VegeCooking Club

Imagine your kids:

  • Eating more veggies and loving it. (They taste all their creations!
  • Learning a vital skill for the future through a hands-on approach.
  • Discovering the wonders of cooking, along with math, science and English.
  • Experiencing the joys of learning to eat locally and seasonally.
  • Learning to grow their own foods! 

Thanks to our sponsors!  

Moms tell us one of their toughest challenges is getting kids to eat their veggies.
We're here to help.


My son is raving about a salad you made in cooking class at school last Wednesday. He's a very picky eater and was asking for your salad!

Amanda

The VegeCooking Club is a series of hands-on, after-school cooking classes for kids in the North St. Johns County area.

This program will arm your kids with the skills they need for a lifetime of health!

Click The Below Button To Enroll Your Child

Thanks so much for your interest in the VegeCooking after-school cooking club.

Don't see your school available or have questions? Call or text to 904-534-4252,
email dawn@floridacoastalcooking.com or
click here to fill out our contact form.

Kids have a blast learning the life skill of cooking and the benefits of eating fresh fruits and veggies through the The Seven Learning Styles:

Story Time
(Aural)

Students listen to the chef teach the day’s curriculum through story, learn cooking techniques, tips and fun facts!

Share Experiences
(Verbal)

Kids answer questions corresponding to the weekly story, drawing on their own experience.

Hands-On Recipes
(Physical)

Children sample the raw fruit & veggie ingredients using taste, touch and smell - the kids create the recipe - washing, chopping, measuring, whisking & more.

Colorful Posters (Visual)

Our colorful visuals - including our "benefits of" posters - are read by the kids!  

Activity Sheets

(Logical)

The children learn math & measurement skills through fun coloring and activity sheets.

Team Work (Social)

Kids work in teams to create several of the recipes within each session.  

Individual
(Solitary)

Alternatively, a few weekly recipes will be “create your own” at the student’s desk. 


[My Daughter] loves the cooking classes. I was personally intrigued by the idea of a veggie cooking class designed specifically for children, and I am so glad we signed her up. [My daughter] has always been pretty open to trying new foods, but there were some vegetables that were always a "no thank you". You have introduced several of these to her in class (red onions were a big deal!) and she now loves them. I am also impressed with the background knowledge she is retaining in regards to organic choices, and things like alcohol free vanilla extract for cooking. She is also so proud to bring home "samples" for us of the items she makes, and it is extremely helpful that you send the complete recipes via email.
Kristie K

A day in the life of a VegeCooking Club Student


As the kids gather their book bags at the end of the day an announcement is made over the loud speaker that VegeCooking classes are being held that day. The children are directed by the designated teachers and after-school coordinators to the meeting place for the chef to pick them up and escort them to class.


The classes are always held right at your child’s school in the same place each week. They will never be without supervision.


The VegeCooking chefs bring all the fresh foods, paper goods and learning materials. The classes run for an hour and there are 4-5 classes within each session. Your child doesn’t need to bring a thing to class!


Each class starts with a story that includes the day’s lesson. The children then get a number that signifies their turn. Depending on the recipe, your child will get one-on-one time with the teacher to learn the skill of the day, or will be divided up into teams to create a different section of the recipe with classmates.


While children are waiting their turn, they are watching and listening to skills and techniques offered by the teacher, feeling, tasting and smelling samples of the raw fruits and veggies, writing or coloring on a the weekly activity sheet to learn measurements or other information, or may be called up to verbally read the “benefits of” poster.


The students then have the opportunity to taste their creation at the end of class!

It's cooking...and so much more! Kids learn about living in a more sustainable way (we use real silverware and no single-use plastics!) and all about growing their own food forest through something called Permaculture!

My daughter's New Year's Resolution was to cook more with mom. Your cooking classes were the reason. Thank you!

Natalie C. 
Elementary School Teacher

Who is behind the classes?

Chef Dawn Hutchins

Her creds:

· Over twenty years’ experience in
macrobiotics and natural foods

· BS in Sociology (the study of people!) 
from Florida State University

· Certificate in plant-based nutrition
through Cornell and the T. Colin
Campbell Foundation

· Certification in nutritional therapy
with a focus in epigenetics. 

· Over eight years of experience with 
severe food allergies.