Junior Chef Program
The Boys & Girls Club of Greater Salem partners with Tuscan Brands and offer an 8-week in-depth culinary instructional program called the Junior Chef. This program received the Boys & Girls Club’s Yankee Chapter’s Program Award for Education & Career Development.
Under the guidance of Tuscan Brands chefs and Owner Joe Faro, students will learn about kitchen safety & cleanliness, food prep, bread baking, pasta making, preparing the perfect entrée and learning the art of creating a fabulous dessert. Some classes will be taught at the Club and some at the Tuscan Kitchen/Market. Space is limited to 12 teens (ages 13-18) who are motivated to learn every aspect of being a successful chef. You are encouraged to join the program whether you want to pursue a career in culinary arts or just want to learn to create great food!
To participate, contact Jodi Gosselin at 603-898-7709 ext. 34 or jgosselin@salembgc.org All participants must possess a current Club membership ($50 annually). There is no cost for the program itself.
The Club is located at 3 Geremonty Drive in Salem, NH. Great futures start at the Boys & Girls Club.
Download the required paperwork below (must be completed in its entirety and submitted altogether to Jodi Gosselin).
*Information on the 2024 program will be available soon!
Summer 2021 Class Schedule *To be used for reference only.
Subject to change at the Club's discretion.
Class Schedule:
Introduction to Italian foods! Learning and tasting the ingredients we will be cooking with. Kitchen safety. Proper knife cutting skills.
Exploring the different breads of Italy. Hands on pasta making demonstration. Making our own mozzarella from scratch. The importance of scratch made foods and the obligations we have as chefs to not waste.
Deciding our menu. Taking our Italian ingredients, we learned about and creating dishes. Having conversations about pairings of ingredients. Sharing ideas, we have and exploring all aspects of what makes a great dish.
Creating and learning about Italian desserts with chef E. deciding as a group the dessert course we want to serve!
Understanding cost of these items. Trial and error on plating of our dishes. Finding the best way to present our food. Everyone practicing different plating techniques
Assigning our stations for service. Going over prep list and expectations for service. Time to get serious!
Perfecting our dishes and flow in the kitchen, feeding your parents! Practicing how to present your food to guest like a pro! Practice makes perfect!
Final service…. what we have been training for all summer! Putting together all that we have learned and serving our paying guest!
*Schedule subject to change
