This year we are thrilled to launch our Kids and Teens After School Cooking Program, where we give an opportunity for young chefs to come and experiment with food from various regions of the world. In this program, we focus on techniques and seasonal food ingredients harvested so we can teach the students the different ways of preparing them. As always we follow sustainable practices and teach the kids how to make everything from scratch, without processed ingredients.
What to Expect
The young chefs will be learning about various cooking techniques and classic recipes taught by trained chefs. They will be also receiving instructions as to how to get organized in the kitchen and how to clean as they go while they prepare each dish. Each class runs for two hours and the young chefs will enjoy a generous sample of each delectable dish they prepared.
Our Chef Sam Kadko is our main culinary instructor, who has more than 30 years of experience in culinary education and is an expert on many foods of the world.
Our guest chefs are experts in their culinary fields.
We focus on teaching the students classic techniques and culinary practices like roasting, and get them comfortable in the kitchen.
Each young chef is given the opportunity to learn hands-on cooking, and will be trained to experiment with various cooking processes, tools, and recipes.
We cater individual attention to each student and their dietary concerns, and accommodate as necessary.
Fall After School Cooking Class Menu
We will be showcasing many classic and authentic recipes from around the world, especially from around the Mediterranean, Asia, and the Americas.
Session 1: Soup-a-Rama
Chicken, Coconut, and Galangal Soup
Session 2: Weeknight Meals Made Easy
Session 3: Fall Bread Making Workshop
Sweet Potato Biscuits
Session 4: Pasta Making Workshop
Sweet Potato Gnocchi with Sage Butter Sauce
Session 5: Healthy Snacks on the Go
Multigrain Cereal Bar
Whole Grain Muffin
Seasonal Farm to Table Approach
We procure organic ingredients from local and organic farmers and make sure they are incorporated into our recipes. We try to introduce vegetables that are not familiar to the students and teach the students how to prepare and handle them. Also, we teach the kids how to utilize all parts of the produce, so they can reduce the waste of the ingredients they use.
We are planning to do a winter and spring session for the After School Cooking Program.
After more than a decade of continuous culinary programs, we are so thankful to have trained so many young chefs at our Passion for Spices™ Cooking School. We are happy to say that we have been able to convert many picky eaters to enjoy different foods that they never tasted or prepared before. We look forward to our first Fall Season Program, and hope the young chefs come enjoy, learn, and apply at home the culinary knowledge we share.