Kids’ Classes & Camps

 

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Registration is now open for all summer camps!  Find all the details and registration links below. If a session is full — please consider joining the wait list as we often have cancellations between now and summer.

Join us on a culinary adventure where we’ll explore Mediterranean cuisine ingredient by ingredient, take a culinary tour of France, and celebrate diverse cuisines we can find right here in the Bay Area.

This summer we are thrilled to be partnering with 18 Reasons, one of our favorite places for culinary education in the Bay Area, and the place where Simran & Stacie got their start as cooking teachers almost a decade ago. In addition to featuring wonderful instructors from 18 Reasons 18th Street cooking school throughout the summer, we will also be offering a week-long summer session of 18 Reasons’ popular Teen Culinary Immersion program.


Sessions 1 & 2:  Let’s Explore Mediterranean Cuisine

  • Jun 17-21, 9am-3pm (entering 3rd-7th grades) – Register Now
  • Jun 24-28, 9am-3pm (entering 1st-4th grades) – SOLD OUT / CLICK TO JOIN WAIT LIST
    • $550 ($500, plus $50 materials fee)
    • 9am-3pm (we do not currently offer early or after care)
    • Location: Bethany United Methodist Church, Noe Valley SF
    • No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day!
    • Please let us know if your child has any dietary restrictions.

Mediterranean cuisine is celebrated for both for its delicious dishes as well as being one of the world’s healthiest cuisines. Together, we’ll take a deep dive into classic flavors and techniques of the Mediterranean and explore cooking traditions that span countries such as Greece, Spain, Morocco, and Italy. We’ll taste and work with key ingredients, explore flavor profiles and cooking techniques, then put new skills and knowledge to the test in a fun creative cooking challenge on the last day of camp.


Session 3: A Week in France with Chef Zoé McLaughlin

  • July 8-12, 9am-3pm (entering 5th-8th grades) – Register Now
    • $550 ($500, plus $50 materials fee)
    • 9am-3pm (we do not currently offer early or after care)
    • Location: Bethany United Methodist Church, Noe Valley SF
    • No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day!
    • Please let us know if your child has any dietary restrictions.
We’re excited to welcome back Chef Zoé McLaughlin who will take campers on a culinary tour of France. This year, chef Zoé will feature the very best of French cuisine, starting with bistro favorites, the best of Provence, as well as the ever changing and popular dishes of Parisian Street Food! This hands-on cooking camp will teach campers tips and techniques that will help them  become confident chefs de cuisine in their home kitchens. 

Zoé Mclaughlin was born in Paris and raised in San Francisco. She graduated from le Cordon Blue in Paris and worked in restaurants in France. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time-tested techniques of classical French Cooking.


banner baySession 4:  Bay Area Eats with Chef Annelies Zijderveld

  • July 15-19, 9am-3pm (entering 4th-8th grades) – SOLD OUT / CLICK TO JOIN WAIT LIST
    • $550 ($500, plus $50 materials fee)
    • 9am-3pm (we do not currently offer early or after care)
    • Location: Bethany United Methodist Church, Noe Valley SF
    • No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day!
    • Please let us know if your child has any dietary restrictions.

The heart and soul of Bay Area food lies in the wonderful diversity of cultures of our community. Join us as we explore flavors from around the world by taking our inspiration from some of our favorite Bay Area chefs and restaurants. Each day we‘ll cook a full menu of savory and sweet dishes; explore global ingredients and flavor profiles; and practice cooking skills and techniques that help campers build confidence in the kitchen. In addition to plenty of hands-on cooking we’ll explore food traditions from around the world that have found a home right here in the Bay Area. Cuisines we will be exploring include: Latin American, African American, Asian American and Middle Eastern. This camp will be taught by Chef Annelies along with support from Simran & Stacie and our A Little Yumminess team.

Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she believes cooking should be fun and flavorful. She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.


Session 5: Teen Culinary Immersion (New Program, developed in collaboration with 18 Reasons)

  • July 22-27 (entering 9th grade to entering college) – Register Now
    • Please note this program runs Mon-Sat  and takes place at 18 Reasons
    • Cost: $520
    • 10am-2pm
    • Location: 18 Reasons, 3674 18th Street, San Francisco
    • What to pack: No need to pack anything, but a water bottle & an apron
    • Please let us know if your child has any dietary restrictions.

This course is structured to give students the knowledge to confidently intuit their way through the kitchen and find meaning and value in the ingredients they work with. The curriculum is based on 18 Reasons’ mission of empowerment, creativity, sustainability, and community. Students begin the series with an introduction to kitchen techniques, including knife skills, culinary terms, and mise en place. Students will progress through techniques for cooking vegetables and meats. They will create recipes, develop menus, learn about food cultures from around the world, and gain insight into food professions. The course culminates in a “Chopped” -style finale. Drawing on everything they have learned, and with our chefs’ guidance, they will cook up a meal of their own creation and serve it to their families.


Cancellation Policy – To receive a refund for your cancellation, you must cancel on or before 3/1/19. Refund amount will be what you paid less the $50 processing fee.  Starting 3/2/19 we will not be able to issue refunds, but you are welcome to look for a replacement (and we will help you as well). Please contact us to work out details should you need to cancel anytime. Email us at alittleyum@yahoo.com.


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