Thyme for Kids - a family, food, and franchising blog
Thyme for Kids - a family, food, and franchising blog
Into food, family, or franchising? You're in the right place. The recipe for blogging here at YCA is to keep it simple, entertaining, educational, and to the point. We take one simple concept and give you our unique perspective.
From our franchisees, our students, or our corporate staff - if you hear it here, you know it's all us, all original and all fresh. We might tell you the story of a bright young chef who taught his instructor a few things, then next maybe the latest culinary trend (beef tongue sliders?). There is nothing ordinary about any of our franchises, and we delight in sharing the extraordinary "scoop"! Enjoy, comment, and please share.
8:52 AM

Dublin Coddle...the Ultimate Comfort Food for St. Patrick's Day!


Laughter is brightest where food is best” (Irish proverb)…and we couldn’t agree more. 

One thing we’re looking forward to in celebration of St. Patrick’s Day is sharing delicious, comforting foods with family and friends that originate from this beautiful, lush country.  What will be on the menu?  The choice was difficult to make so we thought we’d go with a less obvious choice for our celebration meal.  This year, we selected a traditional Dublin favorite as the highlight, Dublin Coddle.


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This dish dates back to the 1700s, but you won’t find it on many menus outside of Dublin.  This warm, comforting stew is a super easy dish to prepare….just prep, layer and leave it be for at least an hour and a half!  Now you can focus on some of the accompanying recipes, like warm Irish soda bread and heavenly bread pudding.

 
“Sláinte!” (Health!/Cheers!)


DUBLIN CODDLE



Ingredients:

  • 1 Tbsp. butter
  • 1 large onion, sliced
  • 1 garlic clove, minced
  • 8 slices pre-cooked bacon, crumbled
  • 1 pound pre-cooked port link sausage, sliced
  • 2 large potatoes, peeled and thickly sliced (1/4 inch)
  • Fresh herb bundle of bay leaf and thyme, tied with kitchen twine
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 3 cups apple cider OR chicken/beef stock

 

Equipment:

  • Measuring spoons
  • Knife
  • Large Pot
  • Skillet
  • Kitchen twine

 

Instructions:

  1. In a skillet with 1 Tbsp. butter, soften onion and garlic over medium-low heat.  Place in large pot.  Add bacon, sausage, potatoes, and carrots.
  2. Bury the bundle of fresh herbs in the middle of the mixture.  Sprinkle with pepper and salt.  Cover with cider. 
  3. Cook covered, 1½ hours over medium-low heat; do not boil.  Remove herb bundle. 

 

YieldMakes 6, 1 cup servings.


* Tip: Coddle is ALWAYS best eaten the day after it is prepared.


 


Irish Kitchen Prayer: 

Bless us with good food,

The gift of gab and hearty laughter. 

May the Love and Joy we share

be with us ever after.

 



4:25 PM

YCA Reaches Milestone As They Gear Up For Expansion

Reflecting on their relentless pursuit of perfecting their Recipe for: SUCCESS AND HAPPINESS

As we look back at not only the last year, but since the inception of Young Chefs Academy in 2004, our hearts are full.

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Many of you have heard the story of how YCA founder and CEO, Julie Burleson, brought the YCA concept from a dream to reality (Female Entrepreneur interview with Julie found HERE)  But it’s the stories and events that have unfolded over the past 10+ years that continue to make us stand back in wonder at all that has occurred since the beginning.

However, if you ask anyone of us at the YCA Headquarters in Waco, TX, we will say the biggest sense of pride comes from those we have welcomed into the YCA family…the franchise owners.  These successful franchisees are a KEY ingredient of the YCA organization.  They are the folks who touch the lives of the families in their communities.

A major milestone is reached for the Young Chefs brand:

2016 marked the first 10-year Franchise Renewals for Young Chefs as four franchises were awarded a second ten-year Franchise Agreement.  This is quite a milestone in any franchise company; and one that does not go unnoticed at the YCA Headquarters.

What is the secret to success?  The YCA FRANCHISEES.  At YCA, we are committed to bringing aboard franchisees who are passionate about our mission, are business savvy and believe in the power of following a proven system.  These four locations’ owners exemplify these key traits.

Congratulations to Lyle Stone, owner Marlboro, NJ ~, Kristen Braia owner, Richmond, VA Jill Jacobs, owner Gahanna, OH Karen and Chris Chesleigh, owners, Forest Hills, NY.  We are proud to call you our partners.

But, what’s it really like to own a YCA Business?

We recently caught up with these owners to hear what they had to say about their journeys as YCA franchise owners.  See for yourself the JOY they bring to their business and why the YCA family VALUES them!

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Lyle in his YCA kitchen in Marlboro, NJ


"At YCA Marlboro, 2016 was a wonderful year of small miracles— seeing student’s skills grow and watching them develop a love of cooking. Our program for 2017, from Kindercooks to Teens and our students with disabilities, has increased dramatically. We are hopeful for more miracles for 2017!"

~Lyle Stone, YCA Franchise Owner in Marlboro, NJ


"I chose a cooking school for children because so many wonderful things can come out of the kitchen. A healthy relationship with food, a sense of confidence that comes with real accomplishment and real contribution, and it’s just plain fun to share the joy of cooking."

"My favorite thing is watching the kids grow within our program, not just with their culinary skills, but in their lives, real positive change. It makes everything we do worthwhile. These kids become like family and their parents do too."

~ Kristen Braia, YCA Franchise Owner in Richmond, VA
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Kristen Braia in the classroom





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Jill with Faith, a YCA student diagnosed with an inoperable brain tumor. Jill sponsored a fundraiser for Faith and her classmates
"My fondest childhood memories are from my grandmother's kitchen.  Years later, I realized that food brought us together and that while we were cooking meals we were creating memories. I couldn't resist the opportunity to get paid for creating more memories and the opportunity to share that with children in my community.

I love what I do and it never feels like work! "

~ Jill Jacobs, YCA Franchise Owner in Gahanna, OH



"Seeing our students’ prideful faces at the end of each class. It's such a positive love filled environment. It makes us happy living in the moment.


In 2006 I read an article in Working Women's Magazine. Instantly I knew I had found my mission in life. What a perfect way to educate children about nutrition through this creative vehicle."

~ Chris & Karen Chesleigh, YCA Franchise Owner in Forest Hills, NY
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Chris & Karen with Josh Reisner, Season 2 finalist on MasterChef Junior


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These people are our SECRET INGREDIENT.  They are the pioneers who have been with us through the successes, the challenges, the changes.  We honor them today and look forward to having them on board as our leaders, advocates, mentors to the new owners and all that we’ll be welcoming aboard in the years to come.  It’s an exciting time for YCA and we have these franchise owners to thank!






11:30 AM

"Let The Good Times Roll" with YCA's Bake For Family Fun Month!

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When you think of Mardi Gras, what comes to mind? 

      Jazz and a variety of other lively music on every street corner?   

      Bright colors of green, gold and purple?  

      Parades filled with beautifully designed floats and sequined masks? 

But we certainly can't forget the incredible tastes and aromas associated with this lively event! 

While New Orleans boasts some of the most delicious dishes such as the colorful King Cake, sweet Beignets, savory Jambalaya, Gumbo, Red Beans & Rice, Muffulettas and so much more, there’s one sweet treat we want to share for our last week of Bake For Family Fun recipes….the Praline

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These famous confections are among our favorite New Orleans food traditions.  While the origin of the praline most likely originated in France, the confection made its way to the states as French immigrants began to make their roots in Louisiana.  The almonds typically found in pralines were replaced with the Southern native pecan.

Our Young Chefs® created an easy, super-fast, delicious pecan-version of this sweet confection.  Did we say “super-fast?”  This recipe takes literally less than 30 minutes to make from start to finish!  Wanna test it…Let's go and Laissez les bons temps rouler (~ Let the Good Times Roll!)

 

Microwave Pralines


Ingredients:

  • 1 ½ cups brown sugar
  • 2/3 cup heavy cream
  • 1/8 tsp. salt
  • 2 Tbsp. margarine plus extra to grease wax paper
  • ½ tsp. vanilla extract
  • 1 ½ cups pecan halves

 

Equipment:

  • Measuring cups and spoons
  • Microwave-safe bowl
  • Wooden spoon
  • Waxed paper


Directions:
  1. Spread extra margarine on large sheet of waxed paper.
  2. In a large microwave-safe bowl, combine sugar, cream, salt, 2 Tbsp. margarine, and pecans.  Microwave 7-9 minutes on high, stirring once halfway though.  Let rest 1 minute.  CAUTION:  Praline mixture is very hot!
  3. Stir in vanilla and continue to stir 3 more minutes.  Drop by teaspoonful onto greased waxed paper.  (If mixture is runny, allow to cool 30 seconds more and try again.)



4:22 PM

Reliving My Biggest Middle School Nightmare During This Year's IFA Convention

by Young Chefs Academy Founder & CEO, Julie Burleson


It happened during the International Franchise Association (IFA) Annual Convention earlier this month.  More about my middle school flashback in a bit.  The IFA Convention is where over 4000 franchise industry professionals convene to network, brainstorm, share best practices, with one common goal ~ protecting, enhancing and supporting franchising.

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This year, I was honored to be invited to facilitate during the IFA’s Business Solutions Roundtables.  These highly attended sessions are just one example of the many ways the IFA fosters productive discussions amongst the convention attendees.  My topic was ‘Recruiting the best team members for start-up franchisors.’ ~ A subject near and dear to my heart.


It was here…

…as the roundtable sessions were about to begin… I’m waiting for the doors to open and attendees to flood the room, that I was transported back to middle school gym class.   The teacher’s announcing “We’re picking teams!!!! …There I sat at my round table thinking, ‘will anyone pick me?’  My neighboring facilitator and I shared a laugh as we conspired to put our tables together if we ended up alone, all only long enough to see folks scrambling to find a spot (whew) at our tables.  As facilitator, I did my best to keep the discussions on topic, allowing everyone a chance to talk.  As is the case in any one of the many meetings and sessions that take place over the course of an IFA convention, the experience was enlightening and thought provoking.

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SO, HOW DO YOU GET THE BEST TEAM FOR YOUR FRANCHISE COMPANY?

NEWS FLASH: ALL FRANCHISE COMPANIES ARE CREATED EQUAL.  What’s that you say ~ Pizza, donuts, window washing, children’s cooking schools?  Yes – when it comes to the topic of Recruiting the Right Team for your Start-Up Franchise Company.

Several franchise concepts were represented and many ideas shared during my roundtable discussions, from using LinkedIn as a recruiting tool, to hiring future leaders to meet budget restraints.  However, one key take-away emerged that was met with widespread agreement, and I believe worthy of noting.

Here it is.

ONE STEP START-UP FRANCHISORS SHOULD TAKE TO RECRUIT THE BEST TEAM:

Before you do anything, do this first:

Define your Company Culture.

Company Culture ~ a buzz word you hear a lot these days; but for good reason.  Company culture can be defined as a set of shared values, beliefs and behaviors that will define how a company operates.  It can be from how employees dress, act or perform their jobs, all the way to a formally written code of values.  Culture can evolve over time, depending on the cumulative traits of the employees; in other words, pay close attention to whom you hire because each person that does not fit your culture, will affect it.

Fact: You can’t change people’s “cultural behavior”.  So, by defining the key cultural attributes important to your company before you hire, it enables you to recruit for not only skill set but also for a person’s “culture”.  By doing so, you’re increasing your odds of maintaining the desired culture as the company grows.

Why this is important for a franchise company: Corporate culture will permeate through to your franchisees and on to their teams.

Important:  Sales people are members of your TEAM, whether they’re on salary or contract or brokers.   If I could impart just one piece of advice to start up franchisors, this would be it: 

Only work with sales people that exemplify your company culture.

Your sales team is tasked with an important role.  They are matchmakers ~ who evaluate the traits and passions of a prospective franchise, looking for a perfect match for your company.  Salespeople are often the first point of contact, therefore make the first impression for your company.  Franchise sales experts often operate by their own “tried and true” method.  This method is their culture; and remember, you can’t change that.  The franchisor must be able to count on them to project trust, honesty and confidence when speaking to prospects.  New franchise owners should come into a franchise system with no preconceived notions or false perceptions ~ to ensure a stronger, more stable franchisor/franchisee relationship.
 

FACT: NOT ALL SALESPEOPLE ARE CREATED EQUALLY.  So, ask your peers, ask your mentors, ask fellow franchisors, ask everyone you meet through the IFA.  The right sales people are out there; but you must do your research to find the right fit for your company.

 
All of this from one round table session!  If you are serious about franchising, The IFA Annual Convention is the place to be.  Franchising, an American invention, is a strong business model when responsibly operated.  I will add, getting the right team on board, by aligning your culture with your team’s, is key to the company’s strength.

P.S. Become a member of the IFA.

P.P.S. Become an active member of the IFA, middle school nightmares and all ~ it’s an investment you won’t regret.



9:17 AM

Break Out The Waffle Iron In Honor Of National Hot Breakfast Month!

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There’s nothing better than waking up after a great night’s sleep to the sounds and sweet smells of breakfast cooking in the other room….Ahhhhhh…..

Anthony Bourdain couldn’t have said it any better – “What nicer thing can you do for somebody than make them breakfast?” 

In honor of National Hot Breakfast Month, toss the frozen toaster options back in the freezer and make something delectable for friends and family that will have their mouth watering in anticipation!  Our Young Chefs tested this delicious twist on your ordinary waffles….Orange Waffles with Orange Maple Syrup ~ sweet Belgian waffles with a hint of tangy citrus.  All we can say is D.E.L.I.C.I.O.U.S.  (and super easy!)!


Simply serve these up with a few orange slices on the side and your favorite protein (we’re thinking bacon…who doesn’t like bacon?).  But be careful!  You may become the family’s sole designated breakfast chef!

Happy #BakeForFamilyFunMonth!


Orange Waffles with Orange Maple Syrup


Ingredients:

For the waffles:
  • 1 ¾ cups all-purpose flour
  • 3 Tbsp. sugar
  • 2 Tbsp. baking powder
  • ¾ tsp salt
  • 3 eggs
  • 6 Tbsp. butter, melted
  • 2 medium oranges, zest and juice
  • Club soda
For the syrup:
  • 1 cup maple syrup
  • ¼ cup orange juice

Equipment:



  • Mixing bowls
  • Whisk
  • Measuring cups/spoons
  • Spoon or whisk
  • Microplane
  • Waffle iron
  • Plate
  • Small saucepan
  • Whisk
  • Measuring cups


Directions:


  1. Preheat the waffle iron. Preheat oven to 200°F.
  2. In large mixing bowl, whisk the flour, sugar, baking powder and salt to just combine.
  3. In a small bowl, whisk the eggs and melted butter together. Fold into the dry ingredients until the flour is just moistened.
  4. In a liquid measuring cup, add the zest and juice of both oranges. Add enough club soda to make 1 ¼ cups of liquid. Add this to the flour mixture and fold in until it is just combined. Set aside and let rest for 5 minutes.
  5. Cook the waffles in the waffle iron until they are crisp and golden brown. Keep warm while cooking the rest of the waffle batter. Serve with the orange maple syrup.
  6. For the syrup:  In a small sauce pan, add the maple syrup and orange juice. Heat to a simmer until the syrup is warm and combined with the orange juice.
  7. Remove from the heat and serve while still warm with the orange waffles.

Yield:
about 6 servings


Note: if desired, ¾ cup toasted, chopped pecans can be added to the batter. Add the pecans in with the dry ingredients.






9:45 AM

"Bake For Family Fun" Makes Game Day That Much More Delicious!


Picture this….you’ve been invited to the ultimate Super Bowl Party where everyone brings a delicious snack to share.  Should you stick to the old fallback recipe of football shaped cookies?  7-layer dip?  Cocktail sausages slathered in BBQ Sauce?  No way!  You want to bring something that stands out from the rest.  Twist things up a bit with delicious, savory Parmesan Garlic Pretzels!   These soft pretzels are just as good with or without dipping sauce! 


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Our Young Chefs have tons of fun making these pretzels. There’s a lot of science happening behind-the-scenes when making a yeast dough. During class, we talk about how different ingredients cause specific reactions when brought together during the making of this simple recipe. It’s like a crazy science experiment happening without you even realizing it! It’s really kind of amazing!

For instance, we teach how yeast is a living plant which breathes and grows (sounds like a scary movie, right!?). It thrives on the sugar added to dough which produces a gas that stretches the dough and causes it to rise, and how certain proteins form gluten when mixed with a liquid which gives an elastic quality to the dough. But, we’ll skip the whole science lesson from here and move onto the recipe!

Check out the recipe and tips below!



(We brought in a couple of our test kitchen teens to show their stuff!)



Parmesan Garlic Pretzels


Ingredients


  • 1 ¾ cup warm water, divided
  • ½ tsp. plus a pinch of dry yeast
  • 1 Tbsp. brown sugar
  • ½ tsp. salt
  • ½ cup bread flour
  • 1 ½ cups all-purpose flour
  • 1 Tbsp. baking soda
  • ½ cup Parmesan cheese, finely grated
  • Pepperoni slices (optional)
  • ½ tsp. dried, minced garlic
  • 2 Tbsp. sweet butter
  • Pizza sauce for dipping (optional)

Equipment

  • Measuring cups and spoons
  • Bowls
  • Wooden spoons
  • Baking sheet
  • Cooking spray
  • Towel
  • Pastry brush

Directions

  1.  In a mixing bowl, sprinkle yeast onto ¾ cup warm water; stir to dissolve.  Add sugar and salt; stir until dissolved.  Stir in both flours and knead dough until smooth and elastic*.  Cover the bowl with a warm, damp towel and let rise ½ hour.
  2. Place cheese into a pie pan.  Set aside.
  3. It’s time to start twisting!  After dough has risen, cut strips of dough that measure 1 ½” x 8”.  Shape each strip of dough into a cigar shape and then use the palms of your hands to roll the dough back and forth against the counter.  Start in the middle of strip.  Work from the middle of the dough and press outward as you roll to lengthen the rope.  Roll each piece into a rope ½” x 24” (about the thickness of your finger).  Do not over-roll the rope.  Shape into a pretzel.
  4. Prepare a baking soda water bath by mixing baking soda with 1 cup warm water. Stir water bath often.  (Note:  If the soda does not fizz, it’s not fresh!)
  5. Dip pretzels into soda solution, place on towel to drain excess.  Dip the face of each pretzel in cheese mixture and place on greased baking sheet.  If using pepperoni, place approximately 6 pepperonis on each pretzel.  Let rest again for 25 minutes.
  6. Preheat oven to 450 degrees while pretzels rest.
  7. Melt butter in the microwave, then add the garlic.  Let sit while pretzels bake.
  8. Bake pretzels for 5 minutes on the center rack.  After 5 minutes, use oven mitts to rotate the tray 180 degrees and bake an additional 4-5 minute or until golden brown.  Remove from the oven and brush tops with melted butter mixture.  Serve with pizza sauce or use any remaining garlic butter for dipping.  Makes 6 large (5-6”) pretzels.



Additional Tips:
  • It’s important to use warm water here as it allows the yeast to activate and start to grow so the dough will rise.  
  • Not sure if your kneaded long enough?  *Try the “Poke” test to make sure the kneading process is complete after about 4-10 minutes, or when the dough is smooth, satiny and elastic.  You’ll know it’s ready when you give it a little “poke” and the dough springs back!
  • If your rope starts to shrink back a bit, roll it partway, let it rest and then roll it out the rest of the way!

10:00 AM

What Gifts Do We Cherish the Most?


The holidays are here…we can almost taste it.  The joyful time of year when reflection of years past provides a warm glow to the season.  This time of year, all of us at Young Chefs Academy reflect on what the season truly means to us.  Dr. Seuss couldn’t have said it any better:  "'Maybe Christmas', he thought, 'doesn't come from a store. Maybe Christmas ... perhaps ... means a little bit more!'"  Oh, that Dr. Seuss got to the heart of it with that simple sentence.   However, we feel it means a WHOLE lot more!

As we reminisce on the many ways our Young Chefs family and community has grown this past year ~ whether it be how our students were empowered to give back during our Cookies for Kids Cancer events, our amazing new Franchise Owners we welcomed into the fold, or our veteran Franchise Owners who have grown with us over the years ~ we are filled with thankfulness for each one of them

With that in mind, we asked those in our franchise family what gifts they cherished most this season.  Our hearts grew a little bigger with each story:

I cherish the stories kids and their families bring back to YCA, how they cooked what they learned or applied the technique. It is so rewarding to know that such a lil' push from the kitchen brings families together!”  ~Chef Nora - YCA Frisco, TX Owner  (http://friscotx.youngchefsacademy.com/)

“The gift I cherish the most from being a YCA franchise owner is seeing the kids get satisfaction out of creating a recipe.  They get so excited knowing they created something so delicious and they are proud to share what they made with their loved ones. This is something I have in common with them and is the reason why I wanted to own a YCA, I am so lucky to share my love of cooking with these kids and hopefully they will grow up and continue to share their passion and love for it too.”  ~ Chefs Tina & Sebastian– YCA New City, NY Owner  (http://newcityny.youngchefsacademy.com/)

“My favorite thing is watching the kids grow within our program, not just with their culinary skills, but in their lives, real positive change.  It makes everything we do worthwhile.  These kids become like family and their parents do too.”  ~ Chef Kristen – YCA Richmond, VA Owner  (http://richmondva.youngchefsacademy.com/)

"What Karen and I cherish the most is when we hear from our students or their parents that they use our YCA recipes for family meals. We also hear from several students that they have created a tradition to bring a homemade YCA recipe to every special family gathering. We are thrilled to help in those traditions." ~ Chef Chris & Karen – YCA Forest Hills, NY Owner  (http://foresthillsny.youngchefsacademy.com/)


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What’s our New Year’s Resolution?  To bring the life-long skill of cooking to even more children and teens across the globe ~ in a way only YCA can do!

Wishing you all a very delicious Christmas and many moments to savor in the New Year…from our kitchen to yours.

For more information on Young Chefs Academy and franchising opportunities, visit http://franchise.youngchefsacademy.com.


10:00 AM

With Visions Of Gingerbread Dancing In Our Heads….


Behind-the-scenes during the holiday season

The holidays are a special time of year for all of us at Young Chefs Academy. ~ with families streaming into our YCA kitchens, excited to create their own one-of-a-kind gingerbread houses dripping with sweet icicles and candied walls.  Everyone quickly gets busy at work, stopping only long enough to sip hot chocolate and contemplate their handiwork, all the while humming along to familiar holiday tunes that fill the air….creating priceless memories as plain brown walls transform into winter wonderlands.

While the time and preparation that goes in to pulling these workshops together may seem daunting for most, our Young Chefs owners see this as a joyous labor of love.  Behind-the-scenes, Young Chefs Academy staff  (or family, as most of our owners call them) busily craft gingerbread platforms, assemble candied stations, adhere walls with royal icing all while adding a little holiday fun to the mix. 

Gahanna, OH YCA Franchise owner, Jill Jacobs, shared how she and her staff members keep things festive during the hustle and bustle of gingerbread house construction:

“[We] have a plastic elf that is dressed like a chef.  For some reason, he scares the staff.  So every year, we hide him in crazy places for other teachers to find.  He may be under somebody's coat, in the microwave, and one year he mailed himself to North Carolina where a beloved teacher moved while her husband, a Marine, was deployed.”

“We all have our favorite candies.  I love sour warheads, Hannah loves spearmint leaves, Kelsey loves Rips.  We can usually tell who works that day, because their favorite candy will be really low.”

And then the real magic begins when the doors open to welcome the families into the kitchen…excited faces eager to get their hands on the many tempting confections; families laughing together as they help their child plan their masterpiece; staff members sharing tips and tricks they’ve learned over the many years of hosting these events, and most importantly; the pride and accomplishment of their creation coming to fruition.  These are what memories are made of from start to finish.  “You’re only a kid once, right,” states Manager Kelsey Borger during an interview with The Columbus Dispatch (view full article here:   http://www.dispatch.com/content/stories/local/2014/12/01/houses-get-kids-tlc.html). 

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Gingerbread House Decorating Workshops are currently in full-swing at YCA locations across the nation. Come join us to start making your own holiday memories at a location near you!

To find an event near you, visit http://youngchefsacademy.com/see-all-locations.

 
For more information on Young Chefs Academy and franchising opportunities, visit http://franchise.youngchefsacademy.com.


3:39 PM

Young Chefs Academy Brings the Joy and Value of Cooking To Rogers


Young Chefs Academy takes pride in the exceptional group of franchise owners who share a passion in bringing the joy and value of cooking to the lives of children in their communities.  This is the common thread that creates a bond regardless of the diverse backgrounds and experiences each bring to the table.    

One of the biggest challenges that must be faced at Young Chefs Academy [and in most franchise systems] is finding like-minded individuals who appreciate a proven business model in a successful business system while grasping the company culture.  “Meet the Team Day” is a key component during the exploration process for a prospective franchisee and for the corporate staff.  This one-on-one meeting allows all involved to determine if this potential venture will result in a positive connection.

From the moment we met Alfonso and Mary Vidal during their first Discovery Day in Waco, TX, we knew this couple would be the perfect pair to open up the first national children’s cooking school for children and teens of Rogers, AR.   And again, during the 5-day training session at Corporate Headquarters, both provided a stellar example of working within a proven business model and mastering the concepts to become a success.

And now, the fruits of their labor are coming to fruition.  The couple eagerly anticipate opening their doors for the first time on December 3, 2016, just in time for the holidays, hosting workshops, camps and a sprinkling of free classes before their Grand Opening in January 2017. 
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"We are blessed to live in such an amazing community, full of great people, culture and beautiful sights,” states Alfonso.  “We wanted to bring Young Chefs Academy to Northwest Arkansas, because we feel it will be a great addition, learning cooking skills and healthy habits will be an important part of our children's  life. 

We love spending time with children and cooking. With YCA we will be able to do all of this. Food is also a great way to travel around the world without using your air miles, we will take a tour to many many different places and cultures."

YCA of Rogers is located at 5208 Village Parkway Suite 6, Rogers, AR.  For more information on upcoming events and classes, visit their website and join the mailing list for special email-exclusive offers:  http://rogersar.youngchefsacademy.com


For more information on Young Chefs Academy and franchising opportunities, visit http://franchise.youngchefsacademy.com.


4:33 PM

New Young Chefs Academy Location Earns Acclaim through Local Media Coverage

Young Chefs Academy holds a special place in our communities – connecting in so many meaningful ways with local families who put their trust in us. Given this compelling dynamic between Young Chefs Academy and our students/families, we’re able to attract positive media attention across multiple platforms locally and nationwide.

Recently, Young Chefs Academy’s new Seminole, Florida location and franchisee, Jessica Yuen, was featured in the Seminole Beacon, the main daily print publication in her local market. Profiled as a business leader and talented entrepreneur, the feature piece demonstrates just how rewarding it has been for Jessica to transition into business ownership through a concept that allows her to be creatively fulfilled while enriching the community.

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Clearly, Jessica has made an emotional investment in Young Chefs Academy, which she discusses is similar to how much she cares about her family and community.

“Food brings families together. It’s a representation of love to me,” says Yuen in the article. “[We are teaching] life skills. What a great idea to teach them to children, who can continue them on.”

Click here to read the full story in the Seminole Beacon.

For more information on Young Chefs Academy and franchising opportunities, visit http://franchise.youngchefsacademy.com.



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