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.
11:52 AM

Young Chefs Academy Founder Featured in Female Entrepreneur Magazine

Young Chefs Academy’s fun, unique concept and irresistible franchise opportunity continue to make headlines across the country as increasing numbers of Young Chefs learn just how rewarding it is to be creatively fulfilled.

The entire Young Chefs team works tirelessly to ensure that every student has a top-notch experience and every franchisee gets the opportunity to experience a truly gratifying entrepreneurial path.

Recently, CEO and founder Julie Burleson was profiled in Female Entrepreneur in a Q&A-style article that dug deep into her background, the beginnings of Young Chefs Academy and where she sees the company growing in the future.


“I do what I do for so many reasons,” said Julie in the article. “Not only is this a viable business with unlimited opportunities for success, but YCA makes a positive, sometimes life-changing, impact on so many children’s lives, and it’s not just learning to cook. It’s the friendships and bonds these kids make during our classes.”

Click here to read the full story in Female Entrepreneur.

For more information on Young Chefs Academy and franchising opportunities, visit

1:39 PM

Celebrate Pumpkin Cheesecake Day with a Recipe from Young Chefs Academy!

National Pumpkin Cheesecake Day is Wednesday, October 21 - a holiday we can certainly get behind! We’re in the full swing of pumpkin season, and what better way to celebrate than with an autumn twist on everyone’s favorite decadent dessert? This is a must-have for any holiday table this season.


•12-16 servings

*For the crust:
•15-16 (1 1⁄2 cups) graham crackers, crumbs 2 Tbsp. sugar
•1⁄4 cup butter, melted
•1 cup semi-sweet mini-chocolate chips
*For the cheesecake:
•1 cup semi-sweet mini chocolate chips, melted
•3 (8 oz.) packages cream cheese, room temperature 1 cup sugar
•1⁄4 cup light brown sugar, packed
•1 3⁄4 cups (16 oz.) can pumpkin puree
•4 eggs, room temperature
•1⁄2 cup evaporated milk
•1⁄4 cup cornstarch
•3⁄4 tsp. cinnamon, ground
•1/8 tsp nutmeg, ground

•10-inch spring form pan
•Food processor
•Mixing bowls
•Microwave safe bowls
•Measuring cups/spoons
•Stand mixer or hand held beater
•Baking sheet
•Piping bag or plastic zip top bag
•Rubber spatula
•Wooden Skewer or table knife

1) Preheat the oven to 325°F.
2) For the crust: Place the graham crackers in the bowl of the food processor and pulse until you have fine crumbs. Remove the crumbs and place in a mixing bowl; add the sugar and melted butter and mix to combine.
3) Place the crumb mixture in the bottom of the spring form pan; pack the crumbs into the bottom of the pan in an even layer. Sprinkle the chocolate chips over the bottom of the prepared crust. Set aside.
4) For the cheesecake: In a microwave safe bowl, add the chocolate chips and microwave on half power in 30 second cycles and stirring the chocolate between each cycle. It should take 2-3 cycles. Set aside.
5) In a stand mixer or large bowl, beat the cream cheese, sugar and brown sugar until smooth.
6) Add in the pumpkin puree and continue beating. Add in the eggs and milk and continue to beat. Scrape down the bowl making sure the batter stays smooth.
7) Add in the cornstarch, cinnamon and nutmeg and blend until smooth.
8) Pour the batter into the prepared spring form pan. Spread the batter evenly in the pan.
9) Place the melted chocolate in a small piping bag; pipe circles on the top of the cheesecake batter. Using a butter knife or wooden skewer run the knife through the chocolate on the top making a swirly pattern.
10) Place the cheesecake on a baking sheet and place it in the oven. Allow the cake to bake for 1 hour or until the edges begin to pull away from the sides of the pan and the filling is set (not jiggly).
11) When the cake is done turn off the heat and allow it to sit in the oven for 30 minutes. Remove and cool completely. Run a table knife around the edges to loosen the sides of the pan and remove the side.
12) Wrap with plastic wrap and place in the refrigerator for several hours before slicing and serving.


12:56 PM

Young Chefs Academy Joins Cooking Legends on The Chew!

At Young Chefs Academy, we know that there are no limits to what kids can do when equipped with solid skills, encouragement and a free sense of creativity. One of our students, Kaitlyn, was recently featured on ABC’s The Chew alongside celebrity chefs and TV personalities Mario Batali, Carla Hall, Michael Symon, Daphne Oz and Clinton Kelly. She created the recipe for, and cooked on air, her very own Chicken and Prosciutto Roulade.

Kaitlyn was able to check a major item off her bucket list – meeting Mario Batali! We think she knocked it out of the park and was a natural on air.

Kaitlyn is an active Junior Chef at the Forest Hills, New York location and has been taking classes for more than two years. Check out the great photos to see just how bright our young stars can shine! Young Chefs Academy is proud of you, Kaitlyn!



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