Foodschool is not a pure cooking school, although we do our fair share of cooking. Foodschool is an “experience" which teaches children not only how to cook in a simple and fun way, but also the historical & cultural aspects, nutritional benefits, and so much more about the foods they eat...or in many cases the foods they didn’t know about or didn’t want to eat. From a radish lesson: “My son would never try a radish but after growing one from seed in 3 weeks, then washing it and eating it with butter and salt, he can’t stop talking about radishes. He even asked me to buy them at the market and showed me how to make a quick salad with the greens on top and some olive oil!”
We divide our classes based on age groups (60 mins for 3-6 years and 90 mins for 7-14 years, although we can move kids up and down in classes when appropriate). This way we can tailor our lessons to suit the students' abilities. During each 8 week season your child will attend class 1 day per week. Each season is split into two, 4 week blocks. Each block has a theme (e.g., "Food Groups", “Holidays”,“Breakfast", “Snacks", “Northern Italy"). Each class has a specific vegetable and recipe (e.g.,“ basil & pesto” or “chickpeas & hummus” or "nopal & tacos de nopales”). A vegetable might have different recipes based on age group abilities.
Classes begin in the interactive Foodschool Classroom with an immersion into our custom curriculum for the lesson plan we will be following later in the kitchen lab. We give them everything they need to know...to not only appreciate what they are about to prepare but to be super excited to eat it and spread the word.
From our pickle lesson: "Did you know eating pickles along with citrus fruits during long voyages on ships helps prevent scurvy. Amerigo Vespucci, a well known cartographer (mapmaker), understood the importance of sour cucumbers which could last a long time without refrigeration. He actually sold them and was a very successful pickle merchant. Oh...and America was named after him!”
Then, kids visit the Foodschool Grow Wall where they sprout, cultivate, and harvest food. The plants relate to the themes we are working on and will usually be taken home or used in class. This will be an ongoing, interactive, and a super fun part of every child’s 8 week season.
As the experience continues, kids move to the Foodschool Lab, where they begin making the day's recipe. First, students head to the Foodschool pantry to get the necessary ingredients which are brought back to their cooking station. At their stations, your kids will have access to everything they need for their recipe including hand tools, personal blenders, food processors, tabletop ovens, induction cooktops, and even appliances like food dehydrators and popsicle makers. The use of certain tools, especially the ones that require strength or coordination, will differ depending on age level. Every child will have an amazing experience and use tools that are not only age appropriate but challenging at times and always with the appropriate supervision.
We’re not a cooking school...We're a Foodschool.