Little Kitchen Academy Vancouver Point Grey

LKA Point Grey is turning 7, and we’re celebrating with YOU. 🎉

Hands-on activities, special offers, and a room full of like minded families in your community.

👉 RSVP now through the link in our bio.

🗓️ Saturday, June 13th
⏰ 1PM – 3PM
📍 3744 West 10th Avenue, Vancouver, BC V6R 2G4

Join Us For An Exciting Celebration!

LKA Point Grey is turning 7, and we want to celebrate with you!

This is a big milestone with hands-on activities, incredible giveaways, and real connection with like-minded families in your community.

So if you haven’t already…

SAVE THE DATE & RSVP through our profile link

🗓️ Saturday June 13th

⏰ 1PM-3PM

📍3744 West 10th Avenue, Vancouver, BC V6R 2G4

We’ll see you there!

Hey everyone! Point Grey is back for another spotlight. Here’s what we’ve been up to in the kitchen…

Recipes:

Beet and Farro Goat Cheese Salad
Spinach and Lentil Dal
Baked Coconut Tofu
Sticky Mango Paneer Pita
Strawberry Birthday Cake
Coconut Banana Muffins

Slide 1: Our 9-12 year old Supper Club Chefs made some delicious Sticky Mango Paneer Pita🥭 with Pita Bread made from Scratch.

Slide 2: Having fun tasting and making our Dressing for the Beet and Farro Goat Cheese Salad🫜.

Slide 3: We are using a Pestle and Mortar to make a Garlic Paste. The Garlic Paste was then added to our Sticky Mango Sauce 🥭.

Slide 4: Using our Cooktops to Crisp up the Paneer. Then we added our Sticky Mango Sauce and coated all the Paneer pieces.

Slide 5: Cutting up the Tofu into Cubes for Baked Coconut Tofu during our Toddler’s First Taste class.

Slide 6: Smile🍌! Time to Mash the Banana for our Pro-D Day Coconut Banana Muffins.

Slide 7: Millie celebrated her Birthday with a Private Class! We made Strawberry Birthday Cake 🍓for her special day.

We are back for another spotlight! Here is what we have been up to this past week…

Recipes:
-Broccoli Melts
-Ranchero Style Eggs
-Whole Orange Cake
-Mandarin Orange Crunch Salad
-Baked Potatoes with Smokey Beans

Slide 1: We are using our mixers to make the batter for our Whole Orange Cakes! Since April’s Featured Skill was Math and Science in the Kitchen, we learned about the parts of an Orange including the Vesicle, Rind, Zest, and Pith. 🍊

Slide 2: At the end of each month, our chefs get to Donate and Give Back through our “How Can I Help?” Program. Chefs can donate to or LKA’s Charity .

Slide 3: Using our to Blend the Oranges to make Fresh Orange Juice for our Whole Orange Cakes.

Slide 4: Sprinkling the Broccoli Melts with Parmesan Cheese before we put them in the oven. Who else loves cheese?🧀

Slide 5: Coating our Red Bell Peppers with Oil before we put them in the oven to make our Sauce for the Ranchero Style Eggs 🍳. We learned that the Oil makes the skin easier to peel off after the Bell Pepper is Charred.

Slide 6: Using our Sifters to get rid of all the clumps and mix the Dry Ingredients for our Whole Orange Cakes 🍊. Sifting the Dry Ingredients helped make the batter smooth and the Cakes came out light and fluffy!

Slide 7: Who said Cleaning Up can’t be fun?

See you next time!

Hi everyone, we are back with another spotlight on what we’ve been up to this past week at Point Grey!

Recipes:
Ice Cream “Taco” Cones
Morning Glory Muffins
Birria Tacos
Extra Creamy Mac and Cheese
Watermelon Poke Bowls
BBQ Lentil Rice Meatballs

Slide 1: Morning Glory Muffins being enjoyed at the community table.

Slide 2: Our Teen Classes prepared deliciously messy Birria Tacos garnished with Cilantro from our Click and Grow wall. St. John's School how did they taste?

Slide 3: Wafting is how we smell what’s cooking safely!

Slide 4: For April Fool’s Day, we made what looks like ice cream cones but they are tacos! We used tortillas for the cones and sour cream for the “ice cream.”

Slide 5: Mixing up our BBQ Lentil Rice Meatballs with our IKEA Canada IKEA bowls and spoons.

Slide 6: During our Pro-D Day class we made some Extra Creamy Mac and Cheese. After cooking the noodles, broccoli and peas, we added in our sauce!

See you next time!

Point Grey is back for another spotlight of what we’ve been up to in the Kitchen during Spring Break!

In our Kitchen Confidence & Knife Skills Camp we made:
Goats Cheese and Roasted Tomato Omelette, Green Tahini Cauliflower Bowl, Asparagus Dill Potato Salad, Three Cheese Basil Lemon Pizza, and Pineapple Upside Down Cakes.
For our Spring flavour lab we made:
Mini Spring Quiches, Tuscan Cannellini Bean Pasta Salad, Tofu Souvlaki Skewers, Potato Pea Spring Chowder, and Roasted Strawberry Jam Parfaits.

Let’s take a look…

Slide 1: Our students smiling for a photo while making our Tofu Skewers
Slide 2: Some chefs collecting veggies to wash before chopping
Slide 3: Happy students with their lemons in the colander
Slide 4: Excited 3-5 year-olds preparing to use a KitchenAid
Slide 5: Cheesing while grating some Parmesan cheese for our Pasta Salad
Slide 6: Mixing up our Upside Down Pineapple Cake batter
Slide 7: Our chefs are posing with their scrub daddy sponges while washing up some dishes
Slide 8: A flip test of whipped cream from our weekend squad
Slide 9: Our proud chefs smiling at the chop value community table after a week of learning skills that will last forever!

Point Grey is back for another spotlight on what we’ve been up to in the Kitchen!

Let’s take a look…

Recipes:
Heart Shaped Cinnamon Rolls
WPGA Thumbprint Cookies
Baked Vegetable Spring Rolls
Korean BBQ Boneless ‘Wings’
Spinach Brie Cheese Hand Pies

Slide 1: In February we had the pleasure of Cooking It Forward, making special treats to share with loved ones at home, from our Heart Shaped Cinnamon Swirls, packed with Berry Jam, or with our visits from helping to make their special Thumbprint Cookies w/ Chia Jam. We couldn’t have had a better turnout for Valentines Celebrations.

Let us know if you received a sweet treat from your little one or if they were so tasty it didn’t make it to the dinner table.

Slide 2: Our Fennel Broccoli Breakfast Hash sure is a mouthful of a name, but what a great way to experiment with the unusual Liquorice-like flavour of Fennel, including it in a delicious savoury meal bursting with Colours, Aromas & Textures.

Slide 3: Here we can see students mashing up their Berries before thickening it on our Cooktops, a great way to practice handling a Cooking Pot safely, especially while a handheld tool is being used at the same time.

Slide 4: Harvesting Herbs & Leaves from our is a perfect way for students to visualise firsthand the journey Produce takes from Source-to-Table.

Slide 5: In Two-and-a-Half Hours our Teen Nights students still manage to create something truly impressive, the Boneless Cauliflower ‘Wings’ are a great example of the endless alternatives we can choose to recreate at home.

Slide 5-9: Some of our favourite spotlights highlighting the Joy, Focus and Commitment our students can have during a class, working together to measure ingredients, exploring our pantry, learning how to safely use new tools like our or standing in Chefs Position while we introduce an important step in our recipe.

Slide 10: Celebrating the amazing creations at the end of class is the best way to reflect on what we learnt, how we would do things differently at home and sharing a bite with Parents at Pick-Up.

See you next time!

Spring/Summer Camps & Sessions are now open for registration!

Summer plans, officially loading!☀️👩‍🍳

REGISTER NOW! 5-Day Summer Camps and Monthly Weekend Sessions at Little Kitchen Academy are now open, with limited availability 💚

LKA offers a hands-on, confidence-building summer where students stay engaged, keep learning, and have fun in the kitchen.

👉 Register now before spots fill up! Link in bio 🔗

Summer doesn’t have to mean increased screen time for your child ☀️🏖️🐚

SAVE THE DATE ➡️ Summer Priority Registration opens February 27 for all LKA families!

From month-long sessions to camps, summer at LKA offers a meaningful, hands-on way for students to stay engaged, confident, learning (and having fun!🧑‍🍳) all season long!

💌 Want early access?
Sign up for our mailing list to get alerts and important updates straight to your inbox! Link in bio 🔗

Come and join us for our next round of Toddlers First Taste Classes!

Friday afternoons are a great time for you and your 2-3y.o. to wind down and create some lasting memories together.

Want to get a feel for Little Kitchen Academy, what a great way to gain insight into what your child can get involved in once they’re old enough to join independently.

February Friday 06 & 27 (3:30PM-4:45PM)

See you in the Kitchen!