Summer Youth: Grilling Around the World (Age 12-18)

  • Monday, July 19, 2021
  • Thursday, July 22, 2021
  • 4 sessions
  • Monday, July 19, 2021, 9:00 AM 12:00 PM (PDT)
  • Tuesday, July 20, 2021, 9:00 AM 12:00 PM (PDT)
  • Wednesday, July 21, 2021, 9:00 AM 12:00 PM (PDT)
  • Thursday, July 22, 2021, 9:00 AM 12:00 PM (PDT)
  • BARN's Kitchen Arts Studio, Class Code KI071921MS
  • 0


  • $220 + $60 Materials Fee
  • For KA Trained Volunteers
  • $180 + $60 materials fee

    Registration will close on Sat., July 10th at 9:00 AM

    To register as a Member, please first login to your BARN account before clicking on the register button.

Registration is closed

Photo of a Plated steak and salad vegiesJoin Chef Marcela as she takes participants through a flavor journey around the globe with some of her favorite recipes. 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 need to bring their own cast iron grill pan that has been seasoned and ready for use. Some grilling will also be done outside on BARN’s gas grill.      

Day  1 - Who doesn’t love a good taco?  Taking advantage of the bountiful produce and seafood in our hood, participants will start the week off learning about grilling fish and produce. 

Day 2 - Mishkaki are meat skewers sold on the streets of Kenya and Tanzania. Participants will spend the time learning the secrets of marinating and grilling; all the while chopping, dicing and julianning their way through a history lesson of Indian flavors in Africa.

Day 3 - Participants will get another take on chicken barbeque. Piri piri is a spicy tangy dish with Portugese roots in southern Africa.  Like masalas and curries, families guard their recipes. Participants will work with chili peppers and other ingredients to create a paste for roasting chicken.  

Day 4 - Beef Bulgogi is a family favorite in our  household.  Working with different ingredients, participants will learn more grilling techniques as well as practicing knife skills to produce a hearty meal - promising to be a delicious and well earned end to grilling around the world.

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.


A curious palate and a love of cooking. This is an intermediate class and basic knife and cooking skills are required. Having taken a consumer science course or previous BARN cooking class is preferable


  • Registration will close on Saturday, July 10th at 9:00 AM.
  • Participants will need to bring their own cast iron grill pan that has been seasoned and ready for use.
  • This class is for youth ages 12-18. 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.

Instructor Bio:

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.

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