What ages can attend?

This camp is for teens aged 12–17; registration requires completion of a Minor Waiver & Consent Form prior to class.

How long is each day?

Each daily session runs approximately 10:30 a.m. to 2:30 p.m., with hands-on cooking, a welcome snack, and a communal meal.

Can students take food home?

No; due to zoning restrictions students eat what they make in class but cannot take prepared food home.

What should students bring?

Closed-toe shoes and hair tied back are mandatory; bring an apron or knife if you prefer, otherwise tools and aprons are supplied.

How are allergies handled?

List allergies on registration and email classes@kitchenonfire.com before the first class so instructors can review ingredient lists and possible substitutions.

Is prior experience required?

No; all skill levels are welcome. Lessons cover basics like knife skills, mise en place, and baking techniques.

Berkeley Teen Baking Camp: Focaccia & Summer Pies with Kitchen on Fire | Cooking Class | Workshop

Berkeley’s Kitchen on Fire runs a hands-on 2-Day Teen Summer Baking Camp at Berkeley Kitchen - 1509 Shattuck Ave. Berkeley, CA 94709, offering teens ages 12–17 a concentrated four-hour session each day that teaches knife work, dough handling, and plating. The format is practical: a short lecture, team-based prep, tasting breaks, and finishing with shared meals. Chef Olive and the Kitchen on Fire instructors lead demonstrations, guide students through blueberry pie, plum galette, savory corn and ricotta tart on Monday, then focaccia fundamentals on Tuesday—basic dough plus potato‑rosemary, tomato‑olive, artichoke‑pesto variations, and a farro salad.

This camp stands out in Berkeley because it pairs city food-culture smarts with a safety-first culinary classroom. The space is located on a bustling corridor near campus and farmers’ markets, so instructors emphasize ingredient provenance and simple, seasonal techniques rather than flashy tricks. That focus gives teens transferable skills: knife safety, mise en place, oven timing, dough feel, and plating that looks intentional on photos and at the dinner table. The teachers are mentors and parents who balance patience with real kitchen standards; you’ll hear practical notes on organization and the reasons behind each technique.

Classes require closed-toe shoes and tied-back hair; aprons and most tools are provided but students may bring a favorite knife or apron. Because of a zoning rule, students eat what they make in class rather than taking prepared food home—still, families leave with recipes, confidence, and often repeatable favorites. Parents should complete the emailed Minor Waiver & Consent Form before arrival, and the team is reachable at [email protected] for questions about allergies or accommodations.

Beyond the recipes, the camp is a soft launch into cooking independence. Teens practice teamwork under time constraints, learn how to pace multiple dishes, and get direct feedback on plating and seasoning. The two-day split—pies then focaccia—gives a satisfying contrast between pastry technique and breadmaking chemistry, both anchored by straightforward discussions of ingredients.

Practical details: each daily session runs roughly 10:30 a.m.–2:30 p.m., includes a welcome snack, hands-on team prep, a communal meal, and final dessert prep. The class suits beginners through intermediate home cooks who want a supportive setting to learn real skills. If you’re in Berkeley for the summer or live nearby, this camp is a compact, skill-forward way to keep teens engaged, fed, and curious about cooking.

Instructors also discuss pantry basics, food safety, and budgeting for thoughtful meal planning; students leave with printed recipes and notes they can practice at home. The camp occasionally sources produce from nearby farmers, reinforcing local food systems and giving teenagers a quick primer on seasonal shopping. Space is limited; early registration is recommended. Contact the team with dietary concerns well before the first class to allow adjustments.

About Kitchen on Fire

Kitchen on Fire is a hands-on cooking school and event producer that offers a broad calendar of culinary workshops, multi-week series, camps, and virtual classes. The school presents technique-driven, chef-led experiences ranging from single-session workshops to 12-week fundamentals courses. Classes focus on regional cuisines, baking, pastry, vegetarian and seasonal cooking — examples include Italian pasta and breads, Indian and Burmese dishes, Middle Eastern street food, Mexican and Latin specialties, and classic bistro techniques.

Chef-led offerings feature named instructors and visiting chefs, with programs such as multi-week Basics of Cooking series, themed nights like A Night in Florence and A Night in Rome, specialized workshops including ricotta and doughnuts, and seasonal pie and baking classes. Kitchen on Fire also runs teen camps, school-break day camps, and virtual workshops to reach learners at different levels and schedules.

Instruction emphasizes hands-on practice, practical skills like knife work and recipe fundamentals, and communal dining of the dishes created during class. Many classes run three hours or longer; multi-week series provide progressive skill development. In addition to in-person workshops, the organization publishes virtual classes and instructional series led by its roster of chefs.

Kitchen on Fire’s program diversity — from single-session craft workshops to immersive multi-week courses and teen camps — reflects a commitment to accessible, skill-focused culinary education. The school’s transparent class descriptions, named instructors, and recurring series offer prospective students clear expectations and opportunities to build lasting cooking skills. Class sizes vary to prioritize engagement, hands-on practice, and personalized instructor feedback for students.