Even toddlers learn to make a tasty mint pea soup at the kids' cooking school in Bucktown that tax attorney Elena Marre gave up her law practice to open.

“I realized I had to leave law when all the tax partners were reading tax journals in bed and I thought that was crazy. I was reading cooking magazines,” said Marre, 34, owner of The Kid’s Table school.

"I just knew I wanted to do something different with my life and found something that I was passionate about.  I think it was probably that passion that gave me the faith," Marre said.

With holidays on the horizon, The Kids' Table features classes on how to make even cookie recipes nutritious.

“We find ways to make it healthy without sacrificing too much of the flavor. We only use all natural ingredients, as much fresh food as possible and reduce sugar when baking. We substitute often, using applesauce and canola oil for butter or Greek yogurt instead of heavy cream,” Marre said.

Parents praise Marre for opening their minds on what to cook for their children, in addition to teaching the kids how to cook nutritiously.

“We’re vegetarian and I love that the school is all natural. We use to stick with basic recipes. But now, every day, we cook something different. She has really expanded our horizons at the grocery store, my son picks something different every time,” said Bridget Gawenda, mother of 4-year-old Trent. Parents cook with the younger children such as Trent at the classes. 

“I always learn something new. The Kid’s Table gives kids confidence to cook and use tools that they see adults use," said Erin Rodriguez, 41, mother of 2-year-old Sofia. "I like that they trust kids to be able to do it themselves.  The first class I took Sofia to they were making cheese crackers and I was surprised that they gave the kids graters to use themselves.”

Instilling confidence and trust in kids is important. But introducing them to new foods through activities is of the utmost importance to Marre, she said.

“If you put food in front of kids they’re inclined to say no, but if you make it an activity then you’re distracting them and it ceases to be a battle in many cases. It’s about getting kids to be more adventurous eaters,” she said.

"Elena is great with kids. She makes it fun, healthy and educational.  She gets them excited about vegetables," Gawenda said.

Sofia made minty green pea soup and ate up every drop after working with her mom and Marre to chop, stir and use the miniature grater and whisk.

"They give the kids real recipes to make that parents want to recreate at home. I like that they can make pumpkin gnocchi easy enough for a 2-year-old to make. We don’t make kitty cat face sandwiches with jellybean eyes,” Rodriguez said.

La Borde, 24, teacher at The Kid’s Table agrees.

“Most of the children I work with come in close-minded on foods they like to eat, but after cooking they become open to try new things they have never tasted before,” said Anastasia Zoe La Borde, a teacher at The Kid's Table.

“It’s important that kids learn about what they’re eating. If we are using an onion, every child gets to touch the onion. We talk about where it grows and why the ingredients are good for you,” Marre said.

Marre was born on Long Island, moved around a lot as a child growing up and attended Georgetown University law school. But her idea of The Kid’s Table evolved in London where she was living several years ago and raising her son Jacob, then a newborn. After inquiring about what brand of baby food to buy, she discovered people planned to make their own and she decided to try that herself. 

As a toddler, Jacob, turned into a picky eater. But she noticed that when she involved him in cooking what he ate, he enjoyed it more. The same pattern worked for her second son, Aleksander.

“I noticed my kids were more excited to try things and be open to them if they had made them," she said. "Getting them involved in the cooking process was a great way to help them be a little more adventurous.” 

That alone helped create the mission for The Kid’s Table.

“The kids get involved in washing the dishes, sweeping the floor, spraying and wiping the table, all aspects of making a meal, and then they eat the food that they made,” Rodriguez said.

Gawenda said her favorite part of the lesson is seeing her son, Trent, come home and remake for his father the dish cooked  at the school that day. “It’s such a big deal for him,” she said.

The school has branched out from cooking classes, offering a small retail store and birthday parties for children of all ages.

“Cooking is an adventure. I want to make things doable for parents and encourage them to get back into the kitchen with their kids,” Marre said.