Chef Dad's Table at The Center for Learning
Grace Church Wellness Center, 2191 West Chester Pike, Broomall, PA 19008
About
Chef Dad's Table at The Center for Learning offers cooking and baking classes where students work with types of foods, preparation methods, recipe math, kitchen skills, weights and measures, sanitation and safety, knife skills, and baking basics. Classes also include arts and crafts, science experiments, and cooking projects connected to holidays and international cuisine and cultures. Chef Dad’s Table also provides hands-on Vocational and Food Service Skills Training and Family and Consumer Science education for children and adults, and students are encouraged to bring home samples and leftovers of their creations to share with their families.
• Ages: 2½–16 years old
• Schedule: Classes meet every week, for two hours.
Chef Dad’s Table currently enrolls students in three age groups: ages 2½–5, 5–10, and 11–16. Classes are offered both in-person and virtually online, and private cooking classes are available and can be customized to a student’s needs and interests. Classes offer an inclusive opportunity for those with intellectual and developmental disabilities (IDD), and talented and knowledgeable instructors work closely with and mentor students.
The program’s mission is to provide educational instruction and vocational training, primarily food related, to inform, improve, and develop knowledge and capabilities on subjects useful to the individual and beneficial to the community, including an inclusive opportunity for those with intellectual and developmental disabilities while partnering with houses of worship and other organizations that help inform and educate about and combat food insecurity. Chef Dad’s Table educates about food insecurity with the hope of helping alleviate this hardship and participates in activities such as an Emergency SNAP Food Drive, scholarships and financial arrangements, and donation drives with various organizations. The Center for Learning is a 501(c)(3) nonprofit recognized by the IRS.
Chef Dad’s Table is led by Scott Noye (“Mr. Scott”), a native Bostonian who has lived in the Philadelphia area for over 25 years and is a father of three. Scott Noye received his BS degree in Culinary Arts and Management from Johnson and Wales University and has worked in the retail, management, and customer service areas of the food industry. During the pandemic, he was a teaching assistant at Widener University, a Pennsylvania Certified Substitute Teacher, and a culinary instructor at a summer camp.
Last updated July 12, 2026.
• Ages: 2½–16 years old
• Schedule: Classes meet every week, for two hours.
Chef Dad’s Table currently enrolls students in three age groups: ages 2½–5, 5–10, and 11–16. Classes are offered both in-person and virtually online, and private cooking classes are available and can be customized to a student’s needs and interests. Classes offer an inclusive opportunity for those with intellectual and developmental disabilities (IDD), and talented and knowledgeable instructors work closely with and mentor students.
The program’s mission is to provide educational instruction and vocational training, primarily food related, to inform, improve, and develop knowledge and capabilities on subjects useful to the individual and beneficial to the community, including an inclusive opportunity for those with intellectual and developmental disabilities while partnering with houses of worship and other organizations that help inform and educate about and combat food insecurity. Chef Dad’s Table educates about food insecurity with the hope of helping alleviate this hardship and participates in activities such as an Emergency SNAP Food Drive, scholarships and financial arrangements, and donation drives with various organizations. The Center for Learning is a 501(c)(3) nonprofit recognized by the IRS.
Chef Dad’s Table is led by Scott Noye (“Mr. Scott”), a native Bostonian who has lived in the Philadelphia area for over 25 years and is a father of three. Scott Noye received his BS degree in Culinary Arts and Management from Johnson and Wales University and has worked in the retail, management, and customer service areas of the food industry. During the pandemic, he was a teaching assistant at Widener University, a Pennsylvania Certified Substitute Teacher, and a culinary instructor at a summer camp.
Last updated July 12, 2026.
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