San Francisco Cooking Camps are 5-consecutive day sessions that offer your kids access to high-quality ingredients, top-notch tools, attentive instruction, and tons of fun. This camp is ideal for kids with a demonstrated passion for food and cooking who want to spend each day rolling up their sleeves to learn some amazing new recipes
What You'll Learn
By the end of the class, you will:
- Be comfortable and safe with basic knife work
- Know how to work with a variety of fresh, global, ingredients and make them taste delicious
- Understand how to work clean & organized when cooking
- Learn a variety of new recipes you can make, and adapt, often at home
About This Class
Calling all kid cooks, amateur food whizzes, and interested beginners! Step away from the cooking shows and create your own kitchen magic. San Francisco Cooking School’s Kids Camps have all the right ingredients for a perfect summer week.
Our Kids World Cooking Camp is aimed at mature kids, ages 10-14, who are passionate in the kitchen and hungry to learn more about all aspects of cuisines of the world. The camp is designed to make sure your kids learn the basics through a completely hands-on experience. Each day focuses on a food from a different country with step by step recipes, many variations, and lots of tips for the pros. Your kids will prepare (and enjoy) an internationally inspired multi-course lunch every day.
By the end of the week your kids will be comfortable with ingredients and dishes inspired by Northern California, Southeast Asia, Mexico, Italy, and France. What better way to learn the basics of making delicious food than in the gorgeous professional kitchen at San Francisco Cooking School?
This week of camp is a great companion to our Kids Cooking Camp and Kids Pastry Camp, and remember that camp makes a great holiday gift.
Menu
Day 1: Northern California
Day 2: Southeast Asia
Day 3: Mexico
Day 4: Italy
Day 5: France
Details
- Full meal served in class
- Work in teams
- Five-session series
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Harriet Trezevant
A 2014 graduate of San Francisco Cooking School’s culinary program, Harriet is the owner/chef instructor of Harriet’s Taste Adventures, offering group, private and in-school cooking classes to kids, teens and adults. When she’s not teaching, she develops and tests recipes. You can find her recipes featured in GFF Magazine.
Harriet’s mission is to empower children and adults to see food, taste and flavor as an adventure, encouraging them to try new things, appreciate the complexities and vast varieties of tastes that cultures around the world have to offer, and enrich their understanding of where our food comes from and what it takes to get to our tables