[Photo credit: Bacchus’ Kitchen]
“We just thought it’d be something fun to do and hopefully build future customers,” said Beltran, owner of Bacchus’ Kitchen, explaining the motivation behind the camp. He noted that he had done something similar before for a charity organization in Pasadena.
The program, priced at $475 per week for a total of $950 for the two-week camp, runs daily from 10 a.m. to 2 p.m. and covers a range of culinary skills and restaurant operations. Participants will learn basic cooking techniques, safety protocols, front-of-house management, and even design their own restaurant concept.
“As a neighborhood restaurant, we just wanted to build that sort of community,” Brandon Firla, general manager at Bacchus’ Kitchen, said. “We have a lot of families who have been regulars for years and years, and we’ve watched families grow up here.”
The camp’s curriculum is designed to accommodate various skill levels, starting with fundamental techniques. “We’re going to start from the beginning,” Beltran said, noting that participants will learn skills such as properly cutting an onion, roasting a chicken, and searing meat.
While the camp is primarily aimed at 12 to 16-year-olds, Beltran and Firla mentioned there’s some flexibility in this age range. Safety is a top priority for the organizers.
“Our first priority will be safety, safety and sanitation,” Firla said. “Making sure that the kids understand cooking is fun, but you have to really pay attention and be safe.”
The program culminates in a Sunday Family Supper on July 28, where participants will prepare and serve a multi-course meal to their families. This event aims to showcase the skills acquired during the camp. Additional tickets for the family supper can be purchased.
The camp’s impact extends beyond culinary skills, offering insights into the hospitality industry. Firla noted, “This will show them, just give ’em a taste of what hospitality and dinner service from start to finish [is like].”
Beltran described his teaching approach, saying he encourages students to take notes and ask questions. He expressed interest in potentially expanding the program and having successful students return to help teach future classes.
“Based on how this goes and word of mouth, it generates, we’ve already had a lot of people asking for grownup adult cooking classes,” he said.
For those interested in the Summer Cooking Camp, registration information at bacchuskitchen.com.
The camp includes daily lunch, apron rental, and two tickets for the family supper. A waiver form, not currently on the website, will need to be signed closer to the camp’s start date.
