Our Team
The Inside Scoop
What is one thing that most people don’t realize about working as a chef?
People don’t realize the creativity that’s necessary. You can have all of your set recipes and customers, but one day there will be a hurricane in Indonesia and coconuts won’t arrive, and you’ll have to rebuild your recipes without any coconut. You have to figure out how to work around that with the exact same service and customer experience — and that requires thinking outside the box.
When did you first realize you wanted to become a cook?
Each of us that work here has had some kind of special diet over the course of our life, and as a result, especially for those of us with special diets in the 1990s, there weren’t a lot of options. It began in our kitchen, making things for ourselves and for our friends. People who had special diets loved our cooking so much, and that led naturally to a business. Now, decades later, the organic food movement is much more mainstream and popular and that has really created demand for the things we’re making.
What is the best thing about having people eating your dishes?
The best thing is the way it makes you feel. People are really used to eating a quick lunch and rushing back to work—they’ll often get Chinese food or a sandwich that’s often really heavy and makes it hard to go back to work and perform. Our produce-based food is very nutrient dense and it’s extremely energizing rather than draining. It empowers people to have a better day.
What do you find the most fascinating about your job as a chef?
Learning the personality of each type of produce. Strawberries like to be stored whole, whereas other vegetables like to be stored chopped; some like to be stored at 34 degrees, some like to be stored at 47 degrees; some like to be covered in paper, some don’t. It’s kind of like having a family of all these children with all these needs you get to learn about.
Why are you inspired to cook with kids?
Our industry has moved to a place where people are really disconnected from where their food comes from, so we’ve become comfortable putting non-food ingredients in food – turning food into products. That is not what makes people healthy. We really want kids to be able to have a life where they live healthy, and to do that, they need to understand what food is again.
Is there anything else we should know about your restaurant?
One of the most special things about our restaurant is we’re focused on community impact. We’re trying to bridge a gap between the challenges we face in Oakland. We primarily hire previously incarcerated individuals, we believe that everyone has a right to nourishing food, not just the wealthy.
Cooking Up American Cuisine with Chef Quagliata
Carmen Quagliata
Union Square Cafe, New York City
What better way to introduce young chefs to the culinary world of NYC than in the kitchen of New York’s nine-time Most Popular Restaurant? Campers will learn the cooking techniques behind the contemporary American cuisine served at Union Square Cafe with Chef Carmen Quagliata sharing his expertise and skill. A graduate from the Culinary Institute of America and no stranger to kitchens across the United States, Chef Carmen has had much experience combining his classical Italian training with seasonal ingredients that are local to a given place. Can’t wait to get into the kitchen? Our conversation with Chef Carmen gives us a taste of the flavorful summer ahead.
The Inside Scoop
When did you first realize you wanted to become a cook?
I was 16 and was a dishwasher in a restaurant. I was really fast! I was so fast the chef asked me to help prep. My senior year I needed to decide what I want to do for college so I spoke with that chef and he encouraged me to go to the Culinary Institute of America.
Why are you inspired to cook with kids?
I remember how impactful my food memories were as a kid, dishes from my childhood inspire the way I cook and teach the cooks in my kitchen today. The environment is so fragile and the way we cook and eat can affect farmers directly. Kids should know what they are eating, where it is coming from, and know that the food we purchase impacts many lives.
Are there any awards or accomplishments that you have received as a chef?
I have sent a great deal of cooks out into this world and some are very successful. When one of these chefs calls me to thank me for helping them grow, that is the best accomplishment.
What is the best part about having people eat your dishes?
Knowing I had a chance to make someone happy. Eating really good food can change your day. We work hard to make really great dishes and we hope that all our hard work can make someones day a little bit better.
Is there anything else that you would like Sprouts fans and food-lovers to know?
Don’t count on luck. Work hard and be prepared to take advantage of opportunities that present themselves. Put yourself out of your comfort zone. Be the best you can, do not be afraid to fail. You can accomplish anything with hard work and confidence.
Anja Voth
It’s no secret that here at Sprouts we love real food; you can imagine just how much we love the organic German slow food that Chef Anja Voth cooks up at Gaumenkitzel. Menu items like yogurt, jam, and whole wheat bread are made in-house! We can’t wait for culinary campers to learn about the responsibly-sourced and carefully cooked ingredients that go into all of Chef Voth’s food. Here’s a sneak peek of what inspires Chef Voth and her flavorful cooking.
The Inside Scoop
When did you first realize you wanted to become a cook?
I was cooking as long as I can remember, at home with my grandmother and mother. I also was always in the garden harvesting fruit and vegetables.
What is the best part about having people eating your dishes?
The social aspect about good real food. In Germany we have a saying “Essen und Trinken haelt Leib und Seele zusammen” (Eating and Drinking holds together body and soul).
Why are you inspired to cook with kids?
The youth is our future. Eating shouldn’t be only the intake of calories but an enjoyable and conscious moment. If you can cook you are more independent and you can decide what to nourish your body with.
What was one of the most rewarding experiences that you have had?
For me personally, the highest reward is to see guests in tears because the food reminds them so much of fond memories (true food is like a time machine; the smell and taste brings back very moving memories). For the whole restaurant and team the highest reward is being featured on Check Please on KQED.
Is there anything else that we should know about you, your food, or your restaurant?
Don’t rush and no short cuts! We love Slow Food, right the way our mothers and grandmothers used to cook.
Melanie Moss
The sweetest (and most colorful) part of our NYC culinary camp will no doubt be our time spent in the pastry kitchen with Chef Melanie Moss! Based in Brooklyn, Mini Melanie bakes some of the city’s most beautiful treats — they’re almost too pretty to eat.
Whether for a special occasion or an everyday indulgence, Mini Melanie’s signature truffles and cakes are a dessert to be enjoyed any time. Chef Melanie caught the cooking bug when she was six years old (just a little younger than our culinary campers); after cooking alongside her grandmother, Melanie honed her culinary skills at the Institute of Culinary Education.
With her dedication, focus, and love of everything sweet, Melanie followed her culinary passion all the way to the kitchens of Michelin-starred restaurants. Now you’ll find her baking up a storm in the Mini Melanie pastry kitchen (though she loves cooking savory dishes just as much as she does a decadent dessert).
Chef Melanie’s go-to snack may be mac ‘n cheese with a side of salad, but you’ll find nothing but sweets in her pastry kitchen — Funfetti Cake and Time to Chai-Lax Truffles are just a few Mini Melanie specialties we can’t wait to try! Find Mini Melanie in the 2016 Michelin Neighborhood Guide, or get a taste of the sweet indulgence yourself by visiting the Brooklyn kitchen — that’s where you’ll find NYC Sprouts campers this summer!
Scott Baird
The colorful atmosphere that Chef Scott Baird brings to the Trick Dog kitchen will keep our campers engaged in the delicious dishes they prepare together. Soba Noodle Salad, Chicken TrickNuggets, and California Asparagus are just a few of the menu items that catch our attention, but we’ll have to wait to see what Chef Baird has in store for us this summer.
Like many who pursue a career as a chef, Scott Baird got his start in the restaurant business by washing dishes, bussing tables, and serving diners. It wasn’t until he made his way to the bar that he found his true calling — to become a master mixologist, using fresh and unusual ingredients to reflect the dishes prepared by chefs.
That’s not all that Chef Baird is good at — he’s also tried his hand at acting, floral design, and other creative endeavors. His dedication to the arts is illustrated in a project in which the Trick Dog menu served was used as inspiration for murals that were painted throughout San Francisco. In collaboration with fourteen local artists and curators, these public murals were then featured in the book, Trick Dog Mural Project, which donated proceeds towards two local art nonprofits.
Beyond such artistic ventures, the work of Chef Baird and the Trick Dog team has led the restaurant to be a 2014 semi-finalist for a James Beard Foundation Award and a 2015 nominee for a James Beard Foundation Award. We can’t wait to get creative in the Trick Dog kitchen!
Lisa Miller, Nutrition Consultant
It will be a treat to spend a day at one of the top twenty-five cooking schools in America and the Best Cooking School in the East Bay. With Lisa Miller leading campers in the cooking of wholesome, fresh ingredients, it’s sure to be a nutritious day of culinary adventure. We’ve learned from Lisa that nutrition is important at any age — the sooner you can learn about healthy eating, the better! Here’s what inspires Lisa to connect with people through nutritious food.
The Inside Scoop
Why are you inspired to cook with kids?
This is an opportunity to bring good life skills to kids early when their bodies are still growing. We can help get them get excited about cooking good foods and learning to appreciate healthy eating, which can change their lives in a positive way.
After a long day of teaching, what do you want to eat?
In our classes we keep everyone fed as we go and then eat together at the end. We often have the pleasure of eating what we have created with our students and clients.
What else should Sprouts fans and food-lovers know?
Learning about good food and keeping your body healthy is something you will appreciate for your whole life. Cooking together with friends and family is something to enjoy together for your lifetime!!
What recipe will you make with Sprouts campers?
One of the dishes we will share in our class with the kids is a vegetable frittata. Starting the day with a good meal with protein, fats and carbohydrates is essential to health and learning. They will see the options to put in the vegetables that are in season, and the goodness of eggs and dairy. This recipe can be eaten warm or cold and even on the go. We will discuss how they can change up the recipe for preference, variety and dietary needs as well.
What are your favorite things to do outside the kitchen?
On my time away from clients and classes I enjoy time with family and friends. I have a large family and since we are spread out across the country this leads to get togethers in fun new places. When home, I enjoy taking in all that the Bay Area has to offer, from time at the ocean, hiking with our dog in the redwoods, taking in the arts and good food in the area and just simply enjoying time together with friends.
Finding Community in the 3rd Cousin Kitchen
Greg Lutes
3rd Cousin, San Francisco
Chef Lutes’ reverence for each and every ingredient that enters his kitchen makes up the unique dining experience at 3rd Cousin. When he was a dishwasher in high school, the owners of the restaurant started teaching him how to cook his own food — his passion for creating organic, seasonal dishes to share among community has led Chef Lutes to open a restaurant all of his own. Chef Lutes’ roots from a small, rural town in Illinois are seen to influence the atmosphere of the restaurant to emphasize a feeling of community, and we can’t wait to join the family dinner table!
The Inside Scoop
What are some of your other talents, interests, and hobbies?
I’m active in the yoga community and have cooked for multiple yoga retreats. I have partnered with a yoga teacher here in San Francisco, his name is Pete Guinosso, and he’s one of the top yoga teachers in San Francisco. I’m always finding new and creative ways to connect people with food. I’m currently active in a healthy snack program with Glen Park Elementary School. With the help of the PTA, we’re working to partner with chefs and restaurants to help provide healthy snacks for kids, and we want to bring this program to other schools as well.
What is the best thing about having people eat your dishes?
The best thing is seeing their reaction. A few of my dishes invoke an extraordinary response of “oh my god, this is the best thing I’ve ever put in my mouth!” or “this is what dreams are made out of!” When people have such an overwhelmingly positive response, it feels like we’ve really connected with them and created something more than just dining — it’s creating memories.
Why do you think it’s important that kids learn how to cook ?
I think it’s important to help kids slow down and enjoy the process of cooking, as well as sharing a meal with people and the connectivity that food brings — it brings people together in the kitchen when we’re cooking and chopping, it also brings people together when we’re eating and having conversation. I value the importance of having the time to spend together. Opening their eyes to the fact that there is food that’s better for your body and a better way of preparing it. When you do cook for yourself, it’s better than buying it prepared already because you’re connected to the process.
What was one of the most rewarding moments that you have had as a chef?
I had my family into one of the restaurants where I was a chef— my mom, my dad, and my brother were there. I was out in the dining room talking to some people, and just spontaneously, everyone started clapping. It just so happened that my parents were there at the same time. That was probably one of my higher moments of pride — it wasn’t even planned! I felt like rock star at that point.
Is there anything else we should know about your restaurant?
What I want to communicate is that 3rd Cousin’s name comes from the spirit of welcoming people into our home like family. One reason why I’m involved with Sprouts is that I value the relationships with the community, kids, and parents. I grew up in a town of 350 people, and I feel that 3rd Cousin has a small town restaurant feel to it, as opposed to a big city, slick and fancy restaurant.
Chef Swallow Dishes Out Seasonal and Sustainable Salads
Andrew Swallow
Mixt Greens, San Francisco
Peaches, tomatoes, and corn — oh my! All the sweetness of summer is coming to the Mixt kitchen as we work alongside Chef Andrew Swallow to learn about what goes into making San Francisco’s most seasonal (and delicious) salads. Chef Swallow got his cooking start at the Culinary Institute of America, and went on to master his cooking craft by working in restaurants in Colorado and New Jersey before making his way to San Francisco. To get in the spirit of seasonal eating, Chef Swallow shared with us his motivation behind the fresh, fast, and healthy Mixt menu.
