By Jimean LEE, intern

Etc Gourmet Kitchen in Montrose showed its good taste by hosting a children’s cooking class last week. The class was held afternoons from Aug. 1 through Aug. 4 from 3 p.m. to 5:30 p.m. for children ranging in age from 6 to 10. An evening class from 6 p.m. to 8:30 p.m. was held for children from 11 years and older.

Each day, the classes started with a snack for the junior chefs that included mac ‘n’ cheese bites, strawberry lemonade, pizza and Italian soda, nachos, strawberry “kid-rita” and the popular “Etc-ella” (Nutella) banana crepe.

After becoming acquainted with the Etc staff, including owner Robin Siefert, the students toured the kitchen, learning about safety and efficiency. Then it was all about the cooking as the students traveled the globe (in a culinary manner), cooking specialty foods from different countries. Beginning with down home America, on day one the students cooked up chicken pot pie and apple pie. Then it was off to Italy where the students spent an afternoon making lasagna, ravioli, marinara sauce and bellissimo Italian fruit tart. Then it was south of the border to Mexico. The students learned the art of making chicken, beef and cheese enchiladas, homemade tortillas, guacamole and churros. Finally, students experienced a journey through France, making croissants, classic pan de chocolat, prosciutto and Gruyere cheese, and roasted strawberry butter.

The goal of the four-day camp was to make the students comfortable in the kitchen, teach them about nutrition and cooking techniques while they traveled the world, cooking and tasting different kinds of food and, perhaps, introduce them to a possible culinary future.

The students kept their signature Etc aprons – a keepsake that will remind them of their culinary adventure.

  Jimean LEE