There are just three ingredients included in all of the recipes prepared by the culinary team at Kitchen on Fire: minimum preparation, maximum flavor, and zero stress. This summer, the young chefs at Sprouts had the privilege of learning from the chefs at one of the top five best cooking classes in the Bay Area.
Kitchen on Fire places an emphasis on local, organic, and simple ingredients to make cooking accessible and easy for all. In the kitchen with Chef Olivier Said and Nutrition Consultant Lisa Miller, culinary campers got a crash course on all things healthy, flavorful, and fresh. Our menu for the day included Squash Boats, Frittatas, and Sweet Potato Fries. Before we got to work chopping, slicing, and dicing these ingredients, Chef Olivier led campers in a knife skills lesson to ensure that everyone stayed safe and efficient in the kitchen!
The fast-paced environment of kitchen made campers excited to work side-by-side as they cut mushrooms, carved zucchini, grated cheese, cracked eggs, and shredded chicken. The goal of the day was to create beautiful food — trust us, it tasted just as good as it looked! Once all our vegetables were prepared, we headed to the grill to get those Zucchini Boats sizzling and Frittatas cooking.