Our classes offer a low-pressure, hands-on culinary experience where you can enjoy learning new cooking techniques or honing the skills you already have. You'll work alongside one of our chefs as you prepare a delicious meal using local Vermont ingredients. Classes generally include a three- or four-course meal paired with a glass of wine. Fees do not include sales tax or gratuity.
We believe that too many cooks can spoil the broth so we limit class size. Our Chef's Kitchen classroom is an intimate space for up to eight. The JK Adams classroom has space for 12 or even more.
A fun, hands-on week for your aspiring chef!
Your children will have a great time learning the tricks of the trade during this week-long cooking camp. From food preparation to nutrition, our esteemed chefs will make your campers a star in the kitchen.
Plus... swimming in our pools and a field trip to a local farm.
Lunch and snacks are provided, and every child goes home with a book of recipes, and a new chef's jacket.
Our 2013 summer program has concluded. Stay tuned for information on 2013-14 special holiday sessions, along with a full schedule of our 2014 camp!
Chef Frost studied culinary arts at the esteemed Le Cordon Bleu in London before returning to her native Vermont. She honed her craft in a number of local hotspots, including The Kitchen Table in Richmond, and at Shelburne Farms. Chef Frost thrives on infusing fresh, local ingredients into her creations and is pleased to be able to share her knowledge with guests at Vermont's Culinary Resort.
Chef Edwards became interested in cooking as a child watching his mother in the kitchen. Growing up in the times of fast food explosion, Nate instead watched his mother cook with fresh produce from the garden and other local ingredients; he learned at a young age that cooking with fresh ingredients versus processed foods gives you a much better product. His passion for food led him to work in local restaurants in Vermont, including Waterbury's The Reservoir Restaurant and tap room before arriving at The Essex.
A graduate of the Pennsylvania Culinary Institute of America, Chef Calley is a native of Michigan who came to Vermont five years ago to further his love for locally-sourced, European-inspired cuisine. The former owner of Vermont's renowned Hearth and Candle Restaurant, Chef Calley focuses on blending the ingredients from The Essex's own gardens into his own culinary creations.