If you want to acquire knife skills and basic culinary techniques, this is the place to be! 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 again as well as explore culinary flavors to share with the entire family.
Week 1 ~ Spring Minestrone
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 wash, peel, prep, steam and boil vegetables.
Week 2 ~ Salad Nicoise
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.
Week 3 ~ Homemade Pasta with Pesto
Now that we are comfortable with a knife and burner, we will introduce new equipment and learn to make fresh pasta and pesto.
- This Maker Monday is for students ages 12-16. Registration will close on Thursday, 3/31 at 5pm.
- When you register your youth, please enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email". All reminders and important information will go to the email address you register with.
- Please complete and return this minor permission form.
- Please click here for BARN's current COVID-19 health & safety protocols
- There is a materials fee of $30 included in the price of class.
- Please have students bring a plastic container to bring food home in.
- BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program 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.