BERKELEY POP UP ATTRACTION FIELD GUIDE
Winter Recess: Three Days of Hands-On Teen Cooking in Berkeley (Dec 29–31)
A three-day, instructor-led camp for ages 12–17 that teaches knife skills, plating and complete menus from French, Mexican and Greek cuisines — this guide lays out schedule, safety rules and what teens should bring.
Winter Recess: Three Days of Hands-On Teen Cooking in Berkeley (Dec 29–31).
Over the winter recess, Kitchen on Fire runs a concentrated three-day Teen Cooking Camp in Berkeley where adolescents aged 12–17 move from chef demonstrations to hands-on team cooking. Across consecutive sessions students tackle themed menus — France, Mexico and Greece — learning fundamental techniques, kitchen safety and plating in a supportive studio environment.
Highlights
Camp Highlights
Three Regional Menus — Deep, Varied Practice
Each day centers on a different culinary tradition: French classics like gougères and roasted chicken with winter root vegetables; Mexican staples from tamales to aguachile and buñuelos; and Greek dishes including moussaka and vasilopita. The rotating menus give students repeated practice across baking, roasting and saucing techniques.
Knife Work, Safety and Plating
Instructors teach foundational kitchen skills — knife technique, cooking methods, organization and plating — with step-by-step demonstrations followed by supervised practice so students build competence and confidence.
Chef-Led Demo, Team Stations and Shared Meal
Each session starts with a chef lecture, then breaks into small teams for hands-on work. A snack is served at the start, and students eat the dishes they prepare during the class; zoning restrictions prevent taking food home.
What the day feels like
How the Three Days Play Out
Across the camp, a chef-led introduction frames the day’s menu and techniques; students then split into small teams to cook under instructor guidance, finish with a communal meal and leave with written recipes and practical experience. The instructors — described as chefs, mentors and parents — emphasize safety, organization and encouraging an appetite for cooking.
Suitability
Who it's for
Who this camp is for — and who should consider alternatives.
Practical planner
Details to review before reserving
Three consecutive winter-recess days (Dec 29–31) with each session listed as a 4-hour program; the daily schedule runs with a morning block, a 30-minute meal break and an afternoon block (10:30–12:30, 12:30–1:00 break, 1:00–2:30).
Closed-toed shoes are mandatory; shoulder-length hair or longer must be tied back. Students may bring a favorite apron or a personal knife to practice with, though aprons and all class tools are supplied.
Classes meet at Berkeley Kitchen, 1509 Shattuck Ave., Berkeley, CA 94709.
Masks are optional and COVID protocols may change; after enrollment parents receive a link to the Minor Waiver & Consent Form that must be completed prior to the first class. For questions contact [email protected].
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
What ages are eligible for the camp?
The camp is for teens ages 12–17.
What are the daily hours and structure?
Each session runs with a morning block, a 30-minute meal break and an afternoon block: 10:30–12:30, 12:30–1:00 break, 1:00–2:30.
Can students take food home?
No — the studio’s zoning permit does not allow students to take food home; participants eat the dishes prepared in class.
What should my teen wear or bring?
Closed-toed shoes are required; long hair must be tied back. Students may bring an apron or a personal knife, but aprons and tools are provided.
Is there paperwork required before the first class?
Yes — after enrollment you will receive a link to a Minor Waiver & Consent Form that must be completed and submitted prior to the first class.
What if my teen has food allergies?
Indicate allergies on the class registration and contact [email protected] if you need ingredient details or have concerns.