Bay Area Summer Camps

Registration is Open!

Get ready to claim your spot before it’s too late; this summer is gonna be 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, blindfolded palate play…and so much more! Sprouts campers cook alongside and meet chefs from all over, including restaurants like Bon Voyage, In Situ, and Chop Bar. Kids ages 7-12 are welcome to join us in our culinary crusade!

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.

Dates, Ages, Locations

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

SF Camps Weeks have alternating drop-offs and pick-ups at Macy’s in Union Square and at Alemany Farms. During the day, we travel to local gardens, restaurants and markets.

Camp Tuition (Per Week): $680*
*Receive a $102 refund with our company matching program 
*$405 of your tuition fee is a charitable deduction and sponsors underserved youth in the Bay Area train to become professional chefs. Thank you for your support!

Times for both camps are: 9:00AM- 5:00PM(PST)

East Bay Camp Dates: SF-Bay Camp Dates:
June 17-21: Ages 7-13 *July 1-3, 5-6: Ages 7-12
June 24-28: Ages 10-13 July 22 -26: Ages 10-13
July 8-12: Ages 7-11 July 29 -August 2: Ages 7-12
July 15-19: Ages 7-12 *August 5-9: Ages 7-11
  August 12-16: Ages 7-11
The class fee does not include transportation between culinary sites or personal market money.
Because we cook with real chefs, our schedules are subject to change 

Camp Day Passes!

Too busy for a whole week?
Grab a day pass to cook at Dorian Restaurant, 3rd Cousin,
The Market and more.
There’s a camp day for everyone!

Full-Day Stage at The Dorian Restaurant ($175)

We’ll start off the week with a full-day stage at The Dorian right alongside the head chef himself! We’ll master the art of Independence Day cooking as we learn how to make Dorian’s signature burger on the grill along with seasonal sides. We’ll round out the stage by whipping up Chef’s favorite dessert and then recap what we learned at Great Meadow Park.

Drop-Off/ Pick-Up: Macy’s at Union Square

Full-Day Stage at Palm House Restaurant ($175)

Put on your light colors and island clothing because we’ll be heating things up at Palm House‘s tropical kitchen. For our first dish, we will be deep frying some fish to make Baja shrimp tacos with pico de gallo! Later on, we’ll cool down with a variety of homemade Caribbean sodas, like a virgin chipotle mango margarita.  

Drop-Off/ Pick-Up: Macy’s at Union Square

 

Farm Day ($120)

 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. Next, we’ll be making farm to table salads and grilled veggies, with homemade dressings. Afterwards, a jamming expert will teach us how to make our own jam. We’ll surprise our parents with a jar of our homemade jams at the end of the day.
 

Drop-Off/ Pick-Up: Alemany Farm

 

Pop-Up Restaurant! ($160)

The owners of The Market are inviting us into their restaurant space for an exclusive pop-up day! Kids will transform themselves into executive chefs and restaurant owners as they execute their own menu, service, marketing and branding. With advice from chefs from The Market, campers will take turns as executive chefs and diners.

Drop-Off/ Pick-Up: The Market

Drop-Off/ Pick-Up: Macy’s at Union Square

 

Chopped-Style Cook-Off and Cheesecake! ($120)

Camp on a Saturday? That’s right! We’ll start off with a Chopped cook-off right at Macy’s Show Kitchen on Union Square. 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 making and decorating an American flag cheesecake! 

Drop-Off/ Pick-Up: Macy’s at Union Square

Pop-Up Restaurant! ($160)

 The owners of The Market are inviting us into their restaurant space for an exclusive pop-up day! Kids will transform themselves into executive chefs and restaurant owners as they execute their own menu, service, marketing and branding. With advice from chefs from The Market, campers will take turns as executive chefs and diners.

Drop-Off/ Pick-Up: The Market

Drop-Off/ Pick-Up: Macy’s at Union Square

Cooking at 3rd Cousin + Market Visit ($175)

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. After we enjoy our dish, we’ll head down to the Ferry Building Farmers Market for a scavenger hunt where we will meet plenty of farmer and culinary friends. We’ll finish the day by whipping up yogurt parfaits in the park!

Drop-Off/ Pick-Up: Alemany Farm

Farm Day ($120)

 We’ll start the morning at Alemany Farm getting our hands dirty with farm activities and harvesting. Next, we’ll be making farm-fresh salads and firing up the grill! Afterward, jamming expert Molly and a culinary guest from a local restaurant will teach us how to make our own jam. We’ll treat our parents with a jar of our homemade jams at the end of the day!
 

Drop-Off/ Pick-Up:  Alemany Farm

Sushi & Ramen with Chef Matt ($175)

Today it’s all things Asian! We’ll grill up some tofu and roll up our own veggie sushi. Then we’ll be visited by a Chef Matt of Ozumo who will show us how to make our very own ramen topped with pickled veggies and seasonings!

Drop-Off/ Pick-Up: Macy’s at Union Square

Chopped-Style Cook-Off and Cheesecake! ($120)

We’ll be wrapping up our week by showcasing everything we learned with a Chopped-style competition!  After we judge our dishes, we’ll head over to Yerba Buena Gardens to let off some steam. We’ll wrap up the day by baking up some homemade cheesecake!

Drop-Off/ Pick-Up: Macy’s at Union Square

*The class fee does not include transportation between culinary sites or personal market money.
*Because we cook with real chefs, our schedules and dishes are subject to change.

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.

Day-by-Day

A typical day includes cooking with guest chefs, reinforcing 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 learn favorite recipes from our culinary friends. We’ll also get to meet and cook with farmers and artisans all over the Bay Area!
Children 7-12 are welcome to attend the week that corresponds with their age range. Each week-long camp session will have 10-15 campers with a camper/adult ratio of 4:1. Classes are led by guest chefs, and assisted by food and nutrition-loving counselors, from UC Berkeley, Paris, and across the US!
Background

12 Years Of Summer Camps!

TESTIMONIALS

“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

Check out our Q & A page!

Cancellation Policy

Cancellations made 3 weeks or more before any Sprouts class, event or camp: 50% refund
Cancellations made 3 weeks or less before any Sprouts class, event or camp: Not eligible for refund
Can’t make a class? Gift it to a friend! All Sprouts tickets can be transferred to another individual.

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BAY : (510)-680-3614
Sprouts Locations

169 11th street, San Francisco CA 94103

 

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