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 ends at 12noon. In Friday’s class kids prepare a meal for themselves and Mom, Dad or a guest.

Each Camper will receive a notebook filled with recipes and important culinary information plus a new apron for their use and to keep at the conclusion of the week. In addition, each graduating Camper receives a certificate suitable for framing.

The cost is $185.00 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.

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 8-12 - 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: Sausage Gravy & Biscuits, Panko coated fish fillets, Roasted tomato soup, Basil Chicken Salad, Vegetable Potstickers, Strawberry and Whipped Cream Sponge cake and MUCH MUCH more!

Week #2- June 15-19 - 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 Ham Cheese & Hash brown Omelets, Crispy Chicken Tenders with two Dipping Sauces, Garlicky Tortellini Soup, Homemade Baguettes with Herb Butter, Lemony Orzo with Peas, Mississippi Mud Pie and MUCH MUCH more!

Week #3 June 22-26 - 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: Fresh Fruit & Yogurt Parfaits, Italian Wedding Soup, Breadsticks with Dipping Oil, Caprese Salad with Balsamic Dressing, Chicken Parmesan, Tiramisu and MUCH MUCH more!

Week #4 - June 29- July 3 - 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: Potato Pancakes, Stromboli, Jumbo Stuffed Shells with Marinara Sauce, Salmon Burgers, Stir Fry Veggies, Strawberry Chocolate Mousse Cake and MUCH MUCH more!

Week #5 - July 6-10 - 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 & Hashbrown Frittatas, Chicken Cordon Bleu, Cheesy Potato Gratin , Green Beans with Tomatoes and Basil, Beignets, Vanilla Custard filled Cream Puffs and MUCH MUCH more!!

Week #6 - July 13-17 - 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: Fruit Stuffed French Toast, Noodle Salad with Peanut Sauce, Shrimp Tempura, Hoisin Glazed Chicken with Jasmine Rice Pilaf, Eggplant Rollatini, Strawberry Pie and MUCH MUCH more!

Week #7 - July 20-24 - 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: Peanut Butter Granola Bars, Enchiladas with Roasted Tomato Sauce, Oven Baked Egg Rolls, Chicken & Cheese Empanadas, Tortilla Soup, Southern Pecan Tarts and MUCH MUCH more!

Week #8 – July 27-31 - 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: Eggs Benedict, Homemade Whole Wheat Pizza, Classic French Onion Soup, Confetti Pasta Salad, Steak Fajitas, Chocolate Cherry Ice Cream Pie and MUCH MUCH more!!

Week #9 - Aug 3-7 - 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: Cinnamon Rolls, Green Salad with AWESOME Ranch Dressing, Barbequed Chicken Sandwiches, Zesty Sweet Potato Fries, Asian Dumplings and Lemon Zinger Cookies

Week # 10 – Aug 10-14 – 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: Banana French Toast, Stuffed Pork Chops, Parmesan Corn on the Cob, Spinach Risotto, Crabcakes, Chocolate Raspberry Streusel Squares and MUCH MUCH more!

Week # 11 – Aug 17-21
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: Sunshine Egg Toasts, Lobster Bisque, Macadamia Crusted Whitefish, Crepes Suzette, Grilled Steak & Veggie Kebobs, Ice Cream Sandwiches and MUCH MUCH more!

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.