Young Chefs Program: Get Started!
We ask that all educators who use our resources please fill out the following form to give us a better idea of how and where our lesson plans are being used, and how we can support you in the process. After you fill out this form, our Young Chefs outreach coordinator will reach out to you and send you all the curriculum materials you request. By submitting this form you agree to allow us to write about your usage of our lesson on our website.
Importantly, each request is evaluated on a case-by-case basis to ensure that we only provide lessons to those aligned with our educational mission. Therefore, we reserve the rights to not send lessons to entities who may have commercial interests in using them, or who we feel do not fit with the purpose of the lessons as tools for inclusive and enriching learning experiences among youth. We review lesson plan requests approximately every two months.
Thank you for taking your time. PLEASE EMAIL
if you do not hear from us within 60 days.
Organization URL, if applicable
What best describes your role
Educator (public school K-12)
Educator (private school K-12)
Educator (afterschool or community center program)
Educator (community college)
Educator (University or College)
Educator (Summer Program)
In a few sentences, please describe why you wish to access our resources and how your usage aligns with our mission of providing inclusive and enriching learning experiences for students
Briefly describe how you think your school, students, organization or community will benefit from the Young Chefs lesson plans
Select the reasons you are interested in our lessons
You may select more than one
Mentoring for youth
Where are you using the lesson plans (e.g classroom, afterschool program, at home)?
Public School (K-12)
Afterschool Program or Community Center
University or College
Private School (K-12)
How many students will approximately be exposed to these lesson plans?
How old are the students who will be using the lesson plans?
When are you planning to use our materials?
for example, Spring 2016 during school year
Which lesson plans are you planning to use?
Lessons are described as: Scientific Concept (Culinary Experiment)
Aerobic Respiration (Steamed Buns)
Chemical Reactions and Catalysis (Caramelized Onions)
Crystallization (Chocolate Fondue)
Diffusion (Marinated Tofu)
Experimental Design (Cookies)
Gluten Formation (Pies)
Maillard [Browning] Reaction (Pretzel Buns)
Miscibility and Emulsions (Salad Dressing)
Phase Changes (Ice Cream)
Physical Changes and Conservation of Mass (Popcorn)
Polymers and Starch Gelatinization (Tortillas)
Proteins (Meringues and Hard Boiled Eggs)
Solubility and Evolution (Hot Peppers and Shrimp Cocktail)
Starch Gelatinization (Squash Soup)
Starch Gelatinization (Rice)
Heat Diffusion (Molten Chocolate Cake)
Salsa (Microbiology and Ecology)
Sensation and Perception (Roasted Vegetables)
Nitrogen Fixation (Hummus and Legumes)
Acids and Bases (pH)
How did you hear about Young Chefs?
Facebook or other social media
Colleague/word of mouth
Met one of the Young Chefs founders, volunteers, or board members
Will you be able and willing to provide feedback on each lessons, and share an anecdote from using them?
In what type of facility are you planning to use our lessons?
Is your organization non-profit?
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