ITK Culinary is back in our new Emeryville facility with another year of fantastic summer camps, where your kids get to cook different meals every day. We never have the same recipe twice, so your kids will have a new experience each week.

Our chefs/instructors will lead the class each day through 5-6 recipes based upon a theme of the week. Once assembled, the kids will get a quick lesson on food safety, proper hygiene, then its off to begin prep. The next few hours will focus on creating each recipe from scratch and ends with the kids enjoying the meal together.

Week 1 – June 11-14th – Golden State Warriors Favorites
The team cannot operate without the right food fueling their bodies so this week is dedicated to the favorite players and their favorite foods.

Monday – Kevin Durant – Since moving to the Bay Area, KD has been able to enjoy his favorite food…crab legs. Its not the right season for crab, but lets cook a few of his other faves: Shrimp Cakes – Since we have plenty of shrimp, we’ll substitute that for crab in our gourmet cakes with Smoked Paprika Remoulade
Smoked Short Ribs – Looking back at his OKC days, we’ll get the smoker out for a quick smoked Short Ribs and Homemade BBQ Sauce

Corn and Tomato Relish – Just fresh vegetables, herbs and spices makes this dish perfect for summer.
Pasta – Handmade and a simple garlic and blistered tomato sauce.
Strawberry Shortcakes – Homemade with just a touch of sugar and cream

Tuesday – Klay Thompson – His favorite is Greek Gyros, so we’ll make them from scratch!

Gyro Meat – Most vendors in the states use a mixture of different meats for Gyros and we’ll do the same with a combination of Beef and Lamb.
Pita – Light fluffy and unlike anything you’ve bought from the store. This recipe is so easy, you might consider making them from now on.
Tzatziki – The perfect sauce made from Garlic, Cucumber and Greek Yogurt.
Farro Salad – This ancient grain has a great chew and is healthy for you.
Revani- I recall my first bite into this luscious dessert and fell in love with the cornmeal texture.

Wednesday – Andre Iguodala – A self proclaimed “foodie” Andre’s distinct style can be summoned into creating wonderfully beautiful and delicious dishes.

Corn Fritters with homemade Aioli Sauce
Baked Sesame Chicken Wings with Pineapple Mango Salsa

Kale Stuffed Chicken Breasts
Ricotta Ravioli with Marinara Sauce
Butterscotch Pudding

Thursday – Stephen Curry – We know he’s an incredible player and his wife a wonderful Chef, so what did we learn about his favorite foods? He loves Chicken Parm, so we’ll use that as the springboard for our inspiration.

Chicken Parmesan

Egg Noodles
Marinara Sauce
Minestrone Soup
Garden Herbed Foccacia
Apple Hand Pies

Hours: 9:30am to 3:30pm
Cost: $450 Mon-Thur or $120 per day.
Early drop off: $10 extra for 8:30 am drop off
Late Pick Up: $10 extra 4:30pm

Our camps are divided into two age groups, 7-13 years old, and 14+ for our more advanced chefs. Enrollment is limited to 15 spots for each group.