French Flavours — The Young Chefs Kitchen

A delicious hands-on French cooking adventure for young chefs.

In this full-day workshop, young cooks will explore the charm of French cuisine through buttery pastry, savoury classics and a beautiful fruit tart to finish. From golden ham and cheese croissants and elegant quiches to a caramelised pear tart, this is a day full of practical kitchen learning, creativity and proud cooking moments.

Warm, rewarding and packed with flavour, this workshop is a lovely introduction to French cooking for curious young food lovers.

What we’ll make

• 
  Ham and Cheese Croissant
  


• 
  Quiche Lorraine
  


• 
  Roasted Cherry Tomato & Goat Cheese Quiche
  


• 
  Pear Tatin Tart
  

What young chefs will learn

• 
  French baking and flavour foundations
  


• 
  Safe knife skills and smart chopping
  


• 
  Pastry handling, rolling and lining tins
  


• 
  Egg-to-cream balance and savoury filling techniques
  


• 
  Roasting for sweetness and flavour balance
  


• 
  Caramel confidence and fruit preparation
  


• 
  Timing, teamwork and presentation skills
  

The day at a glance

8:45–9:00 — Arrival + Aprons On

Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: French Baking & Flavour Foundations

The important stuff, made fun. Young chefs will learn knife safety, pastry basics, flavour balance, and how to plan their workflow in the kitchen.

9:20–10:00 — Cook #1: Ham and Cheese Croissant

A French classic and the perfect warm start to the day.

Young chefs will assemble buttery croissants with ham and cheese, learning layering, handling pastry carefully, and baking until beautifully golden.

10:00–10:20 — Morning Tea Break

Time to enjoy the freshly baked ham and cheese croissants together, along with a fruit and veggie platter and milk or water.

10:20–11:20 — Cook #2: Quiche Lorraine

Buttery pastry and a classic French filling done properly.

Young chefs will practise pastry handling, lining tins, working with egg-to-cream ratios, seasoning in layers, and recognising doneness cues.

11:20–12:20 — Cook #3: Roasted Cherry Tomato & Goat Cheese Quiche

A second quiche with bright, balanced flavour and a more colourful twist.

Young chefs will roast tomatoes for sweetness, balance acidity, layer fillings neatly, and work on timing and teamwork in the kitchen.

12:20–12:45 — Chef Skill Sprint: Slice, Style & Serve Studio

A fun skill-building session focused on presentation and confidence.

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  Plating and garnish practice
  


• 
  Best slice presentation challenge
  


• 
  Timing and teamwork shout-outs
  

12:45–1:10 — Sit-Down Lunch Together

Time to enjoy the quiche together, hydrate, reset, and tidy up.

1:10–2:20 — Cook #4: Pear Tatin Tart

A beautiful French dessert with caramelised pears and that iconic upside-down finish.

Young chefs will learn caramel confidence, fruit preparation, baking and turning safely, and how to finish and store the tart for the best texture.

2:20–2:45 — Pack + Label + Recipe Recap

Time to pack creations, label take-home items, and reflect on the day’s learning. A digital recipe book reminder will also be provided.

2:45–3:00 — Daily Showcase + Pickup

Bench photo, teamwork shout-outs, and proud goodbyes.

Included

• 
  All ingredients and equipment
  


• 
  Aprons for use during class
  


• 
  Digital recipe book
  


• 
  A full hands-on day with demonstrations woven throughout
  


• 
  Plenty of food to enjoy and be proud of
  

What to bring

Nothing at all — we’ve got it covered.

Please just wear closed shoes for safety.