Our mission is to educate children on the importance of balanced eating through sustainable means.
We are passionate about children learning basic cooking skills and nurturing their creativity through experimentation.
Nashville Kids Cook started at a local farmers market, but is now looking for a new home! We want to reach more children in the Nashville area, including those who do not have access to local farmers markets. Nashville Kids Cook is led by Registered Dietitian Kristen and Chef Anthony. Their goal is simple: share their love of cooking with kids!
Support Kids Cook
Nashville Kids Cook is a 501c3 organization.
Summer 2020 Classes are in Session
Kristen’s love of food began at an early age. Her childhood revolved around a kitchen! Kristen comes from a long line of talented home cooks that taught her about flavor early on. She has since developed her techniques through travel, formal nutrition education, and experimentation. She earned her Masters in Exercise and Nutrition Science at Lipscomb University and is a licensed Registered Dietitian.
You can find her in her kitchen testing out a recipe or at a local restaurant trying new dishes! Her passion is teaching others how to cook and nourish their body in a way that feels good! Besides being in the kitchen, Kristen loves spending time with her husband, Austin, and her dog, Iris.
Find her on instagram @registeredeats
Chef Anthony DeGeorge
Chef Anthony DeGeorge began his culinary career at the age of 15 in his Mother's restaurant in central California. He spent years moving around the US, learning about food and working his way up the culinary ladder. Eventually he traveled to Italy where he enrolled in a school for gastronomy and oenology. He remained in Italy for years working for a Michelin rated restaurant in the Langhe region famous for food and wine.
Some years later he took a position with Cirque du Soliel as a traveling chef for the cast and crew. Touring throughout Australia and Asia he would find focus in international cuisine and specialty diets.
In 2016 he relocated to Nashville where his new found commitment to veganism and animal rights led him to the popular plant-based restaurant Avo where he took the helm as Head Chef.
His food philosophy is guided by his practice of ethical veganism and his support of sustainable organic farming. His cooking style employs classic
and modernist techniques, and combinations of international flavors to surprise and delight the palate.
He is an intersectional activist, spending time volunteering to feed the food insecure in Nashville. Besides being in the kitchen, Anthony loves spending time with his girlfriend, Katie, and his raccoon, Frida.