Super Chef
(Ages 6-8, 9-11 & 12-16)
Far from being a chore or just ‘something parents do’, COOKING takes on a whole new meaning for children who join our Super Chef camp.
They will explore a whole new world of flavours and textures, and celebrate diverse cultures, from kitchen basics and recognizing ingredients, to preparing and cooking both everyday and more exotic starters, mains, desserts and cakes from scratch. This includes learning about healthy cooking using pure organic ingredients, reading labels and understanding food allergies.
Our talented team of professional chefs teach not only how to prepare such tempting food, but also take great pains to explain why it is done in this way, ensuring a sound understanding.
They will also discover fascinating food facts and history through daily workshops and masterclasses. The highlight of the week for you and your child is lunch with parents – cooked, naturally, by your child. Bon appetit!
"My kids love Super Chef at Camp Asia – they get to be creative, learn about healthy eating and have lots of fun in the kitchen all whilst learning a life skill."
our coaches
Chef Amelia has been whipping up authentic Japanese food from home for the past 25 years. A desire to impart her knowledge and share her passion for the cuisine, she joined the culinary industry. Throughout her career, she gained expertise in different cuisines from Italian to Greek. Chef Amelia has over 10 years of experience working with children in the kitchen. She enjoys empowering little chefs to learn how to prepare their favourite dishes.
Chef Alfie cooks Singaporean cuisine family-style meals fused with flavors from neighbouring Southeast Asian Countries – Thailand, Bali and Malaysia. His dishes are healthy and packed with fresh herbs, exotic ingredients, and spices with a twist of western influence. For him, cooking is an expression of the land where you are and the culture of that place. Alfie is also an MOE (Ministry of Education) registered instructor and also does consulting projects such as The Coconut Club Singapore which has The Michelin Bib Gourmand Award & also for Tempo Dulu at The Danforth Inn Portland, USA where he was the guest chef for the 100th anniversary of the Singapore Sling.
Chef Shih has almost 30 years of experience in the Food & Beverages industry. She has worked with and owned companies and restaurants in various appointments and responsibilities. She is an expert in diverse Asian cuisines and has a deep interest in imparting this knowledge to her students.
camp details
| Age | Days | Timing | Price Per Week |
| 6 through 8 | Monday to Friday | 9 am to 3 pm | $750 (5-day camp) |
| 9 through 11 | Monday to Friday | 9 am to 3 pm | $750 (5-day camp) |
| 12 through 16 | Monday to Friday | 9 am to 3 pm | $750 (5-day camp) |
*Price includes a healthy lunch (cooked fresh daily), morning and afternoon snacks and a Camp Asia T-shirt
Weekly Themes
| Themes | 12 - 16 June | 19 -23 June | 26 - 30 June | 3 - 7 July | 10 - 14 July | 17 - 21 July | 24 - 28 July | 31 - 4 Aug |
| Global Street Foods | √ | |||||||
| Pasta Fiesta | √ | |||||||
| East Asian Delights | √ | |||||||
| International Favourites: Culinary & Pastry | √ | |||||||
| Summer Delight | √ | |||||||
| East Meets West | √ | |||||||
| Singapore Flavours & Aromas | √ | |||||||
| Bento and Wraps | √ |
Sample Timetable
| Time | Monday | Tuesday | Wednesday | Thursday | Friday |
| 08:30 - 09:00 | Arrival | ||||
| 09:00 - 09:15 | Briefing - Kitchen, program, safety & hygiene | Workshop - Seasonal produce/farmer markets | Workshop - Sugars and sweeteners | Workshop - Cheese tasting | Kitchen - Food preparation for lunch |
| 09:15 - 10:00 | Kitchen - short bread cookie | Kitchen - crostata | Kitchen - curry puff | Kitchen - spinach and ricotta pie | Kitchen - creative pizza |
| 10:00 - 10:30 | Morning Snack (30 min) | ||||
| 10:30 - 11:30 | Kitchen – chicken parmigiana | Kitchen – shepherd pie | Kitchen - chicken burger | Kitchen – meatballs | Workshop - Restaurant setting |
| 11:30 - 12:30 | Kitchen – sticky pudding | Kitchen – oven baked churros | Kitchen – portugese tarts | Kitchen – 4 cheese mac & cheese | Arts & craft - Menu and restaurant decorating |
| 12:30 - 13:00 | Lunch (30 mins) | ||||
| 13:00 - 13:30 | Masterclass - bread dough | Masterclass –meringue | Masterclass - victoria sponge cake | Masterclass – cup cakes & decoration | Lunch with parents |
| 13:30 - 14:15 | Kitchen – brioche | Kitchen – pear tart tatin | Kitchen – victoria sponge cake | Kitchen – fairy cracked cup cakes | |
| 14:15 - 14:45 | Kitchen – pizza dough | Kitchen – zucchini fritters | Briefing – Kitchen and restaurant workflow | ||
| 15:00 | Afternoon Snack and Home | ||||
Information to note prior to booking:
These details apply to all camps, and on both campuses...
Medical
We have a full-time nurse on site for every camp week operating from the schools’ health centres. Our nurses are there to administer medication, first aid and support with all COVID-19 reporting, as needed. The nurse is available Monday morning to collect any medications and speak to parents before camp starts. Our Camp Asia team are all first-aid trained.
Food
Healthy Lunch and snacks (cooked fresh daily) are included in the cost of your camp. If your child is a vegetarian, does not or cannot eat beef, pork, seafood, dairy or eggs or has other dietary needs, simply tell us beforehand in your child’s details online. Please also note that Camp Asia has a nut-minimisation policy.
Bus Service
We offer a highly convenient, safe, secure and sociable bus service to and from camp, calling at a stop near your home. In line with COVID-19 regulations, buses will be cleaned before and after every journey.
Click here for all the info.