Apples to Zucchini Cooking School
What does it take to make over 200 meals per week? What is the bandaid-to-knife ratio in a teaching kitchen? Nancy Martz and her team at Apples to Zucchini Cooking School have been teaching children, teens and adults how to cook since 2016. Join us to hear what goes on inside the kitchen of a cooking school!
Nancy Martz is the Founder and Executive Director of Apples to Zucchini Cooking School. Nancy’s grandfather and uncle were chefs in Austria, and she learned at a young age how to prepare traditional Austrian cuisine. While she was attending law school in San Francisco, she took a 12-week HomeChef cooking class, and also volunteered in a 3rd grade classroom. Twenty years later, she finally combined these two interests and started a cooking school for kids, eventually adding teens and adults. At Apples to Zucchini, she and her team bring people together over shared meals by teaching students how to prepare delicious, nutritious, affordable meals made from seasonal and local ingredients. When she’s not in the kitchen or at the farmers market, you’ll find her playing pickleball, snowboarding, paddling the Santa Barbara harbor, tending her garden, or reading a book. (Santa Barbara, CA) @atozcookingschool