What ages or grades is the camp for?

This session is designed for students in grades 1–5.

When and where does the camp meet?

June 22–25, 12:30–3:30 PM at Doss Elementary, 7005 Northledge Dr, Austin, TX 78731.

Is there a minimum enrollment?

Yes, a minimum of 10 students is required for the class to run.

What should my child bring?

Children should bring a water bottle, a snack, wear closed-toe shoes, have long hair tied back, and an apron is encouraged.

How do I register or ask questions?

Use the referral booking link provided or email michelle@cooklearngrow.com to confirm registration and ask about availability.

America's Delicious Bounty: Kids' Regional Cooking Camp at Doss Elementary in Austin | Cooking Class | Food Tour

Q: Can you accommodate allergies?

The class can accommodate nut allergies only; egg and gluten allergies are not accommodated—email michelle@cooklearngrow.com with details.

At Doss Elementary in Austin, Texas, America's Delicious Bounty turns the classroom into a compact cross-country kitchen where rising chefs in grades 1–5 spend afternoons tasting and making regional dishes. Running June 22–25, 12:30–3:30 PM, this four-day summer session moves students from the seafood coasts to prairie produce stands, teaching cooking basics, ingredient sourcing, and the stories behind each recipe. The camp meets at Doss Elementary: 7005 Northledge Dr, Austin, TX 78731, and is led by Cook Learn Grow (contact: [email protected]). Each day focuses on a different American region; small workstations mimic real kitchens so kids learn to chop, measure, sauté, and plate under supervised instruction. The program highlights seasonal ingredients and the farmers, grocers, and food traditions that feed communities—an on-ramp to food literacy as much as it is a hands-on cooking class. What makes this offering stand out in Austin's summer landscape is its blend of practical skills and cultural context. Instead of simple recipes, instructors frame dishes with regional backstories: why shrimp boils are central to Gulf communities, or how prairie grains shaped Midwestern meals. Students handle real ingredients and appliances sized for children, building confidence and safe kitchen habits. The class accommodates nut allergies only; egg and gluten allergies are not accommodated. Enrollment requires a minimum of 10 students. Practical details keep the experience smooth for families. Camp runs four afternoons, three hours each; children should bring a water bottle, a snack, and wear closed-toe shoes. Aprons are encouraged and long hair must be tied back. These requirements support safety and allow more time for cooking and conversation rather than cleanup. Parents appreciate the tangible takeaways: simple recipes kids can recreate at home, a better understanding of where food comes from, and new tastes. For young food explorers, the camp opens doors to regional ingredients—from citrus and Gulf seafood to corn and heirloom beans—and introduces the idea that food connects to place, history, and community. This program is an accessible introduction to culinary skills without pressure—an inviting option for families who want a productive, educational camp that celebrates local farmers and national food traditions. Email [email protected] with questions or to confirm registration details, and plan to visit Doss Elementary in Austin for an afternoon of learning, flavor, and good food. Families traveling to Austin can combine the camp with visits to nearby farmers markets and urban gardens to reinforce lessons about seasonality and sourcing. Instructors often bring recipe cards home from the camp, making it simple to repeat dishes together. Registration details, allergy policy, and minimum enrollment are listed in the class notes; contact [email protected] to check available spots. The camp's afternoons make it easy to fit into summer schedules while keeping kids engaged and fed.