We are happy to announce the next installment of our monthly Kids in the Kitchen programs! Each program is a ticketed event with limited space so we can keep the instruction as hands-on and interactive as possible. We ask that all age restrictions be followed, as each class is created specifically for each group.
As we anticipate the coziness of Fall, Chef Scott will teach us how to make comforting chicken noodle soup and corn chowder. Kids will learn how to make a blonde roux, chicken stock from scratch, and how cultures around the world make soup.
AA- Gluten, Dairy. No vegetarian option
This Masterclass is limited to ages 11-14, and has a 12 person capacity.
All Kids in the Kitchen Masterclasses are for children ages 11-14 years old. Each session is an hour and a half long, from 10 AM to 11:30 AM. All regular classes are $40 per student and $30 for members.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-569-0405 or email Jennie Merrill at firstname.lastname@example.org. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
We love to see your chefs in action, so send pictures of your kids making recipes from class or camp for a chance to get included in the newsletter. Or tag us on Facebook (@Southern Food & Beverage Museum) or Instagram (@eatdrinksofab) when they're flexing their new cooking skills!
Many thanks to the generous support of the Emeril Lagasse Foundation for the development of SoFAB's middle school programs.