Youth Maker Mondays: Love your Lunchbox (Ages 12-18)

  • Monday, January 30, 2023
  • Monday, February 13, 2023
  • 3 sessions
  • Monday, January 30, 2023, 2:30 PM 5:00 PM (PST)
  • Monday, February 06, 2023, 2:30 PM 5:00 PM (PST)
  • Monday, February 13, 2023, 2:30 PM 5:00 PM (PST)
  • BARN Kitchen Arts Studio, Class Code KI013023MS
  • 0


  • $130 Tuition + $40 Materials Fee
  • $105 Tuition + $40 Materials Fee

    Registration will close on January 25th

Registration is closed

Chef and youth cookingLiven up your lunch with fresh and sustaining ideas for menu options and preparation tips from a professional chef.

About this Class

There is no underestimating the power of a delicious lunch. Work through various recipes and culinary techniques that will guide you toward becoming savvy in the kitchen. You are introduced to many ingredients and exposed to a variety of flavors and cooking methods. Each session allows you to grow and develop skills to be used again and again. Vegetarian option available upon request.


  • For youth ages 12-18. 
  • Registration closes Jan. 25.
  • When you register your youth, 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 this email.
  • Complete and return this minor permission form.


Day 1 - Korean Pancakes

Day 2 - Buddha Bowls

Day 3 - Hawaiian Chicken Wraps


Bring a plastic container to take food home.


This class is for youth with some culinary skills.

Class Policies


Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio Lead 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 D.C. 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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