Frequently Asked Questions

About Apples to Zucchini Cooking School

  • Apples to Zucchini Cooking School (AtoZ) is a Santa Barbara–based nonprofit aimed at building community through cooking. Our mission is to bring people together over shared meals by teaching children, teens and adults how to prepare delicious, nutritious, affordable meals made from seasonal and local ingredients.

  • Apples to Zucchini is more than a cooking class — it’s a community-building experience. Our programs are hands-on, relationship-centered, and designed to meet people where they are. We cook real, affordable food from scratch and share a meal together at the table, reinforcing connection, confidence, and belonging. Classes are led by trained chef educators and supported by volunteers, allowing us to deliver high-quality instruction while remaining accessible to families and youth who might not otherwise have these opportunities.

  • Apples to Zucchini serves communities throughout Santa Barbara County. We partner with schools, community organizations, faith-based groups, and housing providers to offer classes in Santa Barbara, Goleta, Carpinteria, Lompoc, Santa Maria, and the Santa Ynez Valley. By teaching in shared and neighborhood-based kitchens, we reduce barriers to participation and bring cooking education directly to where people live, learn, and gather.

  • Since its founding in 2016, Apples to Zucchini has reached thousands of children, teens, and adults with hands-on cooking education. Participants report increased confidence in the kitchen, greater willingness to try new foods, and more frequent home-cooked meals shared with family and friends. Our programs also provide positive mentorship for youth, build practical life skills, and strengthen community connections—all while making cooking joyful, approachable, and empowering.

Programs and Participants

  • In addition to our central kitchen in Santa Barbara and our satellite kitchen in Los Olivos, we hold classes in various settings throughout Santa Barbara County — including schools, community centers, and partner sites. Some programs are also hosted directly in group homes or childcare settings.

  • Each class is led by a trained chef educator and assisted by volunteer “Sous Chefs.” Our team brings culinary expertise, patience, and a passion for helping others discover the joy of cooking.

  • We offer programs for all ages—from our Tater Tots classes for children ages 0–5 (with a caregiver) to youth and teen cooking classes, family classes, adult workshops, and special programs for Transitional Age Youth (ages 18–24). Our public classes are open to anyone who wants to learn, cook, and connect, and many of our programs prioritize access to underserved communities through partnerships and scholarships.

  • Students learn hands-on cooking skills, kitchen safety, knife skills, teamwork, and nutrition basics. Kids classes in particular also emphasize table-setting and dishwashing. Each class ends with a shared meal made from scratch, encouraging connection and conversation around the table.

  • We provide all ingredients, equipment, and recipes. Adult participants just need to bring curiosity and a willingness to try something new. For our children’s programs, please bring a labeled water bottle. Everyone must wear close-toed shoes.

  • We offer a full refund within 24 hours of any purchase. We also give full refunds if we have to cancel a class due to low enrollment. These policies supersede any policies below.

    If you cancel at least 3 business days before a class or camp session begins, we can offer a full refund, minus a 15% processing fee or a credit for a future class with no processing fee.

    A class or camp “session” is defined as a group of classes that are signed up for as one package. As an example, a session may be 8 weekly classes, or 5 days of camp. The 3-business day cancellation deadline refers to the first day of the session. Once a session has begun, no refunds are available.

  • Yes! The only things we need to teach a cooking class are access to electricity and running water. Our kitchen carts are easily portable to any location, and are equipped with burners, knives, and everything we need to prep a delicious meal together. If you’re interested in bringing A to Z to your school, or would like to host a private event with us, don’t let the lack of a commercial kitchen hold you back!

Food and Drink Questions

  • Yes! We do our best to accommodate allergies and dietary needs, including (but not limited to) gluten-free, dairy-free, and nut-free needs. Because we cook in shared kitchens, we cannot guarantee a completely allergen-free environment, but safety and inclusion are always a priority. 

    Additionally, we do offer one celiac-friendly week for kids during the first week of Summer Camp, where we scrub the kitchen from top to bottom and remove gluten-containing allergens. 

    Please note any restrictions when registering for classes and camps, so our instructors can plan accordingly.

  • For guests 21 and over, complimentary wine will be served during the seated dinner portion of our evening classes. Please do not bring outside alcohol. We ask that all guests consume responsibly. Apples to Zucchini Cooking School assumes no liability related to alcohol consumption or guest conduct and reserves the right to refuse alcohol service or dismiss any guest at its sole discretion.

  • We are not a vegan school, but many of our recipes are plant-forward, and we offer specific classes and camp weeks of vegan plant-based cooking! We also teach how to cook with a variety of proteins and accommodate dietary needs whenever possible.

Camp Questions

  • Yes! All students learn to read and follow along with the recipe from start to finish. Once we have finished cooking and every chef is served, we all sit at the table with our napkins in our lap and enjoy the meal together.

  • That’s okay—tasting is always encouraged but never forced. We celebrate trying new things, even just one bite! Exposure and curiosity are part of the learning process. Many of our recipes are flexible, “build-your-own” style, so kids can opt for certain toppings while avoiding ones they’re sure they don’t like. At camp we will always make sure that everyone is fed, even if their full meal isn’t from what we cooked that day.

  • Generally, no additional snacks are needed   permitted since students eat during class. Outside snacks can be a distraction for students. If your child has a specific medical need, please let us know.

  • Please send your child in comfortable clothes and closed-toe shoes, with long hair tied back. We recommend a reusable water bottle. We provide aprons, ingredients, and all cooking supplies.

Volunteering, Community Involvement, & Partnerships

  • We love our volunteers! You can sign up to be a classroom volunteer Sous Chef, help at events, or support behind-the-scenes projects. Visit the “Join our Team” page to learn more and apply.

  • Absolutely. You don’t need cooking experience to volunteer. Enthusiasm for healthy food and working with people is all that’s required. We provide training and support for all volunteers.

  • Volunteer group size depends on the class location and age of participants. Small groups are ideal for hands-on instruction, but we can often accommodate larger groups with advance planning.

  • All volunteers receive orientation and role-specific training before entering the classroom. We cover food safety, working with children, class flow, and expectations so volunteers feel confident and supported.

  • We love partnerships! We collaborate with schools, non-profits, and community organizations to bring cooking education to their participants. Contact us to explore partnership opportunities.

Donations and Support

  • Yes, we are a 501(c)(3) nonprofit organization. All donations are tax-deductible as allowed by law. Our Tax ID number is 84-4191622

  • You can donate here or by mailing a check to our office. (P.O Box 30912
    Santa Barbara, CA 93130) Monthly giving and sponsorships are also available. Thank you!

  • Your contributions fund cooking classes, fresh ingredients, chef educator salaries, and kitchen equipment—ensuring every participant can learn to cook with dignity and joy, regardless of income.