Turn up the heat and have your little chef join in a culinary competition and wild night at the Marina Campus café. Three teams led by our very own Chef Ric, Chef Sandy a Town alumni parent and La Petite Cuillère founder and Chef Michael the Canadian Top Chef and star of Canada's new kids culinary adventure show "Food Detective" go head to head with a team of 12 boys. This will be a fun fast paced learning experience as the teams will each create a course using surprise food in a mystery box. Cooperation is a must especially for the final "Whip off" whip cream challenge where the boys must whip the cream stiff enough in the time allotted to hold the bowl upside down over Mr Ely's, Dr. Cofod's and Ms. Warren's heads!
Acre Gourmet has generously offered to donate their delicious food for this event. La Petite Cuillère kindly offered to loan their cooking equipment and linens.
Thanks to Chef Ric, Chef Sandy and Chef Michael our children will be inspired to create, explore and discover great cuisine from the diverse world in which we live.
Open to all grades.
Details about the Chefs:
Chef Michael Lyon describes his food philosophy as French forward with a Rocky Mountain twist. His spirit is infectious; his food is inspired. Master storyteller, visionary and passionate foodie, this tall, charismatic redhead always lights up a room. For more than two decades, he’s built a successful culinary career that thrives on a busy, high-pressure environment. He started cooking at age 14 honed his skills in Toronto, and studied at the famed Cordon Bleu in Ottawa and Paris. He has opened more than 50 restaurants the world over. Lyon is the first chef in history to capture back-to-back Gold Medal Plates competitions. That’s akin to winning the Academy Award – twice! He crisscrosses the country as an Ambassador and representative of Agriculture Canada. That work has taken him to Mexico City, where he competed and twice won the Iron Chef competition. He has owned a catering company, styled food, run kitchens in boutique hotels, and worked alongside designers and architects to design state of the art kitchens for everything from mountain resorts to a private school cafeteria. No stranger to radio and TV, he’s a frequent guest personality wherever and whenever he travels. Michael excels at teaching people about Canadian cuisine. He does that every time he reaches for his culinary toolkit. He’s compassionate and inspired.
Chef Sandy Marie's goal is to continue to continue to learn by taking classes around the world, and to use her experience and knowledge to empower and inspire young chefs to have fun in the kitchen while cooking, seasonal, local and healthy food. Getting her start at home with a mother and grandmother who were passionate about food, she continued her education by taking courses by chefs in home kitchens, at the Culinary Institute of America (CIA) in St. Helena, at Sur La Table, San Francisco and at Le Cordon Bleu in Ottawa, Ontario. In 2001 she began teaching cooking classes at the Town School and conceived of an after school program dedicated to showing children all that the world has to offer. Through her program La Petite Cuillère, the students and dedicated staff take a culinary journey through different countries, learning about traditional foods, flavors, and cultures, while learning necessary kitchen know-how such as knife skills and measurements to more traditional knowledge such as math, science, and geography.
Chef Ric
Chef Ric graduated from the French Culinary Institute (now called the International Culinary Center) in 2001. Most of his culinary experience, for over ten years now, has been dedicated to making healthy school food first in NYC then East Hampton and now San Francisco. In the summer time, Chef Ric works for various caterers doing small dinner parties to large weddings or corporate events, but finds his work with the students to be the most rewarding.
