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Future Chefs Camps
Come ready to learn, cook, eat and have fun! At Brightwater Future Chefs Food Camps, children ages 9-17 will learn new techniques, try new foods and make new friends!
Cost per camp is $450. Registering multiple children or signing up your child for multiple weeks? Bundle and save 10%! Email FutureChefs@nwacc.edu to get the promo code.
Read further to learn more about the week-long day camps, schedule and registration process.
In Future Chefs culinary week-long day camps, children will learn basic cooking and baking techniques and make their own lunch and snacks.
At the week’s end, they will have the opportunity to show off their new skills for their parents at the parent party! They will come away with a collection of tasty recipes focused on using local, healthy ingredients. Other weekly camp activities will include spending time in the Brightwater garden and taking field trips around 8th Street Market.
Pop Culture Cooking | Ages 9-12 | June 12-16th
Join Chef Regina for our first week of camp for the summer. Students will explore food in pop culture with superhero and cartoon inspired menus. Daily topics include NYC street food, under the sea, and more. Students will be encouraged to share what they like most about pop culture foods, and their favorite superhero or movie.
F is for Foodie | Ages 13-17 | June 19 - 23
Under Chef Regina’s lead, students will prepare and enjoy popular foods with a variety of variations that nod at flavors from different regions around the globe. This week will be filled with creating delicious dishes from meatballs to pasta. Students will have the opportunity to make familiar dishes as well as explore new dishes like Madagascar yeasted pancakes.
“Meat” in the Middle | Ages 9-12 | June 26 -30
Chef Ray will lead this fun and exciting week with a variety of sweet and savory stuffed foods like pot stickers, buns, pasta, and calzones. Your Future Chef will leave with a handful of recipes and the skills they need to make easy, delicious meals that the whole family will love. Looking for a vegetarian option? We can accommodate!
Fast Food Favorites 2.0 | Ages 9-12 | July 10-14
Would you like fries with that? Chef Michael’s previous sold-out week of camp is coming back new and improved. Students will reimagine their favorite fast food meals in a home kitchen environment with fresh, nourishing ingredients.
Rolling and Folding | Ages 13-17 | July 17 - 21
Chef Ray is back again to lead a week focused on the artisanal technique of dumplings of all kinds. Students will take a deep dive into a broad class of dishes that consist of a piece of cooked dough wrapped around a savory or sweet filling. Think steam buns, ravioli, and calzones. Your Future Chef will leave with a handful of recipes and the skills they need to make easy, delicious meals the whole family will love. Looking for a vegetarian option? We can accommodate!
Food Festivals from Coast to Coast | Ages 9-12 | July 24 - 28
Join Chef Regina in celebrating food from festivals and fairs across the USA. From California to New Hampshire and Minnesota to Mississippi and plenty of stops in between, students will cook their way through a variety of regional culinary delights. Homemade corndogs, caramel apples, and banana ice cream are just a few of the items in store for this week of fun.
In Future Chefs baking week-long day camps, kids will explore the art of baking and learn kitchen basics and techniques required to make sweet and savory breads, pastries and other baked goods.
Kids will also make their own lunch and snacks throughout the week. At the week’s end, they will have the opportunity to show off their new skills for their parents at the Parent Party! They will come away with a collection of tasty recipes focused on using local, healthy ingredients. Other weekly camp activities will include spending time in the Brightwater garden and taking field trips around 8th Street Market.
Bake It Yourself: From Granola Bars to Cupcakes | Age 13-17 | July 10 - 14
Chef Julie will introduce the basic concepts, techniques, ingredients, and procedures of baking. This camp includes tips and tricks for best baking practices and the science of basic doughs, cakes, and batters. Students will learn how to make some of their favorite baked foods, such as granola bars, soft pretzels, pizza, cheese crackers, and cupcakes. Students may never want the store-bought versions again once they’ve learned how to make them so much better themselves.
Flatbreads Around the World | Age 9-12 | July 17 - 21
Under the direction of Chef Vince, students will explore a different country’s flatbread: tortilla from Mexico, naan from India, etc! They will also have an opportunity to learn about the accompanying foods associated with the typical bread.
Traveling Through Baking: A Focus on Iconic Pastries and Breads from Different Countries | Age 13-17 | July 24 - 28
Pack your child’s suitcase for this week of recipes around the world! Chef Julie brings the excitement of travels abroad to Bentonville. Empanadas from South America, bierocks from Germany, palmier cookies from France, and focaccia bread from Italy, and so much more. If you can’t travel to far off lands this summer, sign you child up for this exciting baking adventure!