Ages 13-17

In this week-long, hands-on cooking camp, teens will learn about knife skills, kitchen safety and basic cooking methods while making a variety of tasty recipes for lunch. Recipes incorporate seasonal produce and may include stir-fries, soups, salads, pasta, tacos, or other dishes depending on the group’s preferences. One camp day will be a farm field trip, where students can learn more about how food is grown and participate in a hands-on activity on the farm. Aprons and all cooking supplies will be provided. Participants should wear sturdy, closed-toe shoes; have long hair tied back (hat/bandana optional); no long/fake nails and no dangling jewelry.  Instructor: Chef Stephanie Jordan, Local Food Program Manager at Sustainable Solano.
Camp funded by Measure P

3/23-3/27
Mon-Fri, 11-2pm
$200/Resident, $240/Non-resident 

Foley Cultutal Center
1499 N Camino Alto

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