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 2015:

June 8-12 Kids Kitchen FUNdamentals ages 9-12

June 22-26 Summer Global Cuisines ages 13-18

July 6-10 Going Local: Farmers Market Bounty ages 13-18

July 20-24 Street Eats: From Here to Timbuktu ages 13-18

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