1) Sprouts’ CIT program
A 6-month culinary, vocational training program for at-risk youth ages 16-24 where interns develop the essential skills needed to secure and maintain a job in the modern restaurant industry.


2) In-Restaurant Cooking Classes and Camps
Subsidized and free classes for diverse children, 7-12, in the Bay Area, NYC, and Paris.
3) After School Cooking Classes
Subsidized classes at Bay Area public and Title 1 elementary schools that teach nutritional basics, sugar awareness, and cooking skills.

In 2006, Sprouts was launched in the Bay Area with the mission to teach children from all socioeconomic, physical and mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with REAL chefs with REAL ingredients in REAL restaurants. In 2009, it was formally converted into an official 501c3, thanks to the encouragement of Alice Waters, a member of Sprouts’ advisory board. Since then, Sprouts has expanded to inspire and empower youth in New York City and Paris.
OUR STORY
Growing up, my dad taught me that food could heal. My mother showed me that food had soul. For me, food was FUN – a social, creative experience.
– Karen Rogers
The stats confirm what we see every day on the streets: childhood obesity has more than tripled in the past 30 years. We have all heard this before: the extra pounds weighing down our youth are leading to health, social and psychological issues.
Growing up, my father told me countless stories of his patients that suffered from poor eating habits. He taught me that food could heal. My mom taught me that food had soul. Raised on a farm, she ground wheat to make us bread and jammed fruits from her garden.
For me, food was FUN. In preschool, I planted a pumpkin patch. In elementary school, I baked home-made pies with friends. In high school, I hosted ‘rainbow’ dinners with colorful produce. Cooking with real foods was a social, creative experience.
In college, however, I realized that the majority of us never learned HOW to eat well, or WHY real food is so important. Cooking was intimidating. And I wanted to change that.
So I am.
One kid at a time, class by class, I am thrilled to be bringing the health, soul, and FUN back in good food.
OUR BOARD OF ADVISORS
Alice Waters
Owner of Chez Panisse
Jamie Oliver
Chef and Restauranteur
Chef Payton Paleaz
of Food Network and Chez Pay Catering
Mark Liberman
Executive Chef of Mago
Ryan Cole
of Stones’ Throw
Ryan Lowther
Lawyer at Farella Braun + Martel
Josh Perez
Executive Chef at Americano
Mark Gilfix
Lawyer at Gilfix + La Poll
John Mardikian
Chef/General Manager at Mua / nex Oakland
Lien Lien
Maricel Mojares- Moore
WHAT OTHERS SAY
GET IN TOUCH
BAY : (510)-680-3614 NYC : (929)-251-3359
Sprouts Office
3206 Hannah Street Office #1 Oakland CA 94608 |