Jr. Chefs will have a great week as they learn to make copycat recipes from their favorite restaurants. KCC's version will be SO much better and made with the highest quality ingredients. The final day will end in a Mystery Box Challenge, KCC's version of "Chopped". Chefs will work in teams as they showcase all of their hard work and skills learned throughout the camp. 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! Day 1 AM: Chefs will focus on kitchen safety, knife skills, and food safety. They will prepare our version of McGriddles and Chick Filet nuggets with special sauce. Day 2 AM: Chefs will make KCC versions of the Taco Bell Crunch Wrap and the California Pizza Kitchen Butter Cake. Day 3 AM: Chefs will love our copycat Starbucks Dragondrink and cake pops as well as KCC Chicken Bowls. Day 4 AM: KCC "Chopped Inspired Class" Chefs will work as a team to showcase all they have learned throughout the week. They will create an entree and dessert to present to the instructors. We will have culinary swag on the last day too! All recipes are included. Chefs will also spend time outside, and during breaks watch fun culinary shows.