Cooking For Kids Overview
Techniques of cooking
January 28 to May 20, 2019 on Monday (4-week sessions or 4-month semester)
Kids 10+ 2:30 - 4:30
$150 per month
$50 one-time equipment purchase, includes apron, knife and other “chef” essentials
$10 per week grocery money
What To Expect: Great cooking isn't just about recipes—it's about techniques. In our classes students work together with other students in a fun, hands-on environment led by our professional chef instructor Christopher Durbin.
Classes will include cooking with recipes, cooking techniques and proper and safe knife usage along with general kitchen skills to make cooking enjoyable and safe.
▪ Classes are 2 hours
▪ Students will work with other students in groups, gaining hands-on cooking experience
▪ Students will create 1-3 dishes per class
▪ Students will learn to measure, pour, stir, and chop with a knife
▪ Students will be standing, cooking and working for most of the class
▪ Students should wear comfortable, closed-toe shoes and have long hair tied back
▪ Students will enjoy a generous taste of every dish
Minimum of 7 students required to hold the class.
no refunds for cancellation
if the minimum student count is not met, we reserve the right to cancel any class. However, we will contact you first to discuss possible arrangements, hoping to keep all classes open.
Chef Christopher Durbin has been 15 years in the food industry and started cooking once he could safely reach the stove. He was the kid who always wanted to make breakfast for mom. His first job was at Cinnamon's Bakery here in Wrightwood at 16, a decade later he had accumulated enough knowledge to land a spot at Blue Ridge Inn. He was head chef there for three years before moving to New York where he worked under chefs Ken Addington and Warren Baird at Brooklyn's prestigious Five Leaves. Upon returning to Wrightwood, he started his own food truck business, The Stoney Baloney which vends food for many events throughout So Cal, including Wrightwood Farmers Market each Friday. Christopher is constantly learning about food, his hunger insatiable. As he puts it, “food is a story, a heritage, and my only hope is to contribute to it.”