Come along on a magic carpet ride as we highlight one of the most diversified world cuisines. Spices from the souks of Marrakesh with influences from the nomads of Northern Africa, caravan traders of the Middle East and French occupation create exceptional dishes. Tonight we’ll make the infamous B’Stilla—chicken, almonds, and eggs entwined with sweet and savory spices and wrapped in multiple layers of flaky phyllo. It is uniquely Moroccan, intricate and grand. Fabulously rich and fantastical. A side dish of intoxicating spice scented roasted vegetable tagine served over a confetti couscous--tasty tidbits of sweet peppers, scallions, dried apricots, golden raisins and pine nuts. Dessert will be served. Rock the Kasbah!

Adult Class: You may bring wine to enjoy with your meal--Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

French cuisine is the pinnacle of culinary art where the rich traditions of cooking have been perfected over many centuries.  However the modern home cook has never worked in a Michelin star restaurant and cooks simply with farm fresh ingredients.  There are dishes for celebrations and simple everyday meals, summer grilling and appetizers.

Tonight’s menu will be roasted hens sticky with honey, thyme and lavender. A spring carrot soup with Herb de Provence croutons. Hazelnut tossed green bean salad, and crispy stained glass potatoes. For the piece de resistance--bombe au chocolate--a chocolate tiled mousse cake will be served. Bon Appetit!

Adult class: You may bring wine to enjoy with your meal. Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, nutella and more. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

Ages 13 and older ok--Class runs about 3 hours. Please do not register underage children. 

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Knife skills are the most important part of cooking. They are the 'wheels' of motion in the kitchen and make cooking less a chore and more a joy. Get the cutting edge info on knives and learn which 'tools of the trade' and double duty gadgets are necessary as you learn what to buy and when to sharpen. slice, dice, peel, julienne, and chop to make a meal delicious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear FACE MASKS during class. 

16 and older OK and Vegetarian friendly--Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Italian food goes beyond the red checkered table cloths and empty hanging Chianti bottles of our youth. Fresh herbs, farm fresh vegetables, hand-made pastas, braised meats in broths, and artisan cheeses are foundations of phenomenal regional dishes. Tonight we'll enjoy a culinary bounty of roasted artichokes stuffed with garlic, herbs, toasted bread crumbs, and Parmesan. Hand made giant ravioli filled with, leeks, chicken, and ricotta served with mushrooms braised with Marsala, caramelized onion and red flame grapes. Roasted Roma tomatoes dressed with herbs and balsamic dressing. Crostini's to soak up the juices. A luscious Italian dessert will be served. Bella Sera! 

Adult class--You may bring wine to enjoy with your meal.  Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Chefs and cooks swear by it, and somehow it had lost its way among the non-stick generation, but a resurgence of this affordable and time-tested cookware is once again celebrated as America’s favorite. Known for its great heat conduction and it's ability to sear, sauté, braise, caramelize, and bake--this trusty cookware can take you from breakfast to dinner and dessert. Class will cover how to season and care for cast iron.  Our menu will be pan seared steak. Crispy kale, Brussels sprouts and potato hash. cast iron baked corn bread with honey butter and even pizza--all done in cast iron pans! 

If you have a 12 or 14 inch cast iron pan you can bring it and we can tell you how to properly season it. 

    Ages 16 and older OK--Class runs about 2 1/2 hrs

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear FACE MASKS during class. Classes are taken at your own risk.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops.

Do you feel a tug on your line to eat more fish? Fish makes a perfect quick healthy meal in minutes without too much fuss. Don't be afraid to cook fish! Learn what to look for when purchasing and how to cook to perfection. We'll make a variety of 4-5 fish dishes-- baked, sauteed, grilled, pan fried and/or poached to add to your repertoire. Some will have sauces, others may have a rub, Use of citrus, herbs and spices to make yumulicious and fabulous fish.  Fish and recipes will be determined by market availability.

16 years of age and older OK--Adults may bring wine to enjoy with meal. Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Spend a fun evening preparing a lavish dinner of Spain’s national dish. Learn to master the layering effects and exotic aromas of saffron that complements the finest seafood, chicken, Spanish sausage and rice. Sip Chef Annette’s fruity sangria while munching on Spanish cheeses and olives with quince paste and bread. A tasty tapa of fire roasted pimentos with capers and herbs, and the crown jewel--paella. A luscious Spanish dessert will be served. Ole! 

Adult Class: Sangria will be tasted but you may bring some wine for your meal. Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Korean cooking has finally gone "global" and has made a big splash on the fusion scene. Traditional restaurants are found all over LA area. Let's go "Gangnam Style" tonight KFC--Korean fried chicken--super crunchy, sweet, sticky, and spicy. No Korean table is without beef--bulgogi marinated in Asian pear, garlic, soy and sesame oil.  Served with steamed rice, and kimchi bundled together with parilla and lettuce leaves. Pa Jun--savory pancake with green onion and kimchi. Keeping with tradition, meals are served with a delicious array of banchan--tiny little dishes. Due to time constraints some of the ban chan will be pre-made/purchased such as fermented kimchee, creamy Korean potato salad and a few others. We will make Korean cucumber and radish salad in rice vinegar. These little dishes are seasoned-spicy, sweet & sour, and salty and the 5th taste UMAMI to stimulate the appetite.  

Adult Class: you may bring beer/wine/soju to enjoy with your meal.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class.  

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some menu items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Fans of the PBS baking show this one is for you! The most addictive show brought new words, baking styles and names of bakes we never heard of such as hobknobs, Cornish pasties, buns. In todays class, we’ll make Mary Berry’s lemon drizzle cake, sticky toffee pudding, blueberry scones, strawberry shortberead cookies, and those adorable fairy cakes. You'll leave the class armed with hands-on experience, tested recipes, and the confidence to wow your friends and bring the best bakes to your next Great British Baking Show viewing party. Let’s Bake!

Ages 13 and up--Class runs about 3 hours. Please do not enroll underage children.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Tired of the same dried out rubber flavorless chicken. Afraid of under cooking hence you over cook? Disappointed in overcooked salty supermarket rotisserie chicken? Spice up drab chicken dishes with exciting tastes and textures the whole family will love. Learn techniques for juicier, tastier, and tender chicken dishes. Get seasoning know how, techniques, tips and tricks for searing, sauteing, roasting, and grilling with several seasonal chicken dishes to add to your repertoire. Whole roasted herb chicken--a Sunday fave! Zippy one pot chicken and rice dish. Quick stove top chicken saute. Learn to stuff a chicken breast with all kinds of things and cook it to perfection!

" I now know how to test for doneness and no longer dry out chicken!" --A Falstaff

Adult Class runs about 2 1/2 hours --You may bring wine to enjoy with the meal. 

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Peruvian cuisine — has much to offer beyond that tasty rotisserie chicken. Boasting over 3,000 varieties of potatoes, 300 varieties of aji (chili) peppers, a multitude of seafood from the coast and highland meats of the Incan past are abundant. These indiginous ingredients have been supplemented with ingredients and flavors of Spanish conquerors, Europeans, Africans, and more recently Chinese and Japanese immigrants. Simply put Peruvian food is a global feast for the senses. Tonight we’ll be making papa rellena--meat filled potato croquette with a salsa criolla--red onion salad marinated in 'leche de tigre", an infusion of lime juice, aji amarilla, and cilantro. Traditional lomo saltado--a home-style beef stir fry with veggies and potatoes. We'll also be teaching you the secret to that spicy Aji verde--green sauce. A dessert will  be served. Muy delicioso!

Adult Class: you may bring wine/beer to enjoy with your meal--Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Discover the lip smacking flavors of the Caribbean! With influences from African, Indian, British, Spanish and Chinese immigrants, the food evokes images of culinary madness that all seems to come together. Tonight we'll start with our very own scratch made Jerk sauce. Small chickens will swim in a fragrant peppery marinade of allspice, ginger, and garlic before hitting the broiler. Then we’ll move onto a Jamaican “escovitch”—a sweet and savory salad of julienned carrots, red onions, and pineapple in a sweet and tangy dressing. Coconut milk infused yellow rice with pigeon peas. Sweet fried plantains. A fabulous Caribbean rum cake will be served for dessert. Can't you just hear the reggae music now?

Adult Class: You may bring wine or beer to enjoy for your meal--Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Decorating cakes in more modern styles are the new trend. Create your own style with different new techniques you'll learn today. Start with learning how to level, fill, crumb coat, and frost smooth sharp edges. Learn how to decorate your sweet treats with basic techniques of simple-to-pipe flowers, rosettes, petals, leaves, and borders using a variety of decorating tips and colors. Learn to use decorating bags. Best color gels will be discussed. We’ll supply the tools, a premade 6 inch cake, and everything needed to work with and a pink box for you to take your masterpiece home. "A party without cake is really just a meeting"-Julia Child.

Ages 13 and older ok. Class runs about 2 1/2--3 hours--Please do not enroll underage children.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

We hear it every day but it’s easy to forgo veggies when they aren’t prepared well, flavorless and mushy. Learn ways to incorporate them into main and side dishes that will cut down but not cut out carbs so you still feel satisfied. Make veggies part of each dish in a meal rather than a soggy or plain steamed side dish. Tonight’s class we’ll make zucchini gratin--a delicious casserole and great for winter nights. Broccollini Italiano--tender baby broccoli sautéed with golden raisins and pine nuts. stuffed artichokes. Crispy cauliflower bites. Maybe your kids will even eat them! 

Ages 16 and up ok--class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class.