where
FOOD
is
Fun!
The Children's Culinary Academy
Join
|
Blog!
|
CLICK HERE: CCA's SUMMER 2011 SCHEDULE, INFORMATION, AND REGISTRATION
main
Shiny
testimonials
::: TESTIMONIALS :::::: You have done so much for us and brought such life to Highfield. I so hope that you are going to be able to take your culinary program to is highest potential and that you will be truly happy and wicked successful. I can say I knew you when.... --B. Milligan, Executive Director, Highfield Hall::: Thank you for a wonderful program. Yzabel loved it. --R. Foster::: Thanks so much for a wonderful week! Laura had a great time, and we look forward to doing it again next summer! --J. Giordano::: Dear Lisa,I just wanted to say thank you! I had so much fun this week. I really enjoyed going to your classes. Hopefully i will see you next year! I was wondering where you got some of your cooking materials. The scale, the chef knifes, cooking boards, the pans we used to put the lime curd in and those small white and clear bowls. I just wanted to say thanks again Lisa!Sincerely, S. Dolan:::Katie had a fabulous time. She was thrilled every day when she called to let us know what she had made. She has already asked her aunt to consider it for next year's birthday present. --B. Lovell::: You are amazing! And the children really enjoyed your programs...certainly Torrey and I did too! Sophie has returned to Russia with her recipe book in hand...quite pleased. Thank you very much! --T.Clark::: Audrie loved the class, and her grandpa asked her to make a big batch of the chimichurri sauce to put over grilled chicken tomorrow, so she spent a lot of time this afternoon chopping herbs and shallots. It was great watching her judge that it needed more lemon juice and pepper by tasting. --S. Caruso::: What a wonderful class - my kids were bubbling over all the way home with every detail. They loved it and were begging to go to another one. --Sarah P.::: Thank you so much for having Lucy. She loved the camp and told me today you reminded her of a teacher of whom she is fond. --A. Pugh::: Alexis LOVED your program. She'd like to do it again next summer.... --V. Farmen::; Keep me posted on your Fall Schedule. Julia had lots of fun, thank you. --R. Scussel
the chef
::: ABOUT THE CHEF/OWNER :::Lisa Holmes is a chef, educator, writer, and mother of two young children. Her writing career began early with her first published work appearing in a locally produced magazine when she was 7, and her interest in feeding people began around the same time when she received her first Easy Bake Oven. A move to England and extensive European travel between the ages of 9 and 12 helped solidify her early culinary interests.After graduating from Wellesley College with a degree in English she began her formal writing career as a travel journalist for Frommer’s, authoring or co-authoring 11 guidebooks, including Paris, Amsterdam, New Orleans, San Francisco, New Mexico, and Maui. Traveling became an adventure in food, and it wasn’t long before she traded her pen for a chef’s knife and entered The Culinary Institute of America (CIA) where she received a degree in Culinary Arts, and as valedictorian of her class was honored with the Waldorf Astoria Award for Academic Excellence and the President’s Scholarship.After graduating from the CIA, Holmes combined her writing and cooking skills and coauthored Bitter Harvest (Routledge, 2000) with Chef Ann Cooper and opened a small, artisan chocolate business. Other works by Holmes and Cooper include In Mother’s Kitchen (Rizzoli, 2005) and Lunch Lessons (HarperCollins 2006). Lunch Lessons won an IACP cookbook award in 2007.Currently, Holmes is the owner and Chef-Director of The Children'’s Culinary Academy located in Falmouth, MA, where she teaches children (and sometimes adults!) about cooking with a focus on educating people about the importance of local, regional, seasonal, sustainable foodways. Holmes is a member of Slow Food International, Oldways, and Chefs Collaborative.Holmes is also writing at Camps.com
the chefs books
::: CHEF LISA IS ALSO AN AUTHOR :::Check out her books:
blog
::: VISIT THE CCA's BLOG :::Click here
contact
press
PAL “Plants a Community Garden, July 20, 2011 (Article with Video)Kids Get Cooking at PAL, May 23, 2011.Gourmets and Good Eaters,” Falmouth Enterprise, May 28, 2010. Cape Close Up: Feed Your Avatar...Something Healthy,” Cape Cod Magazine, April 2010“Conservation and Health Themes of Website for Children,” Falmouth Enterprise, February 5, 2010“Kids Culinary Academy at Highfield,” The Falmouth Bulletin, February 20, 2008 “Highfield Hall Offers Culinary Classes for Kids of All Ages,” The Falmouth Bulletin, February 16, 2009 “Kids: Cape Style, Kids in the Kitchen,” Falmouth Enterprise Special Supplement, February 2009 “Kids in the Kitchen,” Cape Cod Magazine, May 2009 “Are You Epicure-ious? Edible Cape Cod,” Summer 2009
main
All classes are taught by a professional chef!
about
::: ABOUT THE CCA :::Founded in Falmouth, MA in 2007 by award-winning chef/author, Lisa Holmes, The Children's Culinary Academy has established itself as the area's premier cooking program for children. Throughout the academic year, CCA offers recurring multi-week sessions (Kids Cafe and Young Epicureans), birthday parties, special events classes, and even themed classes for school vacations and holidays. Please note that during the 2011/2012 academic year Chef Holmes will not be offering the regular weekend classes because she will be teaching Culinary Arts at Mashpee Public High School. Some special events classes will be offered, so please sign up for the mailing list by clicking "join" in the upper right corner of this site to receive class announcements. CCA also hosts a popular fun-filled and educational summer program that embraces gardening as an exciting and essential part of the cooking process.Children learn basic cooking and knife skills, culinary math, and nutrition in a comfortable, yet safety-focused environment. Every class for the younger children (ages 5 to 9) includes a mini cookbook featuring the day’'s recipes, a special segment (like “This Week’s Spice Rack”) that highlights a certain food and explains some of the history and cultural applications for that item. Older kids (ages 10 to 15) create full meals and are encouraged to experiment. They also receive a printed booklet of recipes for each class.CCA’s mission is to reintroduce cooking to children and families and to promote a healthier approach to eating. Children are encouraged to experiment with new foods, to look in their neighborhoods (and even their back yards!) for local ingredients, to understand where their food comes from (strawberries come from plants, not plastic packages!), and to adopt a more healthful, wholesome approach to eating. Kids today are at greater risk than in any previous generation for health problems associated with poor diets. In Chef Holmes' kitchen food is fun and cooking is both art and pleasure. Her goal is to ignite a passion in kids about food that will ultimately become the gift of a healthier future.
classes
Please note that during the 2011/2012 academic year Chef Holmes will not be offering the regular weekend classes because she is now teaching Culinary Arts full time at Mashpee Public High School. Some special events classes, like Halloween, winter holidays, and possibly a vacation camp, will be offered, so please sign up for the mailing list by clicking "join" in the upper right corner of this site to receive class announcements. The summer program will be offered in 2012. As always, listings will go up in February.::: KIDS CAFE :::(ages 5 to 9) scroll down for older kidsDuring the academic year, CCA offers weekly classes organized in five- or six- week sessions (depending on the school vacation calendar) for children ages 5 to 9. Knife skills, culinary math, basic nutrition, and food history and culture are the focus, and each session focuses on a variety of dishes (breakfast, lunch, snacks, dinners, dessert) from a wide range of cultures. In the past, Kids Cafe participants have created Veggie Burgers, fresh breads, Fresh Thai Spring Rolls, Vegetable Samosas, Mexican Tinga, and even chocolate eclairs! Every class and every session features new recipes, all of which are prepared individually, in their entirety, by each child. Parents are always amazed by what their children bring home every week. They're even more amazed by the types of foods their children are trying and enjoying!::: KIDS CAFE II :::(Agest 10 to 13)scroll down for older teensChildren ages 10 to 13 will enjoy building on their knowledge of cooking basics and expanding their palate in this 2 hour class as they learn more advanced cooking skills and gain a greater sense of independence in the kitchen (working at their own pace, following the recipe on their own without being directed). Classes will be topic specific from week to week, featuring various cuisines (Asian, Italian, French, Spanish, and regional American) as well as cooking techniques (baking, roasting, and poaching, for example). In addition to cooking, children will be introduced to nutrition education, culinary history, culinary math, and basic food science.::: YOUNG EPICUREANS :::(Ages 14 and up)Does your teen like to cook? Is s/he looking for something fun to do in the evening with friends? Young Epicureans will be all that and more! During these three-hour classes, kids 14 and up will expand the breadth of their culinary skills, learning new knife skills, for example; gain confidence and a higher level of independence in the kitchen; expand their palates by trying new foods and cuisines; and delve deeper into culinary history, food science, nutrition, and multicultural food preparation techniques. In these classes the focus will be on producing full meals using a wide variety of products, including meat and fish. Recipes and other course materials developed by Chef Lisa Holmes, will be provided throughout each session. ::: CURRENT SCHEDULE:::Please join the mailing list by clicking "Join" in the upper right corner of this page and you will receive class postings as they are scheduled.:::THE COST:::Kids Cafe I & II $165 for 6 classesYoung Epicureans $165 for 5 classes
summer program
::: SUMMER :::Are you looking for something different for your children to do this summer? Something healthy and engaging, but most importantly, FUN? Look no further! The Children's Culinary Academy continues its programming throughout the summer under the direction of Chef Lisa Holmes. The joy of cooking and the wonderment of gardening will come together, once again in the summer of 2011! All season long children will tend and explore The Edible Afterschool Yard (a collaborative effort between the PAL and CCA) organic kitchen garden while learning how to incorporate the fruits of their labor into their cooking.Past menus for all age groups included Chinese Chicken Stir Fry, Sushi, Soufleed Strawberry Omelet, Tomato Jam, Bread and Butter Pickles, Honey Whole Wheat Bread, Quinoa Turkey Burgers, Quesadillas, and Fresh Pasta, to name just a few! Aprons are included in the cost of tuition.Menus change weekly because many children attend more than one week. Menus will not be released in advance, but as in the past, they will include breakfast-, lunch-, snack-, dinner-, and snack-themed days. Every week includes at least one bread and once beverage (think smoothies and bubble teas!). Click here for the next page of information.
location
::: WHERE WE ARE :::The CCA's classes are held at:The Cape Cod Police Athletic League279 Brick Kiln RoadFalmouth, MAPhone: 774.392.1711
LESSONS
RECIPES
& MORE!
CLASSES
main
about
classes
summer program
location
main
testimonials
the chef
the chefs books
blog
contact
press
Proudly hosted by
Summer
Summer Schedule Notebook
![[000089]](http://static.wix.com/media/16810117a1b7b90cdd91e3c19791b89c.wix_mp_128)