Here at SoFAB we strive to get children involved and interested in cultural and nutritional learning. We have a variety of programs that introduce kids K-12 to the kitchen to learn about nutrition, culture, and healthy habits.
Kids In The Kitchen is a monthly, hour long cooking program we created that provides hands-on training for children 7-11 years old, and 12-15 years old. During this time we've taught everything from making pies, to cooking eggs in different ways.
Each summer we have our SoFAB Kids Culinary Camp, which is a week-long, half day camp dedicated to teaching nutritional literacy through food preparation, games, and, the best part, eating!
Throughout the year we also schedule field trips and cooking demonstrations for schools around the country. We've taught students of all ages and ability levels, from around the country, the vast history behind Southern food through their senses. We strongly believe that by training kids early how to take control of their own food choices, by empowering them through skill and knowledge, we are not only continuing the unique cultural heritage of Southern food, but preparing kids to take an active role in their health.
Introducing the Kids in the Kitchen Incentive Program!
Each time your student replicates a dish made during camp or a Kids in the Kitchen program and sends a picture of them in action to Jennie Merrill (firstname.lastname@example.org), they will receive a chef hat cut out. We'll write their name on that cut out which will go on a wall in the Museum. Here are the prizes!
- 5 chef hats= SoFAB Creole Spice
- 10 chef hats= SoFAB apron
- 15 chef hats= Choose the Menu- You get to choose the theme of the next class! Whatever YOU want to make (within reason and consultation with Jennie).
Many thanks to the following organizations for supporting children's programming at the Southern Food & Beverage Museum.