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 able to handle a wide range of fundamental knife skills
- Understand the core ingredients and cooking methods from a wide range of global cuisines
- Understand general menu planning and how to prep and plan like a pro
- Build a foundation of kitchen skills for future culinary adventures
About This Class
Does your teenager love to help out in the kitchen? Do you fear they may spend their summer only watching cooking shows? If you’ve got kids who dream of a career in food, or just want to cook with more confidence, this one-week camp is exactly what they need.
San Francisco Cooking Camp: Cuisines of the World is aimed at mature teens who are passionate in the kitchen and hungry to learn more about a variety of food. Each day will focus on core fundamentals through the lens of a different country’s cuisine. Rather than simply having them memorize recipes, we will help your teens understand more about how things work in the kitchen and, via a variety of methods and techniques, they will become more intuitive and comfortable cooking a huge collection of dishes inspired by Northern California, Southeast Asia, Mexico, Italy, and France.
The week culminates with the class turning our kitchen into a “restaurant” for friends and family, with a menu conceived and prepared by your kids. Where better to kick of a life long love of cooking than in the professional kitchen of San Francisco Cooking School?
Camp Schedule: 9 am – 3 pm, Monday through Friday from June 25th – June 29th OR July 30th – August 3rd
Note: Our Cooking Camps are intensive and hands-on. We cover a lot of material and will also have a lot of fun! The environment is stellar for curious cooks but we do not offer alternate activities should your kids not be interested in the curriculum. Safety and sanitation are our top priorities and we will be diligent in enforcing the rules of the kitchen to make sure everyone is working safely.
Menu
Day 1: Northern California Cuisine and Knife Skills
Menu includes: Crostini with Ricotta and Seasonal Produce, Zuni Chicken with Bread Salad, Zucchini Roasted with Herb Salsa Verde, Peach or Berry Shortcakes
Day 2: Southeast Asia
Menu includes: Summer Rolls, Tom Kha Gai, Fish with Dill, Pad Thai, Thai Eggplant, Mango Sticky Rice
Day 3: Mexico
Menu includes: Homemade Chips with Guacamole and Salsas, Braised Poblano Pork Tacos, Jicama Salad, Mexican Rice, Black Beans and Churros
Day 4: Italy
Menu includes: Pasta Carbonara, Pizza, Caesar Salad, and Tiramisu
Day 5: France
Menu includes: Cheese Gougères, Salade Lyonnaise, Steak-Frites, Green Beans with Tarragon Butter, Crèpes with Caramelized Oranges
Details
- Full meal served in class
- Work in teams
- Five-session series
- Ages 13-17
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks 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
Margie Kriebel
After earning a professional culinary certificate from San Francisco Cooking School, Margie founded Local Flavor, a personal chef company providing small event catering services, in-home cooking classes, and recipe testing & development. When she is not in the kitchen cooking, she can be found with local farmers, ranchers, and fisherman learning about their craft and products or cultivating her backyard vegetable and fruit garden. In addition to teaching cooking classes, Margie also helps in the vegetable garden at the local homeless shelter.