The Essex Resort & Spa is excited to present Jr. Chef Baking II: Advanced Techniques, a hands-on baking series designed for students (ages 12–15) ready to take their skills to the next level. Over six weeks, young bakers will build on foundational knowledge while exploring more advanced methods, techniques, and flavor combinations.
Guided by a professional chef instructor in our Viking classroom kitchen, students will refine their baking skills through more complex recipes and hands-on practice. Each week introduces new challenges that encourage creativity, precision, and confidence, helping students deepen their understanding of baking fundamentals while expanding their abilities.
Every class ends with students bringing home their own freshly baked creations—along with the skills and confidence to tackle more advanced baking projects in their own kitchens.
$400
3/9/2026 - Week 1, Exploring the Effects of Key Ingredients. Starting with a basic cookie recipe, students will run a collective experiment to see how the quantity of different ingredients affect the final product.
3/16/2026 - Week 2, Lamination - Puff Pastry. Puff pastry is typically the first laminated dough learned in culinary school. Students will learn the theory behind lamination, make their own puff pastry from scratch, and used puff pastry to make a variety of sweet and savory treats.
3/23/2026 - Week 3, Crème Anglaise and Crème Brûlée. This class looks at eggs and their use in custards and sauces. By applying different proportions of ingredients and different cooking methods, students make a delicious creme anglaise sauce and creme brule custard.
3/30/2026 - Week 4, Genoise Cakes and Cake Decorating. This class looks again at eggs in a completely different application. Students will make their own egg-foam genoise cake, as well as learn key decorating techniques as they decorate a cake of their own.
4/6/2026 - Week 5, Chocolate. In this class students will explore the finicky but delicious ingredient chocolate. The class will work with chocolates in a variety of ways, from chocolate ganache to tempered chocolate. This is where it gets serious and a bit more complicated.
4/13/2026 - Week 6, Sourdough Baguette. The series culminates in students working with a sourdough starter to produce delicious sourdough baguettes. The class includes the science behind the biological sourdough culture, how to properly manage a starter, and basic bread making techniques that are applicable across many different products.
Weekly schedule is subject to change.
Please plan to be in class 5 minutes before class begins so that we may take roll call.
ATTIRE: The Essex recommends that students wear closed-toe shoes to class and to dress appropriately for a cooking environment and have long hair tied back. Shorts, skirts, open-toed shoes, and flip flops are not allowed to be worn during any classes. The Essex will provide an apron to protect most clothing but, being a professional kitchen environment, spills do unfortunately happen.
KITCHEN SAFETY: Participants assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you reserve your cooking class you acknowledge this level of risk to yourself while participating in the activities at The Essex.
The Essex reserves the right to limit class sizes, revise any or all menus, substitute food items, cancel a class, change class time or location, and/or substitute instructors. If a class is cancelled, The Essex will contact the guests registered and arrange a credit or a refund. In case of inclement weather it is the responsibility of the guest to call for information regarding outdoor classes. Full refunds will be granted if cancellation is received 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Please call 72 hours or more prior to the cooking class or event.
