Around the World Tour PCC In-Person 5-Day Kid’s Camp Ages 8 – 12 Monday June 20, 2022 thru Friday June 24 10A-12P Redmond PCC $250 Register @PCC Sold out!
This camp is repeated throughout the summer at various locations. Four weeks are co-taught by Lisa C and Ami K. See PCC’s website for all the details.
From PCC: Embark on a virtual culinary world tour! Junior chefs will cook along as they explore cuisines from India to France to Vietnam while learning classic techniques and kitchen skills. They’ll delve into the different flavor profiles that define these diverse cuisines and try their hand at the unique preparations found around the world.
With meat, dairy, eggs and gluten.
After the crush of markets have ended, Lisa is considering bringing back some Tiny Kitchen classes. Look for details later this year.
Lisa Crawford thinks everyone should spend time in the kitchen. Growing up in the Puget Sound region, in a busy kitchen-centered home with a large vegetable garden, profuse berry patches and fruit trees close at hand, she knows where good food comes from, and that anyone can learn to cook or bake! After graduating Cum Laude in Social Sciences & K-8 Education, Lisa’s path led her through elementary school teaching, small business finance, back to her roots in the kitchen as line cook, pastry professional and caterer. Drawing from all her experiences, she started The Tiny Kitchen, a small cooking school whose mission is to empower young and old to be successful in the kitchen. Through The Tiny Kitchen and other organizations, Lisa teaches classes throughout the greater Seattle area.
Lisa’s love of ingredients keeps her seeking what’s local and amazing, through farmer’s markets, food hubs, Washington State University’s Bread Lab, class collaborations with other chef-instructors, and networking via such organizations as Fields Oceans Ranches Kitchens Stewards (FORKS), Washington Women in Food Systems and the Bread Bakers Guild of America. When she’s not teaching, Lisa is busy bringing sourdough bread and other pastries, all made from locally-grown, locally-milled flours, to area Farmer’s Markets.
Lisa believes the best ingredients are grown locally, can be prepared simply, to be enjoyed most thoroughly as a meal, in community.