The Junior Chef Baking Series offered through the Cook Academy at The Essex explores the

four essential ingredients used in baking - butter, flour, sugar, and eggs. The series is designed

for middle schoolers (ages 12 to 15) interested in baking and cooking. Each class focuses on a

particular ingredient and an important technique used to manipulate that ingredient into specific

baked products. The series runs for six consecutive weeks. Register now for the entire series,

or pick and choose the classes that best fit your schedule.

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$400

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9/15/25 & 9/16/25 - Week 1, Butter I - Pate Sucree (sweet dough).

Learn the basics of butter and the creamed technique of making pate sucree.

Leave with fresh cookies and your own pate sucree dough.

9/22/25 & 9/23/25 - Week 2, Butter II - Pate Brisee (flaking pie dough).

Review the basics of butter and learn the important technique of cutting butter into flour.  

Leave with an apple galette and your own pate brisee dough.

9/29/25 & 9/30/25 - Week 3, Eggs I - Meringue.

Learn the basics of an egg - from shell to yolk to whites - and the three different types of meringue.  Leave with sweet treats made from the meringue you make.

10/6/25 & 10/7/25 - Week 4, Eggs II - Custards, Curds, and Creams.

Review the basics of an egg, and learn the characteristics egg yolks impart on baked goods. Leave with your own custard tarts.

10/13/25 & 10/14/25 - Week 5, Flour.

Learn the basics of wheat flour, ancient grains, and wheat alternatives. Make and bake naan (Indian flat bread), and leave with your own delicious dips to eat with the breads you bake.

10/20/25 & 10/21/25 - Week 6, Sugar.

Learn the basics of sugar and the chemistry behind caramelization.  From granulated sugar make your own hard caramels (English toffee) and caramel sauce to take home.

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#What to Expect

- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**

FOR HANDS ON CLASSES---

- **ATTIRE:**The Essex recommends that students wear closed-toe shoes to class and to dress appropriately for a cooking environment and have long hair tied back. Shorts, skirts, open-toed shoes, and flip flops are not allowed to be worn during any classes. The Essex will provide an apron to protect most clothing but, being a professional kitchen environment, spills do unfortunately happen.

- **KITCHEN SAFETY:** Participants assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you reserve your cooking class you acknowledge this level of risk to yourself while participating in the activities at The Essex.

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Cancellation -

The Essex reserves the right to limit class sizes, revise any or all menus, substitute food items, cancel a class, change class time or location, and/or substitute instructors. If a class is cancelled, The Essex will contact the guests registered and arrange a credit or a refund. In case of inclement weather it is the responsibility of the guest to call for information regarding outdoor classes. Full refunds will be granted if cancellation is received 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays.  All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.

Please call 72 hours or more prior to the cooking class or event.