Our Mission

Teaching kids to make healthier lifestyle choices for themselves and, by extension, their families; while focusing on the common denominator of food to bridge cultural, economic and social divides among young people.

One Plate at a Time…Seems we’re doing something right! Dedicated instructors and culinary professionals have learned through our program to consistently impart information to young people whether in small classes of 12, groups of 75, or crowds of many more. This style of teaching has worked with children from all walks of life and with multiple levels of ability—Down’s Syndrome, cerebral palsy, ADD, vegetarians, picky eaters, and budding connoisseurs alike.

Skills for a Lifetime….Over the years, we’vetaken part in a UC Davis academic research program on the correlation between health-enhancing experiences for kids and academic performance; and a decades long-running grant funded program targeting lower-income elementary students. Through it all, we’ve maintained our commitment to teaching preparation skills using seasonal fresh produce—all with a focus on teamwork, knife safety, sanitation, and dishes prepared from scratch that they can make at home

Bridging the Gap…The idea behind Jr. Chef Central was simple. Teach kids, ages 10-15, how to cook. Incorporate the circle of life of food so they would be educated cooks and consumers—from the farm, to the market, to the grocery store, to the plate. Build a foundation based on solid culinary skills, nutritional facts, and the table as a community. Structure the program so all participants would learn to be comfortable wherever and with whomever they were breaking bread—no matter the company, place, or occasion. Use time-tested methods of instruction: Treat every child as capable of accomplishing every task required; tell, demonstrate, assist, let go.