About Tiny Chefs

Who are we?

The TINYCHEFS course targets young cooks with the joys of experimentation and exploration in the kitchen. Each class is different and builds on the previous ones to help students become experts in preparing and presenting elaborate meals. Kids can use their imaginations and curiosity in the kitchen at these camps and programs. It’s also a great way to get them to branch out and try something new in the culinary realm. They are more inclined to experiment with something of their design, which can help children learn to appreciate and enjoy a broader range of flavors and sensations.

We are a children’s culinary school that hosts birthday parties, classes, camps, and other activities for kids of all ages (but especially those over the age of three). We focus on kitchen security while teaching young cooks age-appropriate methods of preparation. The youngsters are also introduced to different kitchen utensils and appliances, as well as taught good table etiquette. Our ingredients are fresh, and we cook from scratch whenever possible to teach children about healthy eating habits.

TINYCHEFS provides kids with a one-of-a-kind learning and development opportunity they will remember for years. Cooking is a skill that can be learned at any age. The exciting potential for our organization is to introduce young children to the joys of cooking, which is an integral part of our everyday life. Creating a happier and healthier planet begins with educating and empowering the next generation with the tools they need to make healthy choices throughout life.

Our Vision:

Our vision is to help kids learn the fundamentals of cooking so they can use those skills for the rest of their lives while also encouraging them to experiment with new foods and have fun in the kitchen.”

Mission statement:

To spend time in the kitchen with budding cooks, where they can feel comfortable enough to experiment, learn and collaborate. From the stove to the table, our classes will motivate kids to experiment and enjoy cooking.”

Core values

Our guiding principles stress the importance of building meaningful connections between our young chefs and their mentors to foster their professional growth and culinary education.

  •         Teamwork

Our young chefs learn to interact with people of varying ages and backgrounds through working in small groups and taking an active role in the program.

  •         Independence

By giving kids a sense of independence in the kitchen, we hope to foster their development of essential life skills (such as the ability to read recipes, perform basic arithmetic, gain an appreciation for different cuisines, and connect positively with others). 

  •         Learning

At our school, we help kids broaden their horizons in terms of what they consume by introducing them to new, nutritious meals and teaching them how to prepare them in their own homes.

 

  •         Experience

Each student at TINYCHEFS will have access to a state-of-the-art educational experience thanks to our handpicked instructors, chefs, and curriculum designs.

Our Team:

    Anna Zeccolo Reeves

    CEO AND FOUNDER

    Anna Zeccolo (Zeh co lo) Reeves, a Women’s Empowerment Coach as well as CEO and founder of Tiny Chefs Inc and Tiny Chefs Franchise, the leading and premier recreational cooking school for kids in the DC Metro area since 2007.

    Anna’s MS in Reading and Literature and BS in Elementary Education supported her in the education field for over 10 years teaching children ages 5-13. Her career began in upstate New York, travelled to North Carolina and culminated in the DC Metropolitan area.

    While a kindergarten teacher, Anna combined her passion for teaching along with her ravenous interest in cooking to create the concept of cooking in schools and camps as a turn key program. Her culinary adventures began by watching Food Network and attending professional cooking and pastry classes.

    Anna Z Coaching was established in 2021 amidst the pandemic to provide women an opportunity to gain greater clarity around their relationships with self and others. Anna is a Certified Master Neurolinguistic Programming Coach and Hypnotherapist, worldwide. She practices Quantum Time Technique and NLP processes and integrations with her clients. She is currently studying to obtain her Rapid Transformational Therapy (RTT) Certification in Hypnotherapy.

    Anna is a Mother of 3 girls, ages 12 and twins who are 9. Originally from upstate New York, currently residing in Maryland with her 3 girls and her 2 year old Shih Tzu.

    Leanne Donlon

    HUMAN RESOURCE DIRECTOR AND EVENT COORDINATOR

    Leanne joined Tiny Chefs in 2021 as Human Resource Director and Event Coordinator. Her roles accentuate her degree in Human Resources, as well as Early Childhood Education. Her passion for working with children is highlighted through event planning “Planning children’s birthday parties with Tiny Chefs has been an extreme delight!”. Leanne enjoys cooking with her 3 year old daughter, and looks forward to the days her younger daughter can join them in the kitchen as a Tiny Chef too!

    Tara Gesling

    SALES COORDINATOR AND PROGRAM DEVELOPMENT

    Tara joined Tiny Chefs in 2016 as an After School Enrichment Instructor, and Camp Instructor. Her love for working with children, cooking, and a background in holistic nutrition made her the perfect fit. Soon after working with the company Tara’s love for Tiny Chefs grew, which inspired her to promote this amazing program, landing her in our sales role and program developer! Tara has a degree in Music Theater from Shenandoah Conservatory, so her energetic, upbeat personality is perfect to connect with all our chefs!

    Enjoli Goyal

    CHIEF FINANCIAL OFFICER

    As the Chief Financial Officer for Tiny Chefs, Enjoli manages the accounting and economic aspects of the Company. She oversees the accounting activities including forecasting, reconciliations, A/R, A/P, profit & loss reporting, tax compliance, and payroll. Enjoli earned a BS in Accounting & Management and a Masters in Accounting from the University of Virginia. Prior to becoming the mother of two, Enjoli was a CPA and Tax Director at PricewaterhouseCoopers in McLean, VA & Philadelphia, PA. It was her daughter’s love of cooking that brought Enjoli to Tiny Chefs and merged her personal and professional passions into one. Now thanks to Tiny Chefs, both her son and daughter have taken over the kitchen!

    Danielle Marion

    Operations Manager