Camp Info
| Ages: | 10–16 |
| Type: | Day |
| Gender: | Co-Ed |
| Academics: | Academics, Career, Culinary |
| Meals Type: | Provided |
| Time: | 09:30 AM - 02:00 PM |
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San Diego, CA, USA
A kitchen full of international flavors gives young cooks a hands-on way to explore food. At Chef Palma Camps, children work with ingredients, practice knife skills, and prepare vegetarian dishes inspired by cuisines from around the world. The focus reaches beyond following a recipe: campers learn how to organize ingredients before cooking, understand what goes into a balanced meal, and give their food a thoughtful presentation.
The weekly Around-the-World series brings together different recipes and techniques. Culinary themes include Japan, Morocco, France, Italy, Mexico, Thailand, Israel, Greece, and India. Each session introduces new flavors and recipes, with a four-course meal as part of the cooking experience. Lunch gives participants a chance to eat the food at the center of their day. Gluten-free substitutions are also available.
Designed for ages 10–16, this coed day program in San Diego suits children who want to spend their camp time cooking and exploring ingredients. Chef Palma brings a background in culinary arts and vegetarian cooking to the instruction. Campers receive an apron and a recipe book, along with the ingredients for their cooking. The mix of practical kitchen tasks and international dishes gives food-curious children specific skills to practice, from reading a recipe to preparing and presenting a meal.
| Ages: | 10–16 |
| Type: | Day |
| Gender: | Co-Ed |
| Academics: | Academics, Career, Culinary |
| Meals Type: | Provided |
| Time: | 09:30 AM - 02:00 PM |
You won’t be charged yet. The camp will contact you to confirm all terms first.
You can still submit a quick request to let the camp know you’re interested.
The Around-the-World weekly series centers each session on a set of international cuisines. One combination explores Japan, Morocco, France, Italy, and Mexico; another brings together Thailand, Israel, Greece, Italy, and India. Recipes and techniques change between sessions, giving the cooking a different focus across the series. Children take part in hands-on instruction rather than simply watching a demonstration.
Kitchen work includes reading recipes, preparing ingredients, and practicing mise en place: getting ingredients organized before cooking begins. Knife skills, presentation, flavor, and the use of new ingredients are part of the instruction. Campers also explore the importance of good ingredients and how to create balanced meals. These practical tasks connect the recipe on the page with the food they prepare.
The day runs from 9:30 AM to 2:00 PM and includes lunch. Vegetarian cooking and a four-course meal shape the food experience, with gluten-free substitutions available. All ingredients, an apron, and a recipe book are included in the weekly program. Each camp requires at least nine participants to take place. The program is intended for young cooks ages 10–16 who want to spend their camp day learning and preparing food.
Regular camp hours are 9:30 AM to 2:00 PM. Lunch is included in the cooking day.
Vegetarian cooking is central to the camp, with a four-course meal and lunch included. Gluten-free substitutions are available. The registration form asks families to share dietary restrictions.
Knife skills instruction is part of the kitchen program, with an emphasis on careful handling and focused work.
Families are asked to disclose pertinent information and dietary restrictions during registration. If a camper or a family member develops COVID-19-like symptoms or is diagnosed with COVID-19 after camp begins, preventing attendance, a prorated credit is available.
Chef Palma Bellinghieri is a second-generation culinary artist and chef. Raised in Mexico City, she graduated from Villa Pierrefeux Institute and Centre International de Glion, Hotel Management School in Montreux, Switzerland. Her work includes cooking classes and young chefs camps, with a focus on vegetarian food and hands-on instruction.
Communication between program staff, participants, parents, and guardians supports expectations for self-control and respect during the program.
Registration collects parent or guardian details, the student’s name and age, school information, dietary restrictions, and a session choice. A minimum of nine campers is required for a camp to take place.
Refund requests made before camp begins are granted as credit equal to the amount paid. The credit can be used within two years for gift certificates, classes, or cooking camps.
