Teen Culinary Immersion 2016

18 Reasons invites aspiring young cooks – ages 13-18 – to join our teen culinary immersion program, where they will advance their technical skills and their cooking repertoire. Led by our amazing team of instructors, our eight-week 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 as well as the farmers and purveyors who grow and produce them. The curriculum is based on 18 Reasons’ mission of empowerment, creativity, sustainability, and community.

Students will begin the series with an introduction to kitchen techniques, including knife skills, culinary terms, and mise en place. They will receive a guided tour of Bi-Rite Market to learn how to source for and plan seasonal menus using ingredients from local farms. Students will progress through techniques for cooking vegetables and meats, working with both familiar and unfamiliar ingredients. They will create recipes, develop menus, learn about food cultures and agricultural systems from around the world, and gain insight into food professions.

The course culminates in a “Chopped” -style finale. Drawing from everything they learned over the past seven weeks, and with our chefs’ guidance, they will cook up a meal of their own creation and serve it to their families.

Early Enrollment, until August 15: $550

Registration after August 15: $675

Only 12 students; full registration required

2 scholarships are available - click here to apply

Course Structure and Dates
Each class culminates in a full sit-down meal, when the students get a chance to appreciate their efforts and get to know one another. Most classes are 2.5 hours. Please note the extended length of the first and last classes. Class topics and teachers subject to change. 
 

Introduction and Basic Knife Skills
Thursday, September 22, 4-7pm
Instructors: Michelle McKenzie,

Seasonal Vegetables
Thursday, September 29, 4-6:30pm
Instructor: Michelle McKenzie

Pantry Essentials: Spices
Thursday, October 6, 4-6:30pm
Instructors: Simran Singh and Stacie Dong

Meat: Chicken Intensive
Thursday, October 13, 4-6:30pm
Instructor: Viola Buitoni

Homemade Pasta & Simple Sauces
Thursday, October 20, 4-6:30pm
Instructor: Viola Buitoni

Fast French Food
Thursday, October 27, 4-6:30pm
Instructor: Zoe McLaughlin

Baking: Sweet and Savory Tarts
Thursday, November 3, 4-6:30pm
Instructor: Jen Nurse

Final: Culinary Showdown, Graduation, and Dinner for Family and Friends
Thursday, November 10, 4-7:30pm