This class is full. An afternoon session has been made available that starts on Tuesday, July 13th through Thursday, July 16th from 2:00-5:00pm. Click here to register for this class.
If you want to acquire knife skills and basic culinary techniques, this camp is the place to be! During the week, we will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an electric burner and learn to make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.
Participants will continue to build on knife skills and learn to wash, peel, prep, steam and boil vegetables. We will also learn some basics about salad dressings, the importance of temperature, seasoning and balancing with acid. Participants will produce a Vegetarian Salad Nicoise for lunch on day 2.
Continuing to build on basic culinary skills while introducing different ingredients, participants will continue to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese. Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.
- Registration will close on Saturday, July 3rd at 9:00 AM.
- This class is for youth 10-12 years old. Please note that this class is held in a kitchen environment which involves sharp knives and other pieces of equipment. Students will be shown how to use all tools safely, but parents should be aware that there is an element of risk involved in this activity
- To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours). The email address you register with is where all reminders will be sent to.
- Please click here to register youth for an optional supervised lunch hour from 12-1pm for the week of this class.
- Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Tuition assistance is available. Click here to apply.
- BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.
Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal and Tanzania.
Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.