Kids will be learning about where our food is from, when it is in season and how to utilize the amazing local produce of the Bay Area!
Sprouts’ Classroom Chefs are thrilled to share their love for wholesome food and hands-on cooking with your aspiring chefs! As we examine how and when our local food is grown, your aspiring chef will do everything themselves, from prep work andcooking to tasting enjoying the recipe that they created!
What’s on the menu?! All of our menus will be determined by the season’s best and inspired by local favorite flavors! We’ll be cooking withRiverdog Farms and Bluehouse Farms produce and Straus and Organic Pastures dairy to rediscover the flavors and food culture of where we live, and gain confidence to cook for family and friends! Sample recipes included fresh ricotta and golden beet flatbread, tofu and napa cabbage dumplings, apple orange muffins and fresh juice with local citrus and berries!
We focus on simple, delicious and nutritious recipes that allow plenty of room for our aspiring chefs to add their own creative twist! At the end of each class, every child will enjoy the recipe that they made! We hope that your chef-to-be might be able to join us - it’s going to be a delicious journey into our own backyards!
All skill levels welcome!
The half-day camps will be held Monday through Friday from 9:00 a.m. to 12:00 p.m. during the following time periods:
- June 18-22
- June 25-29
- July 2, 3, 5, 6 and 7
- July 9-13
$250 per week
Chinese American International School
150 Oak Campus
San Francisco, CA
This camp is open to students who will be in third through fifth grade in fall 2018 (maximum of 12 students per week).
Just like a real chef, our budding chefs will bring their own tools to class! (All items should be labeled with your child’s name.) Your chef’s kit will be stored on site until the end of the series!
Kit holder (tote bag) should contain:
- one light-weight cutting board (any shape)
- a plate
- a fork
- one chef’s knife with protective sleeve**
- Optional: one peeler, one whisk, apron
* Used rags will be taken by the instructor after class, washed, and brought for class the following week.
** Knives for each child’s chef kit will need to be brought into the school office before the first day of class. The class instructor will pick up the knives on the first day of class and store them on site until the end of the series when parents/guardians can pick them up from the office.