Our Programs

What to expect

Petits Choux is a gentle, sensory-driven introduction to food and cooking for our youngest participants. With a caregiver by their side, children explore textures, colors, and flavors through simple, hands-on activities designed to spark curiosity and joy.

Main goal

To build a positive, playful relationship with food while developing early motor skills and confidence in the kitchen.

What they'll do

• Mash, mix, pour, and sprinkle
• Explore ingredients through touch and taste
• Help assemble simple snacks and treats

Skills they'll develop

• Fine motor skills
• Sensory exploration
• Early independence and confidence
• Following simple instructions

What to expect

Petits Gourmands introduces children to the fundamentals of cooking through fun, globally inspired recipes. Each class is hands-on and structured to build confidence while keeping things playful and engaging.

Main goal

To nurture a love and curiosity for food and cooking, while helping children feel capable and excited in the kitchen as they learn foundational cooking techniques.

What they'll do

• Mix, mash, and assemble recipes
• Practice cutting with practice knives
• Practice simple measuring and ingredient prep
• Build complete meals from start to finish

Skills they'll develop

• Basic kitchen skills (mixing, scooping, assembling)
• Early measuring and following steps
• Ingredient recognition and food curiosity
• Sharing and teamwork

What to expect

Grands Gourmands builds on foundational skills with more independence, technique, and creativity. Students take a more active role in preparing recipes, learning not just how to cook, but why things work.

Main goal

To help children grow into true gourmands with a deep appreciation for food, while becoming confident, capable young cooks who can follow recipes, make decisions, and cook more independently.

What they'll do

• Practice safe knife skills (age-appropriate)
• Measure ingredients and follow multi-step recipes
• Use kitchen equipment (e.g., blenders, supervised heat)
• Taste and adjust flavors

Skills they'll develop

• Knife safety and control
• Measuring and sequencing
• Flavor balancing and decision-making
• Kitchen confidence and independence