top of page


This is a year long program for high schoolers that will include 2 semesters: Fall-Winter (September - January), Winter-Spring (February-May). Each semester has 15 weeks, totaling in 30 weeks. When a student applies for the program he or she also commits to a minimum of 10 hours of community service which will be a combination of cooking for families in need and teaching elementary aged kids. The community service will be done alongside an adult supervisor, and will begin in the winter.

Each week the students will meet on Tuesday evenings 6:30-8:30 in the kitchen at Crawford Mansion, in Rye Brook. In these lessons they will engage in a discussion of a food related topic (for example food waste, the importance of local food or Fair Trade). Some weeks they will be given short reading material to expose them to different aspects of these topics (for example GMO’s and food accessibility). We will occasionally have a guest speaker/chef and have optional field trips to a farm.

Alongside a theoretical discussion, each week they will learn how to make a complete dish from start to finish. We will learn how to follow a recipe, how to cook without a recipe and rely on intuitions, experiment with recipe writing, and learn how to teach and create lesson plans.

This program is a great opportunity for teens who are interested in food and cooking who would like to make a difference in their community.

The full fee of the program is $1500. Financial aid is available.

artichoke ravioli (2 of 7).jpg
bottom of page