Prep Chef

Do we need to have a kitchen at our school and kitchen utensils, pots and pans etc.?

Answer: Only Electricity. I have my own Propane and water source- and all clean-up is done off site. I bring all the food, the mood and am dedicated to teaching healthy cooking and eating habits. Everything is made from scratch. I purchase organic, sustainable , quality products which reflect Lovin' Spoonful's philosophy: We are what we eat! The idea is to have fun, learn some great technique and go home with recipes to share with families.

Do I carry insurance?

Answer: Yes, Lovin’ Spoonful’s Cooking school is registered as an LLC and carries general liability insurance. I can add your school as an additional insured. Lovin’ Spoonfuls is my third cooking school- so I come to you with a lot of experience and expertise. I previously owned the Le Petit Chef Cooking School in Dundas, Ontario, Canada, and The Floating Chef Cooking School here in San Diego on a boat. I carry a current food safe/handler’s license and up to date CPR. A waiver is provided for each parent on our website.

What do we need to provide?

Answer: Only Electricity. I have my own Propane and water source- and all clean-up is done off site. I bring all the food, the mood and am dedicated to teaching healthy cooking and eating habits. Everything is made from scratch. I purchase organic, sustainable , quality products which reflect Lovin' Spoonful's philosophy: We are what we eat! The idea is to have fun, learn some great technique and go home with recipes to share with families.

1. What about food allergies?

   
   

   Most lessons may be adapted to accommodate gluten, peanut and tree nut allergies. We are an all vegetarian cooking school- inspired by Plant Based Eating.

   
   

2. How much does it cost?

   
   

   a. Weekly class for 1 week/ per child at your school are $35.00
   b. The 4-week program is $125.00- includes a free hospitality/etiquette class
   c. 4-day Boot Camp: Monday through Thursday is $125.00 per student Graduates receive a certificate of completion and all recipes and food.

   
   

3. All little bit more?

   
   
   I have combined my expertise in teaching pedagogy, culinary expertise, and passion and joy for children and food in a unique curriculum that will provide:
   
   
   a. Knowledge of food safety
   b. Prepping and knife skills * we use special safe chef’s knives and: No Cry-Cut high-performance level 5 protection, food grade resistant Gloves for kids
   c. Food etiquette and serving
   d. Team building that is: Fun, healthy and educational
   e. STEAM based- promotes science curriculum
   f. Environmentally conscientious
   g. Promotes healthy eating
   h. Promotes forever confidence and life skills
   i. Promotes fine and gross motor skills
   j. Giving back- opportunity to donate to Jacobs & Cushman San Diego Food Bank
   k. Teaching our children that food is one of the greatest luxuries in the world- allowing them to be ambassadors for the world.

   
   

   “You will be thrilled with how much our Prep Chef program will enhance and reinforce reading skills such as decoding, sequencing, and comprehension. Build math skills including estimating, measuring, adding, subtracting and making fractions. We are a travelling food science lab that reinforces the scientific method, STEAM education, sustainability, planting and gardening. Building these skills are natural confidence boosters.”