A couple of weeks ago, I had the good fortune of being served a daily parade of culinary treats done with a French flair, from cream puffs to roast chicken.

And it all came courtesy of a 10-year-old chef — namely, my daughter.

Well, as much as I’d like to give my daughter full credit, even she would admit she was learning from the pros. She was enrolled in a weeklong camp program at Cooks, Inc. (1209 Main St. in Jupiter’s Abacoa Town Center; 561-429-8020; abacoacooks.com) and I was simply getting to taste some of the fruits of her labors.

The results were impressive, but just as important, she was truly learning about food, from the art of preparing tomato concassé to the importance of presentation (everything looked as good as it tasted). It was obvious this was not your typical camp.

Such is how things are done at Cooks, Inc., a bold experiment by two local chefs formerly with the Florida Culinary Institute — John Carlino and Allan Doherty — to create a neighborhood culinary center that’s one part classroom, another part local gathering spot and another part destination for all things delicious.

In many ways, the children’s cooking camp, which costs $250 per week (the regional theme, from France to Mexico, varies from week to week) and runs through the week of Aug. 10-14, speaks best to that ideal.

The kids, ages 8-14, come here to learn: There are lessons aplenty in knife technique (don’t worry, there’s careful supervision), food safety, menu planning and the like. But the atmosphere is friendly and casual. It’s still a camp, after all.
Oh, and the instructors also give the kids their contact numbers — just in case the students find themselves struggling with a recipe at home.

“They’re calling when they can’t remember how to do something,” explains instructor Suzanne Otero.

The camp is clearly designed to get parents excited about Cooks, too. Which is just as well, since the culinary center is geared primarily to adults. There are classes/dining opportunities of all kinds, from chef-guided dinners (priced as low as $29.95), where participants can sample foods and talk with chefs about how they’re prepared, to the “Executive Chef Experience” ($145) where a group of up to 10 students experience what it’s like to create a gourmet dinner from scratch, right down to planning the wine pairings.

Also being offered this summer: weekly family pasta (Wednesday) and pizza (Thursday) nights ($9.95 for adults, $5.95 for kids 12 and under), where participants play a small role in preparing some menu items, then enjoy the results.

As far as signature dining experiences, Cooks is gaining quite a reputation for its monthly craft beer dinners — essentially, a gourmet four-course meal built around beer pairings instead of wine pairings. Dan Oliver, the Post’s own beer guru, has sung the praises of these events. The next one (priced at $45) is slated for July 31.

And if you feel like stopping by for no particular reason, Cooks is almost always open. The Cooks Alley Pub serves light bites and a variety of beers six days a week (closed Mondays). A small marketplace sells such culinary necessities as olive oils and kitchen tools.

As for my daughter, she’s likely headed back for another week of camp. I’m already hungry.

Putting on the Ritz
If you’re looking for an excuse to eat more ice cream — and July is National Ice Cream Month — the Ritz-Carlton (100 S. Ocean Blvd., Manalapan; 561-533-6000; ritzcarlton.com) is providing one. The upscale resort is introducing a “Sundae All Day” promotion: You can create your own three-scoop sundae with a choice of ice cream and toppings, for $8. The Ritz’s toppings include such gourmet items as candied pecans and minted strawberries. The special is available at the resort’s Stir Bar and Terrace Restaurant.

Name That Steer
Today is the final day to name a new downtown West Palm Beach icon — and win a year’s worth of burgers in the process. The folks at Grease Burger Bar (213 Clematis St.; 561-651-1075; greasewpb.com) are inviting patrons to name the 10-foot faux steer that sits atop their main entrance. The winner receives $250, plus one burger a week for a year. (Second and third prizes are also available). To enter, visit the restaurant — or visit the restaurant’s Facebook page.

We’re in the midst of mango season. And that has inspired one of our best local pastry chefs to come up with a line of mango sweet treats. Lorene Hughey of Lorene’s Loving Oven in Lake Park (905 U.S. Highway 1, Unit K; 561-881-9006; loreneslovingoven.com) offers it all — mango cheesecake, mango Bavarian layer cake, mango cobbler. But nothing tops her mango upside-down cake ($4 a slice, $30 for a whole cake). It’s sweet and sticky but not overly so. And the ripe mangoes have a creaminess that works well in a cake — dare I say it, even better than the proverbial pineapple. Best of all, Lorene is offering samples of her mango and other treats every Thursday this summer in celebration of her bakery’s five-year anniversary. By the way, she also makes a killer red velvet cake.