Young Chefs of Seattle

Young Chefs of Seattle offers hands-on cooking camps where participants take part in Cooking 101, Ethnic Cuisine, and themed sessions such as Thanksgiving Desserts, Mother’s Day Brunch, and Father’s Day Bar-B-Que. All classes are completely hands-on, and every young chef has an opportunity to prepare every recipe while working in groups of 2–3 and rotating through three cooking stations per day. The program also includes a field trip to Uwajimaya and is described as “The Cooking Camp for Kids.”

• Ages: 11–18 years old
• Schedule: Week-long camps, Monday through Friday, 9:00am–3:00pm

Campers in Cooking 101 and Ethnic Cuisine learn how to read and follow recipes, create accurate grocery lists, decipher nutritional and pricing labels, practice expert knife skills, learn culinary terminology, and practice proper plating and serving etiquette. Ethnic Cuisine focuses on different regions of the world, and chefs must complete Cooking 101 to be qualified to join the Ethnic Cuisine classes. Summer camps end with a dinner party for parents served by the campers, and participants go home with a personalized cookbook, a t-shirt, and a personalized Chef’s Handbook. The program also offers occasional weekend camps during the school year, including Thanksgiving Desserts over the Veterans Day holiday, Mother’s Day Brunch over Mid-Winter Break, and Father’s Day Bar-B-Que over Spring Break. Young Chefs of Seattle was founded by Monica Hinckley and has been in operation since 2002.

Last updated June 12, 2026.