Author Archives: YUM Chefs

This morning Chef Andi took us through a sensory lesson about Mission style burritos! We made giant stuffed burritos with seasoned beans and sofrito from scratch, Spanish rice, guacamole, pico de gallo, peach salsa and homemade queso fresco.

In the afternoon, Chef Annie came in to teach the kids all about different types of churros. We made the American version with cinnamon sugar and we baked our churros instead of frying them. The kids made homemade chocolate sauce to their liking with unsweetened chocolate, butter and powdered sugar to dip the churros in once they were done baking. The kids topped off the day by making horchata! A fun festive day for sure.

Today's menu was inspired by our international neighborhood, the Mission, home to a thriving Mexican community. 

Our campers prepared "Mission-style" burritos, infamous for their extra large flour tortillas! Each burrito was filled with Spanish rice, pinto beans tossed with a fresh sofrito, chunky guacamole, and a refreshing mango salsa!


At YUM Chefs, we love to taste test! Campers had the chance to taste the different components of the burrito, before everything was assembled together. 

Our afternoon cooking session was a real cinnamon treat-- cinnamon sugar, baked churros and homemade Horchata drink!Without a doubt, a flavorful fiesta was had in "la cocina" today!

View today's Mexican recipes on our Summer Camp menu page, here!

We're oh so "fortunate" to have Chinese speaking campers in this Cooking Around the World session, as they taught the group how to pronounce "dumplings" and "fortune cookies" in Mandarin! Students loved making the dumpling dough from scratch, with some groups using pureed spinach and turmeric spice for green and yellow color!

Their little chefs hands practiced the technique of rolling, stuffing, and folding individual dumplings. They were awesome at it!

Our afternoon cooking session was filled with writing fortunes, baking the cookies, shaping them into unique shapes, and of course, reading the treasures inside!

"You are going to be a good cook." -- one of today's fortunes

Head over to the summer camp menu page to find today's recipes!

Happy National Cheese Soufflé Day! To celebrate, we made zucchini cheese soufflé inspired by Mark Bittman's NYT recipe. It's savory, cheesy and absolutely decadent. It melts in your mouth and is super delicious. The older kids also made chocolate soufflé!

We had story time while the soufflés baked!

You may find the recipes on our recipe page


The kids enjoyed Italian music while making homemade ricotta cheese with Straus milk for our Veggie Lasagna Baked Bell Peppers! The recipe is by Chef Hollie from Joyfoodly. The kids also made homemade tomato sauce with herbs from the garden. They layered the bell pepper with ricotta, sauce, shredded zucchini topped with mozzarella cheese. The older kids also made focaccia!

We also enjoyed a fun strawberry snack with ripe in-season local strawberries!

Recipes can be found on our website

We had our last Farmer's Market class of the spring season. The kids made delicious breakfast tacos with homemade tortillas filled with scrambled eggs, roasted carrots, potatoes and beets. To compliment the tacos, the kids also made, smoothies, beet greens chips (sort of like kale chips) and strawberry crumble! Our next Farmer's Market class will be in the Fall.

In our after school classes, we made mole tofu with elote (corn on the cob). Mole is a savory sauce made with chocolate that can be found in burritos, enchiladas etc. Depending on where you go, each mole sauce can be very different. I forgot to take photos though :-(

Today we had a garden salad class with the preK! They harvested lettuce from the garden. In the kitchen, they chopped up apples, mangoes, bell peppers, carrots and cucumbers to add to the greens. They also made crispy tofu croutons and homemade herby vinaigrette!

This week we created the lightest, fluffiest mini pillows - potato pillows, aka gnocchi! We made Italian style gnocchi. The ingredients are very simple, consisting of potato (we used yukon gold), egg and flour. Gnocchi means "lump" in Italian. So we started calling them lumplings! The students made a fresh basil pesto and chopped up cherry tomatoes for the gnocchi. The older kids also made a lemon honey vinaigrette to dress a colorful salad of baby greens, toasted pumpkin seeds, carrots and tomatoes.

In the words of Mark Bittman, Gnocchi is "labor intensive but highly rewarding". We found the process quite relaxing.

You may find all the recipes on our website here

One of our favorite recipes from Chef Hollie over the summer were her Greek Zuchini Fritters- they're salty from feta and refreshing from mint and so delicious! We dipped them in a cucumber yogurt dipping sauce and made Greek salads with greens and herbs from the garden. Mm mmm!

Check out Joyfoodly here:

Written by: Ally Miller 

Usually during sushi week we make traditional sushi rolls, but this time we switched it up a little bit! Onigiri means "rice ball" and Nigiri means to bind/wrap/tie! The kids learned new Japanese technique while practicing their knife skills as we put avocado, bell peppers, and cucumber in our onigiri and nigiri! 
We used our friend Holly's website to make the onigiri and nigiri recipes. You can find them on our website here: Recipes

We had a great pop up day camp on Friday!! We made burritos, chips and horchata. We read stories, played with veggie puppets, made play dough, has a dance party and played on the playground! It was a blast. We only remembered to take photos while the kids were eating lunch :-)

If you're looking for child care during a school holiday or parent teacher conferences, let us know and if we are available we will set up a pop up day camp for your child and friends!