Name: Spring Break Kids Culinary Camp – March 30–April 3, 2026 | Forklift Virginia
Brand: Rosendale Collective Shop
Price: 450.0 USD
Availability: InStock

Spring Break Kids Culinary Camp – March 30–April 3, 2026 | Forklift Virginia

Early Drop Off at 8 AM or Late Pick Up at 4PM:

No Thanks - Drop Off at 9am and Pick Up at 3pm

Early Drop Off at 8am

Late Pick Up at 4pm

Both - Early Drop Off at 8am and Late Pick Up at 4pm

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Dates: March 30 – April 3, 2026
Time: 9:00 AM – 3:00 PM
Early Drop-Off and Late Pick-Up: Available from 8:00 AM for an additional $50/week and 4:00 PM an additional $50/week

Location: Forklift Virginia, 75 Lawson Rd SE Unit 109, Leesburg, VA 20175
Age Range: 10 and up
Tuition: $450 per student

Overview
Join us for an unforgettable week of food, fun, and hands-on learning at Forklift Virginia, the boutique culinary school led by acclaimed Chef Rich Rosendale. Our Spring Break Kids Culinary Camp gives aspiring chefs (ages 10+) the chance to build essential kitchen skills, work confidently at their own station, and explore a new culinary theme each day.

Campers will be guided by professional chefs through interactive, skill-building lessons—everything from knife safety and pasta-making to baking desserts from scratch. The week culminates in a graduation celebration and plenty of delicious food to enjoy along the way!

Daily Themes & Menus

Day 1: Tex-Mex Favorites & Knife Skills Certification
Campers begin with safety, sanitation, and hands-on knife skills. After passing a basic knife safety test, they'll dive into these classic Tex-Mex dishes:

Guacamole & roasted tomato salsa
Chicken or veggie fajitas
Spanish-style rice
Cinnamon-sugar churros

Day 2: Italian Trattoria
A comfort food favorite that introduces pasta-making techniques and traditional Italian flavors:

Handmade pasta dough
Spaghetti with meatballs or marinara
Alfredo sauce
Cannoli with sweet ricotta filling

Day 3: Taste of the Mediterranean
Campers will explore fresh, flavorful dishes from Greece and beyond:

Chicken souvlaki skewers
Creamy hummus with handmade pita
Lemon herb rice
Cherry Garcia-style ice cream

Day 4: Pizza & Scratch Baking
It’s all about dough! Campers will work with yeasted dough and cheese-making:

Personal pizzas with choice of toppings
Homemade mozzarella
Cinnamon sugar dessert pizza

Day 5: Pastry Chef for a Day
A sweet finish to the week, with baking, decorating, and a graduation ceremony:

Classic cinnamon rolls with frosting
Old-fashioned oatmeal cookies
Chocolate chip cookies
Graduation awards and celebration

What’s Included

Hands-on instruction from Forklift’s professional chef team
Lunch and snacks provided daily
Printed recipe packet to take home
Graduation Certificate

Note: Due to menu structure and class format, we are unable to accommodate dietary substitutions for this session.

Questions? Contact: daniela@rosendalenova.com