If there were a recipe that called for a cup of Alice Waters, a clove of Julia Child, a dash of Jose Andres, a handful of Fred Rogers, a sprinkle of your favorite grade schoolteacher the resulting dish would undoubtably be Anna Reeves, founder and owner of the company, Tiny Chefs.
“At Tiny Chefs, we focus on collaboration and empowerment when we interact with our clients,” Anna explained. “Most of our clients happen to be kids. So, our mission is to tap into the children’s curiosity and creativity to help them actualize their personality and realize their potential.”
According to their website, Tiny Chefs is the premier provider of kids cooking parties, classes and camps in Washington DC, Maryland, and Virginia. Their cooking events are a fun way for students to flex their creative muscles, spend time working in peer groups, and be introduced to the experience of cooking and baking.
Anna and her staff travel to homes, schools, camps and various other venues to conduct interactive cooking courses with children ages three to 13.
“We do a variety of things like school-day-off events, birthday parties, bar and bat mitzvahs, and the like,” she said.
The philosophy of Tiny Chefs is “learning through cooking.” Anna and her staff encourage children to discover the joys of cooking while obtaining basic educational skills and culinary techniques.
“Cooking teaches kids valuable skills that they can carry with them through life. Children practice basic math when they measure ingredients, reading comprehension as they follow a recipe, team building as they work in groups, and they also build a strong foundation for healthy eating,” Anna said.
The seeds for Tiny Chefs were first planted when Anna was still working as a teacher in 2006. The staff at the school helped her form an afterschool cooking class for students. Soon afterwards, she parlayed that model into an “at-home” class for youngsters. In 2007, Anna created, incorporated, and named her venture Tiny Chefs.
Pardon the overused cliché, the rest is history.
The company Anna founded now employs a full-time and part-time staff. Tiny Chefs runs over 300 events and about 140 weeks of camp per year. Anna’s extracurricular idea now teaches thousands of campers and others about cooking and cooperation.
The company is always growing, and Anna is constantly looking for ways to be innovative with people who are of a like mind.
“We hire people who have classroom management skills. We want to ensure that the kids are always engaged with the activity. We strive to involve everyone,” she said. “This is a setting where everyone shines, not just the alpha kids.”
The experience sounded so appealing to me that I asked Anna if they ever held classes for adults. I am pleased to report that I received an affirmative answer.
“I say sky’s the limit; why limit it at just kids,” Anna responded. “Everyone loves to eat. We want to make it that everyone loves to cook, whatever the age.
Yes, we have done adult events. We would like to do even more,” she added.
As the company continues to grow, Anna has formulated a plan for the company to expand outside of the Washington Metropolitan Area. In fact, she would like it to go nationwide.
“For years, I have contemplated franchising, and I think it’s time,” Anna said with a smile. “I see us finding people who are like me, people who have a passion for teaching, food, and connecting with children. This business is tailor-made for people who fit that description to be successful partners with us.”
To schedule an event with Tiny Chefs or to contact Anna for information about franchising opportunities: Click Here.
The Real Estate, Wine & More podcast with Howard Fletcher with guest Anna Reeves: