This summer I got to spend a week doing a Summer Cooking Camp at the Pacific Institute of Culinary Arts (PICA). This was my second time going to PICA. I also did another week there in the Spring!
PICA is on Granville Island.
This was my group. All the kids were 10-14 most of them were 12-14.

This was the instructor Chef Kristin. She instructed both the spring and summer camp. She is awesome.   She was very patient with us in showing us how to cool all of the food!

Everyday we had different “themed menu”, and a list of dishes that we had to prepare for our lunch service.

The menu (in the photos for this day) was: Bread Pudding with broccoli, pancetta and parmesan.  Next there was Pork Schnitzel and Spaetzel (which we made from scratch).  We also made some Mashed Sweet Potatoes and a Salad (not shown).

Here I’m scoring (cutting grooves in) the duck skin so it cooks properly.

See what I mean. Just look at that golden skin. Délicieu.

This was the Schnitzel cooked to perfection.

And this was the vegetarian option. Breaded Zucchini.

Delicious Pan-Fried Spätzle.

Savory Bread Pudding:
Ingredients:
1 tbsp                      Olive Oil
2 cloves                  Thinly Slice Garlic
1/2 tsp                    Crushed Red Pepper Flakes
1 med bunch          Broccoli- Trimmed into 1/2″ pieces
2 tsp                       Salt
1/2 tsp                    Freshly Ground Black Pepper
6                            Large Eggs
1/2 cups                Whole Milk
8 cups                   White Bread-Cut into 1″ pieces
1/2 cup + 2 tsp       Finely Grated Parmesan Cheese
6                            Thin Slices of Pancetta
Method:
  • Preheat oven to 350 F
  • Heat Oil in large skillet over medium heat
  • Add garlic & red pepper flakes. Stir until garlic is softened, about 30 seconds.
  • Add broccoli, season with salt & pepper.  Cook and continue tossing until wilted, about 2 mins. Let cool slightly.
  • Meanwhile, whisk eggs, milk, 2 tsp salt, and 1/2 tsp of pepper in a large bowl.  Add broccoli mixture, bread, and 1/2 cup of cheese, tossing to combine.
  • Transfer to a baking dish.  Top with pancetta and remaining cheese.
  • Bake until puffed, browned in spots, and set in the centre- about 45-55 mins.
Pan-Seared Duck Breast, which we served with a Cherry Gastrique.

This was our lunch!

I had a great time at PICA, and learned how to make some amazing dishes!  I can’t wait to go back for Spring Teen cooking camp!

LOVE YOUR LITTLE LOCAVORE LIAM