Try It! Youth - Gingerbread Cookies (Ages 12-18)

  • Monday, December 05, 2022
  • 2:30 PM - 5:00 PM
  • BARN Kitchen Arts Studio, Class Code KI1205222MS
  • 2


  • $ 43 Tution + $15 Materials Fee
  • $35 Tuition + $15 Materials Fee

    Registration will close on November 28th

Registration is closed

photo courtesy-pexels-jill-wellington

Just in time for the holidays, this youth-only class allows participants to experience BARN's Kitchen while making delicious holiday treats. 

Chef Marcela Sandoval shares one of her favorite holiday recipes - Gingerbread Cookies. We'll put our technical skills to the test, produce and decorate a classic treat to take home and enjoy with family and friends. 


  • For students ages 12-18. 
  • Registration closes Nov. 30.
  • A $15 materials fee is included in the price of the class. 
  • When you register your youth, please enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email.
  • Please complete and return this minor permission form.
  • Please click here for BARN's current COVID-19 health & safety protocols
  • Please have students bring a plastic container to take food home.
  • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here 
  • We are grateful to the City of Bainbridge Island for a cultural funding grant that enables us to reduce the costs of Maker Monday classes for families.

Instructor - Chef Marcela Sandoval served as BARN’s Kitchen Studio lead from 2019-2020, and has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.

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