Summer

More coming soon!

Camp Allergic to Salad with Amagansett Food Institute 

Session 1: July 29-August 9
Upping Your Chops + Food Sustainability
This session will cover general introduction to culinary skills and technique, providing a well-rounded basic culinary foundation. We will then delve deeper into topics related to food sustainability, including local food systems, marine ecosystem health, indigenous food systems, and food policy and access. Session will include on-site visits to local producers and farms, as well as guest speakers and interactive workshops. This experience summer experience is highly hands-on, and follows Allergic to Salad’s award-winning STEM-based culinary curriculum. Session 1 will culminate in a final showcase of student projects from the week with a family dinner party!

Session 2: August 12-29
The Business of Food
This session will cover a general introduction to culinary skills and technique, providing a well-rounded basic culinary foundation. We will then delve deeper into topics related to running a small food business, from product development, production and retail. The session will include on-site visits to local producers, restaurants and food business, as well as guest speakers and interactive workshops. This unique summer experience is highly hands-on, and follows Allergic to Salad’s award-winning STEM-based culinary curriculum. Over the course of the two weeks, participants will have the opportunity to research, develop, test, create and market their own food products. The session will culminate in a final showcase of student projects from the week, including development of a collaborative menu to be shared with families.

In both sessions, students will help prepare family-style lunch each day along with one daily snack. 

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Book a Class or Party

An on-site dinner party is an awesome way to spend time together with family and friends. Enjoy a fun evening while showing off your inner chef skills.

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