Classes and Events

Fall Baking Class

German Sunken Apple Cake

Tuesday, November 19, 6pm at 1400 Food Lab

Join us for a lovely fall evening baking together in the kitchen. We’ll make Apfelkuchen Versunkener (German Sunken Apple Cake) with fresh whipped cream. Take home a recipe you’ll use for years to come and a way to use all those apples you picked at the orchard outing!

Students ages 7 and younger must have an adult remain in the kitchen at all times. All parents are welcome to stay,
watch, participate and eat! Please contact us directly at uakidscook@gmail.com with any food allergy or safety issues.

Tickets (one ticket per child–adults accompanying children are free unless you’d like to participate on your own)

Halloween Class!

Tickets Available Now! 

Does your child love to cook? Would they like to learn some fun dishes to make and serve for Halloween? Join us for some spooky kitchen fun! We will be cooking up some Halloween treats including witches’ brew, finger hot dogs, dipped apples and veggie skeletons. Pizza skulls will surely make an appearance as well!

Students ages 7 and younger must have an adult remain in the kitchen at all times. All parents are welcome to stay,
watch, participate and eat! Please contact us directly at uakidscook@gmail.com with any food allergy or safety issues.

Sat, October 19, 2019, 2:00 PM – 4:00 PM EDT

1400 Food Lab, 1400 Dublin Road, Columbus, OH 43215

Reserve your spot today!

Father’s Day Cooking!

Not another tie! No more power tools! Take dad out to dinner for a meal cooked by the kids and invite the family to join you at the table.

Food for Thought will coach up to 20 aspiring young chefs and daddy’s little helpers through the prep, cook, and presentation of a very special Father’s Day dinner.

Marinated & Roasted Chicken Wings – Teriyaki & Buffalo

Grilled Burgers with all the trimmings and toppings

Mac ‘n Cheese

Coleslaw with Homemade Dressing

Hand-Cut Country-Style Seasoned French Fries

Chocolate-Stout Father’s Day Cupcakes (by Carrie Klug of Food for Thought)

Selection of Wine & Ohio Craft Beer available for separate purchase at the bar.

NOTE: Each class ticket includes a seat at the table for the young chef and their dad (or accompanying parent). If you have 2 kids who want to cook, purchase 2 class tickets and that will cover both parents for dinner as well. If there are more family members who just want to come to dinner (no participation in the class), then purchase dinner only tickets for them.

Parents must arrive with their children and complete a release form, but are not required to stay for the class. Children under 7 must have an adult present with them in the kitchen at all times. All parents are welcome to stay, watch, participate and eat! (Class ticket includes dining room seats one child and one parent). Please contact Food for Thought directly at uakidscook@gmail.com with any food allergy or safety issues.

Food for Thought Kitchen is run by Carrie Klug and Olivia Hickey. Carrie has loved cooking since childhood and has years of experience in restaurants as well as running her own home bakery. Olivia learned to cook while studying in Italy and brings her knowledge of psychology and her experiences as a teacher to the partnership. They are friends and working parents who want to offer their love of cooking, learning and everyday adventures to central Ohio. Students throughout Columbus are welcome, and our classes are particularly convenient to Hilliard, Upper Arlington, Marble Cliff, Grandview, OSU Campus area, and Clintonville.

This event is limited to 20 class participants; a minimum of 10 registrants are required to hold the event. Additional dining room tickets are limited to 2 per family with a maximum of 20 seats available. All ticket purchases must be made prior to Noon, June 15. No refunds or cancellations after June 9. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at 614-636-3164. Tickets are NOT transferable to different events.

Happy New Year 2019!

We have an Asian Series running  in February, and on Saturday January 26,  a Scones class followed by an Advanced (age 12 and up) class. Details and links to ticketing below!

Students ages 7 and younger must have an adult remain in the kitchen at all times. All parents are welcome to stay, watch, participate and eat! Please contact us directly at uakidscook@gmail.com with any food allergy or safety issues.

In this class series, adventuresome young chefs will explore three Asian cuisines – Thai, Chinese and Vietnamese – making a classic dish from each. Contact 1400 Food Lab regarding a discount for signing up for all three Asian cooking classes in advance.

February 9 – Tom Kah Gai

Next to the popular noodle dish, Pad Thai, the rich and fragrant soup known as Tom Kha Gai (chicken-coconut soup) is one of Thailand’s best-loved dishes. Thai cooking relies on five essential flavors – sweet, sour, salty, bitter, and spicy (and sometimes creamy). You’ll incorporate each of these with an array of familiar and exotic ingredients. At the end of class, share a bowl with your classmates and take a quart home to enjoy with your family – it’s even better the next day!

February 16–Lettuce Wraps & Spring Rolls

We journey to China for inspiration for these popular appetizers. Fill crisp lettuce leaves with sweet-and-spicy minced chicken and crunchy water chestnuts, seasoned with garlic and ginger. Spring rolls feature fresh vegetables, herbs, shrimp, and rice noodles rolled up in rice paper and are a fresh and vibrant alternative to traditional deep-fried egg rolls. A flavorful soy-ginger dipping sauce is served with both.

February 23–Pho

Pho is the national dish of Vietnam. Like many Vietnamese dishes, Pho has strong French influences. Flavored with warm spices like star anise and cinnamon, the smokiness of charred onion, and brightened by lime, Pho is a rich bone broth – traditionally beef – served with slurpy soft rice noodles and tender meat, piled high with fresh herbs like cilantro, mint and basil.

 

January 26–Scones

Similar to a biscuit, not quite a cookie, scones can be sweet or savory – and oh so buttery, flaky and delicious! With origins in the United Kingdom, and likely a bit of Dutch influence, scones are most often served with a hot beverage – tea, coffee, cocoa. Queen Elizabeth likes scones with jam and clotted cream with afternoon tea at Buckingham Palace.

In this class, there will be plenty of ingredients to choose from so you can make both sweet and savory scones – or come up with your own original creation! Students will also take home freshly baked scones to enjoy with their family.

January 26–Advanced Class (12+) Let’s make Dinner!

Roast Pork Tenderloin with Chimichurri and Brussels Sprout Salad

In this class, we’re looking for kids who are comfortable in the kitchen, love cooking, and always want to learn more about food. This menu will challenge and improve knife skills, seasoning and blending techniques, and plating and presentation. Learn the difference between baking and roasting, proper cooking temperatures for meat, the components of South America’s most famous condiment, and a how to make a perfectly balanced vinaigrette. At the end of class, you’ll enjoy the fruits of your labor by sharing the meal with your classmates.

 

 

 

Fall 2018

We kicked off our fall season of cooking classes with a Kids Give Back class benefiting Kitchen Kapers, an annual fundraiser for  Riverside Hospital OhioHealth Cancer services.

Registration opens soon for the rest of our fall class lineup for kids! Email uakidscook@gmail.com to receive updates when tickets are available! We are also available for private events, classes and team building events for all ages.

October 13  Pumpkin Cooking! (At Gluten Free You & Me, 2680 Billingsley Road)
Monday October 29 Halloween Treats and Spooky Drinks (At 1400 Food Lab, 1400 Dublin Road)
Nov 18 Fall Harvest Cooking (At 1400 Food Lab, 1400 Dublin Road)
A wonderful group of kids (along with parents and grandparents) baking cookies at 1400 Food Lab to donate to the Kitchen Kapers tour!

2018 Summer Classes and Mini-Camps

This summer we have a great lineup of classes and mini-camps for kids and young adults at 1400 Food Lab, as well as some family friendly baking classes open to all ages at a gluten-free and nut-free kitchen.

June 13, 10am Kids Give Back: Cookies for Columbus Police Mounted Unit

Come learn a simple cookie recipe that is easy for kids to do on their own with no special equipment and makes soft, delicious chocolate chip cookies! We’ll also wash and cut produce for snacking and Police horses! After class, families may join us for a field trip to the Columbus Division of Police Mounted unit to give cookies to the police officers and share healthy treats with the horses. (Transportation to the field trip portion is on your own, class officially ends at 11:30.) We’ll have a tour and educational program at noon. Get your tickets now!

 

June 18, 7pm Cooking 101

This is a perfect class for a graduating senior or a college student home for the summer who would like to be able to cook HEALTHY meals and save money. Students will enjoy making and eating dinner while learning to shop, plan meals, store food safely and make quick, easy meals on a small budget. Get your tickets now!

June Mini-Camp: Meals, Snacks & Desserts! June 25, 26 & 27, 10am-noon (all three mornings)

This mini-camp is great for aspiring chefs and little gourmets in your family! We will teach cooking and baking basics while making delicious (and sometimes healthy) kitchen creations.Tickets include all 3 days.

Day 1–Make a Meal!     Day 2–Amazing Snacks!     Day 3–Desserts Galore!  Get your tickets now!

 

 

 

July Mini-Camp: World Travelers! July 9, 10 & 11, 10am-noon (all three mornings)

 

REGISTRATION NOW OPEN FOR GLUTEN FREE & NUT FREE CLASS:

Gluten Free/Nut Free Baking Class: Bake Meringue Cookies with us June 30 at the kitchens of Gluten Free You and Me & Judee’s Gluten Free in Dublin.  

As always, please contact us with questions or to be added to our email list! UAKIDSCOOK@GMAIL.COM

 

Spring Savory Series–Kids Classes

In April and May we are offering a series of savory cooking classes at 1400 Food Lab with some special guests and surprises. Here are the links to sign up. Please let us know if you have any questions, we’re always happy to hear from you! uakidscook@gmail.com

ONE SPRING SAVORY CLASS REMAINING! Sign up nowMay 15, 6pm Soup!  We will make Chicken Noodle Soup from scratch and have a special student guest from Tiger Mushroom Farms!    While you’re here, you can pick up a

home mushroom growing kit, mushroom soup mix or an excellent book. All students go home with recipes that we make in class, and everyone eats a delicious dinner. Adults are included with paid child admission–you’re welcome to stay, learn and eat!

 

May 1, 6pm Pasta!

Our Pasta class was a blast! Guest Chef Jaime Perez of Strongwater Food and Spirits added his expertise to our knife skills lesson and Matt Barnes of Channel 4 joined us as a student. It was a fun night full of flavor and laughs!

April 19, 6pm Salsa Chicken!

We chopped, we peeled, we smashed, we juiced, we blended, we baked, we cooked, we ate a delicious dinner! Interested in the recipes and ideas about encouraging healthy eating with kids? Check out our article on NW Macaroni Kids!

 

OSU Athletes–Who Made It Best? Team Building Cook-Off

Competition was fierce. The teams were in a heated battle for victory. They were focused, earnest and motivated. The eight teams were really just one team though, and it showed in the way that they shared ingredients, cleaned equipment carefully for other teams’ use, answered each other’s questions, and laughed at each team’s bizarre hilarious team names. Leave it to a group of college guys to have inside jokes that make absolutely no sense at all to someone outside the team. Why did team names “35 is a Nemo” and “Jed’s Tab” get huge laughs when they were announced?! I have no idea, but they sure had a good time.

Teaching the OSU Men’s Lacrosse team to make a delicious meal from scratch was as much fun for me as it was for them. They learned so quickly and used great creativity incorporating secret ingredients to spice up their dishes and presentation.

First they learned to wash their hands properly, then about knife and kitchen safety. We gathered and learned how to make salsa from scratch in five minutes. If that’s not a skill that you can use your whole life, what is?!

 

 

Not all team building exercises are competitions, but when you put together a group of seriously competitive athletes, they want to be the best at everything.

 

The team learned about how to safely handle and store raw chicken and how to be sure it’s cooked completely. They broke into teams and made baked salsa chicken with cilantro lime rice, just as they’d been taught. It was even more than that though. The teams each put their own spin on the dish and each group had a different secret ingredient. We thought they’d just dump them in and that would be that, but they were creative and not afraid to work hard and take some culinary chances.

 

Check out the spectacular results of their efforts!

Judging was intense, as all the dishes were exceptional, though very different. The teams worked so well together and created such delicious dishes that only a few points separated the first place team from the 8th place. The winners took home the giant whisk of glory as a trophy!

Afterward there was a little clean-up to get the kitchen back in shape, but the players cleaned as they went (one of the most difficult and important cooking skills to master) and before long we were ready for the next challenge!

 

 

 

Food For Thought Kitchen is a cooking school in Columbus, Ohio. We offer cooking classes to students of all ages as well as private events. Contact us to start planning your next team building event now! uakidscook@gmail.com

 

 

Next class March 25!

At our next class for kids and families, we’re making waffles, bacon and berry compote. We hope you’ll join us. Register here!

We have so much fun teaching cooking, especially to kids. They’re so hungry for learning (and for food)!!!

DETAILS AND DIRECTIONS:

March 25, 11:30am-12:30pm at 1400 Food Lab, located on Dublin Road just south of 5th Avenue. Turn onto Cardigan Avenue to reach the parking lot, and it’s part of the Connect Realty building, brown with a glass door near the picnic tables.

QUESTIONS?

Email us anytime at uakidscook@gmail.com