A Unique Program with Allergic to Salad and the 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 12-23
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.
PROGRAM DETAILS: Sessions run Monday-Friday, 9:00 AM- 3:00PM. A more detailed weekly schedule will be posted soon – stay tuned or contact Genevieve at email@example.com for more info! Parents should expect to pick-up and drop-off at the Stony Brook Southampton Student Center located in Southampton most days of camp, except for when we start the day at a local farm or restaurant (1 or 2 days a week).
RATES AND SCHOLARSHIPS: Payment plans are available and can be selected upon registration. Students may enroll in one or both sessions. Discounts are available for those that enroll in both session 1 and 2. Discounts are also available for siblings who register together. Limited scholarship funds are available. If you are interested in applying for a scholarship, please complete this short application. Please complete the scholarship application no later than Friday, May 17th at 12PM.
For more information on these discounts or in scholarships, please contact Genevieve at firstname.lastname@example.org.
Note on recipes and food allergies: Recipes made throughout the session are vegetarian, nut-free, and soy-free, however please note that the kitchen space we will be using at the Amagansett Food Institute is NOT nut-free. While we cannot be completely responsible for keeping them away from possible allergens, we will make every effort to protect your child. Please let us know of any food allergies or food intolerances that your child may have when registering.
CANCELLATION POLICY: Any cancellations made up until June 30th will receive a 90% refund. Cancellations made between July 1st-28th will receive a 70% refund. Any cancellations made after a camp session has started will receive a 50% refund.
AMAGANSETT FOOD INSTITUTE is a 501(c)(3) non-profit. Our mission is to support, promote, and advocate for the farmers, vintners, fishermen, and other food producers and providers on the East End of Long Island. We envision this region as a place where all farms and food businesses are thriving and supported by an engaged community whose members understand the benefits and uniqueness of local food. Our programs streamline access to local food, building connections between growers, producers, buyers, distributors, and consumers. We believe everyone should have access to the bounty of our region, and our members work together to create a more sustainable and equitable local food system.