What is the minimum age to attend?

Minimum age is 12; please confirm any exceptions by emailing classes@kitchenonfire.com.

Can students take pastries home?

No—zoning rules for the space require that food be eaten on-site during class.

What should students wear?

Closed-toe shoes are mandatory and long hair must be tied back; aprons and tools are provided.

How long is the class?

The workshop runs approximately three hours and includes a demo, hands-on stations, and tasting.

Are ingredients suitable for those with allergies?

Disclose allergies at booking so the instructor can review ingredient lists and accommodate where possible.

How do I reserve or cancel?

Reserve online via the referral link or contact classes@kitchenonfire.com for booking and cancellation details.

Teen Doughnuts Workshop in Berkeley with Chef Ansarys

Berkeley Kitchen in Berkeley, California is the setting for a focused, three-hour Teen Doughnuts Workshop led by Chef Ansarys. This hands-on class guides students through flaky croissants, Danish pastries, kouign amman, and an array of doughnuts—classic glazed, Boston cream, strawberry cream puffs, and apple fritters—inside a working teaching kitchen. Designed for ages 12 and up, the three-hour format pairs a chef demonstration with team stations where teens practice mixing, lamination, proofing, frying, and finishing glazes and fillings. The room’s professional ovens, bench space, and proofing equipment let learners rehearse bakery-standard technique rather than shortcuts. The menu is deliberately technique-forward: each recipe teaches repeatable methods so students leave with skills they can replicate at home. Class begins with a chef-led talk, includes a starter snack, and finishes with a guided tasting (local zoning prevents taking food home). Chef Ansarys (Ansarys Andino) brings pastry experience from New York restaurants and pop-ups and emphasizes clear instruction, knife safety, and flavor balance while encouraging the use of seasonal Bay Area produce when available. For families and visiting teens, this workshop is a structured indoor complement to Berkeley’s outdoor draws; it’s perfect after a morning on the UC Berkeley campus or an outing to Tilden Regional Park. Practical details are straightforward: closed-toe shoes and hair tied back are mandatory; aprons and tools are provided and allergies should be disclosed at registration ([email protected]). The small-team format builds communication and patience while accelerating skill progress—returning students tend to move into more advanced classes quickly because of the foundational work here. If you’re booking from out of town, pair the class with local outdoor time and plan transportation—Berkeley Kitchen is city-central with limited curbside parking. Beyond technique, students leave with recipe cards, troubleshooting habits, and a sense of timing that makes home baking reliable. For allergy questions or to confirm the minimum age of 12, email [email protected] and reserve early—seats fill quickly for weekend sessions. Bring curiosity, too.

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.