Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Apples to Zucchini Cooking School, Santa Barbara, CA.
With our partners, volunteers, and broad community support, we teach students of all ages and backgrounds how to prepare delicious, nutritious and affordable plant-focused meals with the goal of building a healthier, more resilient community.
06/09/2026
We had so much fun making crepes from scratch!🍓
The kids had so much fun learning how to make and flip their crepes, we had a great instructor to help them! 😊 Head to our page for the crepe recipe!
Unstrained honey! 🍯
During extraction, honey is usually strained but offers a raw & unstrained version for those who are interested 😊
Raw honey can have several benefits, we recommend talking to your farmer to learn more! 🧑🏼🌾
06/03/2026
We got a little taste of the Big Easy last weekend as we hosted a private event for the team at Villa Maria Post Acute, a care center in Santa Maria. Chef Vivian Ray of flew out all the way from New Orleans (with some key ingredients in her luggage!!) to teach guests all about Creole cooking, featuring crawfish toast, jambalaya, gumbo and bananas Foster. Not everyday menu items you see here in Santa Barbara!!
If you’re looking to host a private cooking event for corporate team-building, special celebrations, birthday parties and more, we’d love to work with you! Visit https://www.atozcookingschool.org/parties for details.
06/03/2026
We got a little taste of the Big Easy last weekend as we hosted a private event for the team at Villa Maria Post Acute, a care center in Santa Maria. Chef Vivian Ray of flew out all the way from New Orleans (with some key ingredients in her luggage!!) to teach guests all about Creole cooking, featuring crawfish toast, jambalaya, gumbo and bananas Foster. Absolutely delicious, and not everyday menu items you see here in Santa Barbara!!
If you’re looking to host a private cooking event for corporate team-building, special celebrations, birthday parties and more, we’d love to work with you! Visit https://www.atozcookingschool.org/parties for details.
06/02/2026
🍽️ NEW adult cooking classes just added!! Kick off summer in the kitchen with us for a great lineup of delicious, seasonal recipes designed for all skill levels.
🍝 June 11: Handmade pasta (Tagliatelle with sun-ripened cherry tomato sauce; peach and cherry pavlova; and farmers market salad)
🫒 June 18: Fresh Mediterranean Kitchen (Lamb meatballs, creamy tzatziki, roasted carrots with green chermoula, and semolina honey cake)
🍮 June 28: Macaron making with Julie Hutton of (create these classics of French patisserie, and enjoy alongside other petite fours)
🥕 July 9: Fermentation & Preserving (capture summer produce at its peak to enjoy year-round!)
Classes are held at our teaching kitchen at 21 E. Constance Ave. (inside the First Presbyterian Church) and open to ages 10+ (kids must be accompanied by an adult.)
Visit www.atozcookingschool.org/classes to register! (Link in Linktree)
Honey is so versatile! 🍯 Nancy loves adding it to her tea or just enjoying it on her own.
We learned so much thanks to ! Head to your local farmers market and support your local vendors 🧑🏼🌾
06/01/2026
🍽️ NEW adult cooking classes just added!! Kick off summer in the kitchen with us for a great lineup of delicious, seasonal recipes designed for all skill levels.
🍝 June 11: Handmade pasta (Tagliatelle with sun-ripened cherry tomato sauce; peach and cherry pavlova; and farmers market salad)
🥗 June 18: Fresh Mediterranean Kitchen (Lamb meatballs, creamy tzatziki, roasted carrots with green chermoula, and semolina honey cake)
🍰 June 28: Macaron making with Julie Hutton of (create these classics of French patisserie, and enjoy alongside other petite fours)
🥬 July 9: Fermentation & Preserving (capture summer produce at its peak to enjoy year-round!)
Classes are held at our teaching kitchen at 21 E. Constance Ave. (inside the First Presbyterian Church) and open to ages 10+ (kids must be accompanied by an adult.)
Visit www.atozcookingschool.org/classes to register! (Link in Linktree)
05/29/2026
This week we’ll be making our signature bruschetta! 🍅
As the summer is approaching, so is tomato season! May through November is a great time to grab some tomatoes from the farmers market 😊
This recipe yields 4 meal servings.
05/29/2026
Masa Map (June 22-26; open to kids entering 1st—6th grades): A week of gluten-free recipes, arts and crafts, food science, gardening and more! 🧑🏻🍳
Much of Latin American cooking is naturally gluten-free, relying on corn, beans, and tubers rather than wheat. We’ll dive into the world of masa, learning how corn is transformed into dough and used in beloved dishes like arepas and tacos from across the Americas. 🌽 Along the way, campers will discover regional flavors, traditional techniques, and how culture, geography, and history shape what ends up on the plate. 🍽️ This week is particularly suited for celiac and gluten-intolerant kiddos, as we scrub the kitchen before the start of camp to ensure no cross-contamination! 🫑
Those interested can learn more about Apples to Zucchini summer camp and register through our website. 🍎
05/28/2026
🍓 We’re hosting a FREE community crepe-making class this Saturday, open to all ages!! Come learn how to make AtoZ’s signature dessert, a longtime favorite to end our after school sessions. You’ll put those biceps to work by whisking up homemade whipped cream—not for the faint of heart! 😆
Reserve your spot: https://events.humanitix.com/free-crepe-making-class
Saturday, May 30
1-2:30pm
21 E. Constance Ave (kitchen @ First Presbyterian Church)
All ages welcome.
See you Saturday!