Global Candy Shop

Cam Zarcone

Ages 8 to 11
 
Cook-Along
 
Vegetarian
Global Candy Shop

Global Candy Shop

Instructor: Cam Zarcone

Price: $35

Ages 8 to 11
  
Cook-Along
  
Vegetarian

Description

Let your child explore the world through its sweet treats! In this class, Cam will guide young confectioners in practicing their candy-making skills. They’ll learn how to craft two simple yet delicious delights: Coconut Ladoo (Indian coconut balls) and Kadorei Shokolad (Israeli chocolate cookie truffles.)

Vegetarian with dairy, eggs and gluten.

About the instructor: Cam never planned to leave her career as an award-winning journalist, but a life spent cooking — and teaching others the joy of it — finally proved too irresistible. She received her professional culinary training from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. In addition to her work at PCC, she teaches several innovative multidisciplinary cooking classes at Edmonds Heights K-12, covering everything from world folklore and history to science and environmental policy. Her food writing has appeared in publications including The Boston Globe. Follow her on Instagram: @hummingbirdculinary.

Class notes

This is a kids hands-on cook-along class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link, recipes and instructions will be sent one week before class. This class is geared toward a wide age range, and parental assistance or supervision may be needed for younger students. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.

Classes

Online

  • Friday, May 21, 3:30 - 5:00 pm


    Class Details

    Friday, May 21, 3:30 - 5:00 pm, Online

    Total Cost: $35

    The following class has been added to your cart:

    Global Candy Shop

    Friday, May 21, 3:30 - 5:00 pm, Online


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