Getting kids to care about kale—and eager to cook it—is no small feat. But Sticky Fingers Cooking (SFC), a Denver-based culinary program founded in 2011, is making food fun for young chefs. Through after-school classes, summer camps, and partnerships with schools and libraries, SFC empowers kids to chop, plate, and explore the world—one delicious dish at a time. With real chefs, pun-filled recipes, and global flavors, the program brings hands-on learning to life. At schools like Bromwell Elementary and Stephen Knight Center, kids gain confidence in the kitchen and a newfound love for fresh ingredients.
SFC now reaches over 125,000 students in 1,000+ schools nationwide. Founder Erin Fletter has authored five cookbooks and developed more than 3,000 kid-tested recipes, all designed around the brand’s “Fun-da-Mental” skills.
“If they make it, they eat it,” says Fletter. Sticky Fingers Cooking isn’t just about making meals—it’s about building curiosity, cultural awareness, and connection, one playful bite at a time. Try it yourself with their popular recipe for Superbly Tasty Sweet ‘n Sour Thai Noodle Salad in a Mug found in the print issue of Denver Life Magazine, available at local newsstands, or subscribe to the digital version.
