About

Liven up your lunch with fresh and sustaining ideas for menu options and preparation tips from a professional chef.

About this Class

There is no underestimating the power of a delicious lunch. Work through various recipes and culinary techniques that will guide you toward becoming savvy in the kitchen. You are introduced to many ingredients and exposed to a variety of flavors and cooking methods. Each session allows you to grow and develop skills to be used again and again. Vegetarian option available upon request.

Details

• For youth ages 12-18. 
• Registration closes Jan. 25.
• When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to this email.
• Complete and return this minor permission form.

Project

Day 1 - Korean Pancakes

Day 2 - Buddha Bowls

Day 3 - Hawaiian Chicken Wraps

Materials

Bring a plastic container to take food home.

Prerequisites

This class is for youth with some culinary skills.

Class Policies

• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  
• View BARN’s current COVID-19 health and safety protocols.
  
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
• For those who might need physical assistance, learn more about our Companion Program.
  
• We are grateful to the City of Bainbridge Island for a cultural funding grant that enables us to reduce the costs of Maker Monday classes for families.
  
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Instructor

Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio Lead 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in D.C. and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.