NINE - 1 Week Sessions! If you’re 8 to 15 years old and like to cook, this is the summer camp for you!! We’ll teach you some real cooking skills plus learn to prepare some terrific tasting food. We’ve added new menus to this year’s edition of Summer Camp in the Kitchen. Each Day’s session begins at 9:00am and end at 12noon. Friday’s class will be reserved for the kids to prepare a meal for Mom, Dad or a guest.

FACULTY: John Lewis, Owner and Chef of La Maison Gourmet will lead some of the sessions. Chef John is the resident chef on WFLA’s Daytime Show every week and has been cooking for more than 37 years. He founded La Maison Gourmet.

Debbie McGiffin will lead many sessions through-out the summer. Debbie is the Executive Chef of the Restaurant and has been with us for 10 years - teaching many classes, our Nine Week Culinary Skills & Techniques Course, as well as Summer Camps for the past 5 years.

Call for reservations: 727-736-3070 or

Click here to Register on-line

Menu items and instructors are subject to change
at the discretion of La Maison Gourmet.

MENUS

NOTE: Menus and instructors are subject to change at the sole discretion of La Maison Gourmet. Partial menus are given for Monday through Thursday only because the campers will decide what they will prepare for their luncheon on Friday. Campers are welcome to invite one guest to join them for a meal on Friday.

Week #1 - June 9-13 - 9am to12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Scrambled Eggs with Onions and Tomatoes, Cheesy Grits, Eggnog French Toast, Apple Coffeecake & Fresh Fruit Platter with Homemade Dipping Sauce; Sesame Chicken Finger with Asian Dipping Sauce, Egg Drop Soup, Beef & Vegetable Stir Fry Fried Rice, Sautéed Bok Choy & Chocolate Custard; Blue Cheese Meatballs, Mixed Greens with Green Goddess Dressing, Pasta with Uncooked Tomato Sauce, Roasted Garlic Bread, Sautéed Spinach and Nectarine & Blueberry Cobbler; Black Bean Salsa with Chips, Chicken tortilla Soup, Chicken Tacos with Green Chili Sauce, Pinto Beans and Rice & Triple Layer Brownies.

Week #2- June 16-20 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. Amongst the foods we’ll prepare this week are: Italian Style Frittata, Pan-fried Potatoes, Buckwheat Banana Pancakes, Peanut Butter Coffeecake & Fresh Fruit Platter with Homemade Dipping Sauce; Baked Cheddar Olives, Corn & Shrimp Chowder, Chicken & Rice Casserole Burst Cherry Tomatoes, Potato Gallette, Raspberry Crème Brulee; Provencal Bean Dip, Sweet Potato Salad, Rosemary Dijon Pork Loin, Asparagus with Bacon, Creamy Polenta & Orange Cake; Blue Cheese Meatballs, Romaine with Homemade Ranch & Croutons, Baked Tilapia with Sweet Potato Mash & Pineapple, Shredded Brussel Sprouts & Hot Fudge Cake ala Mode.

Week #3 June 23-27 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Fluffy Scrambled Eggs, Hash browns, Blueberry Pancakes, Banana Chocolate Chip Bread & Fresh Fruit Platter with Homemade Dipping Sauce; Honey Garlic Shrimp, Broccoli Mango Salad, Hunan Style Orange Beef, Basmati Rice Pilaf, Asian Green Beans & Lemon Lovers Tart; Hot Crab & Artichoke Dip, Zucchini & Orzo Soup, Chicken Sausage Sandwiches, Floribbean Cole Slaw, Burst Cherry Tomatoes & Hot Fudge Cake; Hoisin Chicken in Lettuce Cups, Thai Style Noodle Salad, Panko Coated Chicken with Soy Ginger Glaze, Vegetable Fried Rice 7 Strawberry Cobbler.

Week #4 - July 7-11 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Cheese Omelets, Cajun Spiced Potatoes, Corn Cakes, Cinnamon Apple Bread & Fresh Fruit Platter with Homemade Dipping Sauce; Porcupine Meatballs, Cheddar Broccoli Soup, Parmesan Chicken, Mediterranean Mashed Potatoes, Zucchini with Tomatoes & Chocolate Mousse; Coconut Shrimp, Tortellini & Tomato Salad, Andoullie Meatloaf , Roasted Potatoes & Vegetables and Grandmas Peach Cobbler; Provencal Bean Dip, Warm Red Bliss Potato Salad, Salmon Burgers with Basil Mayo, Sautéed Spinach, Cauliflower au gratin & Lemon Lovers Tart.

Week #5 - July 14-18 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Vegetable Frittata, Creamy Grits with Bacon Gravy, Strawberry Pancakes Chocolate Chip Muffins & Fresh Fruit Platter with Homemade Dipping Sauce; Spinach 3 Cheese Dip, Chicken & Vegetable Soup, Honey Mustard Salmon, Green Beans Tomatoes, Toasted Cheesy Orzo & Raspberry Crème Brulee; Hoisin Chicken in Lettuce Cups, Thai Style Noodle Salad, Beef & Vegetable Stir Fry with Jasmine Rice, Asian Green Beans & Chocolate Banana Cake; Creole Shrimp, Baby Spinach with Bacon Dressing, Chicken Gumbo with Fluffy Rice, Cajun Cornbread & Chocolate Dipped Macaroons.

Week #6 - July 21-25 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Scrambled Eggs with Ham & Spinach, Panfried Potatoes, Gingerbread Pancakes, Sweet Scones &Fresh Fruit Platter with Homemade Dipping Sauce; Seattle Style Crab Cakes, Mixed Greens with Citrus Dressing, Mandarin Oranges & Strawberries, Baked Herb & Mustard Chicken, Cauliflower Au Gratin, Baked Pasta & Cheese & Butterscotch Pudding; Thai Style Chicken Wraps, Creamy Corn Soup, Panko Coated Chicken with Soy Ginger Drizzle Rice Pilaf with Sugar Snap Peas & Apple Cranberry Crisp; Spinach 3 Cheese Dip, Tortellini & Tomato Salad, Chicken & Vegetable en Papillotte, Potato Gallette, Panfried Eggplant & Chocolate Butterscotch Brownies.

Week #7 - July 28-Aug. 1 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare: Poached Eggs over Cheesy Biscuits, Strawberry filled Crepes with Whipped Cream, Blueberry Lemon Bread & Fresh Fruit Platter with Homemade Dipping Sauce; Corn Cakes, Chef John's Café Chili, Baked Tilapia, Green Beans in Browned Butter, Southwest Coleslaw & Key Lime Tart with Berries; Asian Shrimp, Broccoli Mango Salad, Cheese & Andouille Stuffed Meatloaf, Smashed Potatoes, Asparagus with Lemon Butter & Triple Layer Brownies; Seattle Style Crab Cakes, Asparagus Salad, Chicken Marsala and Pasta with Alfredo Sauce, Zucchini withTtomatoes and Nectarine & Blueberry Cobbler.

Week #8 - Aug. 4-8 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Bacon, Egg & Cheese Biscuits, Hash browns, Apple Turnovers & Fresh Fruit Platter with Homemade Dipping Sauce; Fried Green Tomatoes with Remoulade, Baby Spinach with Bacon Dressing, Cajun Chicken Strips, Creamed Corn, Creole Cornbread & Lemon Lovers Tart; Crab Stuffed Mushrooms, Pasta e Fagioli, Roasted Garlic Bread, Chicken Marsala, and Pasta with Alfredo Sauce & Strawberry Tiramisu; Thai Style Chicken Wraps, Egg Drop Soup, Sesame Orange Chicken with Vegetables and Fried Rice & Chocolate Banana Cake.

Week #9 - Aug 11-15 - 9am to 12noon
The week begins with some practice with cutlery skills, information on safety and sanitation in the kitchen plus preparation of your mise en place. The foods we’ll prepare include: Sausage & Cheese Omelets, Panfried Potatoes, Pineapple Pancakes with Warm Vanilla Syrup, Peanut Butter Coffeecake & Fresh Fruit Platter with Homemade Dipping Sauce; Chicken & Cheese Quesadillas, Southern Black Bean Soup, Chicken Tacos with Green Chili Sauce, Spanish Rice, Fried Plantains & Chocolate Custard; Creole Grilled Shrimp, Romaine with Homemade Ranch and Croutons, Chicken Gumbo with Fluffy Rice, Cajun Cornbread & Orange Cake; Porcupine Meatballs, Roasted Potato Salad, Parmesan Crusted Chicken, Toasted Orzo with Snap Peas & Grandmas Peach Cobbler.

The cost is $185.00 per camper per session plus tax. Payment is due at the time of registration and only refundable on the basis of replacing the camper in the camp. Changing camp registrations to an alternative week is permitted up to 2 weeks before the start of that camp week on a space available basis only.

Call for reservations: 727-736-3070 or

Click here to Register on-line

Menu items and instructors are subject to change
at the discretion of La Maison Gourmet.