plating and presentation studio. The program includes savory work such as appetizer and entrée pairings, knife skills, station management, global cuisines, plating, professional presentation, safety, sanitation, and clean stations, as well as pastry and baking work such as fruit tarts, crème brûlée, macarons, laminated doughs, soufflés, glazes, sauces, handmade frosting, and precision baking science.

At a glance

• Ages: 12–17 years old
• Current session: Washington, DC commuter program session 1 (Jul 20–Jul 24, 2027); Washington, DC commuter program session 2 (Jul 27–Jul 30, 2027)
• General schedule: A week-long deep dive into professional cooking. Hands-on every day from 10:00 AM to 6:00 PM. Residential students have breakfast at 8:00 AM, lunch at 12:00 PM, dinner at 5:00 PM, and evening city experiences from 6:00 PM until around 10:00 PM. Sessions run Sunday to Saturday.

About the provider

The program states that its purpose is to create a safe space where students gain confidence, future forward life skills, and leadership. It also notes that instructors are working culinary professionals, and that 2027 marks a 20 year anniversary.

• Summer Culinary — Ages 12-17 · Day Program Only in Washington, DC; 10:00 AM classes begin; Monday through Saturday session dates are listed · Cooking and culinary summer camp for all skill levels; Washington, DC is commuter-only/day program only.
• Savory Program — Ages 12-17 · Week-long program with daily sessions · Savory concentration with appetizer and entrée pairings, knife skills, station management, global cuisines, plating, professional presentation, safety, sanitation, and clean stations.
• Pastry & Baking Camp — Ages 12-17 · Week-long program with daily sessions · Pastry concentration with professional-level equipment, fruit tarts, crème brûlée, macarons, laminated doughs, soufflés, glazes, sauces, handmade frosting, and precision baking science.

All skill levels are welcome. No experience needed. Washington, DC is day program only / commuter-only. Sessions in Washington, DC are listed as commuter program only. Returning students go up to a new, more challenging set of recipes.

Last updated September 21, 2026.