Hang out with CJ's very own Chef Zach and Flynn's Foods! Learn simple recipes, kitchen safety and basic knife skills while preparing a meal or snack each day to enjoy or take home. Students will use a chef's knife, saute in hot pans, bake, and wash their own dishes -- all while gaining confidence and independence in the kitchen.

For aspiring chefs, children ages 7 to 11. Spend three creative days in the kitchen with Lydia Gwin learning everything about baking sweet and savory dishes. This hands-on class will learn to make soft pretzel bites with cheese dip, mini pizza rolls, cinnamon sugar pull-apart bread, classic vanilla muffins with chocolate chips and berries, cheesy garlic knots, mini hand pies with ham-and-cheese or chicken, chocolate chip cookie bars, mini fruit galettes, whipped cream and berry parfaits, mini cheddar biscuits, baked mac-and-cheese cups, cupcakes with piped frosting, cinnamon roll pinwheels, and decorated sugar cookie medals.

For aspiring chefs, children ages 7 to 11. Spend three creative days in the kitchen with Lydia Gwin learning everything about baking sweet and savory dishes. This hands-on class will learn to make soft pretzel bites with cheese dip, mini pizza rolls, cinnamon sugar pull-apart bread, classic vanilla muffins with chocolate chips and berries, cheesy garlic knots, mini hand pies with ham-and-cheese or chicken, chocolate chip cookie bars, mini fruit galettes, whipped cream and berry parfaits, mini cheddar biscuits, baked mac-and-cheese cups, cupcakes with piped frosting, cinnamon roll pinwheels, and decorated sugar cookie medals.

Embark on a whirlwind culinary journey in just four days! This exciting summer camp will transport you across continents, exploring the diverse and delicious cuisines of the world. Cuisines explored will include: Italian, Indian, and Mexican. The final day of camp will culminate in an exciting "Culinary Showdown” team competition where your camper will put their skills to the test and work together to create a winning dish representing a chosen country. Daily Themes are: Italian, Mexican, Indian, and Competition Day! Camp Time is: 10:00am-2pm

Led by De Smet Jesuit coaches, teachers, and students, our camps are all about pushing yourself, making new friends, and having an unforgettable summer. Come see what it means to be a Spartan!

Led by De Smet Jesuit coaches, teachers, and students, our camps are all about pushing yourself, making new friends, and having an unforgettable summer. Come see what it means to be a Spartan!

Hang out with CJ's very own Chef Zach and Flynn's Foods! Learn simple recipes, kitchen safety and basic knife skills while preparing a meal or snack each day to enjoy or take home. Students will use a chef's knife, saute in hot pans, bake, and wash their own dishes -- all while gaining confidence and independence in the kitchen.

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats. Join Dawn Meyer for a hands-on class creating cheeseburgers sliders with "special sauce", sheet-pan honey mustard chicken and broccoli, stovetop berry crisp, chicken parmesan meatball skillet, bean and cheese burritos, easy chocolate mousse, parmesan crusted carrots, oatmeal pancakes, quick vanilla ice cream with chocolate shell topping, loaded mashed potatoes, pork fried rice, white bean chili, and fettuccine Alfredo.

For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about sweet and savory baking from cupcakes to French toast, and so much more! The kitchen is going to heat up with Alfredo baked spaghetti, peanut butter and jelly pound cake, apple-cinnamon muffins, no-yeast cinnamon rolls, baked oatmeal, cheesy breadsticks, chocolate-cherry cookie bars, black bottom cupcakes, blueberry muffin bread, overnight French toast, made-in-the-pan chocolate cake, Nutella cookies, and birthday cake blondies.

Join us for a cooking event! This program will include a demonstration (and tasting). Younger children will require adult assistance.

Explore the diverse culinary landscape of the U.S.A as we master the hearty comforts of the Midwest, the fresh and vibrant traditions of the Coasts, and the bold, soulful flavors of the South. Campers will sharpen regional techniques while learning the history behind America’s most iconic dishes. The week concludes with a high-energy Team Competition, where campers collaborate to present a winning plate that highlights regional flavors, creative presentation, and top-tier kitchen professionalism. Daily Themes are: Midwest, East and West Cost, Southern, and Competition Day! Camp Time is: 10:00am-2pm

For aspiring chefs, children ages 7 to 11. The moment that the kids have a day off school, Lydia Gwin concocts an awesome and memorable activity. Join her in the kitchen and learn to create an assortment of brownies to build a box to take home and share with the ones you love for a Valentine surprise. This hands-on class will create red velvet heart brownies, "kitchen sink" brownies, brookies - part brownie and part cookie, fudge brownies, and brownie cookies with caramel filling.

Join Rossman’s dining team for a culinary adventure! After touring the Rossman kitchen, campers will learn how to be safe and organized as they set out to prepare tasty foods. Campers will enjoy making a variety of dishes from breakfast favorites to lunch and dinner meals to fan-favorite desserts.

Ignite your culinary passion this summer with a hands-on program designed to build essential skills and creativity. Campers will earn a Kitchen Safety Certificate through pizza and knife skills, master the art of pasta and sauce making, and explore the chemistry of dough science. The week culminates in a friendly Team Competition where students are judged on taste, originality, and presentation, as well as their commitment to sanitation and sportsmanship. Daily Themes are: Pizza Party, Pasta Pals, Baking Basics, and Competition Day! Camp Time is: 10:00am-2pm

For aspiring chefs, children ages 7 to 11. The focus for this three-day bootcamp with Lydia Gwin will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create dishes from Europe, Asia, Africa and the Americas including French crêpes with berry filling, British jam thumbprint cookies, Greek lemon chicken skewers, mini shepherd’s pie cups, mini calzone pockets, veggie and chicken potstickers, Japanese teriyaki chicken onigiri, pad Thai, mini banana pancakes with honey, coconut rice with mango, baked empanadas, oven-baked cinnamon sugar churro bites, Brazilian brigadeiro truffles, Mexican street corn cups, and Moroccan-style couscous bowls.