Dash of Soy Summer Camp for Young Chefs
The founder, Elaine Sher, is teaming up with Chef Mikiko Yang to launch Dash of Soy Summer Camp 2025 for kids aged 8-12 and teens 13-17. Our camp is perfect for young chefs who enjoy hands-on classes, prefer smaller groups, and love Asian foods and culture. In addition to the specific dishes on the menu, they will come away with some essential knowledge like knife skills and wok seasoning. And the best part? Leftovers each day to share with family! Here is the 4-Day Curriculum:
Day 1: Homemade Pork and Cabbage Dumplings
This class starts with making a Hot Water Dough to create Homemade Dumpling Wrappers from scratch. Then prepare the filling using a Classic Cantonese Marinade with the addition of a family secret. Learn different ways to pleat and wrap a dumpling, and experience different ways to cook them: pan-fried (Potstickers) and boiled.
Day 2: Host Your Own Sushi Party
We start with Futomaki (Thick Sushi Roll), a traditional sushi roll with an array of vibrant ingredients. Next up is the classic California Roll, using the "inside-out" technique to make Uramaki. Discover the party-pleaser of "choose your own adventure (filling)" Hand Roll Sushi that is both fun to create and enjoy. Experience the comfort of Chawanmushi, a teacup (chawan) steamed (mushi) egg custard that is silky, soft, and umami-packed.
Day 3: Homestyle Bento Box
Let's delve into the art and techniques of crafting delectable bento boxes. Master the classic Chicken Teriyaki with Homemade Teriyaki Sauce, the picture-perfect Tamagoyaki (Rolled Omelet), and hand-shaped Onigiri (Triangle Rice Balls) with three traditional flavors! Learn to make creamy Japanese Potato Salad with crunchy veggies, ham and Kewpie. Complete the bento box with a popular finger food Teriyaki Cheese Chikuwa (Fish Cake) Mini Skewer and Edamame.
Day 4: Wok Cooking 101
The wok is a unique and versatile cooking tool for everything Cantonese. Learn how to season, clean, and take care of your wok. Use it to make all your Chinese takeout favorites, including the Chicken Fried Rice and Chow Mein (Fried Noodle) with BBQ Pork and Garlic Chives. Learn the art of velveting to master the Stir-fried Beef and Broccoli in the Wok, and the comforting warmth of the classic Egg Drop Soup.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free. You can also book a private event if you have at least 4 people in your group. All sales are final with no refunds. Class credit is granted only if we can fill your spot. We need a minimum of 4 students to host a class. Otherwise, we will work with you directly to reschedule. Thank you for supporting a local small business.