Drop-off Class | Ages 7–12

Parents, take the night off while your young chefs head to the “great outdoors”—right here in our kitchen! Tonight, we’re trading the tent for the studio to master the art of the indoor cookout. Your kids will learn essential knife skills, how to create the perfect “char” without a grill, and the science behind the ultimate gooey marshmallow.

It’s all the fun of a summer camping trip without the mosquitoes! While they cook, create, and eat, you can enjoy a quiet dinner at Roswell Square.

📋 The “Campfire” Menu

1. “Cast Iron” Sunset Sliders

Forget the backyard grill! We’re teaching the kids how to use cast iron skillets to create juicy, perfectly seared beef sliders.

• Skills: Meat temperature safety, stovetop searing, and building the “perfect bite” with toppings.

2. Crispy Campfire Potato Wedges

No cookout is complete without the spuds. Kids will hand-cut their own thick potato wedges, toss them in a signature “smoky” spice rub, and bake them until they are golden and crispy.

• Skills: Knife safety (the bridge and claw cuts) and seasoning balance.

3. Gourmet “Inside-Out” S’mores Tartlets

We’re taking the classic s’more to the next level. Instead of a messy stick, students will press a graham cracker crust into mini tart pans, fill them with a rich chocolate ganache, and learn how to use a kitchen torch (with supervision!) to toast a homemade marshmallow fluff topping.

• Skills: Pastry pressing, emulsion (ganache), and controlled browning.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.