Our story
Made with love, taught with purpose
We believe every child deserves to know where food comes from, how to make it, and the pride that comes from feeding the people they love.
Meet your instructor
Chef Maria
Founder & Head Instructor
I started Made With Love Kids Cooking because I wanted kids to have what I had growing up — a kitchen that felt like the heart of the home. My grandmother taught me to cook before I could read, and those lessons shaped everything about how I see food, family, and creativity.
After years working in professional kitchens and teaching culinary arts, I realized the most rewarding work I could do was with kids. Watching a 7-year-old plate their first dish with pride, or a teenager discover they actually love cooking — that's why I do this.
Every class is designed to be hands-on, age-appropriate, and genuinely fun. We don't just follow recipes — we teach kids to think like cooks.
Our teaching philosophy
We teach skills, not just recipes.
Hands-on from day one
Every child cooks. No watching from the sidelines — every student gets their own station, their own tools, and their own dish to take home.
Age-appropriate technique
We meet kids where they are. A 6-year-old learns differently than a 16-year-old, and our instruction adapts to every skill level in the room.
Confidence over perfection
Mistakes are part of cooking. We celebrate the process, not just the result — because a kid who isn't afraid to try is a kid who will keep cooking.
Real food, real skills
No shortcuts. Kids learn to use real knives (safely), real heat, and real ingredients — the same skills they'll use for the rest of their lives.
Safety & kitchen policies
A safe kitchen is a fun kitchen. Here's how we keep every class running smoothly.
Knife safety
All students receive knife safety instruction before handling any cutting tools. We use age-appropriate knives and maintain a strict one-task-at-a-time policy at cutting stations.
Allergies & dietary needs
Please disclose all allergies at booking. We review every registration before class and reach out if we have concerns. We cannot guarantee a fully allergen-free environment.
Small class sizes
Classes are capped at 8 students so every child gets direct instructor attention. We maintain a low student-to-instructor ratio at all times.
Drop-off policy
Classes are drop-off for ages 8 and up. Parents of children ages 6–7 are welcome to stay in the designated waiting area. Please arrive 5 minutes early for check-in.
Food hygiene
All students wash hands before and after handling food. Aprons and hair ties are provided. Students with any illness symptoms are asked to stay home and will receive a full credit.
Ready to get your child cooking?
Classes run every Saturday through August 15th. Spots are limited to 8 per session.
Book a class