NYC Summer Cooking Camps



July 13 – 17th

Sprouts NYC summer camps are an intensive culinary experience chock-full of hands-on cooking classes in restaurants, cook-offs, blindfolded palate play…and so much more! 

Early Bird Camp Registration

Join our Early Bird Emailing list!

Where: Drop-off and pick-up at Washington Square Park.  Students travel to culinary establishments in Manhattan and Brooklyn throughout the day!

When: 9 am to 5 pm

Campers will cook alongside guest chefs from some of NYC’s tastiest establishments like Bricolage, Negril Village, Bouley at Home, Cecconi’s Dumbo and more! You’d be crazy not to join in our culinary frenzy this summer – it’s going to be ridiculously delicious!

2013_SproutsCookingClub_Kids_Restaurant Class_Slanted Door

Camp Fee: $750 each week

*Early Drop-Off: 8:30am, $10/day

*Sign up with a friend and receive $50 off both tuitions!
*60% of ​your camp fee is tax deductible!

Your camp fee​ includes ​all ingredients, lunch, and ​bites that we cook up throughout the day. A significant percentage of your camp fee supports financial-based scholarships offered during camps and throughout the year, and helps sponsor Chef-In-Training internships for underserved youth. Thank you for your support!​​
​​The camp fee does not include bus, UBER or subway tickets to and from restaurants. It also does not include optional market goodies!​


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 city!
Children 7-14 are welcome to attend. 12-14 year olds can sign up as Junior Counselors.  The week-long camp session will have 10-13 campers with a camper/adult ratio of 4:1. Classes are led by guest chefs and assisted by food and nutrition-loving counselors.

See you in the kitchen next summer!

What’s on the Summer Menu?

Get a taste of our past restaurant partners!
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Check out our Q & A page!


Campers 7-11 years old are welcome to sign up as campers! Teens ages 12-13 are encouraged to apply for our Junior Counselor (JC) positions. JC registration and payment is the same as campers. Up to two junior counselors are selected for each session to help serve as a liaison between the chef and the campers, and help with the more difficult techniques. No prior cooking experience is needed!

Get 15% off your camp tuition!

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!​

Example Camp Week Schedule

Day to day schedules and lineups are subject to change

  • Monday


    Rahi Restaurant & Breads Bakery

    Regional Indian Fare and Chocolate Babka Baking Class

    Learn from the best in the business: Chef Chintan Pandya is inviting us into his kitchen to cook his favorite Indian dishes using the freshest ingredients. We’ll learn to identify difference spices and ingredients as we delve into the incredible flavors at this artisanal Indian restaurant. Of course, our day wouldn’t be complete without a little something sweet — that’s where our friends at Breads Bakery come in! By mastering the art of the perfect challah bread, we’ll learn to twist and turn our dough to shape chocolate babka. Fingers crossed that there are leftovers to take home and share!

  • Tuesday



    Magnolia Bakery & Society Cafe

    Nothing says ‘WE LOVE NYC’ like a trip to the sweetest spot in the city…Magnolia Bakery! We are thrilled to be joining the bakery’s head chef as we cook up a storm right in their pastry kitchen. To balance out our morning of treats, we’ll be spending the afternoon learning about seasonal produce and local veggies with Chef Christopher Zabita at Society Cafe. Known for their market-to-table approach to cooking, the Society Cafe team will guide us in making dishes that highlight the season’s best flavors.

  • Wednesday


    Hudson Jane & Bricolage

    Seasonal Small Plates and A Vietnamese Gastropub

    We’re taking Brooklyn by storm to visit some neighborhood spots that are dishing out the most delicious dishes. First up is a morning with Executive Chef Megan Johnson at Hudson Jane, who will introduce us to the seasonal produce of the summer market and teach the cooking techniques for bringing out the best flavors of the season. A quick trip to the kitchen at Bricolage will transport us to Vietnam as we learn alongside Chef and Wwner Lien Lin, who we are lucky enough to have on our board of advisors to guide us on our culinary journey in NYC. You know it will be an incredible day with Chef Lien leading us through her favorite recipes!

  • Thursday


    Rosa Mexican & Bouley Restaurant

    Fresh Mexican Cuisine and French Flavor

    Looking for a little extra spice? We’ll be tackling traditional Mexican recipes to try our hand at making tortillas, fresh horchata, and flavorful fillings for our hand-made tacos. We might even step up to the challenge of a blindfolded taste-and-smell test to identify new flavor profiles. Thursdays never tasted so good! For our afternoon adventures, we will head to the test kitchen of Bouley restaurant to learn with Chef Dani as we experience the behind-the-scenes of making the famous dishes of this James Beard Award-Winning Chef and restaurant. This is a once in a lifetime cooking class that kids will never forget! 

  • Friday



    Oko Farms and Bien Cuit

    Aquaponic Farming and Artisan French Bread at Brooklyn’s Best Bakery

    Our day will begin in the fields at Oko Farm where we’ll get a first-hand look at how fish fuel the growth of seasonal produce. After harvesting fresh veggies, we’ll embark on a  cook-off challenge where kids will design their own menus based on produce from the farm. Talk about farm-to-table food! 

    With the bakery’s head pastry chef nominated as the ‘Best Baker’ in 2017, Bien Cuit is the very best place to be soaking up culinary secrets as kids learn the basics of crafting pastries and breads from scratch. We’ll mix, measure, and bake our way through the Bien Cuit kitchen until we become pastry pros!


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.

Join Our NYC List

Be the first to know about upcoming classes by joining our mailing list.


“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”


“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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