pcc kids cook

From age two to teens, it’s always the right time to welcome kids into the kitchen! Hands-on classes offer opportunities for learning new skills and trying new foods. 

Instructors: Kim Trimmer Maria Galvao

Kids

For ages 2 to 3, with one adult guest. We’ll do some dunking and dipping as we add layers of fun to sweet and savory treats. After practicing some basic kitchen skills to do prep work, we’ll dip veggies, fruits and crackers into Tzatziki, Guacamole, Cream Cheese Pumpkin Dip, Simple Herb Yogurt Dip and Chocolate Dip. Vegetarian with dairy; no eggs or gluten.

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Instructor: Katie Dire

Kids, Vegetarian

For ages 2 to 3, with one adult guest. What’s for breakfast today? Lots of healthy and delicious food the whole family can enjoy! We’ll make breakfast foods that kids love and can help prepare themselves, including Oatmeal Breakfast Muffins, Breakfast Quesadillas, Frittata Fingers and Easy Granola Parfaits. It’s sure to be a scrumptious morning at PCC. Vegetarian with dairy and eggs.

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Instructor: Gill Dey

Kids, Vegetarian

For ages 4 to 6, with one adult guest. Baking something warm and delicious on a cold winter morning is a perfect way to celebrate the season’s best fruits. We’ll practice our chopping, measuring and mixing skills as we bake an Open Apple Tart and Ginger and Pear Muffins. Vegetarian with dairy and eggs.

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Instructor: Ami Karnosh, MS, CN

Gluten-Free, Kids, Vegetarian

For ages 4 to 6, with one adult guest. Chocolate is not only delicious, but can even be nutritious! We’ll have plenty of opportunities for young chefs to stir and mix as we learn some chocolatey treat recipes that incorporate healthy ingredients for well-rounded snacks. You’ll be making your very own Hot Chocolate Mix; Secret-Ingredient Chocolate Chip Muffies (Muffin Cookies); and Chocolate Candies with Dried Fruit. Vegetarian with optional dairy; no eggs or gluten.

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Instructor: Marie Donadio

Kids, Vegetarian

For ages 4 to 6, with one adult guest. We’ll cook like we are “home on the range” as we make a communal pot of Chuckwagon Veggie Chili, a warming family favorite; and chop up vegetables for a refreshing Winter Slaw. Then we’ll work in small teams to prepare Old-fashioned Johnny Cakes to accompany our chili feast. Meet new people in the neighborhood or come with a friend to cook and share a meal together. Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids

For ages 7 to 9, with one adult guest. Attention, avid noodle slurpers: We’re having a ramen party! We’ll roll up our sleeves and prepare a beautiful array of chopped vegetables and other toppings, then boil a mountain of noodles. Next, everyone will grab a soup bowl and build their own delicious custom bowl of nourishing soup. We’ll finish up the festivities with koinobori, fish-shaped sugar cookies. With dairy and eggs; meat optional.

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Instructor: Samantha Brumfield

Kids, Vegetarian

For ages 7 to 9; kids only. Brr… it’s cold outside! Let’s warm up as we work together to prepare made-from-scratch Vegetarian Taco Soup; delicious and nutritious Winter Greens Salad; and fresh Cornbread. This class will focus on using our best kitchen tool (our hands!) to prepare the meal, as well as using knives safely and properly. Vegetarian with eggs and optional dairy.

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Instructor: Gill Dey

Kids

For ages 8 to 12; kids only. In four weeks, kids will learn their way around a kitchen as they prepare a new favorite evening meal each week. We’ll practice knife skills, try fresh vegetables in season and learn essential cooking techniques. Our menus include: Day 1: Chili and Cornbread; Day 2: Vegetarian Sushi Rolls, Vegetable Tempura and Miso Soup; Day 3: Homemade Tagliatelle Pasta with Meatballs and Marinara Sauce; and Day 4: Chicken Tikka with Naan Bread and Mango Lassi. With meat, dairy and eggs.

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Instructor: Tamara Guyton

Gluten-Free, Kids

For ages 10 to 12; kids only. Tamales are an ancient food (the Aztecs and Mayans ate them!) made with masa, a dough made from finely ground corn, and a wide variety of fillings. We will make a selection of fillings (chicken, roasted winter squash, cheese and black beans) and use a quick non-traditional technique to roll and steam our tamales. Then we’ll top them with Tomatillo-Tomato Salsa. Tamales can also be sweet — ours will be plump with Roasted Apples and Cinnamon, topped with Caramel Sauce. With optional poultry and dairy; no eggs or gluten.

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Instructor: Lisa Crawford

Kids, Vegetarian

For ages 10 to 12, with one adult guest. Bagels fresh from the oven can’t be beat! In this baking workshop, you and your adult guest will learn to mix, shape and bake Quick Bagels, then use a more professional method with 2-Stage Bagels. We’ll experiment with bagel toppings before baking, and sample ways to enjoy bagels throughout the day with spreads, jam or sliced veggies. Vegetarian with dairy and eggs; seafood optional.

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Instructor: Lee Baker

Kids

For ages 13 and up; teens only. Learn the how-tos for many cooking fundamentals while preparing a multi-course French bistro meal. We’ll review how to safely use a French or chef knife, dice vegetables, mince garlic and prep potatoes as we make Chicken Fricassee and Roasted Garlic Mashed Potatoes. Then, we’ll learn skills for salads and vinaigrettes as we make Seasonal Greens with Citrus, Avocado and Grapes, with Champagne and Orange Vinaigrette. We’ll end on a sweet note with a French Apple Tart with French Vanilla Ice Cream. With poultry, dairy and eggs.

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Instructor: Iole Aguero

Kids, Vegetarian

For ages 13 and up, with one adult guest. Everyone loves fresh pasta, and it’s easier than it seems! We’ll whip it up from scratch, paired with tasty Italian sauces. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making Bowtie Pasta with Fresh Tomatoes and Basil; Sacchetti stuffed with Four Cheeses, topped with Brown Butter Sage Sauce; and Fettuccine with Butter and Cheese. Vegetarian with dairy and eggs.

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