What is Northwest Culinary Prep Camp?

A hands-on, week-long culinary experience for teens who love food, creativity, and learning by doing.

This immersive summer program gives teens the chance to cook like professionals in a real kitchen, guided by experienced working chefs. Whether your teen already loves cooking or is simply curious about the culinary world, this program builds confidence, skills, and teamwork in a fun, supportive environment.

Students cook every day, learn essential kitchen techniques, and finish the week with an exciting cooking show–style challenge judged by local chefs.

Ages 13–17

July 27–31, 2026 and August 3–7, 2026

What Makes This Program Special

Students learn how professional kitchens actually work, while still having fun and exploring their creativity.

• Full-day, hands-on cooking in a professional kitchen

• Small group instruction with experienced chefs

• Real skills teens can use at home or beyond

• A welcoming environment for all skill levels

• Emphasis on teamwork, organization, and confidence

Parents appreciate the structure, safety, and transferable skills. Teens love the independence, creativity, and sense of accomplishment.

Who This Program Is For

This program is designed for teens ages 13–17 who:

• Enjoy cooking or want to learn

• Are curious about the culinary world as a potential career

• Like hands-on, active learning

• Want to build confidence and independence

No prior cooking experience is required. All skill levels are welcome.

What Students Take With Them

By the end of the week, students leave with:

• Real confidence in the kitchen

• Practical cooking and knife skills

• Stronger organization and cleanliness habits

• Team communication and problem-solving skills

• A deeper appreciation for food and the work behind it

Many parents tell us these skills show up at home long after the week ends.

As a team, Kevin, Thalia, Scott, and Caroline bring over 50 years of combined experience, spanning fine dining, pastry artistry, private events, and large-scale productions. With diverse backgrounds and unique culinary perspectives, they share one philosophy: no two events—or menus—should ever be the same. By blending creativity, cultural influences, and a deep love of Pacific Northwest ingredients, they create one-of-a-kind dining experiences that reflect the uniqueness of every client they serve.

Chef Thalia Hippolyta

With eight years of pastry experience in Seattle, Chef Thalia brings a balance of precision and artistry to the team. From large-scale donut production to the refined elegance of Canlis, and now as pastry chef for one of the city’s speakeasies, she has honed her craft across diverse kitchens. Born and raised in Saudi Arabia before moving to the U.S. to finish her studies, Thalia brings a global perspective and a love of flavor that make her desserts and creations unforgettable.

Chef Scott Sanders

For more than 15 years, Chef Scott has cooked across the West Coast in roles as varied as grill cook at Morton’s in Los Angeles, team chef for the Seattle Thunderbirds, and executive chef of Showare Center. He has also crafted intimate experiences as a private chef and instructor in Seattle, tailoring meals to everything from small gatherings to events for hundreds. Scott’s passion lies in celebrating the bounty of the Pacific Northwest, combining fresh, local ingredients with approachable hospitality that makes every guest feel at home.

Chef Caroline Millet

With more than two decades of experience, Chef Caroline brings both culinary mastery and event expertise to the team. A Le Cordon Bleu graduate, she has cooked in Chicago, San Francisco, and Seattle as a caterer, instructor, and chef of bistros and wine bars. Growing up Vietnamese in Minnesota shaped her adventurous palate and deep appreciation for fusion cuisine, seafood, and small plates designed for wine pairing. In addition to her culinary work, Caroline has managed private and corporate events for groups ranging from 10 to hundreds, blending creativity and organization to craft seamless experiences.

Chef Kevin Sablynski

Seattle-born and Bay Area–raised, Chef Kevin has spent the last four years immersed in the city’s dynamic food scene, from bustling brunch services to refined fine dining. A graduate of the University of Washington, he sees food as a powerful connector—bringing people together both in the kitchen and around the table. With a passion for community and creativity, Kevin brings fresh energy, technical skill, and enthusiasm to every event.

Frequently Asked Questions

Is this program safe?

Yes. Students work in a professional kitchen under close supervision by experienced chefs. Knife skills, equipment safety, and kitchen protocols are taught before hands-on cooking begins each day. Student-to-chef ratios remain small to ensure individualized attention.

Does my teen need prior cooking experience?

No experience is required. This program is designed for all skill levels. Teens who are curious about cooking or considering culinary school tend to get the most out of it.

What is the student-to-chef ratio?

Culinary instruction: 6-8 students per chef

Pastry instruction: 8–12 students per chef

These small groups allow for hands-on learning and close supervision.

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