San Francisco Cooking Camp: Kitchen Basics for Teens
$995 per person
San Francisco Cooking Camps offer your kids access to high quality ingredients, top notch tools, professional instruction and plenty of individual attention. This camp is ideal for kids with a demonstrated passion for food and cooking.
What You'll Learn
By the end of the class, you will:
- Be able to execute a wide range of fundamental knife skills
- Understand seasoning and how to work with a variety of fresh ingredients
- 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 is aimed at mature teens who are passionate in the kitchen and hungry to learn more. Each day will focus on core fundamentals through hands-on learning. 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 and foods of the world.
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 18th – June 25th OR July 16th – 20th
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.
Day 1: Knife Skills
Menu includes: Deviled Eggs, Oven Roasted Wild Salmon, Mixed Veggie Slaw, Fresh Fruit Crumble
Day 2: Soups, Stocks & Meatballs
Menu includes: Homemade Stocks, Mini Meatballs and Quick Dipping Sauces, Italian Meatball Soup, Matzo Ball Soup, Seasonal Summer Salad with Tangy Vinaigrette, Chocolate Mousse
Day 3: All Things Veggie
Menu includes: Gazpacho, Roasted Veggies with Pesto, Falafel and Tzatziki Sauce, Lemon Curd Cupcakes
Day 4: Steak & Chicken
Menu includes: Homemade Hummus + Pita Chips, Seared Chicken Breast and Flank Steak with Pan Sauce, Vegetable Mash, Wilted Garlic Greens, Ice Cream Sundaes with Roasted Peaches & Nut Brittle + plan menu for tomorrow
Day 5: Menu Preparation + Lunch
- Full meal served in class
- Work in teams
- Five-session series
- Ages 13-17
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
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
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.