Our Teaching Philosophy

1. Cooking is a basic skill that all children can learn. It is a skill that will help them to feel independent, able and competent, as well as to improve their eating habits.

2. The courses and seminars of Piccolo Chef will favor simple alimentation, based on the use of fruits and vegetables in season, possibly of local production, not only for health benefits, but actually to correctly educate the taste buds and to allow the children to acquire, through direct experience, a spontaneous link with the world of nature.

3. Children deserve respect: this is why we do not present "kiddy food", but real food of the very highest quality – foods that deserve to be presented at the table of adults. At the same time, the children must work with real instruments and utensils, also of the highest quality (but selected accurately according to their motor skills and strength). The students are placed in the conditions conducive to "doing it by themselves", with an adult presence, of course, always alert but discreet.

4. The kitchen is the center, the focus, the heart of the house... children should be invited in to share and participate, not kept out, as it has been in the past. By teaching the fundamentals of safety, children learn aptitude in the kitchen and from a tender age begin to recognize and prevent risks in the kitchen under the careful supervision of adults.