More than 140 classes take part in seventh edition of Chef in the Classroom

Project leaders Lisa Willems and Sanne Peeters of Wageningen University & Research explain why Chef in the Classroom has been a success for years: “When pupils get to work cooking themselves, you immediately see that they become curious about food, dare to taste more and learn to work together better.” During the interactive cooking lesson, chefs talk about taste, food and the profession of cooking.

How does Chef in the Classroom work?

Under the guidance of an enthusiastic chef, pupils became acquainted with cooking in a practical and playful way over the past few days. They discovered ingredients, learned basic skills and prepared a healthy dish step by step. This year, that was either a colourful rainbow wrap or tabbouleh, a bulgur salad with grilled vegetables. Naturally, they then tasted the food together.

It is precisely doing things themselves that makes an impression, teachers note in evaluations: “Pupils really enjoy cooking and after the lesson they actually had more questions for the chef than before.” Pupils confirm this every year: “When you make food yourself, it is always really delicious.”

Chef in the Classroom thus contributes to a healthy lifestyle from an early age by familiarising children with cooking and fresh ingredients from the Wheel of Five. The cooking lesson serves as a starting point for more food education in the classroom and aligns with the government’s plans to place greater emphasis on prevention and healthy living. Research into Taste Lessons shows that children learn more and develop a more positive attitude when they actively engage with food themselves. This experiential learning is precisely what is central to Chef in the Classroom.

About Chef in the Classroom and Taste Lessons

Chef in the Classroom is part of Taste Lessons, a recognised educational programme that teaches children about taste, health, food choices, the origins of food and cooking in a playful and experiential way.

Chef in the Classroom is made possible by the national Jong Leren Eten programme of the Ministry of Agriculture, Fisheries, Food Security and Nature (LVVN) and the Food Education Platform. The Food Education Platform is a collaboration between government, the business community and academia. Wageningen University & Research’s Taste Lessons Support Centre coordinates the platform.

PHOTO CAPTION

At De Zevensprong in Almere, Rabia Kribbe was the Chef in the Classroom on 2 June 2026. Photo: Henk van der Giesen.