Loading Events

All Events »

  • This event has passed.

Kids Grilling with Chef Giselle Wellman

June 9, 2019 @ 11:00 am - 1:00 pm

| $25


June 9, 2019
11:00 am - 1:00 pm


Studio Kitchen by Specialty Produce
1929 Hancock St.
San Diego, CA 92110 United States
+ Google Map

Grill up a seasonally inspired lunch with your little ones followed by local EscoGelato floats for dessert.

It’s a perfect way to spend some quality time and perhaps celebrate Father’s Day a little early!

Ideal for kids ages 8 to 13 accompanied by a parent.

Chef Giselle Wellman is a San Diego native who started working locally in restaurants like Jack’s La Jolla before moving to New York and Los Angeles. She worked for chefs like Mario Batali, Jean Georges, and Thomas Keller. She became an executive chef for the first time at 26 for Petrossian. In 2015 she had a respectable run on Top Chef‘s California-focused season. She moved back to San Diego to be closer to family and opened Pacific Standard Coastal Kitchen in the Hilton Garden Inn downtown, but by this time she was looking for more fulfillment.

As she became more educated in the impacts that food waste and supporting local producers have on our community and environment, Giselle knew that she wanted to inspire and educate new generations. Today Giselle is the Chef and Garden Director at the San Diego Jewish Academy. There she is working on creating a sustainable outdoor educational program and healthy hot lunch program, as well as moving the school closer to a zero waste campus. She has joined the Berry Good Food board in the hopes of developing its School Gardens Program and promote change in our city.


Please use #BGFAcademy when posting on social media about this event so the community can follow along.

The Berry Good Food Academy, the culinary education arm of the Berry Good Food Foundation, hosts hands-on cooking classes every third Sunday of the month from February through October at the state-of-the-art Studio Kitchen by Specialty Produce in San Diego.

Taught by a variety of community chefs and food artisans, the experience brings us close to the source for local and sustainable products, strengthens the community through shared experiences, and encourages us to look for relationships instead of labels.