for parents tired of doing it all
Short cook-along videos with Kaja and Kamilla, then real knives, real plant food and a real dinner on the table. Picky eaters eat what they make.
Their first dinner could be this week.
1,600 families have cooked with us.
Kamilla, co-creator, age 8
sound familiar?
Kids push back on food that's done to them. They lean in to food they made.
Not more hiding. Not more pressure. A kid who picked the carrots, cut them, and can't wait for you to taste.
the old-fashioned way
Remember flour on the counter, a stool by the stove, and something you made with your own hands? A lot of kids don't get that anymore.
Tiny Green Chef brings it back. The screen starts it: a short video with Kaja and Kamilla. The kitchen finishes it: real knives, real food, and a dinner the whole family eats.
video games give them points. the kitchen gives them proof.
88%
of parents wish their kids played more like they did growing up.
Talker Research for Celebree School, 2026
7 in 10
have tried to recreate hands-on projects they did with their own parents.
Talker Research for Lowe's, 2026
why teach a kid to cook?
for them, now
In a study of about 300 Swiss families with kids aged 6 to 12, the children who helped cook were the least fussy eaters. Pressure to eat had the opposite effect.
The kitchen is also an edible classroom: reading a recipe, measuring, science, and a hundred small decisions they get to make themselves.
van der Horst, ETH Zurich, Appetite, 2012
for your home
When the cook at the table is your kid, you stop being the enforcer. You become the taster.
Young adults with good cooking skills went on to have more family meals and less fast food once they had families of their own.
Utter et al., Project EAT, 2018
for their future
A 10-year study followed young people into their thirties. Those with stronger cooking skills were more likely to prepare vegetable meals and ate fast food less often.
Cooking skills become how your kid takes care of themselves.
Utter et al., Project EAT, 2018
of U.S. children ages 1 to 5 didn't eat a vegetable every day in the week before they were surveyed.
2021 National Survey of Children's Health, CDC report, 2023.
why it works
People enjoy healthy food more when they prepare it themselves. Psychologists link it to the IKEA effect: we value what we built.
So your child does the work. Every recipe.Dohle, Rall and Siegrist, Health Psychology, 2016
Preschoolers told to finish their soup ate less of it, and complained more, than when no one pushed.
So curiosity leads. No one has to clean their plate.Galloway et al., Appetite, 2006
A review of 30 studies found repeated tasting worked best. Researchers suggest offering a vegetable 8 to 10 times.
So foods come back in new forms, module after module.Nekitsing et al., Appetite, 2018
Preschoolers who watched a video of other kids eating bell peppers ate significantly more bell pepper a week later.
So Kaja and Kamilla cook along in every lesson.Staiano et al., 2016
meet your co-instructors
Kaja and Kamilla were 10 and 8 when we filmed Tiny Green Chef in Bali. They cook every recipe right alongside your child, kid to kid. Here they are, in their own words.
"When I'm cooking I really look forward to eating it."
Today: published her first book at 13.
"Cooking is fun, it's like you're a scientist!"
Today: writes the Captain Compass Explores books.
Notice their favorite skill? Both said cutting. The knife is the thing parents fear most. It's the thing kids are proudest of.
more responsibility, not less
Most of us were raised to think protecting kids means keeping them out of the kitchen. Away from the knife, the stove, the mess.
But kids rise to the job you hand them. A real job, with real tools, that feeds real people.
The kitchen is the safest place to start handing it over.
kids were followed from kindergarten to third grade. Those who did regular chores early showed more self-competence, helpfulness, and confidence.
White, DeBoer and Scharf, 2019
A survey of 200+ families linked doing chores with stronger working memory and self-control. Multi-step jobs such as cooking can stretch kids.
Tepper et al., 2022
why plants?
Well-planned plant-based diets can support children's nutritional needs. Choosing whole plant foods also gives children a wide range of colors, textures and flavors to explore.
No raw meat to handle, so children can wash, cut, mix and taste as they go.
Recipes are gluten-free, soy-free and peanut-free, with swap suggestions.
Every color, crunch and flavor brings a new discovery.
They learn real ingredients and even make pasta and gluten-free flour.
Familiar fruits and vegetables, without unnecessarily complicated shopping.
Every family can benefit from more fruits and vegetables.
inside one session
first: the kitchen science
Every session opens with an experiment using a food from that day's recipe, so they understand it before they cook with it.
Lesson one: lemon on a cut apple helps keep it fresh. They explore what happens and why.
next: the mini health lesson
A bite-size health lesson in kid language. The why behind healthy eating comes from them, not from you.
then: the cooking lesson
Step by step and kid-paced, cooking alongside two kids who've done it before. Most recipes take around 30 minutes; some take 10.
last: the fun food fact
Each recipe ends with an interesting fact about an ingredient they just used, something they can share at dinner.
a fun food fact ends every recipe
the four modules
The modules build on each other. By the end, your child has well over 60 cooking skills and the know-how to make healthy decisions on their own.
cooking lessons
science experiments
health lessons and facts
cooking skills
Why plant foods are good for the body and how to choose quality ones, while making quick, simple, satisfying meals.
Using all five senses to understand food, then building easy meals from food templates, without always following a recipe line by line.
Ways to preserve and process foods so they can be eaten in a different way, while retaining flavor and nutrition.
Cooking with heat to change taste and texture, plus an easy gourmet raw dessert as a bonus in each session.
making it work in your home
Print the grocery list, shop together, set out a knife, a blender and a bowl.
Kaja and Kamilla lead. Your child follows them, not you. You assist; you don't direct.
Eat what they made. Ask what they'd change. Let them tell you the food fact.
Next session they take one more job. Then another. That's the whole method.
what you have to look forward to
tap your chef's age
Wash, tear, stir, pour and taste. They learn the kitchen is theirs too.
Cook alongside them. Hand over the spoon, not the whole recipe.
Follow steps, measure and start asking why food does what it does.
Stay close, answer questions and let them make small decisions.
Run most of the session themselves, from experiment to plate.
Step back to taster. Ask what they would change next time.
Do the program more independently, from start to finish.
Give them space to lead, while remaining available for safety and support.
who we are
I'm Azizi, a vegan chef with over two decades in health and wellness. I've homeschooled my daughters across the world, and they've been in the kitchen with me since birth.
Kaja and Kamilla created Tiny Green Chef with me when they were 10 and 8. We dreamed it up in Guatemala and filmed it in Bali. They cook along in every lesson, so your child learns from kids, not a lecture.
Before it was a course, it was Little Wild Kitchen: live cooking camps in Bali where kids designed the menu, learned the why behind every ingredient, and served their parents at the end.
Plus 20+ years in health and wellness.
Kaja and Kamilla have won cooking competitions.
When the girls visit friends, people ask them to bring their food.
Little Wild Kitchen camps came first. Then 1,600 families at home.
what we're about
families served
years in health and wellness
kid co-creators
from families who cook with us
"The boys liked learning how to safely use a knife and I liked learning different ways to incorporate nutritious food in an easy, fun and imaginative way."
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keep going as you are
hand them the spoon
one price. lifetime access.
You'll measure progress by what changes at your own table.
What you'll need: basic knives, a blender, and a food processor. No dehydrator, no specialty gear, no hard-to-find ingredients.
$97 $249 one-time, USD
Press play and cook with us. If it's not for your family, tell us within 30 days for a full refund, no questions asked.
Kids as young as 3 can cook with you. Around 5 or 6 they start grasping the concepts; by 7 or 8 they get the full benefit, and older kids can work more independently.
Yes. Every recipe comes with a complete grocery list.
Each lesson is under 30 minutes, leaving time to cook, eat and enjoy the food.
The recipes are gluten-free, soy-free and peanut-free. Families should still check ingredient labels and use substitutions appropriate to their needs.
Swap recommendations are included, and you can reach out with your family's needs.
Not at all. Every family can use more fruits and vegetables.
No. Where we use coconut or olive oil, you can leave it out, and we teach a no-oil stir-fry method.
Yes. You keep access to the whole program for life.
