Welcome! In this class, designed for young chefs aged 10 through 18, we'll explore the exciting world of vegetarian, vegan, and pescatarian cuisine. Each week, we'll learn how to create delicious and healthy meals in a fun and interactive environment. Whether you're a seasoned chef or a beginner in the kitchen, there's something here for everyone! Our mission is to empower young herbivores to explore the world of plant-based cuisine in a fun and engaging way! From mastering basic cooking techniques to experimenting with exotic flavors, We offer a unique culinary journey that celebrates healthy eating and creativity. We specialize in vegetarian, vegan, and pescatarian cuisine, ensuring that all recipes are plant-based and packed with nutrients.

Fun and Interactive: Our classes are filled with hands-on activities, interactive demonstrations, and exciting challenges to keep young chefs entertained and inspired.

Skill Building: We focus on teaching essential skills that go above and beyond cooking, chopping, sautéing, and baking. We believe it’s important to educate and have open dialogue regarding every potential hazard, safety issue, and address any realistic possibility of danger that could occur inside of any kitchen. There will be a direct focus on food, fire, and utensil safety, as well as an open discussion regarding a safety plan in the event any potential hazard or danger does occur. We believe in empowering students and encouraging them to always be attentive, alert, confident, and safe chefs while working in their kitchens.

Nutrition Education: We provide valuable insights into the nutritional benefits of plant-based eating, helping kids make informed choices about their diets.

Inclusive Environment: We welcome learners with ADHD, neurodivergence, or any other learning disability with open arms. Our instructors adapt teaching methods to accommodate each student's unique needs, ensuring that every child feels valued and supported. Flexible pacing and personalized instruction to accommodate different learning speeds and styles. Encouragement and positive reinforcement to boost confidence and motivation.

Variety: Every single week, students will discover a completely different recipe, ingredient, or culinary technique, keeping the excitement alive and encouraging continuous learning and growth. Throughout the year, classes will be tailored to seasonal themes, incorporating fresh, local produce and highlighting the beauty of seasonal eating.

Exploration and Creativity: From international cuisines to innovative plant-based dishes. This class encourages students to explore new flavors, ingredients, and cooking styles, fostering creativity in the kitchen.

Expert Guidance: Our experienced instructors provide expert guidance and support, helping students develop essential cooking skills and techniques while building confidence in their own abilities.

Community Building: Students will have the opportunity to connect with like-minded peers, share their culinary creations, and build lasting friendships in a supportive and inclusive environment.

**Class Schedule:**

⇢ Week of July 8: Introduction to Vegetarian Cooking
   - Learn the basics and importance of kitchen safety.
   - Create a safety plan in the event of a kitchen/cooking emergency.
   - Prepare a simple and nutritious vegetarian dish.

**Recipe 1: Vegetarian Pasta Primavera**

Ingredients: Pasta, assorted vegetables (such as bell peppers, broccoli, carrots), olive oil, garlic, cherry tomatoes, Parmesan cheese (optional), salt, pepper, Italian seasoning.

Kitchen Tools: Large pot, colander, skillet, knife, cutting board.

Time: 30 minutes.

Steps: 
1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
3. Add assorted vegetables to the skillet and sauté until tender.
4. Toss cooked pasta with the sautéed vegetables.
5. Season with salt, pepper, and Italian seasoning to taste.
6. Optional: Serve with grated Parmesan cheese on top.

Week of July 15: Fresh ingredients, proper cutting techniques, and saying goodbye to pizzeria takeout.
   - Learn the basics and importance of how to cut and dice safely.
   - Discuss the importance of fresh ingredients and how to get the freshest produce.
   - Learn how to properly stack and place ingredients and how to enhance flavors.


**Recipe 2: Vegetarian Margherita Pizza**

Ingredients: Pizza dough, marinara sauce, fresh mozzarella cheese, fresh tomatoes, fresh basil, olive oil, salt, pepper.

Kitchen Tools: Baking sheet or pizza stone, rolling pin, knife, cutting board.

Time: 20 minutes.

Steps:
1. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.
2. Roll out pizza dough on a floured surface to desired thickness.
3. Transfer rolled-out dough to a greased baking sheet or pizza stone.
4. Spread marinara sauce evenly over the pizza dough.
5. Slice fresh mozzarella cheese and tomatoes into thin rounds. Tear fresh basil leaves.
6. Arrange mozzarella slices and tomato rounds on top of the sauce.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake in the preheated oven for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
9. Remove from the oven and garnish with torn fresh basil leaves.
10. Slice and serve hot.

⇢ Week of July 22: Vegan Delights
   - Explore the world of vegan cuisine and learn how to make plant-based meals.
   - Create vegan versions of classic dishes.
   - Learn how to multitask and become a pro at time management when cooking multiple courses that have multiple ingredients simultaneously.

**Recipe 1: Vegan Black Bean Tacos**

Ingredients: Black beans, taco shells or tortillas, salsa, lettuce, tomato, onion, lime, cilantro, cumin, chili powder, salt.

Kitchen Tools: Skillet, knife, cutting board, spoon.

Time: 20 minutes.

Steps:
1. Heat black beans in a skillet with cumin, chili powder, and salt.
2. Warm taco shells or tortillas in the oven.
3. Assemble tacos with black beans, sliced avocado, salsa, lettuce, tomato, onion, and cilantro.
4. Squeeze lime juice over tacos before serving.

**Recipe 2: Vegan Cauliflower Buffalo Wings**

Ingredients: Cauliflower florets, flour, almond milk, hot sauce, garlic powder, onion powder, salt, pepper.

Kitchen Tools: Baking sheet, bowl, whisk, knife, cutting board.

Time: 30 minutes.

Steps:
1. Preheat oven to 450°F (230°C).
2. In a bowl, whisk together flour, almond milk, hot sauce, garlic powder, onion powder, salt, and pepper to make the batter.
3. Dip cauliflower florets into the batter, coating evenly.
4. Place coated cauliflower florets on a greased baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
6. Serve hot with additional hot sauce or vegan ranch dressing for dipping.

⇢ Week of July 29: Pescatarian Palate
   - Discover the benefits of a pescatarian diet and how to incorporate seafood into your meals.
   - Cook up delicious and sustainable seafood dishes.
**Wild Caught Sockeye Salmon with Hasselback Potatoes and Asparagus**

**Ingredients:**
- 4 wild caught sockeye salmon fillets
- 4 medium-sized russet potatoes
- 1 bunch of asparagus
- Olive oil
- Salt and pepper
- Garlic powder
- Paprika
- Fresh herbs (such as dill or parsley), chopped (optional)
- Lemon wedges for garnish

**Kitchen Tools:**
- Baking sheet
- Aluminum foil
- Knife
- Cutting board
- Small bowl
- Spoon
- Basting brush

**Time:**
- Prep Time: 15 minutes
- Cooking Time: 30 minutes

**Steps:**

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).

2. **Prepare the Potatoes:** Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel. Place a potato between two chopsticks or wooden spoons to act as a guide. Make thin slices across the potato, being careful not to cut all the way through. Repeat with the remaining potatoes.

3. **Season the Potatoes:** Place the sliced potatoes on a baking sheet lined with aluminum foil. Drizzle olive oil over the potatoes, making sure to get it in between the slices. Season generously with salt, pepper, garlic powder, and paprika. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.

4. **Prepare the Salmon:** While the potatoes are baking, season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a separate baking sheet lined with aluminum foil.

5. **Cook the Salmon:** Once the potatoes have been baking for about 15 minutes, add the salmon fillets to the oven and bake them alongside the potatoes for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

6. **Prepare the Asparagus:** While the salmon and potatoes are cooking, trim the woody ends off the asparagus spears. Drizzle them with olive oil and season with salt and pepper.

7. **Roast the Asparagus:** About 5-7 minutes before the salmon and potatoes are done, add the seasoned asparagus to the baking sheet with the salmon. Roast in the oven for the remaining cooking time, or until the asparagus is tender but still crisp.

8. **Serve:** Once everything is cooked, remove the salmon, potatoes, and asparagus from the oven. Transfer them to a serving platter and garnish with chopped fresh herbs and lemon wedges, if desired. Serve hot and enjoy your delicious meal!