What We Teach

  • Planting/Sprouting/Horticulture
  • Health & Nutrition
  • Food History
  • Food Sciences

  • Food Cultures
  • Teamwork
  • How to taste, smell and experience food
  • How to read & execute a recipe

  • How to shop at a grocery store
  • How to use kitchen tools & equipment
  • How to Cook
  • How to set a table

What We Believe

We believe that nutritional health and an understanding of food have suffered greatly from inattention and distraction. We believe that food should be nutritional, nurturing, and fun. We believe children grow up to be healthier members of society having been exposed to the centrality and diversity of food made with attention. We believe in teaching not although we believe in organic, nutritious, close to source, low on the food chain, etc., we don’t have inviolable rules. We believe your kids will learn truly important skills in an exciting environment.

We are not a cooking school...We are so much more:

As an insightful chef once said, “Forget about cooking - most people don’t even know how to eat.” At Foodschool we teach a more fundamental and important skill, food appreciation. Food is life, plain and simple. But one’s relationship to it can be infinitely challenging. Kids are bombarded with conflicting advertising messages: eat junk food and look thin. It’s hard enough for adults to reconcile - it’s really hard for kids. The dining room table can become a battleground for a family. Parents want to give their kids a healthy diet, without forcing it - because that can backfire. First and foremost, our mission at Foodschool is to shape kids relationship to food in ways that are healthy, practical, and most importantly - really fun.

We think of Foodschool as an edible art class, where from seed to table, your kids learn about food and gain the skills to feed themselves well...they might even help you to do the same. We are where your kids learn to love healthy, wholesome food and get the skills to turn it into dishes they and their families can’t wait to eat. For us, it's not about kids making a flawless French omelette... but discovering that they like tomatoes because of our bruschetta lesson where they invested in learning about all about it, had a ball making it themselves, and discovered it actually tasted good. Parents are often tell us how amazed they are at what their kids eat with us that they would never try at home. As educators, what surprised us the most is the fun factor, kids have a blast here. Working with food is as natural to children as playing in art class…understanding and manipulating the colors, tastes, smells, textures… and the pride in physically creating something amazing they can eat.

What will your child's day at Foodschool look like?

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 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.

Meet our instructors

Our instructors are trained with years of experience working with children.

Sean Mickey

Co-Founder/Chief Executive Officer

Jessica Mickey

Co-Founder/Chief Curriculum Officer

Carmen Joseph

Lead Instructor