Culinary Exploration is a fun and unique class that gives toddlers the opportunity to practice independence and food exploration. Each session begins with bunnies taking a seat at their designated food preparation station — complete with an apron, chef’s hat, cutting board, and toddler safety cutlery. Then we dive into exploring and tasting the spotlight breakfast foods of the day. Bunnies get to practice cutting their own food, which in turn fosters confidence and encourages even the pickiest eaters to try new flavors. Throughout the class, the head chef will lead grownups in a discussion on topics such as introducing table manners, navigating picky eating, sharing food experiences, and more.
As a safety precaution, we ask that each family brings their own foods to use for the class. The schedule below outlines the theme for each week and the foods to bring. You are welcome to substitute foods based on your child’s food preferences or simply to what you have available already at home! If your child has a food allergy, we recommend avoid classes that list any foods they are sensitive to, since other child will have those items in class. Click here to view the schedule to see upcoming classes and to sign up for Culinary Exploration.
Week of May 23rd
Croissants, cheese, grapes
Week of May 30th
Bread, jam, sunflower butter or similar (please do not bring peanut butter as we are a peanut free facility)
Week of June 6th
Banana "Sushi" – Special note: For ages 1 year and up as this recipe includes honey
Banana, honey, crunchy topping of your choice (chia seeds, shredded coconut, granola, cereal)
Week of June 13th
B is for...
Items that start with the letter B. Bring anything you already have at home and/or bring a few items that your little one has never tried or hasn't learned the word for yet. Examples include banana, broccoli, blueberries, brisket, brie cheese, black eyed peas, brussels sprouts, brown rice, beets, bagels, bacon, bell peppers.
Week of June 20th
Toasts of the Town
Toast, spreadable topping (butter, cream cheese, or jam), banana, blueberries
Week of June 27th
Three vegetables of choice. We recommend bringing a full, uncooked version of the vegetable, as well as a steamed version of the vegetable, so we can discuss what the vegetable looks like in the garden and how it looks once we cook it. For example, a raw carrot and steamed carrots that we can cut during class. Bring the cooked vegetables uncut so we can use our chef skills during class to cut, mash, etc. Veggie ideas include carrots, zucchini, squash, tomato, broccoli, peas.
Week of July 4th
Strawberries, blueberries, cream cheese, bread
Week of July 11th
More Omega-3 Please!
Salmon or tuna, broccoli, spinach, hard boiled egg
Week of July 18th
Cooked pasta, olive oil, parmesan cheese, avocado, pesto. This recipe might become a new family dinner favorite, too!
Week of July 25th
English muffin, avocado, cucumber
We offer drop-in classes Monday through Saturday, as well as 8-week Small Groups, seasonal events, and more. Our Atlanta studio is located at 5576 Peachtree Road in Chamblee and we are thrilled to be opening our second location on October 1st at 401 Libbie Avenue in Richmond, Virginia.
"This Insta-ready studio is dazzling and the perfect spot for your littles to engage in real sensory activities and for you to connect with other parents in a similar phase of life without feeling overstimulated. The studio is clean and elegant and designed with the new parent experience in mind."