Does your child love to experiment with food, or are they more of a picky eater? In this hands-on cooking course chef instructor Jennifer Abadi will teach students how to work with a variety of ingredients and techniques to create both savory and sweet dishes that are fun, flavorful, and seasonal. In addition to learning a new and simple recipe each week, students will come away with a basic understanding of how to: follow instructions, set up and clean up, use a (plastic) knife and cutting board, work together with their peers in small groups, and most importantly — enjoy preparing and working with food! Over the course of the fall and springs semesters a range of recipes may include the following: savory couscous-taboule salad, cucumber-yogurt dip, tuna croquettes, deviled egg salad, creamy hummus, and cold gazpacho soup; sweet mixed cereal-marshmallow treats, Halloween cone witch hats, vegan Thanksgiving pumpkin muffins, winter holiday gingerbread cupcakes, and decorated Valentine’s Day cookies. By the last class students will be more confident getting around their own home kitchens, and even the fussiest of eaters will become more adventurous! *PLEASE NOTE: Because of the size and nature of the classes the instructor cannot accept students with any allergies at this time.