They are short, tall, boys, girls, studious, rambunctious, giggly and serious. Some barely clear counter height. Others stand to the sides, arms crossed, projecting an air of studied indifference that only adolescents can. Despite their apparent differences, they are all here for one reason: to cook.
Pastry Chef Chucky Dugo of The Slanted Door looks a little bit nervous. Surrounded, the group is getting louder and a little less orderly as time rolls on. It is his first time teaching a class for The Sprouts Cooking Club. "This is different than anything I've done before," he says.
The energy changes as a petite freckled brunette enters Charlie Phan's prep kitchen in San Francisco's Mission District, where the class is being held. She looks around, raises her hand, and makes the Sprouts' coyote sign. The kids fall into line. Chef Chucky is visibly relieved.
With a few pointed questions, Karen Rogers has taken over. If you have ever tried to keep the attentions of the younger set, you know it is no small task. Ms. Rogers is confident, firm, and poised. In a matter of minutes, the kitchen has returned to a state of orderly and productive efficiency. Clearly, she has done this before.
It is pleasantly surprising when at the end of the class, Ms. Rogers is hugging a young teenager before sending the Sprout on her way.
The Sprouts Cooking Club is a Bay-Area based non-profit whose mission is to, "teach children of all socio-economic backgrounds how to cook." It is also the brainchild of Ms. Rogers who started the organization when she was barely older than a Sprout herself.
As a Freshman at U.C. Berkeley, Ms. Rogers was eager to get involved in the culinary community. Much to her dismay, there was no cooking club to join. Almost 200 students attended the first official club cooking demonstration. By the time Ms. Rogers graduated, the club had grown to approximately 600 members, making it one of the largest clubs on campus.
Though no small feat, creating the Cal Cooking Club was not enough. The following year at just age 19, Ms. Rogers married her love of cooking with her growing knowledge about the lack of culinary education available to kids:
Drawing on the success of the culinary clubs, I spent my sophomore year at Cal refocusing my energy towards children. As I learned more and more about obesity and eating-related health issues, I realized that the root of the problem lies in the educational system. Kids aren’t learning how to eat balanced meals or lead healthy lifestyles. As a result, they are growing up to perpetuate a cycle of poor health and, not to mention, unsustainable farming practices. I knew that if we focus on our youth, and teach them how to cook, we can solve these issues. Taking action was simple; I organized classes where kids cooked with real chefs in real restaurants with real foods.
Ms. Rogers started the Sprouts Cooking Club (an official 501 c3 non-profit organization) in 2006. Since that time, Sprouts has taught hundreds of children culinary skills at restaurants whose names read like the "Who's Who," of cooking in the Bay Area: The Slanted Door, Flour + Water, Locanda, Chez Panisse, Delfina, Namu, and Tartine Bakery, to name a few.
I felt like a single mom. I had no idea what I was getting myself into when I started the organization. I did not realize how hard it could be or how alone I would sometimes feel.
Ms. Rogers' hard work, dedication, passion and yes, "blind naivete," she says, started to pay off.
I recieved an email from Alice Waters' Foundation team (The Chez Panisse Foundation) about an internship opportunity. I responded to the email and then received a phone call to interview, but I was in France! I grabbed a ticket and flew back to Berkeley to accept the position at the office and do a series of day internships at the cafe, pastry, and downstairs restaurant. I also was allowed to take a day for a visit to their farm and to visit the Edible Schoolyard.
Ms. Rogers earnestly cites the, "unbelievable generosity," of her mentors (Michael Pollan and Alice Waters), countless volunteers and lauded chefs who give their time and resources to Sprouts as the reason for the organization's growing success (Ms. Rogers will be collaborating with Jamie Oliver's Food Revolution Team in London this coming February). Sprouts offers their cooking classes at an astoundingly reasonable $15 to $25 per class.
Ten percent of our class budget is reserved for scholarships. This allocation of revenue enabled us to offer scholarships to an astounding 62% percent of our students from the 2011 Summer Camps. Your support and donations allow us to offer financial aid and develop the breadth of our programs. Here at Sprouts, we truly believe that good food is for everyone.
In addition to after-school and weekend classes, summer camp and the Sprouts Immersion program, Sprouts teaches classes to emotionally-troubled youth at The Seneca Center in San Francisco.
Very few people can come into our facility and provide a service with the level of understanding for our population, respect for the difficulty of their life experiences, and commitment to this particularly vulnerable population the way Sprouts has. I cannot imagine a better resource to prepare our children for their lives after residential treatment, and to cultivate their interests and talents. Sprouts has shown their dedication to our clients in a way that is unmatched by any other organization like theirs. – Director of Operations, the Seneca Center
Comments