Date + TimeThursday, July 30
2PM EST / 11AM PST
Terms & Conditions
A legal guardian or parent of all minor children under 18 years of age (the “Child”) hereby certifies that he/she is the adult parent or guardian of the Child and agrees to take full responsibility for the Child’s safety and supervision during the Child’s participation in the Event (as described below). By registering to attend the event and entering the Zoom meeting for which you register (“Event”), the Holder on behalf of himself and/or his Child, agrees to be bound by all of the terms and conditions of this license.
We’re bringing the deliciousness and summer fun right to your kitchens with the award-winning daytime TV host and Food Network fan-favorite, Rachael Ray! Join us online and cook alongside Rachael as she kicks off the first episode in Rachael Ray's Yum-o! Cooking Camp series.
She’ll teach young chefs valuable culinary skills and techniques as she guides you step-by-step through the process of making her irresistible Barbecue Chicken Pizza recipe - for two different skill levels. One will use pounded out chicken breast as the base for the "pizza" and the other will use naan bread as the base for the pizza.
Proceeds from sponsorships and optional online donations will be split between two incredible organizations - Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people and Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.
You will receive a confirmation e-mail and receipt from email@example.com following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to create alongside the guest chef. Thorough preparations will provide a more enjoyable experience! Click here for Frequently Asked Questions.
Individual Barbecue Chicken “Pizzas” (Serves 2)
(Option below: Barbecue Chicken Pizza on Naan Bread)
Serve with a simple salad or veggie sticks.
Have ovens preheated to 450°F with the rack set in the center at the start of camp.
- Garbage bowl
- 1 Medium size skillet (for the BBQ sauce)
- 2 Cutting boards (1 for chopping and 1 for preparing raw chicken)
- Mallet, to pound chicken
- 1 Large, nonstick skillet (to cook the chicken)
- 1 Baking sheet with a wire rack
*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yum‑o! Cooking Camp.
Ingredients for the Simple Pan Barbecue Sauce:
- 1 Tablespoon olive oil or canola oil
- 1 small onion, or half a medium to large size, fine chopped (any color onion)
- 2 cloves garlic, grated or chopped
- Salt and pepper
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons worcestershire
- 3 Tablespoons light brown sugar
- 1, 8 ounce can tomato sauce
- 1 teaspoon hot sauce, to taste
- 2 Tablespoons prepared mustard, your choice of yellow, dijon or spicy
- Place a medium size skillet over medium heat, add one turn of the pan of oil. Add the onion and garlic, season with salt and pepper and let sweat a few minutes. Add the vinegar, worcestershire, light brown sugar, tomato sauce, hot sauce and mustard and stir to combine. Let lightly bubble away until flavors combine and sauce slightly thickens, about 15 minutes. Remove from heat and set aside. This will be enough for 4 chicken “pizzas” or 4 naan pizzas.
Ingredients for the Chicken: (Rachael will be making 2, but feel free to make 4!)
- Cooking spray, such as non-aerosol olive oil cooking spray
- 2 chicken breasts (Rachael will explain how to prep in camp)
- To butterfly the chicken breast, start at the thicker/fuller side of the breast and cut into and across, keeping your hand gently on top as you butterfly it open. Next, gently and evenly pound the chicken with a mallet and season with salt and pepper.
- Place a large nonstick skillet over medium high heat and spray the pan. Cook 1 or 2 chicken breasts at a time, as your pan size allows, about 2 minutes per side or until lightly brown and then transfer to a baking sheet with a wire rack. Reserve until all chicken is cooked and ready to be assembled.
To Assemble/Garnishes of Choice:
- 3 cups shredded cheese, combination of your choice such as mozzarella, jack, smoked cheddar, smoked Gouda
- 1/2 bunch green onions/scallions, thinly sliced on a bias
- Small handful of fresh basil leaves, torn
- Small handful of fresh cilantro, torn or rough chopped
- Pickled jalapenos, if you’re really brave, mild or hot
- 1-2 store-bought pickles, chopped
- Spoon 3-4 tablespoons of sauce on each cooked chicken paillard, just as you would an individual pizza. (Reserve some if you are going to make Barbecue Chicken Pizza on Naan Bread.) Sprinkle the cheeses all over the top and place in the oven. Cook until the cheese is melted and brown. Remove from the oven and top with your choice of green onion, basil and/or cilantro and chopped pickle.
BBQ Chicken Pizza on Naan Bread
(If making 4 pieces, you may need 2 baking sheets.)
- 2 1/2 cups rotisserie chicken, skin and bones removed and pulled
- About 1 cup of Simple Pan Barbecue Sauce, from above recipe
- 2 pieces store-bought naan bread, roasted garlic or plain (heads up, if you’re making 4, you may need more than 1 package)
- Cooking spray or 1-2 Tablespoons melted butter
- Add the pulled chicken to the skillet of BBQ sauce, toss to combine and set aside.
To heat the naan, place a griddle or large nonstick skillet over medium high heat. Place a good splash of water on the surface and place the bubbly side of the naan down to gently reheat for a minute or two until the water absorbs and the bread gets a little crispy. When you go to flip the naan, turn the heat off and spray the naan or brush with melted butter and place naan on the other side. Transfer the naan to a baking sheet (or leave in the pan if the skillet is oven-safe). Add the barbecue sauce coated pulled chicken to the naan breads, sprinkle the cheeses all over the top and place in the oven. Cook until the cheese is melted and brown. Remove from the oven and top with your choice of green onion, basil and/or cilantro and chopped pickles.
Very Berry Shortcake (serves 4)
We will also demonstrate how to make this special dessert! Feel free to have the ingredients on hand or make it at a later time. Yum!
This recipe can be made with some or all of the berries below. Pick your favorites!
Have a medium size metal mixing bowl and a whisk in the freezer before class starts.
- Large mixing bowl, for the fruit
- 2 Medium mixing bowls, 1 for the whipped cream (have in freezer) and 1 to cool the berries
- Medium saucepan, for the berries
- Large nonstick skillet, to toast the biscuits
- 1 pound strawberries, washed, dried, hulled and halved
- 1 small container blueberries, washed and dried
- 1 small container blackberries, washed and dried
- 2 small containers raspberries, washed and dried
- 1/4 cup water
- 1/8 teaspoon cardamom, optional
- 1-2 fresh mint leaves, minced, optional
- 1 cup heavy cream (feel free to use store-bought whipped cream)
- 1 teaspoon confectioners sugar
- 4 store-bought biscuits or homemade drop biscuits, sliced in half through the middle
- 2-3 Tablespoons softened butter, for spreading
- Sprinkle of granulated sugar
- Ice cream flavor of choice, I like dark cherry
Directions for the Fruit:
- Add all of the fruit to a large bowl.
- Place a medium saucepan over high heat and add 1/3 of the fruit and the cardamom and mint, if using. The mixture should come to a boil in about 1 minute. When it boils, reduce the heat to medium and cover the pot. Let cook for 3 minutes. Remove from heat and pour into a heat-proof mixing bowl. Let cool to room temperature, which should take around 15 minutes. Add the cooked fruit mixture to the raw fruit and stir to combine. Set the mixture aside.
Directions for the Whipped Cream:
- While the fruit is cooking, grab your mixing bowl and whisk from the freezer, add the heavy cream and whisk vigorously until soft peaks form. Add in the confectioners sugar and whisk again to combine.
Directions for the Shortcake/Biscuits:
- Place a large nonstick skillet over medium heat. While the pan is heating, spread butter on the cut sides of the biscuits, then sprinkle with granulated sugar and place butter side down in the skillet. Heat until golden brown and the sugar caramelizes. Flip the biscuits over onto individual plates, add a scoop of ice cream, tons of berries and a dollop of whipped cream.
Thank you again for your participation in Rachael Ray’s Yum-o! Cooking Camp delivered by Shipt powered by the Food Network & Cooking Channel New York City and South Beach Wine & Food Festivals presented by Capital One. If you are interested in joining another class, please visit RRCookingCamp.com to see our lineup of future classes. Please don’t hesitate to reach out to us with any questions at info@RRCookingCamp.com.
Frequently Asked Questions
Absolutely, these classes will be available on Yum-o.org 24-48 hours after the live Zoom classes. Follow Rachael Ray's Instagram, Facebook and Twitter accounts (@RachaelRay) for more catch-up information!
Rachael Ray’s Yum-o! along with the Food Network & Cooking Channel New York City and South Beach Wine & Food Festivals presented by Capital One are thrilled to introduce a new virtual and FREE cooking camp this summer aimed at teaching kids and their families important and fun cooking skills, as well as recipes they can do at home. This interactive, online cooking camp will bring families into the kitchens of their favorite culinary and lifestyle personalities through Zoom —providing an unforgettable summer learning experience.
The camp will run daily from Thursday, July 30 through Friday, August 14 and take place at 2pm EST / 11am PST on Zoom - for a total of 16 camp sessions.
Attendance to the camp will be FREE and only require online registration. Each participant will be required to register in order to receive the Zoom instructions and details for the specific camp session.
Each class is approximately 45 minutes in length.
Everyone is welcome to join, but the content is geared to children between the ages of 8 - 15. We strongly encourage parents to participate with their children, so they can create the recipes along with the host and ensure kitchen safety is being followed when using certain culinary tools. For instance, a parent or guardian will have to 'opt-in' stating the child has permission to use a knife, stove top or oven, and it is up to the parent or guardian’s discretion if the child is capable of doing so.
At your scheduled class time, you will enter a virtual classroom via the Zoom link provided. The guest chef will guide you step-by-step through a recipe, answering questions along the way. Questions can be submitted via the Zoom chat function. There will be a moderator leading the class, helping to answer questions coming in from the campers through the Zoom chat.
The first and last days of camp will be hosted by Rachael Ray, while the other days will be hosted by an array of culinary stars, social media personalities and celebrities – all sharing their favorite recipes and cooking skills with kids and their families.
Unfortunately, we are unable to create a waitlist for any of our classes.
You will receive a confirmation email from firstname.lastname@example.org following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary cooking utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience!
Please allow up to 48 hours to receive your email confirmation. In some cases, the recipe, ingredients and instructions have not yet been finalized at the time your purchase. Please contact us at Info@RRCookingCamp.com if you have not received the recipe, instructions and the zoom link 24 hours before your scheduled class begins.
Each of our guest chefs has created a delicious recipe for campers to cook along with. We are mindful that some campers may need ingredient substitutions, due to dietary restrictions or access to certain items. During each class, our moderator and guest will do their best to share substitution ideas, but we cannot guarantee that every ingredient will be covered. We encourage you to get creative with the recipes and substitute ingredients you are already familiar with that fit your lifestyle and dietary requirements. We hope that you will still join us to cook along and learn new skills in the kitchen.
Yes, each class is FREE and you are encouraged to sign up for as many as you would like!
You’ll need an internet connection and the ability to stream audio and video to participate. A link and details on how to join the Zoom session will be included in your confirmation email.
To access your class, you will be sent a Zoom Meeting link to the email address you provided upon registration, along with a meeting ID and password. By clicking on the link, you will automatically be prompted to open Zoom and join the class. Everyone is encouraged to join the class a few minutes early to ensure that you have a good connection with Zoom. Please note that upon joining you will be directed to the waiting room until the class officially begins.
You will not need to register for an account to join. Simply click to “Join the meeting.” You will be prompted to download and install the Zoom app. Once downloaded, open the Zoom program you will need to give Zoom access to your computer/phone microphone and camera. When you are ready to join the class select “Join with Video” and “Join Audio” buttons in the bottom left corner of the Zoom application.
Proceeds from sponsorships and optional online donations will be split between two incredible organizations:
- Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people.
- Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.
Yes! With a parent or guardians’ permission, follow along with #RRCookingCamp as well as @rachaelray, @NYCWFF and @SOBEWFFEST to get the inside scoop about your favorite events, chefs and culinary personalities. Tag all of your class photos with #RRCookingCamp and your photo just might be shared on our pages!
Please sign up for our newsletters and follow along on social media to stay up to date on the latest news from Rachael Ray, the New York City Wine & Food Festival and the South Beach Wine & Food Festival®!