What is Northwest Culinary Prep Camp?

A hands-on, week-long culinary experience for teens who love food, creativity, and learning by doing. Students choose between savory and pastry programs for the week, and everyone combines their work together at mealtime.

This immersive Seattle Camp 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.

Unlike other Summer programs, NCPC starts the day with preparation so the students all get the same foundational and technical information at the start. Curriculum is progressive- imagine a Culinary 101 program at Escoffier, Le Cordon Bleu, Culinary Institute of America, of Institute of Art, pared down to the most useful essentials and made digestible in one week. Campers complete the week not only feeling more confident in cooking anything they want, but also more confident in planning, communicating, and working with others.

NCPC is a week that pays for itself for a lifetime.

Ages 13–17

July 27–31, 2026

or

August 3–7, 2026

Capitol Hill in Seattle, WA

9:30-6:00PM

Limited spots are available- don't wait!

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

• Classroom review and instruction time to start the day and ensure a great time

• 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.

How much is tuition?

The full week is $2250. That includes all supplies and ingredients, instructional materials, shirt and apron for students to keep, full lunch and dinner all five days.

Payment can be made in full upfront or with an initial deposit of $500 and the balance due by June 15th, 2026. See Student Readiness for more information.

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 student 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. We start each day with some instruction before going in the kitchen, so everyone walks in to the kitchen with the same information and ready to get going.

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.

What if my student has food allergies?

You can always contact us to see if we can accommodate, but it really depends on the allergy. We make recipes with a vegetarian option, but that is our only standard accommodation. All students cook and contribute to the shared meals, so not all food restrictions can be followed in that format.

My student is 12, but turns 13 late in the year. Can they attend?

As long as they turn 13 in 2026, they are eligible to register for camp. Outside of that, contact us to discuss your student. We have to ensure the environment is accessible and as safe as possible.

How do we get to the camp location?

The facility is located not far off I-5 and 520, and is also within 2 blocks of the Light Rail station. Eastside light rail will connect. There is also an area where students can be dropped off/picked up. Families can also opt-in to a carpool/travel buddy list.

What do the students wear?

We will send you a list of attire guidelines when you sign up to ensure safety in the kitchen. We also provide them with shirts and aprons to use during camp and bring home as souvenirs.

Any other questions? Just reach out!