​Cooking Camps​​​​​​​​​​​​​​​



ATCO Blue Flame Kitchen offers cooking camps for kids and teens. Our camps are a series of hands-on cooking classes that are engaging from start to finish.

Our Chef Instructors will teach the basics of food preparation, kitchen safety and cooking techniques to create tasty dishes from scratch.

Participants will enjoy the dishes they make for lunch and will be able to take extras and recipes home to share with their families at the end of each class. The camp is sure to reveal your child’s inner chef.
 
Location: All classes are held at the ATCO Blue Flame Kitchen Learning Centre in Calgary, 909 -11 Avenue S.W.
 
To register, call 403-245-7630.

SINGLE DAY CAMPS

Comfort Food: Two Day Camp (for ages 9 to 11)
Campers will have a jam-packed two days cooking up some of our favourite comfort food. We’ll be making classics like chicken pot pie with fresh biscuits and dark chocolate brownies, but we’ll also have healthier recipes for them to prepare like creamed spinach and kale gratin.
Thursday February 11 and Friday, February 12, 9 a.m. – 4 p.m. $140

Tex Mex (for ages 9 to 11)
They’ll be learning first hand an array of kitchen skills in this camp as our chef instructors take them through how make chicken enchiladas and tortilla soup. They’ll be busy whipping up some cornbread to go with their soup and spiced dark chocolate brownie bites to take home as well. Friday, March 18. 9 a.m. – 4 p.m. $70  

Earth Day Feast! (for ages 9 to 11)
We’re celebrating Earth Day by cooking with the finest ingredients Mother Nature has to offer from earth to sea. Campers will learn how to cook with sustainable fish, free-range meat and locally grown vegetables. They will also learn how to plant their own fresh herbs and what they can grow in their own gardens. Each camper will receive a potted sunflower to take home to grow!
Friday, April 22; 9 a.m. – 4 p.m. $70+GST

All About Brunch (for ages 9 to 11)
We are told breakfast is the most important meal of the day and now our campers can learn to help prepare brunch classics like eggs benedict, including making hollandaise from scratch. They’ll also learn how to make their own turkey sage sausage patties, flavourful roasted potatoes, coconut crusted French toast, and brunch wouldn’t be complete without quiche.
Monday, April 25; 9 a.m. – 4 p.m. $70+GST
 
Camping Foods (for ages 9 to 11)
Learn how to prepare for a weekend camping trip! We’ll be making foil-pack potatoes, campfire bannock, make-ahead salads, marinating salmon and what would a camping trip be without homemade graham crackers   for s’mores?
Friday, May 20; 9 a.m. – 4 p.m. $70+GST
 

MULTIPLE DAY CAMPS

Comfort Foods (for ages 9 to 11)
Campers will have a jam-packed two days cooking up some of our favourite comfort food. We’ll be making classics like chicken pot pie with fresh biscuits and dark chocolate brownies, but we’ll also have healthier recipes for them to prepare like creamed spinach and kale gratin.
Thursday, February 11 and Friday, February 12; 9 – 4 p.m. $140+GST

 
Spring Break Day Camp (for ages 9 to 11)
Each day will be a new adventure as we explore cuisine from all over the world, such as Cuban, Persian, African and Eastern European. Our campers will learn skills for making soups, sauces, baked goods and everything in-between.
Monday to Thursday, March 21-24; 9 a.m. – 4 p.m. $280+GST 

 

SUMMER COOKING CAMPS

Camp Theme: Tastes of the World
Join us for another fun-filled week of flavours from all over the globe. Campers will have the chance to create dishes from Germany, Spain, Vietnam, Thailand and the Middle East.  We’ll be baking, cooking, sharpening our knife skills, battling it out in food related competitions, and enjoying plenty of delicious eats!  Campers are sure to bring home some new recipes, skills and even a few treats.
 
 
Camps run Monday – Friday from 9:00 a.m. until 4:00 p.m.
 
Cost: $450.00 + GST
 
Camps will include individual activity booklets and daily outdoor breaks or movie breaks, depending on the weather.
 
Complimentary before and after care is available from 8:30 a.m. – 9 a.m. and from 4 p.m. – 4:30 p.m., however, late pickups will be subject to a $10 per 15 minute fee.
 

FROM WORKING FARM TO TABLE COOKING CAMPS

Throughout the week campers will learn all about gardening firsthand by planting, sprouting and growing their own sunflower plant. Our chef instructors will walk them through how to select fresh, local ingredients as they create tasty salads, mouth-watering baked goods, healthy breakfast options and we even have a day set aside for Ukrainian classics like borscht. Our campers’ knowledge will be put to the test when we wrap up the week with a trip to two local working farms. They’ll get to experience a day on the farm, digging up their own ingredients to bring back and use in their chicken pot pies.



 





 
 
Camps run Monday – Friday from 8:30 a.m. until 4:00 p.m.

Cost: $475.00 + GST
 
Camps will include individual activity booklets and daily outdoor breaks or movie breaks, depending on the weather.
 
Late pickups will be subject to a $10 per 15 minute fee.
 

 In their words ...

 

​What parents have to say about our Kids Cooking Camps. 



 
Expecting our daughter to make muffins and pizzas, etc., we were pleasantly surprised when she came home with more “adult fare.” Not one for eating spinach nor chickpeas, she said her favourite dish was the Moroccan chickpea soup. Today we are going to make the tortillas. Fantastic course for 9-year-olds (or anyone!). She definitely wants to attend again next year. Cheers to you for helping a 9-year-old not only learn to cook, but enjoy the taste of healthy food.

 

 

 

 

 

 

 

 

 
 

 

 



 


 
My daughter loved learning within ATCO’s state-of-the-art kitchen space with experienced and enthusiastic chefs. She still shares nuggets of knowledge about kitchen utensil skills, nutritional facts, and how food is produced. Sincere thanks to everyone at ATCO Blue Flame Kitchen for giving my kid such a fantastic learning experience and instilling an enthusiasm about making HEALTHY & DELICIOUS food!

 

 

 

 

 

 

 

 

 
 

 

 


 

 

 

 

 
Last updated on February 09, 2016