Cooking Camp 2025
Theme: New Food / New Innovation
Focuses on inspiring creativity and pushing culinary boundaries. Participants will explore cutting-edge techniques, experiment with unique or unconventional ingredients, and create visually striking dishes. The theme encourages a fusion of cuisines, blending global influences to craft original recipes while also reimagining traditional dishes with modern twists. This camp is about more than cooking—it’s about innovation, exploration, and discovering the joy of creativity in the culinary arts.
Course Schedule
| Class Date | 29-30 March 2025 |
| Class Session | 2 Day Class |
| Class Hour | 8:30 - 16:30 |
| Total Hours | 12 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Between 11-17 years of age |
| Delivery Language | The instructor’s native language with translation |
| Suitable For | Teenagers passionate in cooking and baking |
| Accomplishment | Certificate of Attendance by The Food School Bangkok |
What you will learn :
- 1) Ignite Your Passion — Dive into exciting food-related hobbies that spark interest and set the stage for a fulfilling career in the culinary world.
- 2) Global Flavours — Embark on a journey through international cuisines, uncovering the rich food cultures, customs, and traditions from around the globe.
- 3) Master the Craft — Learn the art of precise cooking techniques and discover the best practices of international cuisine in authentic settings.
- 4) Food and Fun — Immerse yourself in exciting interactive activities such as mysterious boxes, mini cooking competitions, mockup markets, and much more!
Cooking Camp 2025
- Day 1:
- 08.30 – 09.00 Registration and Refreshment (by festilia organic Sicilian juice from Italy)
- 09.00 – 09.15 Program Introduction and Welcoming for Parents and Students
- 09.15 – 10.00 Introduction to Food Sanitation and Work Safety by Chef Siwakorn
- 10.00 – 12.30 DTC Thai Cuisine by Chef Tang: Shrimp with tamarind sauce sphere on rice cracker.
- 12.30 – 13.30 Lunch Break
- 13.30 – 16.30 Tsuji Japanese Cuisine by Watanuki Sensei: Low Temperature Cooked Ginger Pork Bento
- Day 2:
- 09.00 – 09.30 Registration and Refreshment
- 09.30 – 12.30 ALMA Cuisine by Chef Bruno: “Gnocci di barbabietola rossa ripieni al taleggio, Croccante alle nocciole E polvere di fungo porcino”
- 12.30 – 13.30 Lunch Break
- 13.30 – 16.00 ALMA Pastry by Chef Angelo: Chocolate truffles and chocolate Lollypop
- 16.00 – 16.30 Key Take Away/Self-Reflection
- Closing Speech by School Director
- Certificate and Medal Giving
- Group Photo
Booking Deadline
22 March 2025
