Chef Amy Glaze teaching young students how to cook.

She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.

Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.

Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.

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