About

Class was postponed by Marcela in an email on 5/29. Registrant has been notified via email on 5/31.~tt

If you want to acquire serious knife skills and cooking techniques, this camp is the place to be. During the week, we will learn recipes while becoming competent and proficient in the kitchen. Each session will allow students to grow and develop skills to be used the next day.  Including:

• Properly slice & dice an onion and other vegetables 

• Learn to cook vegetables by roasting, steaming, and boiling

• Make pasta and rice to perfection

• Learn how to season

• Learn how to sear and cook proteins 

• Learn to make a great sauce

• Learn the importance of reading a recipe

We will also learn the importance of cleanliness and washing in the kitchen. 

Please bring a container as all participants will take home their creations to share and enjoy at home. 

Details:

• This class is for youth 12-18 years old.
• To register your youth, please put in the NAME field your first name then in parenthesis put the youth's first and last name (if different than yours).
• Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
• Tuition assistance is available. Click here to apply. 
• BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
• If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
• A materials fee of $25 is included in the price of class.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  

Instructor Bio: 

Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteering at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  They have lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas to immigrant parents, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to elementary students at the International School of Tanganyika.  Marcela’s life experiences are reflected in her cooking.