Culinary Class Assistant Training
If you're interested in becoming a class assistant for the Culinary Arts Studio, this is the place to start.
This free training is required in order to volunteer in culinary classes. It’s an excellent refresher for current culinary class assistants to stay on top of the latest information, including new health department policies.
We'll meet as a group to review where equipment is kept, how to volunteer for upcoming classes, and how the kitchen must operate under a restaurant license from the Kitsap County Health Department.
Details
- Culinary class assistants must be BARN members.
- Before attending the Culinary Class Assistant Training, complete BARN’s standard volunteer checklist:
- Complete your Volunteer Profile.
- Complete your State Background Check Authorization.
- Send a copy of your valid WA Food Worker Card to registrar@bainbridgebarn.org. Take the training or renew your card here: Washington State Food Worker Course
- Complete the online training course: Promoting Safe Interactions with Youth. Log in under Community Login with your personal email address. Forward your confirmation email to volunteer@bainbridgebarn.org.
- For more information, email culinary.vc@bainbridgebarn.org.
Class Policies
- Closed-toe shoes must be worn in the studio at all times.
- Ages 16 and up are welcome.
Instructor
Nancy Travis is passionate about plant-based lifestyles and diets, and has decades of experience in cooking, serving, and educating people about vegan cuisine. She has formal culinary training in vegan, plant-based whole food and macrobiotic cooking and has a certification in plant-based nutrition. She has owned a vegetarian restaurant in Seattle and a vegan café on Bainbridge Island and has worked as a personal chef for many years. Nancy is a trained vegan hospitality consultant and a certified vegan lifestyle coach and educator. She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.
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