A hands-on, farm to table learning experience on cooking for children age 7-14.
Discover what it’s like to be a professional chef while exploring the possibilities of agroecology. Chef Andrew Johnson, a local leader in farm-to-table cooking, will lead a junior kitchen crew in harvesting from our fields, blending the season’s brightest flavors, mastering essential cooking skills (including knife work and baking techniques), and preparing a delicious and nourishing meal to share. Picky eaters will be transformed into culinary trailblazers through the deep connection with growing, making and eating fresh, seasonal food. Bring your appetite!
Session 1 will run on Thursdays from September 30 to November 18, 2021.
Additional Notes
Up to 15 students for this program.
Every afternoon includes a shared snack.
Afterschool Program hours for Session 1 run from 2:00 - 3:15pm.