Description: VVWCS will feature hands-on preparation of breakfast and ethnic cuisines, including Soul Food, Indian, Mexican, Jamaican, and Italian. In addition to preparing breakfast, an ethnic meal, dessert, and drinks, students will learn some of the history and culture from which the specific ethnic cuisines come. They will also learn about the benefits of being vegan for their health, other creatures, and the planet. Students will receive a folder of resources and handouts on what it means to be vegan, how to stock a kitchen for a vegan diet, recipes for everything that we prepare, and more.
Instructor: Vita the Vegan Chef; Click here to learn about some of my vegan ventures.
Ages: 10 and up
Class Size: 4-8 students
Schedule: 10 a.m. – 2:00 p.m., Monday – Friday (Session 1: December 19-December 23; Session 2: December 26-30)
Camp Cost: $275/per full session; includes hands-on cooking instruction, printed resources, food and materials.
Drop-ins: Can’t attend a full session? Pick a particular day and join us! Drop-in rate is $70.
Refund Policy: Full refunds will be granted if not enough students sign up OR in the event of hazardous weather conditions.
Location: Historic Anacostia, Washington, D.C.
Payment: Payments can be made by going to this link: https://www.paypal.me/vitasveganventures .
Contact: Vita the Vegan Chef, firstname.lastname@example.org, 240-432-1627
Sample Daily Topics: (Note: In addition to the topics below, breakfast items, dessert, and drinks will be featured. Mini-art projects, clips of food movies and documentaries may also be used.)
- Italian Cuisine: pizza with sauce and crust from scratch, salads
- Mexican Cuisine: enchiladas, yellow rice, guacamole
- Indian Cuisine: samosas, curried vegetables, mango lassi
- Soul Food: mac and cheese, collard greens, candied yams
- Vietnamese Cuisine: tofu with mixed vegetables, Vietnamese spring rolls
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