Posted on March 14, 2022
| 3:00 p.m
Campers have the opportunity to try new and unfamiliar foods and ingredients. In hands-on classes, they learn proper cooking techniques, how to read and follow a recipe, and how to tidy up when you’re done
Preparing the pickle (photo from the apple and zucchini cooking school)
Noozhawk’s ParentNooz Camp Guide is officially here, and we’ve made sure to make planning your child’s summer easy!
To give parents the tools to make informed decisions about summer camps for their children in Santa Barbara, Noozhawk conducted a series of interviews with representatives from local programs for this year’s Summer Camp Guide.
In this interview, Noozhawk spoke to Nancy Martz, executive director at Apples to Zucchini Cooking School, to find out more about the summer camps they’re offering this year.
Apples to zucchini cooking school
Question: What is the name of your camp or program?
Answers: Apples to zucchini cooking school. We offer the following camps:
Baking: Sweet and savory treats from the oven
The Spice Route: Flavors of Asia
Yummy Transformations: The Funny Science of Food
Sabor: Flavors of Spain and Latin America
Mangia: Regional Italian dishes
Q: What is the focus of your camp or program?
A: Our camps focus on cooking, food, nutrition, old-fashioned summer camp fun.
Q: How many years has the camp been running? Do you have professional accreditations or certifications?
A: Our camps have existed for 4 years. We have no professional accreditations or certifications.
Q: What protocols does your camp have due to COVID-19?
A: We will follow state and local mandates at the time of summer camp.
Q: What goals do you have for children attending your camp or program?
A: We want children to have fun cooking and eating together! Campers have the opportunity to try new and unfamiliar foods and ingredients. In hands-on classes, they learn proper cooking techniques, how to read and follow a recipe, and how to tidy up when you’re done. Meals are taken together, family style. They will also do food-themed field trips (Covid protocols pending) and have guest speakers as well.
Q: Describe a typical day for a child attending your camp or program.
A: In the morning we might do a field trip, have a guest speaker, or start with a recipe that takes a little time (like sourdough bread or ricotta cheese or chia jam). At lunchtime we cook together, eat together and clean up together. In the afternoon we might go on a field trip or have a guest speaker. There’s also time for field games, chalk drawings, wacky games, card games, scavenger hunts, and other old-fashioned, tried-and-true fun.
Q: What is the staff-child ratio?
A: We have 3 chief instructors and 8 volunteers for 24 campers. Campers are divided into younger children and older children.
Q: What do you think is the best thing about your camp or program?
A: The food! Try, discover, try new flavors. Deciding if a tomato is a fruit or a vegetable. Sitting at the table and having long, sustained conversations.
Q: How is your camp or program educational?
A: We teach campers where their food comes from and how food can make their bodies feel good or gross. We teach them how to prepare a meal from start to finish and how to enjoy a meal at a properly set table. We teach children how to grow and harvest food, and about seasonality and local food.
Q: What is the age and price range of your camp? Do you offer scholarships?
A: Our camps are for K-3. and 4th-6th 5-day camps are $325. Camps during the week of July 4th are $260. An extended day (3:00-5:00) is $75 for the week.
We offer scholarships.
Click here to learn more about the Apples to Zucchini Cooking School and the summer camps they offer!