San Jose Summer Camps

Sprouts Camps are a Culinary Adventure!

Due to the overwhelming response to our San Jose Summer Camps, our 2020 summer programming is full!   If you are interested in future camps, please sign up to be placed on the waitlist. Waitlisters will be given priority for all 2021 classes and camps.

More Camp Info

Typically Camps run from 9:00 a.m.- 5:00 p.m.

Camp Tuition (Per Week): $600* 

60% of your camp tuition fee is a charitable deduction and sponsors underserved youth in the Bay Area train to become professional chefs
 Receive a $100 refund with our Company Matching Program

*Note: Camp tuition is currently reduced to $600, and packaged with free cancellations, until April 7th in response to the CoronaVirus.  After April 7th, tuition will return to $700 and our normal cancelation policy will resume. Tuition includes all ingredients, meals, chef-lead classes. It does not include transportation between culinary sites or optional, personal market money.

Sample Day Schedule

  • Monday

    Welcome to the most delicious week of our life! We’ll get to know our fellow kitchen crew mates through a few culinary games, and then learn key knife skills and kitchen safety as we whip up garden-fresh panzanella salad and seasonal burgers. Next, we’ll hop on a bus to Left Bank Brasserie, owned by the iconic French Chef, Roland Passot. We’ll learn the secret to making a decadent risotto and a restaurant-caliber Nicoise. We’ll wrap up our French cuisine crash course on a sweet note – creme brulee! 

  • Tuesday

    We’ll kick off the morning by flipping our very own sweet ‘n savory crepes. We don’t cut corners here … which means whipping up our own homemade cream!! We’ll then burn off some energy in Sprouts garden beds at Grateful Gardens. Guest Chef Jim will help us harvest produce and herbs for our first recipe – hand-rolled pasta and homemade sauce. 

  • Wednesday

    Using the secret recipe from our friends at Left Bank, we’ll start out our day by making Croque Madames and Monsieurs! Bellies full, we’ll head to Scoopzilla where the owner will give us the inside scoop into the ice cream biz. For the daring among us, the Scoopzilla team will challenge you to a blindfolded palette play game with various ice cream flavors and spices. We’ll churn our own ice cream, create secret flavors, and even learn how to make fresh waffle cones! Sweeeeeet.

  • Thursday

    It’s field trip day! Today we’ll be getting our hands dirty at Taylor Street Farm. We’ll learn the basics of urban farming, like composting, soil health, and seasonal produce. And wait, it gets better! We’ll get to feed the kitchens and collect some eggs and produce for a farm-to-table lunch made right at the farm! And that’s not all! Next up is Luna Mexican Kitchen where we get an introduction to Mexican cuisine. The chef at Luna Mexican will show us all their tricks, from how to form and flip our very own corn tortillas to the secrets of guacamole! 

  • Friday

    Led by Guest Pop-up chef, Kevin Quach, today we’ll be showing off our new culinary skills in an epic camper cook-off. To prepare, each team will pick up personalized cook-off ingredients at the farmers market and engage in a scavenger hunt with our local farmer friends. Back from the market, it’s time for a friendly, frenzied cook-off with our Guest Chef! May the most delicious dish win!

*The class fee does not include transportation between culinary sites or personal market money.
*This is a sample itinerary that does not reflect the exact camp schedule

Get 15% Off Camp Fee!

Sprouts Company Matching Program!

As a non-profit, the generosity of community members and local companies makes everything we do possible! Receive a 15% refund on camp registration and benefit tickets by submitting your registration fee to your company matching program. Receive a 10% refund for birthday parties and after school class company matches. Email us for a donation receipt and submit your company matching request today! Thank you! Your match makes our work in the community possible!​
Background

13 Years Of Cooking Camps!

“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
Background

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