The idea behind Jr. Chef Central was simple.  Teach kids, ages 10-15, how to cook.  Incorporate the circle of life of food so they would be educated cooks and consumers—from  the farm, to the market, to the grocery store, to the plate.  Build a foundation based on solid culinary skills, nutritional facts, and the table as a community.

Structure the program so all participants would learn to be comfortable wherever and with whomever they were breaking bread—no matter the company, place, or occasion.  Use time-tested methods of instruction: Treat every child as capable of accomplishing every task required; tell, demonstrate, assist, let go.