If you love to cook and enjoy a challenge, this challenge will test your culinary skills and creativity.
About this Class
Each day, you're given a challenge (listed below) and an allotted time to create while having access to the well-equipped BARN kitchen and pantry. You can work alone or partner up with a friend, and you can bring your own recipes. After two-plus hours working your magic in BARN's kitchen, your creations are judged.
Judging is done by a team of BARN’s professional instructors, who also are at hand to provide feedback and critiques. All food presented for judging must be made within the allotted time at BARN. You're welcome to bring special plates and equipment from home. Come ready to cook and impress us with your creativity.
Day 1 - Orientation (no competition or judging). You spend the day becoming familiar with the kitchen and equipment and review professional safety standards. You will work through a recipe and take home your treats.
Day 2 - Gougères is a savory choux dough that is so versatile it can be paired with many ingredients from cheese to chili. You'll test your piping skills as well as timing. With only two professional ovens and approximately 15 minutes per bake, first and last bakes will be key to securing the win for this challenge.
Day 3 - Ravioli. Using one of BARN’s eight pasta machines, you'll be able to get creative with fillings and sauces and test your timing and your ability to produce in a limited workspace.
Day 4 - Burgers. This American staple offers loads of options for creativity whether chicken, beef, or vegetarian. You'll have time to make homemade pickles, mayo, or ketchup if you like, as well as use one of two barbecue grills if desired.
You'll also learn the importance of cleanliness in the kitchen. Judges will be reviewing and commenting on participants' work stations. Everyone will be responsible for assisting in washing up and cleaning the Kitchen Arts Studio in accordance with our restaurant permit standards.
Bring a container to take food home every day of class.
None, but students should have cooking experience.
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.