good food matters: Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau
 

Cooks Rule

Each summer at Second Harvest’s Culinary Arts Center, we offer three week-long cooking camps for teens, and one session for youth ages 9-12. Students learn classic cooking skills in a commercial kitchen setting, and get personalized, hands-on instruction from Culinary Arts Center director Mark Rubin and me.

Each day, the students prepare a complete dinner for 4 to bring home to their family, using fine meats, fresh herbs, seasonal fresh fruits and locally grown vegetables, and the techniques taught in class.

Here are the Sessions and Dates for Summer 2014:

June 9-13 Kids Kitchen FUNdamentals ages 9-12

June 23-27 Summer Global Cuisines ages 13-18

July 7-11 Going Local: Farmers Market Bounty ages 13-18

July 14-18 Advanced Skills ages 13-18

The Kitchen FUNdamentals Class meets from 9am-Noon, and costs $275.
The others classes meet from 10am-2pm, and cost $375.

 
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  • cooks rule

    Cooking programs for youth and teens.


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      A Perfect Apple Tart, and a Peek into Luisa Weiss's Berlin Kitchen
      A Place at the Table
      Good Things to Come
      Home Remedy
      Interlude: Urban and Rural Delights
      Lamb with Spinach, and The Honey Thief
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