College with a Side of Culinary: A Cooking Class Designed for College + Older High School Students •
Class I - Wed. June 21, 6-8:30 p.m.
Class II - Wed. June 28, 6-8:30 p.m.
Fee: $210 (Two Classes )
Class Package Includes: Two Classes, Recipes, Instruction and Ingredients. Class size is limited to 12 participants for best experience. *Class is appropriate for HS Juniors-College Students.
If you’re a college student who is tired of packaged ramen and cold pizza, join us in Tim’s Kitchen at Wakeman Town Farm for a two-part cooking course designed exclusively for young adults.
We’re inviting a small group of college and pre-college students who seek to enhance their culinary experience for a hands-on class with Chef Robyn. Participants will learn how to prep and plan wholesome meals on a budget, as well as learn how to stock a pantry/fridge for quick meals. We will focus on good, inexpensive, easy-to-find ingredients that can be used in a small dorm room or off-campus kitchen with a few basic pots and pans.
Examples of dishes that will be taught and prepared include: ‘Chicken Three Ways’ - Sheet Pan Chicken with Veggies, Chicken Parmesan, and Asian Chicken Stir Fry. We will transform ground beef/ground turkey into delicious Taco Bowls, Meatballs or Empanadas. Each class will demonstrate how to use ingredients in multiple ways, so college coeds can enjoy Italian fare one night and Mexican fare the next, simply by changing up proteins, vegetables or spices, or adding hearty sides like pasta, couscous, and basmati rice. We’ll also incorporate fresh herbs and seasonal bounty from the Farm’s gardens. Part of the fun is tasting all the recipes we make, so come hungry!
After two classes, participants will return to campus with new techniques, some proper knife skills, and a newfound confidence in the kitchen. If there's interest, we may add additional sessions.
Chef Bio: Robyn Herman has been developing and delivering personalized cooking programs, birthday parties, and facilitating educational experiences for after-school programs promoting food exploration for 20 years. Her classes incorporate fresh ingredients with an eye toward nutrition to teach students how healthy food can taste amazing.