Phoenix chef ‘Edible Ed’ teaches children healthy cooking at the Children’s Museum despite spinal condition

A weekly cooking class built for young hands

A Phoenix-area chef known publicly as “Edible Ed” has become a regular presence at the Children’s Museum of Phoenix, where he leads hands-on cooking sessions designed for children. The program is hosted in the museum’s kid-focused kitchen space, with child-sized tables and stools intended to accommodate younger participants as they practice basic food-preparation skills.

The chef, Ed Cunje, has taught at the museum for more than four years. The classes are scheduled on Thursdays and focus on simple recipes that children can assemble while learning foundational techniques such as measuring, mixing and safe handling of ingredients.

From high-intensity kitchens to youth education

Cunje’s professional background includes formal culinary training and experience in high-profile food service. Earlier in his career, he worked in demanding environments that included catering connected to major entertainment events and work alongside celebrity chef Wolfgang Puck. He later transitioned away from long, physically taxing kitchen shifts.

That shift was shaped in part by a congenital spinal condition. Cunje has described undergoing two spinal fusion surgeries and continues to live with chronic pain. In interviews, he has said that teaching—despite the physical strain—has provided a sustainable way to remain active in food education while adapting to long-term health limitations.

A public persona expanded through online cooking content

Beyond the museum, Cunje has built a public-facing brand around cooking content, including a YouTube channel where he cooks with his daughter. He has also published a cookbook featuring recipes associated with his approach to accessible, family-oriented cooking.

What children learn in class

The museum sessions emphasize approachable dishes that can be prepared with minimal equipment and clear steps. One example taught in the program is a “veggie traffic light” snack—an activity that combines basic assembly with a nutrition-forward message.

• Kitchen basics for children, including handwashing and workspace habits
• Simple preparation skills such as measuring, mixing and assembling ingredients
• Exposure to vegetables and other healthy ingredients through structured activities
• Parent-and-child participation that reinforces learning outside the classroom

The program’s structure reflects a broader approach used in children’s museums nationwide: pairing hands-on play with practical life skills in settings built to be age-appropriate and accessible.

About the Children’s Museum of Phoenix

The Children’s Museum of Phoenix operates in the historic Monroe School building in downtown Phoenix, which opened as the museum’s home in 2008. The facility is designed for interactive learning for young children and families, with programming that changes across the calendar and includes education-themed activities alongside play-based exhibits.

The cooking sessions led by Cunje add a practical component to that model, using food preparation as a way to teach both health-related habits and basic confidence in the kitchen.