The Dynamite Shop's Make & Take Afterschool Program - Spring 2020

We’re an afterschool cooking program where kids come home with dinner for the whole family. We also have a TEEN CLASS on Fridays for just for the older set, ages twelve to fifteen.

Our Make & Take curriculum, developed by founders Dana Bowen (Editor at Food & Wine, Every Day with Rachael Ray, Saveur and more) and Sara Kate Gillingham (Founder of TheKitchn.com and James Beard Award winning cookbook author) teaches fundamental culinary skills through the lens of home cooking. From lasagna and pot pies to curries and dumplings, our students aren’t just following recipes, they’re learning essential techniques that empower them in the kitchen and encourage them to be intuitive, creative cooks.

Students come home with a ready-to-eat dinner for five people each and every week. Meals are hearty and well-balanced. Students receive a reusable insulated bag to transport their meal each week, and one of our signature aprons. Families also get special discount pricing on The Dynamite Shop’s weekend and evening workshops, party rentals and on purchases from our cafe.

Our Monday - Thursday classes are 4pm - 6pm, with a short period of quiet homework time (with snack) for students arriving between 3pm and 4pm. Students between the ages of eight and twelve are welcome in this class, but twelve year olds also have the option of our Friday class for teens.

Our Friday class—just for cooks between the ages of twelve and fifteen—runs 4:30pm - 6:30pm. This smaller class (limited to fourteen students) will take the recipes and lessons from our after school program and amp them up with more advanced skills and an older crowd.

We run our kitchen with the same regulations of a professional restaurant kitchen and ask parents to support us in asking their children to follow these rules. We also ask our students to commit to our Code of Conduct and will ask students to leave who do not comply.

IMPORTANT INFO & FAQs:

Safety & Behavior: Cooking is serious business and we work with high heat and sharp knives. We have a zero-tolerance policy for behavior issues and will call for pick up of any child who is disrupting our ability to maintain a safe space for the program participants. You will be prompted to read our Waiver and Code of Conduct before checkout, it is also pasted below.

Cancellation policy: Cancellation policy: You can cancel at anytime and have your fees applied to future sessions. If a cancellation is made within 7 days of the start of the program, you will incur a $75 clerical fee. Since tuition fees go toward food that needs to be ordered and chef instructors that need to be booked in advance, we have a 30-day cancellation policy for full refunds. If a refund isn’t requested within 30 days of the start of the program, we will offer a credit toward future programs.

Dietary Issues: It is IMPERATIVE that you let us know about any dietary restrictions and allergies at checkout. This includes vegetarians, gluten-free, etc. We are committed to full compliance with students' dietary restrictions, but we encourage "picky eaters" to try new foods and because of our ordering system, cannot make week-to-week adjustments. At checkout you will be prompted to give all information about allergies or preferences such as vegetarianism that we will apply to our recipe development for the entirety of the term.