This KCC Camp will focus on some of the jr. chef favorites from previous camps. AM Day 1- Wrap it up-These savory and sweet tortilla wraps can be an all-in-one method to spark our young chef's creativity. AM Day 2- Chefs will make homemade fettucini alfredo from scratch with fresh pasta. They will sharpen their knife skills when making a chopped salad with homemade ranch dressing. Yes...we can get your chefs to eat veggies. AM Day 3- This festive class led by Chef Jordan will be loved by all chefs. They will learn to make Korean cheese dogs and Korean fried rice paper snacks. Chefs will create their own spice blend for their crispy treats. AM Day 4- Our final day will be a wrap-it-up "Chopped Inspired" event class. Chefs will create their own recipe from the method they learn Day 1 and present it to the 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!