Tag Archive

Kitchen skills

BEST Classes for Youth on Saturday, October 15, 10:00 a.m. to 4:30 p.m.

Photo: Jamey Gump teaches during last year’s Youth Cooking Class.

Who: Youth who are blind or have low vision, ages 8 to 18
When:  From 10:00 a.m. to 4:30 p.m. on the third Saturday of the month (upcoming class dates are October 15, November 19 and December 17)
Where: The LightHouse Building, 1155 Market St., 10th Floor, 94103
Waiver: Each participant must submit a LightHouse Youth Program waiver form if they have not done so for a previous outing or event.
Cost: FREE for low vision and blind youth
Classes will be limited to 12 participants and all participants must RSVP.
For more information or to RSVP, please contact Jamey Gump, Youth Services Coordinator, at (415) 694-7372, or by email at jgump@lighthouse-sf.org.

Blind Youth to Battle it Out During Iron Chef of the LightHouse Cooking Class, 10:00 a.m. to 12:45 p.m.
Learn how to cook while having fun with a series of Iron Chef-type competitions.
More about Iron Chef at the LightHouse.

 LightHouse BEST Challenge, 1:00 to 3:00 p.m.
In the BEST Challenge, students participate in a two-hour course of challenges meant to encourage team-building, introduce them to new techniques and reinforce those they use daily. The course will incorporate a variety of independent living skills, from adaptive technology to Orientation & Mobility.

Tactile Painting, 3:00 to 4:30 p.m.
This session will have our BEST students expressing themselves through art. Students will have a spooky good time creating Halloween themed tactile paintings, under the guidance of Enchanted Hills Art Area Leader Julie Cabrera.

Since our class is two weeks before Halloween students will not be carving pumpkins, however they are welcome to bring one from home to decorate with the tactile materials provided.

Autumn Kitchen Basics Class

Left to right: Janeen Rockwell-Owens, Gail McGaster, Victoria Hahn, Instructor Sydney Ferrario, Holli Clark work on two acorn squash soups.

Sweater-season is approaching, and an appetite for heartier meals beckons us inside and to the kitchen. Using a variety of tasty and interesting recipes for soups, one-pot meals, sauces, entrees and desserts, in this class, beginning October 11, you’ll learn cooking strategies with an emphasis on non-visual (tactile, auditory, olfactory and gustatory) techniques and create healthy, cost-effective and delicious meals.

Who: This course is designed for the beginner and intermediate level home cook.
When: October 11 through November 3. These eight class sessions occur every Tuesday and Thursday from 9:30 a.m. to 2:00 p.m.
Where: The LightHouse Building, 1155 Market St., 10th Floor, 94103
Cost: The class fee is $600.00. Those persons who are 55 and older, not a consumer of the Department of Rehabilitation and living in the counties of San Francisco, Marin or Alameda counties may be eligible for scholarship.
There is a materials fee of $50 for all students.
Space is limited to 5 students per class.

In this class we’ll use a variety of tasty and interesting recipes for fall soups, one-pot meals, sauces, entrees and desserts. Students will have the chance to learn, develop and practice kitchen skills such as:

  • Knife skills, safety strategies and professional level techniques
  • Measuring wet/dry ingredients confidently and accurately
  • Organization and labeling ideas for your kitchen, including setting up your workspace and cleaning strategies/techniques
  • Navigating oven and stovetops and testing for done-ness
  • Easy ingredient swaps for dairy/wheat-free diets, and how to boost nutrition

There will also be a technology overlap where students will practice accessing recipes via smartphone, Victor Reader Stream, or CCTV.

If you are a current student at the LightHouse, contact Sydney Ferrario to register for this class, at sferrario@lighthouse-sf.org.

If you are new to the LightHouse, please contact Debbie Bacon at 415-694-7357 or dbacon@lighthouse-sf.org. Please let us know at the time of registration if you have special dietary needs or food allergies so that we may accommodate recipes as much as possible.