The Edible World culinary experience emphasizes local, sustainable, and organic foods on the island of Hawaii, and teaches students how to procure and prepare them. Students explore new and abundant ingredients from the tropics while learning basic culinary techniques including the safe and proper use of kitchen tools and equipment, and the preparation of sauces, salads, breads, meats, and sea-foods. The curriculum teaches the creativity needed to prepare complete meals from ingredients that are fresh today. Each camp culminates in a meal prepared and catered by students for a throng of friends, parents, donors, and members of the community.
Each camp of up to twenty students is taught by our Lead Chef (Samantha Smith) and three Guest Chefs, and offers an intensive culinary experience without requiring residential accommodations. The camp will set up in our Kona kitchen and teaching facility, and will include field days at nearby locations for foraging, harvesting, and preparation in the outdoor environment. Day camps are offered for young cooks between the age of 13 and 17 years old. Day students join the camp from 10AM – 7:30PM (after dinner and clean up).