KCC Copycat Appetizers and Desserts Day 1- Chefs will make copycat fried rangoons, Red Lobster Cheddar Bay Biscuits, and Starbucks Frappucinos. Day 2- This will be a favorite day for chefs when they learn to make Lemon and garlic parmesan wings and Cafe Du Monde Beignets. Day 3- Do your chefs love Chilis? Then they'll love making their favorite queso and chocolate molten lava cake. Day 4- Chefs will decide on a copycat recipe, prepare it themselves and present it to instructors. COVID protocols will include the following: 1. 2 chefs per 8-foot table unless siblings or friend approved from parents. 2. Masks will be worn unless 6 feet apart. They can remove it when they are eating, at their 8 ft work station, or during outside breaks for full-day chefs. 3. Temperature checks required upon entry for chefs and staff 4. Hand sanitizer will be provided at all stations along with frequent hand washing. 5. If your chef isn't feeling well or has a fever they are asked to stay home. We will make arrangements for another camp. 6. The Lead chef will not wear a mask but stay far away from Jr. chefs while instructing in a very large space. 7. We will offer an outside check-in to prevent too many people from coming inside. 8. We are a specialized camp with only 15 chefs per camp in a very large space. 9. EVERYTHING IS MADE FROM SCRATCH!