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Farm-to-Table Culinary Arts

August 20-27


Morning Full
Farm-to-Table Culinary Arts

Register Now
Morning, Afternoon
$35.00 materials fee

In this hands-on, plant-based cooking class, we will go over knife skills, the use of basic kitchen tools, and best practices. We’ll spend some time on raw and vegan food preparation and also explore different cooking techniques. All our dishes will be vegan or vegetarian. We’ll visit a local farm and talk about choosing ingredients and modifying our recipes to include the things that really look interesting and are at peak ripeness, ready to use. You’ll learn how to prep and build a quick and delicious one-pan stir fry, how to cook scrumptious soups and sauces, how to make fresh pasta for our sauces — and, what meal is complete without dessert?

If all goes well, we’ll make some of our dishes in quantity to share with the whole camp!

All levels of experience are welcome, and there will be a $35 fee for ingredients.

The morning and afternoon classes will be essentially the same, so please sign up for only one.

Meet your Instructor

Todd Jacobs

Todd Jacobs

In his early years in the kitchen, Todd Jacobs held the positions of chef poissonier at the Maurice Restaurant and garde manger at Le Regence, both well-respected French restaurants in New York City. During his six years at The American Hotel in Sag Harbor, Long Island, he won the DiRona Award as Executive Chef of one of the best restaurants in America. Then he opened his own restaurant, Tierra Mar, where he won critical acclaim including being named “the best chef in the Hamptons” by Smart Money Magazine. He is a member of various organizations devoted to organic and local food sourcing on Long Island. Todd also helped to develop and was adjunct professor for five years at a college-level culinary arts program where he specialized in American Regional and Exotic Asian cuisine.

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