Summer Escapes by Cinnamon opens a window into an interactive and engaging environment for children to explore their talents, learn new skills and create wonderful memories while becoming well-rounded individuals.
Besides teaching a unique skill set, each camp will also help children unleash the leader within, learn how to be team players, think creatively and out-of-the-box, become more confident and independent with participating in fun-filled activities, games, excursions and lessons.
To be held from 9 August for three days, the Culinary Camp by Cinnamon will help kids tap into their inner Master Chef and instil a lifelong passion for cooking, food and nutrition in youngsters. Whether it’s learning the table etiquettes, going on grocery runs, taking part in cooking competitions or figuring out easy methods to sauté, the Culinary Camp by Cinnamon will not only train children to create a variety of flavourful dishes but will give each child an opportunity to learn about cuisines from countries across the world including China, Italy, France and Sri Lanka, all alongside professional chefs. Set to take place at Cinnamon Grand Colombo, this Culinary Camp is open to children aged seven to 13 and can only accommodate a maximum of 50 children.
Commenting on the launch of ‘Summer Escapes by Cinnamon’, Hishan Singhawansa, executive vice president John Keells Holdings and sector head of Leisure Resorts for Sri Lanka and Maldives, stated, “We are launching this creative series of camps in Sri Lanka. These world-class edutainment programmes are of the highest calibre and feature input and guidance from top local and global industry experts and specialists. Three comprehensive camps of this nature, have not been hosted in Sri Lanka before, and we are excited to offer youth and youngsters, the chance to not only have an unforgettable holiday, but also learn specialized skills that will take their talents to new heights, strengthen their character and resilience and give them the confidence and motivation to take on the world.”
Comments are closed.