Jr. Chef Baking II - Advanced Techniques

At the Essex Resort & Spa in Essex Junction, Vermont, Jr. Chef Baking II - Advanced Techniques is a six-week, hands-on program designed for middle school bakers. Held in the resort's Viking classroom kitchen, the series guides students ages 12–15 through professional techniques—lamination, custards, chocolate work, and sourdough baking—by focusing on one project each week.

Students learn to measure precisely, control temperature, and adapt recipes while producing treats to bring home. Each session runs about two hours and balances demonstration with individual practice. Week one explores ingredient function through cookie experiments.

Week two covers lamination and the mechanics of puff pastry. Week three concentrates on eggs and custards, producing crème anglaise and crème brûlée. Week four builds egg-foam structure with genoise cake and introduces cake decorating.

Week five is dedicated to chocolate: ganache, tempering, and controlled melting. Week six culminates in working with a live sourdough starter to shape and bake baguettes while discussing fermentation and starter maintenance. What makes this offering notable in the Champlain Valley is access to a professional-grade teaching kitchen inside a full-service resort environment.

The Viking classroom kitchen supplies equipment and space typically reserved for restaurant training, and the small class size—twelve students maximum—creates apprenticeship-style learning within a supportive setting. For visiting families, the series provides a productive indoor complement to outdoor activities around Lake Champlain and local trails. Practical details are straightforward.

The full six-week series is priced at $400. Registration is limited to ages twelve through fifteen. The program supports accessibility and asks that cancellations be made by phone at least 72 hours before a scheduled class: call 802-878-1100.

The curriculum emphasizes food science and safe technique, so participants come away with both tangible baked goods and transferable kitchen skills. This class suits curious kids who enjoy hands-on projects, follow directions, and want more depth than a single workshop. Parents should expect students to handle basic kitchen tools and measurements; no advanced prior experience is required.

Bring a willingness to learn and a container for carrying baked items home. Book through the Essex Resort & Spa reservation channels, and consider pairing classes with a stroll through downtown Essex Junction or a family outing to nearby green spaces to round out a Vermont visit. Students also benefit from exposure to ingredient sourcing and seasonality discussions that highlight local New England produce when available.

Instructors encourage curiosity about origins, seasonally driven flavors, and simple substitutions so students learn to adapt recipes for pantry variations. The class culture prizes neat mise en place, patience during proofing, and respect for heat and sharp tools. Families describe the series as educational, social, and immediately rewarding when the oven door opens to reveal warm results.

Sign up spots fill.