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.
Day 1 - Knife Skills - From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an induction burner as we make hummus from scratch to accompany the crudite we will be producing while practicing our knife skills.
Day 2 - Participants will continue to build on knife skills and learn to wash, peel, prep, steam, and boil vegetables. We will compile our ingredients to produce a colorful vegetarian bibimbap style dish with quick pickles.
Day 3 - Continuing to build on basic culinary skills while introducing different ingredients, including a protein, participants will continue to chop and dice to create a fresh aromatic Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
Day 4 - Now that we are comfortable with a knife and burner, we will introduce new equipment and make fresh pasta. Continuing to build on knife skills, participants will also learn the difference between sweating and sautéing; 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.
Details:
- This Summer Youth class is for youth ages 12-14.
- Registration will close on Monday, July 25 at 9:00 am.
- 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 by July 27.
- Please click here to register youth for an optional supervised lunch hour from 12-1 pm for the week of this class.
- Please click here for BARN's current COVID-19 health & safety protocols
- There is a materials fee of $85 included in the price of the class.
- 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.
- If you have any questions, please email BARN Youth Program Director Jess Henderson at JessH@bainbridgebarn.org.
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 in 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.
