March Break - Around the World In Winter ❄️
Trade in your luggage for ladles this March Break and join us for our brand new camp program, Around the World in Winter!
Travel the World Through Food This March Break
Inspired by our incredibly popular Around the World summer camp series, Around the World in Winter is an exciting culinary adventure where each day takes campers to a new country and into the heart of its seasonal cuisine. This year, we’re exploring nations from the Northern Hemisphere that, like us, experience cold winters, creating hearty, warming recipes that are perfect for the season.
Buckle Up for our 2026 itinerary and Menu Sneak Peek
From the iconic Swedish meatballs, to the savoury spices of Northern India, and the soul-warming curries and confections of Japan, every day of this program brings a newdestination, a new culture, and a new set of recipes to master.
  • Monday - Japan
    Chicken or Tofu Katsu Curry over Rice and Red Bean Dorayaki
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  • Tuesday - India
    Chickpea Vada Pav with Cilantro-Mint Chutney on Homemade Bread and Chai-Spiced Nankhatai Cookies
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  • Wednesday - Sweden
    Beef or Beyond Beef Swedish Meatballs with Gravy and Mashed Potatoes and Kanebullar (cinnamon scroll)
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  • Thursday - Mongolia
    Buzz (steamed meat dumpling) with Garlic Soy Dipping Sauce, Guriltai Shul and Gambir (pancakes)
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  • Friday - French Canadian
    Mini Beef or Beyond Beef Tourtier and Apple Pouding Chômeur
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Our Program

Much like our Summer Camp program Your junior chef will learn kitchen safety, fundamental cooking and baking techniques, proper knife skills, and the value of teamwork in the kitchen.

✅ 5-day; Monday to Friday; 9:00am to 4:00pm

✅ Gain practical cooking and baking skills and the confidence to apply them at home.

✅ Cook from 4-5 recipes from scratch DAILY

✅ Morning recipes act as lunch items for campers while afternoon recipes are used as take-home products to share with the family!

✅ Pricing - $675 tuition + $35 Uniform kit

✅Minimum age requirement 7+

Program Highlights
  • Professional Guidance
    Our Chef instructors are experienced and passionate culinary professionals, eager to share their knowledge with the younger generation of chefs and inspire young minds. They are also educators with experience working with youth.
  • Daily Lunch
    Throughout the cooking camp day, campers work through several recipes and prepare their own lunches. The food varies from day to day and includes delicious and nutritious hot meals that all our campers enjoy. Please note that our programs are peanut free and Allergy Aware.
  • Take-Home Treats
    At the end of each camp day, food will be sent home with campers in Tupperware containers. Tupperware containers are to be supplied by the families. Campers get to share their tasty creations with their family! Your children will be delighted to offer you a taste of all their hard work at cooking camp.
  • Camper Uniform
    Every young chef needs the right attire to step into the kitchen safely and confidently. New campers purchase a professional chef uniform to keep for $25, which includes a chef coat and apron. A cut-resistant glove is also required for safety and is $10. These uniforms aren’t just about looking the part; they instill a sense of pride and belonging in our budding chefs.
March Break Camp Team
Our march break camp teams are comprised of 4 staff members: A Lead Chef, a Sous Chef, a Camp Counsellor and a Kitchen Assistant.
WE ARE PEANUT FREE AND ALLERGY AWARE
Rooks to Cooks is both Peanut Free and Allergy Aware! We ask that parents speak to our staff about any known allergies prior to the start of your program. We strive to accommodate all campers and we will work with parents and children to ensure that the necessary precautions have been taken. It is important that all parties (camp staff, parents and campers) clearly understand that, in no way, can we guarantee that we will be able to remove all allergy-inducing ingredients from our recipes.