Bay Area Summer Camps

2021 Summer Camp Registration is Closed

Wait Lists Are Also Closed

Sprouts Camps are a Culinary Adventure!

Calling all kids! We’ve modified our camp offerings to keep your aspiring chef safe and engaged this summer! Camps will be led with extra safety precautions such as hand-washing schedules, temperature checks, masks, and increased outdoor time. We can’t wait to don our aprons with you! And as always, thank you for your support – your camp tuition funds Sprouts’ Chef-In-Training job training for underserved youth.

Outdoor Cooking Camps

Sprouts Chef-Led Outdoor Camps are an intensive, culinary experience chock-full of outdoor cooking classes, guest chefs, cook-offs, blindfolded palate play…and so much more!  Camps take place in Berkeley, CA at Sprouts’ organic, outdoor garden kitchen replete with a state-of-the-art pizza oven, grill-top, and burners. Throughout the day, campers will cook, hands-on, with Sprouts’ culinary counselors and local chefs from restaurants like 3rd Cousin, Waterbar, Pizzaiolo, alaMar, and more! After a jam-packed week of pasta and cheese making, garden-fresh cooking, and pastry, your kiddo will be ready to make wholesome meals for the entire family to enjoy! 

Youth 7-13 years old are welcome to participate.
Camps take place at Sprouts’ Outdoor Garden Kitchen in Berkeley, CA.
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Camp Tuition: $750

 June 14-18; June 21-25; June 28-July 2; July 12-16
Camps run from 9 a.m. to 5 p.m. PST

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In the event of government-mandated COVID restrictions, tuition will be refunded in full.
Your tuition includes all ​meal​s, beverages, training, and staff.
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COVID Health & Safety Protocol 

Restaurant Apprenticeship Week

Get ready for the experience of a lifetime! Food Network Celebrity and Chopped Champion, Mark Liberman, is inviting a select group of aspiring chefs to his restaurant for an unforgettable crash course in restaurant management. From cooking starters, mains and desserts to designing menus and handling customer service, your aspiring chef will learn what it takes to run a successful restaurant.

Ages 8-14 years old

July 19th – 23rd, 9 a.m. to 5 p.m. PST

Mago Restaurant, 3762 Piedmont Avenue, Oakland
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Apprenticeship Fee: $750
In the event of government-mandated COVID restrictions, tuition will be refunded in full.
Your tuition includes all ​meal​s, beverages, training, and staff.
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COVID Health & Safety Protocol

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Get 15% Off Camp Fee!

As a non-profit, the generosity of community members and local companies makes everything we do possible! Receive a 15% kick-back on your summer camp fee (full week or camp day) by submitting a Sprouts-issued receipt to your company matching program. Email us for a donation receipt and submit your match today.

60% of your child’s camp tuition is a tax-free charitable contribution that sponsors an underserved young adult create train to become a professional chef. Thank you for making a difference!

Background

“I signed my 12 year old daughter for a week long sprouts summer camp and she loved it! She got to experience what  a real restaurant kitchen is like. She basically went restaurant hopping to some of the finest eateries in SF, met with chefs who love what they do and who are interested in teaching kids about food and cooking. She fixed dishes I would never make!”

– Martha R

“Ava had such a positive experience with Sprouts. It’s the first camp ever that she was willing to do on her own, she was THAT excited about cooking with you! She loved all the fun locations and I was impressed with the breath of experiences, the mix of gardens and kitchens and how sophisticated some of the recipes were that she made. She couldn’t wait to share every afternoon when I picked her up.”

-Erin

“Our daughter Madeline really enjoyed the whole experience.  She started the camp as a kid who didn’t like eating her veggies.  This weekend, she asked for vegetables to be added to our grocery list (previously unheard of!), and wanted to start cooking vegetable dishes. As a parent, this was way beyond my expectations!  Our whole family was really impressed with the whole program – from the caliber of restaurants that participated, the dishes the kids made, the emphasis on healthy eating/cooking, and the techniques the kids learned.  It was evident a lot of hard work, planning, and care went into the design of the program.”

-Tsin-Ming Goldsmith

“I really liked the Sprouts cooking class because I was able to cook with my friends and we made some really great dishes. My favorite was a salad with pomegranate dressing and kale. After we made flatbreads in class, I started making them at home”

-Esme

“I am loving camp! I am learning so many new techniques and have tasted so many things I have never tried before.”

-Felicity

“I learned THREE WAYS to hold a knife today! Hide your fingertips, make a tunnel, and I forget the third one. I am learning so many new recipes, like Bibingka! I am going to make that for my birthday cake dessert!”

-Hannah

“Amelia absolutely loved the Sprouts Cooking Camp. She came home every day talking about what she had learned that day and has taken upon herself to create at least one dish a day for us to share since then – usually dessert! She came home with such confidence and enthusiasm for cooking that I think she will be an inspired cook for years to come! Thank you to Karen, and to the entire Sprouts team!”

-Kristen Halle

“When I was 9, I started a baking business because I loved to bake, but I was by myself in the kitchen trying to learn on my own. Slowly, I reached out to others who shared my passion. Today, three years later, I am surrounded by people who inspire, support and help me follow my dreams. Sprouts helped me find these people and I am so thankful.”

-Payton Pelaez
Chez Pay, 2016

“My son has been attending Sprouts classes since he was about 8 years old, and now he is 12. Sprouts has been a really important part of his life. He’s had so many amazing experiences cooking with the chefs of some of the area’s most fabulous restaurants.
But most important is the relationship he has developed with the people of Sprouts. He loves the people, forms relationships with the chefs, brings home amazing food, recipes, and everyone makes a point of getting to know him and us. He’s developed great culinary skills that he can use at home and in other settings, his skills have contributed to overall self-confidence; we give Sprouts a lot of credit for this. Nothing has come close to the real-world culinary experience provided by the entire Sprouts organization.”

– Mary A

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Sprouts Locations

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Headquarters: 3206 Hannah Street, Unit 1, Oakland CA 94608

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