ALLERGIC TO SALAD is a youth-based culinary program. We provide STEM- and CORE- focused hands-on, from-scratch, healthy cooking classes to after-school, in-school, and community programs for students aged pre-K through high school. Adult and community workshops provide foundational knowledge and intergenerational community and skill-building. In the last school year we worked with over 90 different partner sites, bringing 150 culinary classes per week to all 5 boroughs– over 10,000 students in total. Fully insured, DYCD/DOE vendor, NYC/NYS-certified WBE.
In-person classes bring trained educators to your location. No kitchen necessary.
Virtual offerings provide the same skill-building program in pantry-forward, low-equipment classes.
Our fully vegetarian and nut-free cooking classes provide instruction in basic kitchen safety, food handling, food prep and techniques, including knife skills. Our unique curriculum is steeped in topics of food policy, food justice, and sustainability. We realize many claim they are “allergic to salad”– a convenient and understandable excuse in this era of pre-packaged industrialized food. Our work combats this widespread “allergy,” while increasing skills, technique, and familiarity with healthy foods, and creating a platform for a lifetime of adventurous eating through activity-filled classes. Cooking is known to build self-esteem, self-reliance, increase motor skills, math skills, and more. We look forward to cooking with you!
Fully insured, COI available
WBE NYC/NYS: MWCERT2017-614
PreK-HIGH SCHOOL OFFERINGS
Allergic to Salad offers a variety of classes and programs in-school, after-school or at non-school sites. All classes are offered both in-person and in virtual format with modifications made in the virtual classroom. Many of these classes can be offered in Spanish and French, upon request.
Online Live Classes: Classes for pre-K through 5th grade are designed to be “cook-later,” with no stove or oven needed during class. Classes for students six years old and up require no caretaker involvement. Recipes are modified to be pantry-focused, including easily-accessible ingredients and equipment.
In-Person Classes: Students receive a magnet with a link to our online recipe portal, plus a blank Culinary Passport “workbook” to complete in class.
CULINARY BEGINNINGS, 45 MIN (PRE-K -1ST GRADE)
This class explores the culinary basics, including measuring, mixing, mashing, peeling, grating and cutting. Children will learn kitchen safety and routines, responsible cleanliness practices, how to use the tools properly and safely, food recognition, and how to follow instructions. Students will use their five senses to strengthen their fine motor and receptive language skills, while being encouraged to be adventurous eaters. All classes in this series are “no-cook” or “cook later” for maximum hands-on fun. Some example dishes include homemade hummus and vegetable crudite, breakfast burritos with quick salsa, and vegetable rolls with dipping sauce! Note: Virtual format requires parent or caretaker assistance.
CULINARY PASSPORT, 45-90 MIN (PreK – 5th GRADE)
With a focus on international cuisine and food history, these NYS CORE standards-aligned classes explore the culinary basics through our series of from-scratch recipes. Students will learn and master techniques such as knife skills and safety, forming the proper measure, produce identification, and other foundations of cooking and navigating a kitchen. Whether after school or during the school day, this class is perfect for students aged pre-K through 5th grade. Kids will be cooking up and tasting dishes like Jamaican jerk tofu with mango salsa, Japanese sushi rolls, Polish sweet potato pierogis, West African jollof rice, and more!
FULL STEAM AHEAD: SCIENCE, GARDEN & NUTRITION, 45+ MIN (PreK – 5th GRADE)
This class will engage students with science experiments, lessons in nutrition, and more hands-on fun with minimal or no ingredients or equipment needed to participate. Students will learn about basic garden concepts like pollination, beneficial insects and pests, composting and vermiculture, and water conservation and cycling, all through the lens of food. Some examples of topics and activities include: the basics of pickling and fermentation, planting and sprouting seeds, plant anatomy, and where nutrients come from! (No garden necessary, though obviously a plus.)
STEAM COOKING IMMERSION, 1-3 HRS (MIDDLE & HIGH SCHOOL)
This class delves deeper into components of STEAM (science, technology, engineering, arts and math) through food. We’ll learn about fats, carbohydrates, proteins, nutrition, math, environmental & soil health, microbes & fermentation, and more, viewing cooking through the lens of the scientific method, treating recipes as experiments with delicious results. In addition, we will touch on food policy, justice, and sustainability during our lessons, all while teaching important life skills, like scaling recipes, budgeting, money saving tips, and properly handling food and kitchen equipment.
FOOD, NUTRITION, & THE SOCIAL-EMOTIONAL CONNECTION, 45+ MIN (UPPER ELEMENTARY, MIDDLE & HIGH SCHOOL)
Available for one-time seminars, or multi-week semesters, this curriculum explores nutrition, mindfulness, and mental health through the lens of food. Age-appropriate course conversations range from breathing techniques that calm the mind to what building a healthy breakfast can do for one’s day. We’ll teach students of all ages how to take care of themselves with a gentle, intuitive approach. Class activities include discussions, writing reflections, meditation, mindful movement, no-cook snacks, and more. With a trained team of educators who are familiar with students’ day-to-day lives, Allergic to Salad can bring a compassion-focused curriculum to your school or community center.
FAMILY & ADULT
FAMILY COOKING (ALL AGES)
Come together for a meal with your family and community! This class provides a relaxed and open environment with conversations on healthy eating, as well as ideas for how to further engage kids in the kitchen, while making a fun, pantry-focused meal as a group. Our family recipes cover basic kitchen skills and techniques suitable for family members of all ages. We will build life skills, teamwork, and culinary chops while having a blast!
ADULT CULINARY FOUNDATIONS (ADULTS, PARENTS AND CARETAKERS)
The class for parents that want to provide nourishing meals for their family. Learn quick, no-fuss, single pot and quick cooking meals that the whole family will enjoy. Sessions include discussions on how to transform leftovers, save money, be efficient while cooking, incorporate kids in the kitchen, and more.
RAISING ADVENTUROUS EATERS (PARENTS AND CARETAKERS)
In this parent workshop we focus on how to start or improve good eating habits while creating a foundation for life-long adventurous eating. This discussion-based workshop is for parents of toddlers and pre-K students, aged 2-5 years. Topics include “picky eating,” healthy meals and snacks, and how to engage your child in the kitchen. We share tips on creating a well-stocked pantry and how to prepare quick and healthy recipes.
EDUCATORS & SCHOOLS
SCHOOL GARDEN PARTNERSHIPS
We are pleased to offer support in making garden-based education a reality at your school, either in an existing or new garden. Whether helping with Garden Committees, curriculum design, grant and development advising, or project implementation, Allergic to Salad is sure to infuse your school with gorgeous greenery and delicious produce.
For school staff and educators who want to incorporate hands-on, culinary and garden-based education within existing programs or curriculum, the ATS team can provide tailored and site-specific training for educators in your school or community.