About
Little Kitchen Academy offers hands-on cooking classes where students prepare recipes in a Montessori-inspired cooking school for children and teens. The program includes Spring Break Camp and Sessions, 5-Day Summer Camps, Monthly Weekend Sessions, Toddler’s First Taste classes, preschool-level enrichment through fully independent drop-off cooking classes, and 3-week cooking classes. Classes take place in a secure kitchen with small class sizes and individual workstations, and all recipes are free of meat, poultry, seafood, and nuts, with nuts as the only allergen not welcome in the program.
• Ages: 2–18 years old
• Schedule: Toddler’s First Taste classes are 75 minutes, and other classes are 3 hours, including 3-week cooking class formats
Students work in a space that includes a Living Food Wall powered by Click & Grow, where they can observe, care for, and enjoy plants at different stages of growth. The community table is crafted from 33,436 recycled chopsticks by ChopValue, and students sit on Emeco chairs made from repurposed plastic and glass bottles. During classes, students wear Chef Works chef’s coats and chef shoes from BIRKENSTOCK, and each student uses their own Scrub Daddy products during clean-up. The program follows a skills-based, age-based curriculum for ages 2 to 18 that teaches students how to prepare wholesome meals from scratch using local, seasonal, and organic ingredients as much as possible.
Little Kitchen Academy’s mission statement is “Changing lives from scratch as the premier Montessori-inspired cooking school for children and teens,” and its food philosophy focuses on empowering students with practical life skills and food literacy by using local, seasonal, and organic ingredients as much as possible. The founder, president, and COO is Felicity Curin. Community involvement includes strategic partnerships with ChopValue, Emeco, BIRKENSTOCK, Chef Works, Click & Grow, Scrub Daddy, Iron Chef Cora, Crisis Text Line, One Tree Planted, and the Changing Lives from Scratch Fund.
Parent testimonials describe experiences with drop-in classes, including staff who respond promptly and make families feel like special customers, and note that one child with celiac disease tried and enjoyed an egg roll for the first time after a class. Another parent reports that a 5-year-old now cracks eggs confidently and enjoys cooking at home, and a third parent shares that their 8- and 10-year-olds came home proud of learning new skills like making poached eggs and chopping vegetables, with both children wanting to help more in the kitchen.
Last updated May 13, 2026.
• Ages: 2–18 years old
• Schedule: Toddler’s First Taste classes are 75 minutes, and other classes are 3 hours, including 3-week cooking class formats
Students work in a space that includes a Living Food Wall powered by Click & Grow, where they can observe, care for, and enjoy plants at different stages of growth. The community table is crafted from 33,436 recycled chopsticks by ChopValue, and students sit on Emeco chairs made from repurposed plastic and glass bottles. During classes, students wear Chef Works chef’s coats and chef shoes from BIRKENSTOCK, and each student uses their own Scrub Daddy products during clean-up. The program follows a skills-based, age-based curriculum for ages 2 to 18 that teaches students how to prepare wholesome meals from scratch using local, seasonal, and organic ingredients as much as possible.
Little Kitchen Academy’s mission statement is “Changing lives from scratch as the premier Montessori-inspired cooking school for children and teens,” and its food philosophy focuses on empowering students with practical life skills and food literacy by using local, seasonal, and organic ingredients as much as possible. The founder, president, and COO is Felicity Curin. Community involvement includes strategic partnerships with ChopValue, Emeco, BIRKENSTOCK, Chef Works, Click & Grow, Scrub Daddy, Iron Chef Cora, Crisis Text Line, One Tree Planted, and the Changing Lives from Scratch Fund.
Parent testimonials describe experiences with drop-in classes, including staff who respond promptly and make families feel like special customers, and note that one child with celiac disease tried and enjoyed an egg roll for the first time after a class. Another parent reports that a 5-year-old now cracks eggs confidently and enjoys cooking at home, and a third parent shares that their 8- and 10-year-olds came home proud of learning new skills like making poached eggs and chopping vegetables, with both children wanting to help more in the kitchen.
Last updated May 13, 2026.
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