Delaware County Cooking Classes provide learning experiences for children in the kitchen

Dad’s chef’s tableRun by Broomall resident Scott Noe, Offers cooking classes, camps, parties and special events For children of all ages, from toddlers to teens. Registration is now open for the school’s summer cooking camp, which runs from June through August.

“You can tell people how to do something and you can give them food so they can eat but when you teach them a skill, you know, they can do it for themselves,” Noye said.

Chef Dad’s Table summer camp for kids offers a curriculum that covers teamwork, building confidence, community involvement, and nutrition And of course the culinary arts. Activities include Outdoor play, arts and crafts, games, cooking contests, taste quizzes, theme days, and recipe contests.

The Broomall-based camp runs all day Monday to Thursday from 19th June until 10th August, with sessions varying by age groups.

“Before (the campers) got out of their cars in the morning, I could hear them shouting, ‘What are we doing today?'” “They all seem very involved in whatever we’re learning, whatever skill we’re talking about, or what kind of cuisine or country we’re researching and studying,” Noe said.

Last year, the camp sold out all available sites, so interested participants are encouraged to register sooner rather than later.

While summer camp, now approaching its third year, is a staple of the company’s offerings, Chef Dad’s Table instructors teach classes and host events year-round.

Each week, Chef Dad’s Table hosts cooking and baking classes for age groups 3 to 4, 5 to 10, and 11 through the teens. Cooking classes for adults are also offered in partnership with Main Line School Night, and Noye also teaches one-to-one private lessons.

Noye and his team also host hands-on events and Concerts – With custom themes like Mexican fiesta, princess party or chocolate cake – complete with matching snacks.

Besides cooking and baking skills, class and camp attendees learn about smart grocery shopping and the variety of jobs available in the culinary arts.

“Noe said, “It’s not just that, let’s make cookies today.” I mean, that would be fun too, and we do. But there are a lot of other things involved.”

In addition to camps, classes, and events, a central aspect of Noye’s work is giving back to the community.

Chef Dad’s Table partners with the Community Wellness Center at Grace Lutheran Church and Kaiserman JCC in Wynnewood to make use of the spaces to host the company’s programs. Students participate in ministry in these spaces as well, helping out with community gardens and volunteer programs at the Wellness Community Center.

Noye works with local Boy Scouts and Girl Scouts as well as organizations that work with children and adults with intellectual and physical disabilities. the team It also cooperates with organizations working to combat food insecurity.

““Food security is a big problem,” said Noe. “You know, if people know how to shop and how to cook, it often helps them in their financial environment. Hopefully, we can help prevent food insecurity.”

Originally from Boston, Noe has lived in the Philly area for over two decades. He has a degree in Culinary Arts and Management from Johnson & Wales University in Rhode Island, and Since then she has worked in the areas of retail, management and customer service in the food industry.

Like many people, Noe was forced to detour into a career path during the pandemic when he was let go from his jobs at university and at summer camp. Fortunately, he was able to marry his passion for education and the culinary arts to launch an endeavor that would benefit the youth of the area.

“People thought I was a little crazy, trying to start a new business in the middle of a pandemic,” Noe said. “While everyone was shutting down and they couldn’t make it, we had a slow start, but things are getting better. And at the end of the day, no matter the dollars and cents, it’s very rewarding to know that you’re serving so many people.”

After spending time helping local families through virtual education as a pod tutor, Noi realized that an unintended consequence of pandemic-era distance learning was the removal of extracurriculars like physical education and art and music classes.

So, he worked on some of these subjects, in addition to the culinary arts, in his education, and found that students actually took cooking and baking lessons during which they inadvertently learned other subjects as well.

From there, Noye (a father of three) rented spaces and worked with nonprofit organizations to launch Chef Dad’s Table, developing cooking and baking classes for kids that include funky lessons in the alphabet, math, science, and history.

“When we make different recipes and measure things we use math,” Noe said. “And when we read recipes and write recipes, we use our language skills and our writing skills. When we make different kinds of recipes and bake, chemical reactions often take place. When we learn about different cultures and cuisines, we talk about geography and the culture of the world. There were a lot of academics already working in the classroom at home, but for the kids cooking and eating was just pure fun.”