meet cricket

Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children.

Cricket’s newest children’s cookbook, Everybody Eats Lunch, was published by Glitterati Inc., in May, 2008.

As the former Food Editor for KIWI magazine, a bi-monthly family magazine focused on healthy and organic living, Cricket focused her column on international recipes and food-related culture.

Cricket serves as the Family and Children’s Editor for The Nibble, an online magazine about specialty foods. In addition, Cricket does spokesperson work for a variety of food companies, including Fruit Simple and Kellogg’s.

Cricket is the Director of Kids’ Programs for Kidfresh™ an innovative company in New York City offering all natural, freshly prepared foods for kids.

Since 1999, Cricket has been teaching cooking classes to over 1000 children of all ages at various locations in New York City, including schools, Whole Foods Market, Girl Scout groups, the Children’s Museum of Manhattan, and in her private classes.

As an instructor, Cricket is one of a kind. She strives to teach more than a recipe or basic cooking technique, with a teaching philosophy that is based on “the educational benefits of cooking.” “We can learn about so much more than just food, while in the kitchen,” says Cricket. “In addition to cooking skills and techniques, children in my classes learn about history, geography, math, nutrition, science, foreign language, art, and much more.”

Cricket developed her cooking and teaching philosophy while pursuing her master’s degree in Food Studies and Food Management at New York University (NYU). And, her thesis – entitled “Children’s Cooking Classes: An Alternative Method to Enhance Learning” – led her to launch The Creative Kitchen™ in 2003, a method of cooking instruction and food education designed to inspire children to express themselves creatively in the kitchen, while reinforcing traditional education disciplines.

Cricket is a graduate of Boston University and Peter Kump’s New York Culinary School (now, The Institute of Culinary Education), where she also guest lectures. She served as professor of food studies and academic advisor at NYU, following graduation, and has developed curricula for various schools and after-school programs and participated in numerous television segments, which aired on various networks, including the Food Network.