NYC Summer Camps

Chef-Led Camps for Kids!

Kids Cook Right Inside Real Restaurants!

This Summer! Cook Alongside Real Chefs!

We couldn’t be more excited! We’re heading to NYC this summer so that even more youth can get the opportunity to cook, hands-on, with some of the world’s most talented chefs!
Based in Manhattan, our week-long camps are an intensive culinary experience chock-full of hands-on cooking classes in restaurants, farm harvests, camper cook-offs, blindfolded palate play…and so much more! Sprouts’ youth cooks will work alongside guest chefs from some of the hottest restaurants in the NYC area such as Blue Ribbon, Tacuba, Luke’s Lobster, Union Square Cafe and more! You’d be crazy not to join in our culinary frenzy this summer – it’s gonna be ridiculously delicious! Plus, if you sign up with a buddy, we will offer your $70 off of each of your camp fees!
Camps run from 11 a.m. to 5 p.m. the last two weeks of July! Each week is unique! Throughout the day, Sprouts youth chefs visit different restaurants, markets, farms, and venues all over New York City.  All drop offs and pick-ups will take place in Manhattan. A typical day includes cooking with chefs and local cooks as we reinforce knife and safety skills through hands-on cooking, whipping up lunch, and tasting our creations throughout the day. We will learn how to taste and smell our way through improvisational cooking as well as learning favorite recipes and dishes from our culinary friends. We will meet with farmers and artisans, and forge relationships with local chefs and purveyors!

Week 1, July 17th – 21st, 11-5 p.m. 
*All drop-off and pick-ups are in Manhattan
and are determined by the restaurant we will be cooking at!
M: Society Cafe, 52 West 13th Street, New York, NY
T: Washington Park, Waverly and 5th Ave
W: Union Square Cafe,  101 E 19th Street,  New York, NY
Th: Washington Park, Waverly and 5th Ave
F: Harlem Grown, 118 West 134th Street, New York, NY
Register To Be a Camper! 7-12 Years Old, 15 campers/ wk
Register to  Be a Junior Counselor! (13-15 years old), 2 JC’s/ wk
Counselors and Campers
Children 7-12 are welcome to apply as a camper. Each week-long camp session will have 10-15 campers with a counselor ratio of 3:1. Classes are led by guest chefs, and assisted by food and nutrition-loving counselors.
Junior Counselor Campers
Teens ages 13-15 are encouraged to apply for our Junior Counselor (JC) positions. JC registration and payment is the same as campers. Up to two junior counselors are selected for each session to help serve as a liaison between the chef and the campers, and help with the more difficult techniques.
Camp Fee: $590
This includes snacks throughout the day, lunch, and ingredients. The camp fee does not include bus or subway tickets to and from restaurants. It also does not include market goodies we may buy! A significant portion of this camp fee goes directly to financial-based scholarships offered during camps and throughout the year, and goes to subsidize our Chef-in-Training program for disadvantaged youth. Each camp week is unique, so feel free to sign up for as many sessions as you would like!
*60% of your camp tuition is tax-deductible
*Thank you! Your camp fee allows us to off scholarships for those in need
*As always, scholarships are available for those in need!

Register for Camp!

Aprons + T-Shirts + Sweatshirts

Buy a Sprouts’ apron, t-shirt, or sweatshirt when you pay for camp! We’ll bring it to camp for you!



Session I, July 17th – July 21st

Society Cafe
Market-to-table Cooking With Exec Chef Chris Zabita!

Monday, July 17th, 11am to 5pm

We’ll be starting off our culinary apprenticeship week with some bling right alongside the Executive Chef of Society Cafe! Christopher Zabita will welcome us into his restaurant for a behind-the-scenes peek into the world of a chef. We’ll warm up with knife skills and kitchen safety before we whip up some of Chef Chris’ most popular dishes. Bring your notebooks – he will even be divulging his recipes and a few of his secret culinary tricks.  Lucky us – our chef mentor will also be treating us to an exclusive Q&A where we can ask anything about his recipes, industry secrets, and the challenges (and rewards!) of owning a popular restaurant in the heart of New York City!
Drop Off + Pick-Up: Society Cafe, 52 West 13th Street, New York, NY

Mini Melanie
Birthday Cakes and Sweet Indulgence With Chef Melanie Moss!

Tuesday, July 18th, 11am to 5pm

Sweet indulgence will be our theme!  After a day cooking with fresh fruits and veggies, we’ve earned ourselves a little treat. Get ready for some butter and sugar, because Chef Melanie will be taking the lead on dessert, and she’s known for her gorgeous truffles and colorful cakes. With her help, we’ll learn how to get creative in the pastry kitchen with sweets that look just as good as they taste!
Drop Off + Pick-Up: Washington Square Park (At The Arch, Waverly Place and 5th Ave)
*We will be transporting the kids on the subway to and from Mini Melanie’ at 630 Flushing Avenue, Brooklyn, NY

Union Square Cafe
Authentic Italian Cuisine With Exec Chef Carmen
Wednesday, July 19th, 11am to 5pm

What better way to spend a Wednesday than in the kitchen of Danny Meyer’s renowned restaurant, Union Square Cafe? We’ll start our day scavenging for ingredients at a local Farmers’ Market before heading into the kitchen! Once here, we get to work alongside Chef Carmen to cook up some delicious authentic Italian dishes. Don’t be intimidated by the restaurant’s five James Beard Awards and nine-time ranking as New York’s Most Popular Restaurant — we’re in for a day of fun in the kitchen of this long-time favorite NYC restaurant!
Drop Off + Pick-Up: Union Square Cafe, 101 E 19th Street,  New York, NY

Luke’s Lobster
Sustainable Seafood With Owner Ben Conniff!

Thursday, July 20th, 11am to 5pm

Lobster and shrimp rolls and crab — oh my! Things are sure to get lively this Thursday as kids get up-close and personal with their food — in this case, Maine lobster! We’ll  learn (and taste!) what it means for seafood to be sustainable, and see how restaurants can source ingredients responsibly. Luke’s Lobster has been preserving fisheries to make sure our oceans stay safe and our seafood stays fresh, and we can’t wait to get a taste of the delicious work they’ve been doing in the kitchen!
Drop Off + Pick-Up: Washington Square Park (At The Arch, Waverly Place and 5th Ave)
*We will be transporting the kids on the subway to and from Luke’s Lobster at 459 Grand Street, Brooklyn, NY

Harlem Grown
Local Urban Farming!

Friday, July 21st, 11am to 5pm

We’re in for a farm-fresh Friday as we take a break from the hot kitchen and bring our culinary adventures to an urban farm. Just like Sprouts, Harlem Grown inspires youth to lead more healthy lives! After a tour of their fields and greenhouse, and a crash course on urban farming and ecosystems, we’ll harvest some produce of our own! With our bounty, we’ll invent our very own salads and dressings in a friendly salad cook-off! If we have enough time, we will finish our day with a blindfolded taste-test, as we try various herbs and produce right from the farm.
Drop Off + Pick-Up: Harlem Grown,  118 West 134th Street, New York, NY

Session II, July 24th – July 28th

A&E Supply Co
Restaurant-Caliber Sandwiches and Breaking Down Meat
Monday, July 24th, 11am to 5pm

Our aspiring chefs will start out the week by learning the secret behind making restaurant-perfect sandwiches. Vegetarians will work with the chef to craft their own personalized sandwiches using farmstead cheeses, fresh produce, and artisanal breads. Meanwhile, our meat-forward chefs can choose to break down meat for their sandwiches. A&E Supply Co prides themselves on bringing people together over good food, and that is exactly what we’ll be doing! Known for their high quality selection of cheeses, produce and free-range meats, vegetarians and meat-lovers alike will be able to fashion their very own personalized sandwiches — restaurant-style, of course!
Drop Off + Pick-Up: Washington Square Park (At The Arch, Waverly Place and 5th Ave)
*We will be transporting the kids on the subway to and from A&E Supply Co at 548 4th Ave, Brooklyn NY

Crave Fishbar
Fresh Seafood With Exec Chef Todd Mitgang

Tuesday, July 25th, 11am to 5pm

Crave — the name really says it all! With instruction from Chef Todd Mitgang himself, we will be learning how to transform locally caught seafood into crave-worthy dishes. We will learn about various types of seafood, how to best season them, and then dive into important lessons on sustainability and health. Fish can be tricky to prepare, but our campers will get extra practice with their knife-skills and will be pros in no time!
Drop Off + Pick-Up: Crave Fishbar,  428 Amsterdam Avenue, New York,  NY

Dinosaur Bar-B-Que
Cozy BBQ With Exec Chef Leland Avellino

Wednesday, July 26th, 11am to 5pm

We will be re-fueling with America’s favorite comfort foods right alongside the head chef of the ever-so-popular Dinosaur Bar-B-Que! Vegetarians and meat-eaters alike will learn the art of grilling as we marinate and bar-b-que produce and meats. We will also whip up some of Chef Avellino’s favorite healthy sides to pair with it all! From knife and grill skills to flavor profiles and plating, we will learn essential culinary skills that we can use alllll summer long.  
Drop Off + Pick-Up: Washington Square Park (At The Arch, Waverly Place and 5th Ave)
*We will be transporting the kids on the subway to and from Dinosaur Bar-B-Que at 604 Union Street, Brooklyn

Latin Fare With Exec Chef Julian!

Thursday, July 27th, 11am to 5pm

Who said you can only have tacos on Tuesday? Things will be heating up this Thursday as we head to Tacuba to cook some flavor-packed Mexican and Cuban cuisine! Surrounded by Tacuba’s vibrant decor, we’ll start out by learning the essential spices and ingredients used in Mexican cuisine. We will even make our very own guacamole, artisanal tacos, and a few other goodies the chef has in store for us! Of course, the day won’t be done until we sit down to enjoy our Latin American feast.
Drop Off + Pick-Up: Washington Square Park (At The Arch, Waverly Place and 5th Ave)
*We will be transporting the kids on the subway to and from Tacuba at 3501 36th St, Queens, NY

Blue Ribbon
Hand-Rolled Sushi!

Friday, July 28th, 11am to 5pm

It’s a sussshhhhiii slam! Earlier in the week, our aspiring chefs learned how to cook fish. Today, we will be enjoying it in a much different form! We’ll learn the art of rolling up our very own sushi combos and how to prepare the sauces to go along with them. We will also learn about the special ways to cut and hold our knives when working with sushi-grade fish. This will be one heck of a delicious end to our culinary week!
Drop Off + Pick-Up: Blue Ribbon, 187 Orchard St,  New York,  NY

Questions and Answers

Q: Will drop off and pick up location be the same?
A: Pick-up and drop-off will always be in Manhattan.The actual location, however, depends on the location of our first and last class, wherever it takes place. A letter will be emailed before the camp week, confirming drop off and pick-up locations of each day!
Q: What is an ideal camper?
A: While no prior experience is necessary, we favor aspiring chefs who have already participated in past classes. Community is key for us at Sprouts, and we want kids to build their skills through practice and repetition. Another very important factor is a demonstration of sincere interest for real foods and cooking. Our online camp application requires that each child answers a series of questions because it is important to us that all children attending our camps are motivated to cook, and eager to explore new foods.
Q: What does it mean if my child is wait-listed?
A: We want every child to be involved in our camps this summer! However, it’s incredibly important that each week of camp has a balance of genders, age ranges, skill levels, and scholarship recipients. We’ve got a tough job! We review each application, one by one, reading over each response of your child in order to make sure that each child will add to our camper diversity and bring an excitement for exploring new techniques and new foods! Our camper diversity has to be as colorful as the produce we are going to work with! If your child is wait-listed, however, it doesn’t mean that he or she won’t get in! There’s hope! Campers that are waitlisted because the session is full will be notified right away if another child has to forfeit their spot because of unforeseen circumstances.
Q: How many campers are there in each session?
A: Each camp session has about 10 to 15 kids. We decide the amount by the week’s lineup of restaurants and guest chefs, the demographics of the group, and the team for that week. We like to keep the counselor: aspiring chef ratio 1:3.
Q: What about payment, how does this work?
A: You register, apply and pay at the same time! We want to make your life as easy as possible. If for some reason, however, we decide not to accept a camper after review of their application, the payment will be refunded immediately, and in full.
Q: How much is each week-long session of camps?
A: $590 per week. This includes tasters throughout the day, lunch, and ingredients. The camp fee does not include bus and BART fees to and from restaurants. A significant portion of this camp fee goes directly to financial-based scholarships offered during camps and throughout the year, and goes to subsidize our Chef-In-Training Program for disadvantaged youth.
Q: If I need financial assistance, how do I apply for a scholarship?
A: As always, Sprouts is proud to offer scholarships to classes and camps throughout the entire year! This summer is no exception! In order to apply for a camp scholarship, you just gotta go to the Sprouts website and fill out the application. Please note that scholarships are given only to those that cannot otherwise afford to attend camps. Merit and financial need are a must and you will be asked to show financial documentation to confirm your need. Each scholarship application is reviewed case by case. It’s really important to us that ALL kids get a chance to learn the importance of nutritional, balanced eating through hands-on cooking. Your financial aid application will be reviewed within two weeks of its submission.
Q: Why are the kids working with so many different chefs, restaurants, purveyors, and culinary guests each week?
A: We are convinced that the best way to truly learn how to cook sustainably and eat a balanced diet is to learn, hands-on, from chefs that have different ethnic backgrounds, individual cooking techniques and unique philosophies on nutrition and ingredients. In this way, each child will formulate their own food philosophy, develop their own techniques, and foster a general appreciation for variety.
Q: Will the campers be using public transportation during the camp day?
A: Yep! You betcha! We will use public transportation such as the bus and the metro. The price of public transportation is not included within the price of the camp, and children will be asked to bring along a Metro Card each day. We will not have time to add value to cards, so it is imperative that you purchase and fill a Clipper card for your child before the camp week begins! We suggest adding at least $35 on the Clipper card so as to be sure to have more than enough value for the week. Our transportation coordinator will email all the parents in advance to confirm the transportation itinerary and estimated fees for each day.
Q: Will the kids be having lunch? Breakfast?
A: While we will not be serving breakfast, snacks throughout the day and lunch will be provided. After all, we will eat what we make! We like to keep a balance between sweets and savory dishes throughout the day. Not only is moderation an important lesson for the kids to learn, but we also have found that kids on a sugar rush is not very conducive to a smooth day (; We highly encourage all parents to send along healthy, easy-to-eat snacks along with their children for each camp day. We also strongly recommend that parents send along a natural drink such as water or natural fruit juice that they can sip on all day long. While we are cooking and tasting and sipping throughout the entire day, we find that every once in awhile, some campers don’t take to a new dishes or a certain ingredient here and there. For this reason among others,  healthy, comfortable, and easy-to-eat snacks are the best way to keep your child energized and satisfied no matter the menu, the timing of a cooking class, or the activity’s theme.
Q: Do participants need prior cooking experience or skills?
A: All skill levels are welcome – we have a 1 to 3 ratio of counselors to kids so we can cater to their skill level! We are confident that we can match your aspiring chef’s skill level.
Q: Who are the counselors?
A: Food-loving, nutrition-focused students and community members from all over! Our counselors are so enthusiastic about Sprouts and real foods that they are all donating their time to share their passion with your children!  Many of the students are currently majoring in nutrition while others are just passionate about the Slow Food movement.
Q: What types of equipment will the kids be using?
A: Induction burners, stove-tops, pasta makers, knives, blenders… you name it, we use it. However, safety is our absolute, very first priority; our counselors will always be monitoring the safe use of our equipment and reinforcing basic cooking safety techniques.
Q: Does my child need to bring anything to class?
A: Water bottles, healthy snacks, and a small tupperware (just in case your child has tasters left-over!) are all items that we highly recommend your child brings. In addition, just like a real chef, children are responsible for bringing their own chef’s kits to camp each day which consists of items such as: a labeled chef’s knife, an apron, a sharp paring knife, rags, 1 peeler, and 1 small cutting board. We strongly suggest that your child writes their name on anything they bring and keep track of their belongings. Unfortunately, Sprouts can not be responsible for any losses or theft. We also ask that each child brings a Clipper Card with them with at least $35 for the week. Optional items include: spending money in case your child wants to buy anything at the restaurants we are at and a notebook to record all the recipes and culinary techniques they learn!
Q: Do Junior counselors pay the same price as campers?
A: Yes. In terms of registration, selection, and payment, the Junior Counselors are treated the same as campers. However, during the camps, Junior Counselors are given more independence and special privileges, more leadership- oriented tasks, and have more one-on-one contact with the chefs as they serve as the liaison between the chef and the younger campers.
Q: In case of cancellation, what is Sprouts’ Summer camp refund policy?
A: Our cancellation policy is such that we refund 50% of any cancelled summer camp sessions up to 3 weeks before the camp session’s initial day. Within 3 weeks of the start of the camp, the camp fee is no longer refundable. You can, however, invite a friend to take the place of a cancelled spot.
Q: What if I have more questions?
A: If you would like to get a better feel of the camps’ organization, please feel free to email Katie at or reach the head camp coordinator at 406-270-9819.