Summer Youth: Mad Hatter Tea Party (Ages 12-18)

Venture down the rabbit hole to the Mad Hatter Tea Party, create confections fit for a queen, and maybe find out why a raven is like a writing desk. 

About this Class

You will spend the week creating classic confections while learning basic pastry techniques that will last a lifetime. You'll learn to whip meringue, develop piping techniques, separate and temper eggs, macerate fruit, and make jam, just to name a few. And take home treats for everyone to enjoy.

Each session allows you to grow and develop skills to be used the next day while also learning the importance of organization and cleanliness in the kitchen.

Day 1 - Scones and lemon curd

Day 2 - Classic fruit tart

Day 3 - Victoria sponge and tea sandwiches

Day 4 - Macarons

Details

• For students ages 12-18 .
• Skill Level: Beginner
• Registration closes Monday, July 3.
• 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 that email address.
• Complete and return this minor permission form.
  

• You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.

• A $50 materials fee included in the cost of the class covers all materials. 
• Students must wear closed-toe shoes to class.

Materials

Class Policies

• View BARN’s current COVID-19 health and safety protocols.

• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.

• For those who might need physical assistance, learn more about our Companion Program.

• If you have any questions, please email BARN Youth Program Coordinator, Sarah Jones at SarahJ@BainbridgeBARN.org.

Instructor

Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio lead 2019-2020. 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.