ANNA, Ill. – Dozens of southern Illinois youth took to the kitchen this summer through Illinois Junior Chefs, a hands-on cooking and nutrition education program offered by University of Illinois Extension SNAP-Ed. Held across Alexander, Johnson, Massac, Pulaski, and Union counties, these interactive cooking schools gave young participants the opportunity to build confidence, learn lifelong kitchen skills, and explore healthy eating while having fun and cooking up new recipes.
Illinois Junior Chefs is designed for youth ages 8 to 13 and focuses on teaching basic cooking techniques, recipe reading, and safe food handling practices. Each student had the opportunity to prepare and sample their own meals while learning about MyPlate and the importance of balanced nutrition.
Throughout June and July, the cooking schools were hosted in local schools, community centers, and extension facilities. Students in communities like Cairo, Metropolis, Anna, and Vienna worked together in groups to chop vegetables, measure ingredients, and try new foods. For many, it was their first experience cooking from scratch or working in a team-based kitchen environment.
Tiffney Stewart, Johnson County SNAP-Ed Community Worker, shares that “Illinois Junior Chefs is a valuable program for youth in Southern Illinois because it provides hands-on cooking experience and essential nutrition education—skills that are often missing from today's school curriculum. With the decline of home economics and limited emphasis on nutrition in schools, many children aren't learning how to prepare healthy meals or understand the basics of balanced eating. IJC helps fill that gap by teaching kids how to cook using MyPlate food groups, building their confidence in the kitchen, and encouraging lifelong healthy habits. These foundational skills can positively impact their well-being, independence, and even future opportunities” says Stewart.
Illinois Junior Chefs not only teaches practical skills but also supports family engagement. Many parents and caregivers reported that their children were excited to help at home, offering to cook meals, pack healthier lunches, or assist with grocery shopping.
Extension staff across the southern counties, facilitated each class with energy and encouragement creating a welcoming space for every student. Local community partners played a key role by hosting sites, helping recruit participants and lead table etiquette trainings.
In southern Illinois, programs like Illinois Junior Chefs highlight the importance of SNAP-Ed outreach and its continued impact in underserved areas. By providing accessible, educational experiences, SNAP-Ed helps set a foundation for healthier futures, one recipe at a time.
For more information on nutritional education, visit the University of Illinois Extension Nutrition Education webpage or contact your local Extension office.
WRITER: Jordi Oliver, summer intern serving Alexander, Johnson, Massac, Pulaski and Union counties, jordio@illinois.edu. 618-833-6363
University of Illinois Extension develops educational programs, extends knowledge, and builds partnerships to support people, communities, and their environments as part of the state's land-grant institution. Extension serves as the leading public outreach effort for University of Illinois Urbana-Champaign and the College of Agricultural, Consumer and Environmental Sciences in all 102 Illinois counties through a network of 27 multi-county units and over 700 staff statewide. Extension’s mission is responsive to eight strategic priorities — community, economy, environment, food and agriculture, health, partnerships, technology and discovery, and workforce excellence — that are served through six program areas — 4-H youth development, agriculture and agribusiness, community and economic development, family and consumer science, integrated health disparities, and natural resources, environment, and energy.