Modelled after other successful edible education classes all over North America, Chefs in the Classroom – edible education is unique in that it is an Okanagan inspired, hands-on curriculum with links to our Indigenous community and practices. The highlight of the 6-lesson course is a field trip to a working farm with lunch hosted by our chefs and volunteer teams.
The Okanagan Chefs Association launched a new initiative entitled ‘Chefs in the Classroom – edible education’ in Spring 2016.
What We Do
- To introduce children to farming and gardening best-practices in our community.
- To successfully continue to operate an Okanagan-based edible education project.
- Engage and inspire children through
hands on andinteractive real-life experiences.
Let the fun begin!
Vegetables! Students will learn about tasty vegetable options and why it is important to eat foods that are grown locally, rather than shipping them.
Thinning, Transplanting, Composting and Cooking! Students learn more about garden care and we use some of our tomatoes to make a yummy sauce.
Vegetables and Cooking – Students learn the differences between raw and cooked vegetables. We’ll also see how the gardens are growing.
Herbs and Flavour Combinations – We explore the world of herbs and learn how a combination of herbs with fruit or vegetables can enhance the
Farm Field Trip and Graduation Day! Our last lesson will include a field trip to a local farm, a farm tour, lunch, and graduation certificate.
Farm Field and Graduation!
Our last lesson will include a farm field trip to a local farm, a farm tour, lunch, and graduation ceremony.
These are just some of the awesome recipes that our students will be making over the course of the Chefs in the Classroom program!
Okanagan Start Smart Smoothie
- 1 cup Yogurt
- 1 cup Spinach
- 1 whole Apple (peeled and cored)
- 1/2 cup Kale
- 1 cup Berries – your choice (fresh or frozen)
- 1/2 cup Ice
Add all ingredients to the blender and puree until smooth. Enjoy!
Makes about 2-3 servings
Mama Mia! Pasta Sauce
- 10 Tomatoes (local), diced
- 1 Yellow Onion, small dice
- 1 Carrot, small dice
- 1 Celery, small dice
- 1 Bell Pepper, small dice
- 1 Garlic Clove, small dice
- 1-2 tsp Olive Oil
- Fresh Herbs from garden
- Salt & Pepper
- Pasta of your choice
Wash and chop vegetables. In a pot, heat olive oil. Cook onion until softened. Add carrot, celery, bell pepper, and garlic. Add tomato. Cook until vegetables are soft, but not too mushy.
You may choose to
Chefs in the Classroom – edible education would not be possible without the generous support of the following organizations.
I don’t know what sort of sorcery you are using in my sons class but he just asked for raw ASPARAGUS and Lettuce tonight! He said he tried them with you in his class and he likes them!…
He’s also been showing alot less fear in general around trying new food since you started in his class, and comes home excited to tell me all about what he did every week.
I seriously couldn’t be more grateful and just wanted to thank you from the bottom of my heart for all the work you do. Clearly your program and the Chefs you have working with the kids are incredible.
Register for Updates
Each year, we have dozens of classrooms apply to be part of the Chefs in the Classroom program, but we only have so many volunteers and resources to go around. Please sign up for our newsletter below to receive program updates and information on how to get involved.