Bay Area Summer Camps

Sprouts Camps are a Culinary Adventure!

Our summer camps are deliriously delicious! Our week-long camps are an intensive, culinary experience chock-full of hands-on cooking classes in outdoor kitchens and restaurants, farm harvests, market challenges, cook-offs, and blindfolded palate play! This summer we’re kickin’ it with Lazy Bear, In Situ, Sons & Daughters, Mister Jius, Millenium, Smitten Ice Cream, Souvla, Trick Dog, La Folie, Waterbar, The Dorian, Mago, 3rd Cousin, Monsieur Benjamin, and sooo many more.

And don’t forget all of the organic, fresh ingredients we’ll be cooking with! Straus Family Creamery, Acme Bread, The Local Butcher Shop, Lundeberg Farm, Just Date Syrup, Riverdog Farm, Whole Foods Market, Imperfect Foods, Clover Farms Dairy, and many more!

Kids ages 7-13 are welcome to join us in our culinary crusade! We also offer the option of Junior Counselor (older kids ages 14-15) who are given special privileges, higher-skill level cooking assignments, more leadership-oriented tasks, and have more contact with the chefs. Limit of two Junior Counselors per camp week.

With summer camps serving as a fundraiser for our Chef-In-Training program, your participation in camp helps empower young adults to train to become chefs and secure sustainable culinary jobs.

Summer Camp 2020 Dates

June 15th – 19th June 29th – July 3rd
June 22nd – 26th July 6th – 10th
July 13th – 17th July 27th – 31st
July 20th – 24th August 10th – 14th
August 3rd – 7th  

More Camp Info

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

East Bay Camp Weeks have a majority of drop-offs and pick-ups located at Sprouts’ Outdoor Garden Kitchen at 1309 Allston Way, Berkeley. During the day, we travel to local restaurants, gardens, and markets- including culinary field trips to SF!

SF Camps Weeks have a majority of drop-offs and pick-ups at Alemany Farms and Bloomingdales at Westfield Centre. During the day, we travel to local gardens, restaurants and markets.

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 your 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. We’ll then hop on a bus to The Palm House, where we’ll master the art of Caribbean cooking as we learn how to make fried fish tacos along with seasonal sides. We’ll round out the stage by whipping up chef’s favorite dessert. The day will end with a fun game of blindfolded palate play at Great Meadow Park.

  • Tuesday

    We’ll kick off the morning at a two-star Michelin star restaurant, Lazy Bear! After touring the restaurant and doing a QnA with the chefs, we’ll cook up some menu favorites alongside Chef David. We’ll say our goodbyes, take some final photos with our celeb chef friends, and head to the park for 15 minutes and burn off some of that Michelin-star excitement! Next, we have a sweeeeet treat! We’re getting a behind-the-scenes tour of Smitten Ice Cream to learn the intricacies of ice cream churning. We’ll end the day on a sweet note as we get to savor Smitten’s unique ice cream flavors.  

  • Wednesday

    We’ll start the morning at Alemany Farm getting our hands dirty with some light gardening while we pick out a few special items for our first recipe. We’ll learn the basics of urban farming, like composting, soil health, and seasonal produce. Next, we’ll be making farm to table salads and grilled veggies with homemade vinagarettes. We’ll also get a special lesson on grilling as we grill protein and veggies on our outdoor grill. At the end of the day we get a special treat- The Phoenix Project food truck will be visiting us at the farm! We will get a behind the scenes view of a food truck kitchen and an intro to grilling from chef and owner, Chris. 

  • Thursday

    Today, we’re cooking right alongside Chef and Owner Greg at 3rd Cousin Restaurant! Chef Greg will be teaching us how to make restaurant-caliber lasagna and dessert. After we enjoy our dish, we’ll head down to the Ferry Building Farmers Market for a scavenger hunt where we will meet some farmer and culinary friends. We’ll finish the day by whipping up yogurt parfaits at Sue Bierman park!

  • Friday

    We’ll start off with a Chopped cook-off right at Bloomingdales’ kitchen at Westfield Centre. Campers will create teams to show the judges how they can put together ingredients of a surprise basket. The winning team might even get a tasty prize after being selected by our guest judges! We’ll take a short hiatus from the kitchen with a game of palette play. Then we jump right back into the cooking frenzy. La Folie’s very own cook will guide us through a La Folie favorite- lobster and mushroom risotto. Yum! It truly was a delicious week!

*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!

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.

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.”


“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”


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


“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!”


“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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BAY: (510) 680-3614
Sprouts Locations

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Headquarters: 169 11th Street, San Francisco CA 94103