Teen Culinary Immersion 2018

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. 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. 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 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 22: $550

Registration after August 22: $675

Only 12 students; full registration required

Scholarships are available - click here to apply. If you are interested in supporting young students and donating to our scholarship program, please email us at info@18reasons.org.

Course Structure and Dates
We will meet at 3674 18th St for eight Thursday evenings. 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 - Mike Weller
Thursday, September 20, 4-7pm
Attendance to this first class is required to attend the entire course. Necessary safety and knife handling lessons will be practiced.

Spices and Indian Cuisine - Stacie Dong and Simran Singh
Thursday, September 27, 4-6:30pm

Japanese Cuisine - Mike Weller
Thursday, October 4, 4-6:30pm

Mexican Cuisine - Annelies Zijderveld
Thursday, October 11, 4-6:30pm

Desserts - Annelies Zijderveld
Thursday, October 18, 4-6:30pm

Vegetables - Hilary Sullivan Powers
Thursday, October 25, 4-6:30pm

French Cuisine - Zoe McLaughlin
Thursday, November 1, 4-6:30pm

Final: Culinary Showdown, Graduation, and Dinner for Family and Friends
Thursday, November 8, 4-7:30pm