'Big Chef, Little Chef' is an organization founded by Miami chef Lorena Garcia. Originally a native of Venezuela, Garcia's passion for Latin American cooking has made her one of the most well-know Hispanic chefs in the US. Now Garcia is sharing her knowledge with families who are looking to improve their own cooking skills.
Big Chef, Little Chef provides hands-on cooking classes and workshops for children and their parents. The program not only teaches families how to make healthy meals, but it also teaches them the importance of nutrition. Garcia explains that the motivation to create the organization came from her travels, which exposed her to the issue of obesity in many Hispanic communities.
By putting a healthy spin on popular Latin American recipes and more traditional American fare, Big Chef, Little Chef helps children and their parents learn healthy eating habits.
Venezuelan Family Cooking Classes
'Big Chef, Little Chef Runs' Cooking Classes for Families
Trend Themes
1. Healthy Cooking Education - Big Chef, Little Chef's hands-on cooking classes and workshops for families offer an opportunity for the trend of healthy cooking education.
2. Child-parent Cooking Programs - Big Chef, Little Chef's cooking classes and workshops specifically designed for children and their parents tap into the growing trend of child-parent cooking programs.
3. Culinary Cultural Exchange - Big Chef, Little Chef's focus on Latin American cuisine in their cooking classes provides an opportunity for the trend of culinary cultural exchange.
Industry Implications
1. Education - Big Chef, Little Chef's cooking classes and workshops contribute to the disruptive innovation opportunity in the education industry by providing hands-on cooking education for families.
2. Health and Wellness - Big Chef, Little Chef addresses the disruptive innovation opportunity in the health and wellness industry by promoting healthy eating habits through their cooking classes.
3. Culinary Tourism - Big Chef, Little Chef's focus on Latin American cuisine offers an opportunity for the disruptive innovation in the culinary tourism industry by catering to the growing interest in cultural food experiences.